27 jobs found

Line cook $22 hour + OT + tips + meal 5 shifts available. Monday,Tuesday, Friday, Saturday & Sunday. Shifts are 4:00pm - 10:00pm weekdays, until 11:00pm weekends. Must have experience and proficient at multi-tasking and preparing entrees, pasta, appetizers and salads. We will provide additional training. Duties include cooking, prepping and cleaning. Starting pay is $22 hour but there is an opportunity for higher pay in the near future depending on performance. This is a family style Italian restaurant & pizzeria. The environment is high volume and fast paced. Requirements Make a long term commitment to the job. Must have restaurant experience. Must communicate well in english. Please send an email with resume or list your experience. Schedule a interview or come to the restaurant anytime after 4:30pm and ask for the manager for an interview. Gaspares Pizza House & Italian Restaurant 5546 Geary Blvd SF CA 94121 Family Business Since 1985. Two locations

Banquets Culinary opportunities may include Full Time Line Cook/Dinner Cook and Full Time Pantry working at any of our impressive Hotels supporting intimate to high volume culinary experiences with unique, customized and innovative menus to complement various events. The starting rate for Banquets Line Cook/Dinner Cook is $18.10 an hour. The starting rate for Banquets Pantry is $16.20 an hour.Responsibilities : Banquets Line Cook/Dinner Cook: Banquet Dinner Cooks are responsible for execution of all menu categories and specific recipes for all menu items including timing, quality, temperature, portion, and presentation. Prepares, seasons, and cooks stocks, soups, sauces, meats, vegetables and other food items for consumption.Experience and familiar with kitchen equipment including grill, gas range, electric range, broiler, deep fryer, waffle iron, griddle, skillets, blenders, mixers, grinders, slicers, and other kitchen equipmentPortions and arranges food and is responsible for portion control and plate presentationPrepares, measures, mixes (following recipes) and/or cooks, and garnishes appetizers, soups entrees, stocks, gravies, sauces, casseroles and other food itemsCarves meat and able to handle action stationsCreates and executes intricate specialty hors d oeuvresAbility to prepare products according to recipe guidelines, understands measurement requirements and execute them in large formatAbility to inventory product, read menus and estimate food requirements to create a production planKnowledge and thorough understanding of food safety and sanitation guidelines including temperature requirement, HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperaturesResponsible for checking and maintaining proper temperatures throughout preparation, cooking cooling, holding and serving of food items including adjusting thermostat controls to regulate temperaturesObserves and tests food being cooked by tasting, smelling, and piercing with cooking utensil to determine that food is cooked properly, according to specificationKnowledge of food allergens and an ability to assist guests with special dietary needsCleans kitchen equipment including storerooms and stationsAbility to communicate with guests on stage to explain cooking techniques, answer questions, and engage in a professional mannerWash, peel and prepare vegetables and fruits Cut, trim and portion meat, chicken, fish and shellfish prior to cookingSears, bakes, roasts, broils, and steams meats, fish, vegetables, and other foods Banquets Pantry: Prepares, measures, mixes,(follows recipes) and/or cooks basic appetizers (hot/cold), garnishes, salads, entrees, sandwich fillings and other food items Works with ovens, broilers, grills, roasters, steam kettles, blenders, mixers and slicersWashes, slices and peels vegetables and fruits. Carves and slice deli meats and cheeses. Produces Garde Manger work for banquets and restaurants. Assists dessert plate up and presentationsPortions and arranges food on serving dishes and is responsible for portion control and plate presentationsPrepares sandwiches and salads on a production line basisCooks, mixes and seasons ingredients to make dressings, vinaigrettes, batters, fillings and spreads Slices, bakes, broils, cooks, fry s and steams food items as required to complete assigned productionResponsible for ensuring food is cooked, cooled and held to proper standards and proceduresCleans and sanitizes kitchen equipment, reach-ins, walk-ins, and shelves while practicing all HACCP (Hazard Analysis and Critical Control Points) proceduresBasic Qualifications : Minimum 2 years of experience in the culinary field with a focus on high volume productionYou must be at least 18 years of age to be considered for this role.Proven ability to read and understand recipes

Food & Beverage Line cooks could be working at any of our award winning restaurants such as, Napa Rose, Carthay Circle, Steakhouse 55, or Club 33. Line Cooks are responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion, and presentation. Cooks at key production stations in the preparation of meats, fish, and poultry by braising, baking, roasting, (oven or rotating spit) and high-level skillet/sauté' work required in a four star fine dining restaurant. The starting rate for Fine Dining Line Cook/Dinner Cook is from $18.10 per hour. Responsibilities : Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan Knowledge of basic butchering Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirements Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications Cleans kitchen equipment Ability to handle special dietary requests and to work with guests requiring special requests due to dietary concerns May prepare sauces "a la minute" using advanced sauce preparation techniques Prepares confits and compotes Creates seasonings, cures and rubs May bone and clean shellfish, cut, trim or grind meats, fish or poultry Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment for a four star fine dining restaurant Must demonstrate ability to present and discuss menu item preparation with Dinner Cooks, Order/Grill Cooks and Guests Basic Qualifications : Must be at least 18 years of age Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience Previous experience in a Fine Dining Restaurant Strong communication, proven leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Understands the purpose of the knife and when to use it Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology Food Safety Certification or equivalent Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events This role is Full Time and requires full availability for any shift, any day of the week, including nights and holidays Preferred Qualifications: Bilingual preferred Certification from CIA or equivalent Vocation school training or high school certification Culinary degree or equivalent Recommendation from school Basic wine knowledge Minimum 3 years experience in a restaurant management related role Full availability for any shift, seven (7) days per week, including nights, weekends, and holidays is preferred Additional Information : SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays and special events. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. . Keyword: DLR CASTING, dlrcasting, DLRResortRoles, DLRCulinary

Food & Beverage Line cooks could be working at any of our award winning restaurants such as, Napa Rose, Carthay Circle, Steakhouse 55, or Club 33. Line Cooks are responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion, and presentation. Cooks at key production stations in the preparation of meats, fish, and poultry by braising, baking, roasting, (oven or rotating spit) and high-level skillet/saut work required in a four star fine dining restaurant.The starting rate for Fine Dining Line Cook/Dinner Cook is from $18.10 per hour. Responsibilities : Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/saut workKnowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettlesAbility to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production planKnowledge of basic butcheringMaintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirementsKnowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperaturesResponsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperaturesObserves and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specificationsCleans kitchen equipmentAbility to handle special dietary requests and to work with guests requiring special requests due to dietary concernsMay prepare sauces a la minute using advanced sauce preparation techniquesPrepares confits and compotesCreates seasonings, cures and rubsMay bone and clean shellfish, cut, trim or grind meats, fish or poultryMust demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment for a four star fine dining restaurantMust demonstrate ability to present and discuss menu item preparation with Dinner Cooks, Order/Grill Cooks and GuestsBasic Qualifications : Must be at least 18 years of ageMinimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experiencePrevious experience in a Fine Dining RestaurantStrong communication, proven leadership and interpersonal skillsExperience with coaching and motivating employeesAdept at troubleshooting and can calmly handle difficult situationsProven ability to create, read and understand recipesUnderstands the purpose of the knife and when to use itStrong organizational skills; Ability to lead a team in a very fast paced environmentExhibits a positive, friendly and helpful attitude to our guests and fellow cast membersMotivates and encourages cast members through daily reinforcement and coachingDemonstrates excellent guest service skills and is able to give appropriate service recoveryDemonstrates passion and enthusiasm for working in the kitchen.Proven knowledge of culinary techniques and terminologyFood Safety Certification or equivalentAbility to work with technology (plate costing buffet system, CAF system, KDS, Work brain)Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special eventsThis role is Full Time and requires full availability for any shift, any day of the week, including nights and holidays Preferred Qualifications: Bilingual preferredCertification from CIA or equivalentVocation school training or high school certificationCulinary degree or equivalentRecommendation from schoolBasic wine knowledgeMinimum 3 years experience in a restaurant management related roleFull availability for any shift, seven (7) days per week, including nights, weekends, and holidays is preferred Additional Information : SCHEDULE AVAILABILTYOur Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays and special events.SUBMITTING YOUR APPLICATIONAfter clicking Apply for this job below, the employment application will open in a new window. Please complete ALL pages of the application by clicking Next on each page, then Submit on the final page..Keyword: DLR CASTING, dlrcasting, DLRResortRoles, DLRCulinary Associated topics: breakfast, cafeteria, cocinera de la parrilla, cocinera de produccion, cutter, food prep, food preparation, prep, restaurant assistant cook, wok cook

Job DescriptionWe are seeking cooks to join our team in a brand new Assisted Living and Memory Care Community.ResponsibilitiesYou will work alongside other Line Chefs to provide quality and nutritious food to our residents. You will be required to work with commercial kitchen equipment including Combi-oven, griddle, fryer, dishwasher, etc. The job requires standing for long periods of time, lifting 25-50 lbs, food prep, plating, ability to read English to follow recipes, maintain a clean work environment, and an eye for detail.QualificationsPrevious kitchen experience recommended but not requiredBasic knife skillsAbility to read and follow recipesAbility to work well in a teamAdditional InformationStarting pay will be between $13-$15 per hour depending on experience.

Federal Bar & Grill is looking for a line cook for 3-5 shifts per week. We have an established team of professionals working in our kitchen and are looking to add another. If you have at least 2 CURRENT years of experience working in a high volume kitchen, take pride in the food you prepare, enjoy a fast paced environment, can work independently or with a team. Pay starts at $15/hour.

Join the fun and excitement of the Family Entertainment Center "SuperPlay". Line cooks needed for fast pace at times kitchen. Large corporate events, birthday parties, etc. Bowling, Laser tag, Arcade, Restaurant/Lounge. Starting wage $16.00, Gratuity opportunity to make much more per hour. Must be clean and presentable and willing to do any job in the kitchen and beyond. We are a team and everyone is asked to work together. If you do not have a OLCC or Food Handlers Card, your first OLCC service permit and food handlers card will be paid for by SuperPlay. We will train you if you have no experience. Apply in person any day we are open. Check us out at .

We are looking for a Part time or Full-time cook that is clean, reliable, and enjoys making quality food! School House Pub has been open on Manor Road for 6 years. We are a more relaxed kitchen that puts out great Pub style food with freedom for creativity with daily specials. We are a small staff but there is room for growth and opportunities in a family owned business. Please come in to fill out an application 2207 Manor rd. Austin 78722. Starting at $13-$15/ hour . At School house Pub we make our own sausages, grind our own meat and have 90% scratch kitchen. Line cook experience preferred. Full or Part-time shifts available! Must be able to work on Sundays!$13-$15/hourMust be able to work on the line by yourself on some days.Need to have a good Attitude, Skills can be taught.Needs to be a team player, helping out in other areas when needed.Needs to have good judgement on food quality.Need to be able to multitask.Needs to be able to pick up 50# or more.Must have at least 1 year experience in a kitchen.Typical kitchen HoursMonday- Saturday 3pm-11:30pmSunday 10am-11pmDrop off resume or come in to fill out an application between 2 and 4 Monday through Thursday or email to set up interview.

Every summer, North Americas largest concentration of Vaux Swifts graces Northwest Portland on their annual migration south to Central America. Since the 1980s, this flock of birds have roosted inside a chimney at Chapman Elementary School and thousands of revelers gather to take in this natural fleeting spectacle. Vaux restaurant is named for this special Portland phenomenon and draws culinary inspiration from their migration through the Pacific Northwest. Located in the heart of the vibrant Pearl District, Vaux features an all-day seasonal contemporary menu that highlights favorite local products.Led by Executive Chef Sara Woods and drawing on her diverse culinary experience at some of the countrys best restaurants, the menu draws heavily from flavors and products of the Pacific Northwest with Italian and French accents. Bartenders create signature cocktails from Portlands renowned Distillery Row, and serve world-class wines from Willamette Valley and beers from the countrys finest craft breweries. Vaux features flavorful contemporary Pacific Northwest fare that is indigenous, seasonal, and healthful, served on small plates for variety and large plates for sharing, combined with service that is engaging and informative at approachable prices in a warm, welcoming and modern environment.Vaux is a multi-occasion gathering place for: power breakfast, lunch with business associates or friends, a relaxing meal when visiting family, winding down after viewing the galleries of the Pearl, and socializing over drinks and dinner. Dinner features shareable dishes like Roast Half Chicken and Halibut with pistou. Vaux offers two daily happy hours, from 4 to 6pm, as well as late night happy hour from 9 to 11pm. The Culinary team at Vaux supports local farmers and sustainability efforts.Vaux is located inside the Canopy Portland | Pearl District set amidst an extensive collection of fine and local art curated by neighboring Elizabeth Leach Gallery, including an expansive sculpture inspired by Vaux Swifts from Portland-based artist Sean Healy. Vaux boasts an outdoor patio along NW Glisan, dining room seating, a comfortable lounge and a private dining room perfect for intimate groups up to 30 guests.Canopy by Hilton's culture is defined by who we are and how we interact with each other, our guests, our partners, and our neighbors. Our culture, "Positively Yours," is much more than a slogan. It's our underlying attitude, the story of who we are and how we approach everything.At the core of Canopy by Hiltons culture is the Positive Stay Promise. An ideal Enthusiast sets the tone for creating the Positively Yours culture at our hotel and is committed to delivering the lifestyle experiences our guests want.Competitive Wage and Benefits:o $17 per houro Medical, Dental, Visiono Paid Time Offo Travel Discountso 401(k) Retirement Planningo Life & Disabilityo Will & Trust Preparation Serviceso Travel Assistance Serviceso Flexible Spending Account o Health Savings AccountWe Are Unique. We are OKAY with:Extreme/Unusual Hairstyles & ColorsMustaches and BeardsTattoo's & PiercingsJob Summary: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Summary of Essential Job Functions:Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs.Date all food containers and rotate as per PM Hotel Group standards, making sure that all perishables are kept at proper temperatures.Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked, if applicable.Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables.Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per PM Hotel Group standards.Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.Comply with attendance rules and be available to work on a regular basis.Perform any other job-related duties as assigned.Abilities Required:Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to pitch-in and help co-workers with their job duties and be a team player. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Customer Satisfaction:Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PM Hotel Group staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PM Hotel Group associate is a guest relations ambassador, every working minute of every day. Work Habits:In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something. Safety & Security:The safety and security of our guests and associates is of utmost importance to PM Hotel Group. Every PM Hotel Group associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. Requirements/Qualifications:As Food & Drink Enthusiast (Cook), must be friendly, energizing, positive and caring in all core aspects of the Canopy culture as definedPrevious experience as a cook preferredExperience in a luxury lifestyle environment preferred, working in large, fast-paced, multi-outlet kitchens.Knowledge of food product, presentation, quality and preparationCreative, current on food and industry trends.Physical Aspects of Position (includes but are not limited to):Walking and standing throughout shiftOccasional lifting and carrying up to 50 lbs.Frequently required to use handsNOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be a

The New Parkway is Hiring a Line Cook The New Parkway Theater is hiring a Line Cook for our picture pizza pub (movie theater + café) in Oakland's Uptown District. The New Parkway brings together great movies with couches, comfort food, and beer and wine. More than a movie theater, it is a community space, a place described by our patrons as their "second living room". Please read more about the New Parkway at . The job responsibilities for the Line Cook include: Working either the hot line, pizza station, or both, along with the associated prep work Cooking and serving consistently high quality meals at a community theater Serving as a team member at one of Oakland's best places to work Doing whatever is needed to best support our wonderful customer base and fellow staff members Desired Qualities: Experience working in a commercial kitchen Strong attention to detail High level of professionalism, honesty, and punctuality Strong work ethic Calm under pressure and ability to problem-solve Availability and ability to work nights and weekends Commitment to excellence Compensation: $15.50 - 17.00/hour, depending on experience Hours: Part-time or full-time Starting Date: Immediately Application Process: Applications will be considered on a rolling basis. To apply, please send an email with the subject line "Line Cook" to . In the body of the email, include a thoughtful cover letter, and please include a current resume as an attachment. Please do not include references at this time. The New Parkway is an equal opportunity employer. People of color, women, and especially women of color are encouraged to apply. THE NEW PARKWAY THEATER is a community-centered cinema and pub located in Oakland's Uptown district. Sit back and relax in our cozy couches while watching our new releases, cult classics, and fabulous special programming. Plus, enjoy yummy food and local beer and wine in our café or even delivered right to your theater seat all at affordable prices!

Position: Corporate Catering Executive Chef, Arnon Oren Inc. Location: Sunnyvale, California Start Date: September 1, 2019 Full-time, Exempt, PTO, Matching 401K, Medical Salary: $110000/ year Reporting Too: Owner, Director of Operations Job Description Arnon Oren Inc., a creative people focused catering company with a culture of excellence, is hiring an innovative executive chef with a passion for seasonal food who values wellness and the role food plays in the overall health and wellbeing of our clients. This is an opportunity to work collaboratively with a cutting edge technology company with a great culture for innovation and wellness. The Executive Chef for Arnon Oren Inc. is responsible for the overall success of the food service operation adhering to the client's culture and guidelines, the Health Department's regulations, and Arnon Oren Inc.'s standards and expectations of food quality, freshness and presentation. In this position the Executive Chef is responsible for overseeing the sanitation and safety of the kitchen, while ensuring that all kitchen employees produce delicious, eye-appealing and nutritious food, while meeting client financial budgetary goals. The person in this position is passionate about leading a diverse team and problem solving in unique ways. This person solves problems professionally, rapidly and fairly as well as maintains and teaches a good work ethic, while supporting the front of house manager and developing a sense of teamwork and collaboration. Arnon Oren Inc. supports open communication and feedback up and down the chain of command and expects the executive chef to conduct frequent "check-in" meetings with all members of the team. Position Objectives In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, customers and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations. Major Duties/Functions/Tasks Overall Management Meets all timelines for menus and ordering. Takes over the ownership of the kitchen. Has a passion for food and is able to teach and mentor staff. Ensures all products and purchases meet Arnon Oren Inc.'s sustainability guidelines Supervision and Development of Staff Hires, trains, and supervises the daily conduct of the kitchen personnel. Ensures that proper uniform standard is followed by all culinary personnel. Provides feedback and support to employees to further their development. Ensures that all hiring and training standards are met and documented. Meets and exceeds client's expectations and remains flexible and open to change based on client feedback. Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions. Interact with clients on a daily basis, initiating feedback in and effort to constantly improve client experience. Special Events & Catering Oversees creation of catering and special event menus. Develops specialty menus and events per clients needs, budget and unit guidelines • Plans and executes the culinary elements of all specialty events. Is on site for all special events and ensures that they meet all client expectations Food And Safety Adheres to all Health Department, OSHA and ADA regulations. Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products. Conducts weekly meetings, and ensures that regular trainings are occurring. Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the Director of Operations, Owner, Cafe Manager. • Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment. Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Attends monthly safety meetings and participates in safety inspections Skills/Requirements The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: Degree from a post secondary culinary arts training program. Experience: A minimum of 5 years as sous chef plus 3 years in a similar position in a like volume and quality food service establishment. General hospitality knowledge and interest in sustainability and sustainable food practices Ability to operate web based ordering system, process customer requests, changes to orders, menu updates and client profiles. • Proficient with word processing and spreadsheet applications. Certificates, Licenses, Registrations Must have a valid driver's license - minimum of Class C (non Commercial Driver License) license and clean motor vehicle record 10 years • Hazard Analysis and Critical Control Points (HACCP) training • ServSafe certified • Online Sexual Harassment Training will be provided within 30 days of hiring. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to: • Stand, talk or hear, and taste or smell. Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. Regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds. Push and Pull carts weighing up to 100 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Language Skills Ability to read and comprehend elaborate instructions, event requests, correspondence, and memos written in English Able to speak clearly and listen attentively to staff, peers, supervisors, guests and clients. Able to read and write to facilitate the communication process. Ability to write professional and efficient emails to clients and customers. Ability to effectively present information in one-on-one and small group situations to customers, and clients. • Ability to lead meetings and trainings with employees and other members of the company and cover basic health, safety, culinary and service topics. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V. Authority This position supervises numerous (10-20) hourly and management employees of diverse backgrounds and skill level.

Kneaders Bakery and Cafe is currently hiring Bakers . The Kneaders brand is built on delighting our guests in a way that creates loyalty. We do this by offering fresh, high quality food, provide comfort to the guests and building meaningful relationships with our guests, community, employees, vendors and suppliers. We are looking for individuals who can help provide fresh food, promote a comfortable environment and enhance caring relationships to join our team. Kneaders is looking for highly motivated team players with a desire to learn and grow who can help us build the brand, develop others, and deliver results. Kneaders is growing quickly providing many opportunities for growth for those who excel and develop into an outstanding performer. Responsibilities: Production and baking of all hearth breads, sweet loaves and sandwich breads. Must be able to follow instructions and recipes to meet exact standards in an effort to maintain the highest quality. Must be able to perform day to day Baker duties and operations. Must be able to perform physical tasks (able to lift 50 lbs. above waist). This is a high volume production environment and you must have a high sense of urgency. Must be able to multi-task and thrive in a stressful environment. Qualifications: Must have a passion for artisan breads. Professional food experience is helpful. Culinary school is not a must but is preferred. Must know their way around a kitchen, including the use ovens and mixers. Must be able and willing to maintain a clean and efficient working environment. Bakers must be quick with hands, pay attention to detail and follow corporate recipes and guidelines. Bakers must be available between 1pm - 9pm, 5-6 days per week. Sunday 9am- 5pm Starting wage up to $12 -$14 per hour based on experience. Come and join a great team in an exciting environment! Kneaders Bakery & Cafe is an Affirmative Action/Equal Opportunity employer and is committed to diversity in its workforce. In compliance with applicable federal and state laws, Kneaders Bakery & Cafe policy of equal employment opportunity prohibits discrimination on the basis of race or ethnicity, religion, color, national origin, sex, age, sexual orientation, gender identity/expression, veteran's status, status as a qualified person with a disability, or genetic information. Individuals from historically underrepresented groups, such as minorities, women, qualified persons with disabilities, and protected veterans are strongly encouraged to apply. This position may require the successful completion of a criminal background check and/or drug screen.

Food & Beverage Heart of House Food Prep Cast Members are responsible for preparing menu items from recipes.The starting pay for Food & Beverage HOH is $16.15/HourResponsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the dayPortions and arranges food on serving dishes and is responsible for portion control and plate presentationMay cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreadsWork with food products, including but not limited to eggs, gluten, yeast, tree nuts, etc.May wash, peel, slice, scoop, dice and julienne vegetables and fruitsPrepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food itemsSome knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipmentMay work in, but not limited to, the following stations: pantry prep station, cold prep station, assembler station, hot prep stationsAbility to prepare products according to recipe guidelinesKnowledge and understanding of kitchen safety and sanitation including temperature requirementsHas good judgment of food quality and production, understands the impact of spoilageAbility to assist Chef in preparing items for Guests with special dietary needsCleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) ProceduresMay carve and slice meat and cheeseProduces garde manger work for restaurantsMay prepare sandwiches to individual order or on a production line basisMay bake, broil, cook, fry or steam food items as required to complete assigned production Basic Qualifications : Constantly walking/standingOccasionally pushing/pulling up to 50 lbs frequently up to 75 lbsConstantly lifting up to 10 lbs, frequently up to 25 lbs, occasionally up to 50-75 lbs (when retrieving bulk items from storage)Frequently bending/twisting/kneeling (cooking at different stations, reaching for utensils)Frequent use of hands, wrist motion, graspingFrequent use of knives, slicers and kitchen mixersWorks primarily indoors, but may be exposed to outdoors (special eventswhen needed)Experience in culinary field/high volume restaurant 3-6 monthsAbility to multi task and work in a very fast paced team environmentDemonstrates a desire to work in a Guest service and team environmentDemonstrates passion and enthusiasm for working in the kitchenStrong listening skills and ability to follow directionMust be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special eventsYou must be at least 18 years of age to be considered for this roleThis role is Part Time and requires full availability for any shift, a MINIMUM of three (3) days per week, including nights and holidaysPreferred Qualifications: Enrolled in a culinary education program or equivalentRecommendation from schoolBilingual preferredFull availability SEVEN (7) days a week is preferredAdditional Information : SCHEDULE AVAILABILTYOur Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. Please note that the principles of seniority are used to schedule all roles.SUBMITTING YOUR APPLICATIONAfter clicking Apply for this job below, the employment application will open in a new window. Please complete ALL pages of the application by clicking Next on each page, then Submit on the final page..KEYWORD: DLR Casting, dlrcasting Associated topics: cocinera de la parrilla, complimentary, fryer, kitchen, lunch, meat cutter, prep, restaurant cook, salad, wok cook

Responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion, and presentation. Will be assisting with all overall culinary supervision promoting a fun and creative working environment. Will also partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional bakery items.Food & Beverage Pastry Cooks receive a starting rate of $16.30 per hour.Responsibilities : Knowledge of some pastry techniques, scaling, mixing, proofing, baking, decorating, finishingPortions and arranges food on serving dishes and is responsible for portion control and plate presentationMay cook, mix and/or season ingredients when preparing bakery items (i.e. muffins, Danishes , cakes, restaurant items, banquet orders, ice cream or sorbet)Knowledge and understanding of tools, measurements, ingredients, equipment, small wares and cooking required for a bakeryAbility to prepare products according to recipe guidelinesKnowledge and understanding of kitchen safety and sanitation including temperature requirementsHas good judgment of food quality and production, understands the impact of spoilageAbility to assist Chef in preparing items for Guests with special dietary needsCleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) proceduresBasic Qualifications : You must be at least 18 years of age to be considered for this role.Experience in culinary field/high volume bakery 2 yearsAbility to multi task and work in a very fast paced team environmentDemonstrates a desire to work in a guest service and team environmentDemonstrates passion and enthusiasm for working in the kitchenStrong listening skills and ability to follow directionThis role is Part-Time, and requires full availability a minimum of three (3) days a week including days, nights, weekends, holidays and special eventsPreferred Qualifications: Enrolled in a culinary education program or equivalentRecommendation from schoolFood Safety Certification or equivalentBilingual preferredAdditional Information : SCHEDULE AVAILABILTYOur Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am.SUBMITTING YOUR APPLICATIONAfter clicking Apply for this job below, the employment application will open in a new window. Please complete ALL pages of the application by clicking Next on each page, then Submit on the final page.KEYWORD: DLR CASTING, dlrcasting, DLRCulinary Associated topics: chef, commercial, corporate, corporate kitchen, executive chef, pastry chef, salad chef, sous, sushi chef, team lead

Specialty Cooks are responsible for execution of all menu categories and specific recipes for all menu items including timing, quality, temperature, portion, and presentation. Cooks at key production stations in the preparation of meats, fish, and poultry by braising, baking, roasting, (oven or rotating spit) and high-level skillet/saut work required in a fine dining restaurant. Will also partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation.The starting rate for a Fine Dining Specialty Cook is $20.35 per hour. Responsibilities : Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/saut workKnowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettlesAbility to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production planMaintains standards and specifications related to food preparation and food handling on a daily basis, understands measurements requirementsKnowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperaturesResponsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperaturesObserves and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications.Cleans kitchen equipmentAbility to handle special dietary request and to work with guest requiring special request due to dietary concernsMay prepare sauces a la minute using advanced sauce preparation techniquesPrepares confits and compotesCreates seasonings, cures and rubsMay bone and clean shellfish, cut, trim or grind meats, fish or poultryMust demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipmentMust demonstrate ability to present and discuss menu item preparation with Dinner Cooks, Order/Grill Cooks and GuestsBasic Qualifications : Minimum 3 years experience in culinary field/high volume restaurant or culinary degree and 2 years related experienceStrong communication, proven leadership and interpersonal skillsExperience with coaching and motivating employeesAdept at troubleshooting and can calmly handle difficult situationsProven ability to create, read and understand recipesUnderstands the purpose of the knife and when to use itStrong organizational skills; Ability to lead a team in a very fast paced environmentExhibits a positive, friendly and helpful attitude to our guest and fellow cast membersMotivates and encourages cast members through daily reinforcement and coachingDemonstrates excellent guest service skills and is able to give appropriate service recoveryDemonstrates passion and enthusiasm for working in the kitchenProven knowledge of culinary techniques and terminologyFood Safety Certification or equivalentAbility to work with technology (plate costing buffet system, CAF system, KDS, Workbrain)Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Vocation School training or High School certificationCulinary Education Degree or equivalentCertification from CIA or equivalentBasic Wine KnowledgeRecommendation from school Additional Information : SCHEDULE AVAILABILTYOur Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays and special events.SUBMITTING YOUR APPLICATIONAfter clicking Apply for this job below, the employment application will open in a new window. Please complete ALL pages of the application by clicking Next on each page, then Submit on the final page.IMPORTANT:You may only apply once in a six-month period. If you have applied within the last six months, please log in to your account to view your current application status.Keyword: DLR CASTING, dlrcasting, DLRCulinary Associated topics: baker, baking, breakfast, cocinera de la preparacion, cocinero de la parrilla, dinner, grill, meat cutter, restaurant assistant cook, wok cook

Specialty Cooks are responsible for execution of all menu categories and specific recipes for all menu items including timing, quality, temperature, portion, and presentation. Cooks at key production stations in the preparation of meats, fish, and poultry by braising, baking, roasting, (oven or rotating spit) and high-level skillet/sauté work required in a fine dining restaurant. Will also partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation. The starting rate for a Fine Dining Specialty Cook is $20.35 per hour. Responsibilities : Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurements requirements Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications. Cleans kitchen equipment Ability to handle special dietary request and to work with guest requiring special request due to dietary concerns May prepare sauces "a la minute" using advanced sauce preparation techniques Prepares confits and compotes Creates seasonings, cures and rubs May bone and clean shellfish, cut, trim or grind meats, fish or poultry Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment Must demonstrate ability to present and discuss menu item preparation with Dinner Cooks, Order/Grill Cooks and Guests Basic Qualifications : Minimum 3 years' experience in culinary field/high volume restaurant or culinary degree and 2 years related experience Strong communication, proven leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Understands the purpose of the knife and when to use it Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guest and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen Proven knowledge of culinary techniques and terminology Food Safety Certification or equivalent Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Workbrain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Vocation School training or High School certification Culinary Education Degree or equivalent Certification from CIA or equivalent Basic Wine Knowledge Recommendation from school Additional Information : SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays and special events. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. IMPORTANT: You may only apply once in a six-month period. If you have applied within the last six months, please log in to your account to view your current application status. Keyword: DLR CASTING, dlrcasting, DLRCulinary

Position: Corporate Catering Executive Chef, Arnon Oren Inc. Location: Sunnyvale, California Start Date: September 1, 2019 Full-time, Exempt, PTO, Matching 401K, Medical Salary: $110000/ year Reporting Too: Owner, Director of Operations Job Description Arnon Oren Inc., a creative people focused catering company with a culture of excellence, is hiring an innovative executive chef with a passion for seasonal food who values wellness and the role food plays in the overall health and wellbeing of our clients. This is an opportunity to work collaboratively with a cutting edge technology company with a great culture for innovation and wellness. The Executive Chef for Arnon Oren Inc. is responsible for the overall success of the food service operation adhering to the client's culture and guidelines, the Health Department's regulations, and Arnon Oren Inc.'s standards and expectations of food quality, freshness and presentation. In this position the Executive Chef is responsible for overseeing the sanitation and safety of the kitchen, while ensuring that all kitchen employees produce delicious, eye-appealing and nutritious food, while meeting client financial budgetary goals. The person in this position is passionate about leading a diverse team and problem solving in unique ways. This person solves problems professionally, rapidly and fairly as well as maintains and teaches a good work ethic, while supporting the front of house manager and developing a sense of teamwork and collaboration. Arnon Oren Inc. supports open communication and feedback up and down the chain of command and expects the executive chef to conduct frequent "check-in" meetings with all members of the team. Position Objectives In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, customers and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations. Major Duties/Functions/Tasks Overall Management Meets all timelines for menus and ordering. Takes over the ownership of the kitchen. Has a passion for food and is able to teach and mentor staff. Ensures all products and purchases meet Arnon Oren Inc.'s sustainability guidelines Supervision and Development of Staff Hires, trains, and supervises the daily conduct of the kitchen personnel. Ensures that proper uniform standard is followed by all culinary personnel. Provides feedback and support to employees to further their development. Ensures that all hiring and training standards are met and documented. Meets and exceeds client's expectations and remains flexible and open to change based on client feedback. Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions. Interact with clients on a daily basis, initiating feedback in and effort to constantly improve client experience. Special Events & Catering Oversees creation of catering and special event menus. Develops specialty menus and events per clients needs, budget and unit guidelines • Plans and executes the culinary elements of all specialty events. Is on site for all special events and ensures that they meet all client expectations Food And Safety Adheres to all Health Department, OSHA and ADA regulations. Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products. Conducts weekly meetings, and ensures that regular trainings are occurring. Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the Director of Operations, Owner, Cafe Manager. • Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment. Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Attends monthly safety meetings and participates in safety inspections Skills/Requirements The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: Degree from a post secondary culinary arts training program. Experience: A minimum of 5 years as sous chef plus 3 years in a similar position in a like volume and quality food service establishment. General hospitality knowledge and interest in sustainability and sustainable food practices Ability to operate web based ordering system, process customer requests, changes to orders, menu updates and client profiles. • Proficient with word processing and spreadsheet applications. Certificates, Licenses, Registrations Must have a valid driver's license - minimum of Class C (non Commercial Driver License) license and clean motor vehicle record 10 years • Hazard Analysis and Critical Control Points (HACCP) training • ServSafe certified • Online Sexual Harassment Training will be provided within 30 days of hiring. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to: • Stand, talk or hear, and taste or smell. Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. Regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds. Push and Pull carts weighing up to 100 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Language Skills Ability to read and comprehend elaborate instructions, event requests, correspondence, and memos written in English Able to speak clearly and listen attentively to staff, peers, supervisors, guests and clients. Able to read and write to facilitate the communication process. Ability to write professional and efficient emails to clients and customers. Ability to effectively present information in one-on-one and small group situations to customers, and clients. • Ability to lead meetings and trainings with employees and other members of the company and cover basic health, safety, culinary and service topics. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V. Authority This position supervises numerous (10-20) hourly and management employees of diverse backgrounds and skill level.

Posting Date Nov 08, 2019 Job Number Job Category Food and Beverage & Culinary Location Gaylord Opryland Resort & Convention Center, 2800 Opryland Drive, Nashville, Tennessee, United States VIEW ON MAP Brand Gaylord Hotels Schedule Full-time Position Type Non-Management/Hourly Start Your Journey With Us Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. Job Summary Connect your passions with a rewarding opportunity Others may call you a foodie, but you know you're much more than that. You want to learn all the tricks of the trade and be the master of the kitchen. When you join us, you'll find that there are no limits on your creativity or your potential. We inspire you to grow and challenge yourself because when you are pursuing excellence, you're helping us to provide exceptional travel experiences. Rewards for work, benefits for your lifestyle You'll be supported in and out of the workplace through: * Discounts on hotel rooms, gift shop items, food and beverage * Learning and development opportunities * Recognition programs * Wellbeing programs * Encouraging management * Team-spirited colleagues The impact you'll make You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine. Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations. You hard work pays off when a dish that you've thoughtfully helped to prepare has guests raving and anxious to return. What you'll be doing * Prepare fresh ingredients for cooking according to recipes/menu * Cook food and prepare top-quality menu items in a timely manner * Test foods to ensure proper preparation and temperature * Operate kitchen equipment safely and responsibly * Ensure the proper sanitation and cleanliness of surfaces and storage containers What we're looking for * Great teamwork skills and attention to detail * Positive outlook and outgoing personality * Previous kitchen experience is a big plus This role requires the ability to move and lift up to 25 lbs. Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required. Prior to employment, we'll ask you to complete safety training and certification. Explore our very big world When you bring your natural talents and passion for food, we welcome you into our family. No matter your specialty or culinary background, we offer great rewards and opportunities to improve your skills. You will work closely with a team of inspired professionals who encourage and invite your contributions. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Our Exciting Work Environment Grounded in the foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. We re working behind the scenes and on the front lines making each guest experience, moment and memory the best it can be. Good Game is a new restaurant concept in The Battery Atlanta set to open mid to late December 2019 and we're looking for experienced food and beverage professionals to add to our team! The Opportunity As a part of our Culinary Team, it s more than just serving our guests. Let s be honest, food & drinks are a major part of entertainment and you can be a part of impacting the experience for our guests. It s more than just a cook position because you are a part of creating special experiences; in fact, they are experiences so special they create memories that last a lifetime. We are looking for candidates, 18 years of age or older. Previous culinary experience is preferred. Starting pay is $11.00/hour. Why work for us? Exciting Environment You will be part of the excitement of opening our Good Game Restaurant location in The Battery Atlanta Work with your friends Special Refer-A-Friend Bonus Program Special Perks Free Parking Rewards & Recognition Program Scholarships & Internships Work Schedule Flexible work schedule Great for 2 nd income, students, and retirees Opportunities for Advancement Ability to develop your leadership skills and be on the fast track for hospitality career advancement Come help sports fans create memorable moments. Apply today! Who We Are Take your career beyond the ordinary to the extraordinary. At Delaware North, you ll love where you work, who you work with, and how your day unfolds. Whether it s in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there s no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Associated topics: ambassador, cave, coordinator, entertainer, farm, fee, museum, specialist, travel, zip

Our Exciting Work Environment Grounded in the foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. Good Game is a new restaurant concept in The Battery Atlanta set to open mid to late December 2019 and we're looking for experienced food and beverage professionals to add to our team! The Opportunity As a part of our Culinary Team, it's more than just serving our guests. Let's be honest, food & drinks are a major part of entertainment and you can be a part of impacting the experience for our guests. It's more than just a cook position because you are a part of creating special experiences; in fact, they are experiences so special they create memories that last a lifetime. We are looking for candidates, 18 years of age or older. Previous culinary experience is preferred. Starting pay is $11.00/hour. Why work for us? Exciting Environment You will be part of the excitement of opening our Good Game Restaurant location in The Battery Atlanta Work with your friends - Special Refer-A-Friend Bonus Program Special Perks Free Parking Rewards & Recognition Program Scholarships & Internships Work Schedule Flexible work schedule Great for 2 nd income, students, and retirees Opportunities for Advancement Ability to develop your leadership skills and be on the fast track for hospitality career advancement Come help sports fans create memorable moments. Apply today! Who We Are Take your career beyond the ordinary-to the extraordinary. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.