435 jobs found

Riot Hospitality Group is seeking an experienced, upbeat, quality-focused cook to work in a fast-paced environment. Job Summary Reports to the Executive Sous-Chef or in the absence of the Executive Sous Chef, then the Executive Chef, and is responsible for the following: As a Lead Saute Cook, you will ensure the highest quality food is prepared per the exact recipe specifications at all times. The Lead Saute Cook is responsible for all aspects of their assigned station - completes all items on the daily preparation list; keeps the line stocked with basic, critical items throughout the shift; and cleans, sanitizes, and maintains equipment, utensils and tools. Qualifications and Responsibilities 1+ years restaurant experience preferred and a Food Handler's CardAbility to work positively in a fast-paced environment.Ability to work effectively within a team.Ability to show efficient saute skills Must be able to work quickly in a confined area and stand for extended periods of time.Basic English reading and communication skills.Strong attention to detail.Knowledge of weights, measurements, volume and cooking procedures.Ability to lift up to 50 lbs. as needed.Ability to work in elevated temperatures.Continuous use of hands and arms.Continuous bending, reaching and twisting.Good knife skills a plus.Completes other duties as assigned by the Executive Chef, Executive Sous Chef or Chef De Cuisine. This is not necessarily an exhaustive list of responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be accurate reflection of the current position, management reserves the right to revise the job when circumstances change (i.e., emergencies, rush jobs, changes in personnel, workload changes, technological developments, etc.) .

"We do things differently, and we do them with great pride and passion!" Bern's Steak House has been a Tampa Bay icon since Bern and Gert Laxer opened the location in 1956. In growing from 40 to 350 seats, Bern's has established a reputation for the very best in quality. The wines, steaks, seafood and even the coffee beans selected for roasting display the attention to detail we require of our products and our employees. Join a team that is committed to the very best in all things here at Bern's Steak House! Job Summary Bern's Steak House is a World-Renowned Restaurant looking for a professional Saute Cook who can prep, cook & plate all menu items according to our exacting standards. Experience is preferred, but we are willing to teach any employee showing potential, hard work and dedication. Responsibilities and Duties Shift start time 3:00PM Prep Saute Station with all necessary items for ServicePrepare and Plate all items according to Bern's Steak House standardsEnsure Quality of all ProductsMaintain cleanliness of Station throughout the entire shift Qualifications and Skills Attention to detail Minimum 2 years experience in kitchen preparation and/or cookingMust work well with othersMust work quickly in a safe and effective mannerNeed to have consideration for guests and maintain a professional demeanor as guests will be touring the kitchen during serviceAbility to multitask in a high-volume restaurant settingLift 50 lbs Benefits and Perks Bern's is still family owned after all these years and it's the sort of place that many people build their careers in the hospitality fieldFull Time employees are eligible for Aflac, health, dental and vision insurance after 90 days with employer contributions based on tenure401K retirement option availableEmployee education reimbursement program for classes and certifications related to the culinary, spirits, beer, wine and hospitality management fields"Family First" corporate discount at all our locations except Bern's Steak HousePaid Vacation after one year of tenureOne complimentary meal provided each shiftSecure complimentary parking

Description: Maintains a clean and sanitary working environment. Completes all assigned prep work and sets up individual Saute station(s). Maintains product presentations, product quality and cook time standards. Prepares and serves all items according to Spoleto recipes, plate presentations, and specifications. Maintains a clean work environment at all times.- Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Enforces all cost control requirements within his/her control. Adheres to the rule - 'NO TICKET, NO FOOD. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty. Requirements: Minimum 6 months of experience working as cook or Saute cook in a similar restaurant concept.Maintains a Valid Serv Safe Health Card or equivalent Additional Info: Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

We have an opening for a full-time COOK, GRILL [Saute & Grill} position. Location : Modern Art Museum of Fort Worth, 3200 Darnell St., Fort Worth, TX 76107. Note: online applications accepted only. Schedule : Tuesday-Sunday, 5 days a week. Requirement : Saute and Grill Cook experience, Food Handlers Certificate. *Internal Employee Referral Bonus Available WE MAKE IT EASY! You can now chat or text-to-apply , in addition to our standard online apply. Just text JOB to 75000 & search for the requisition ID number 326144 . Click here to view more. You can now prerecord video introductions. Be more than just words on a resume and get in front of the hiring manager faster. Click here to get a sneak peek preview. If you have a positive attitude and a love for learning, you may be interested in joining our team. Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Full-time associates at Bon Appétit are eligible for many benefits, including: Paid vacation and sick leave Medical, Dental, and Vision 401(k) with matching by company Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance On-the-job training Learn more about careers with Bon Appétit: Job Summary Summary: Prepares food and serves customers at the grill station in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Essential Duties and Responsibilities: Takes orders from customer and prepares items requiring short preparation. Completes orders from steam tables and serves customers at multiple stations. Serves customers in an efficient, friendly manner following established steps of service meeting outlined standards. Ensures food is at the correct temperature and is attractive and tasty. Tastes all prepared food items. Uses established ticket-collection procedures during service. Responsible for records from area worked during service periods. Uses approved recipes and production standards to ensure proper quality, serving temperatures and standard portion control. Carries pans, kettles and trays of food to and from workstations, stove and refrigerator in accordance with established safety standards. Stores foods in designated areas following standard wrapping, dating and food safety and rotation procedures. Cleans, sanitizes and maintains all assigned work areas, equipment and utensils to ensure sanitation standards are met. Resolves customer concerns and reports relevant information and concerns to supervisor. Attends in-service and safety meetings. Maintains good working relationships with coworkers, customers, administrators and managers. Performs job safely while maintaining a clean, safe work environment. Performs other duties as assigned. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 326144 Bon Appetit Hourly

We are looking for a high energy, outgoing, and positive Line Cook/Saute Person to join us! Duties and Responsibilities: Working under the head chef/sous chef. Setting up and stocking stations with all necessary supplies. Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cooking menu items in cooperation with the rest of the kitchen staff. Requirements: 2 - 3 years of fast-paced kitchen work environment experience. Must be able to work under pressure. Can think and act quickly in a fast-paced, and high-volume environment. Polished and professional demeanor. Upbeat and outgoing attitude. Passion for hospitality and service. Must have a commitment to team success. Must have a friendly, warm, and caring demeanor towards your teammates and patrons. Does not wait for problems to arise - takes the initiative when spotted. Must be able to stand on feet for a long period of time. Must be conscientious & punctual. About Nick's Italian Restaurant Established 1974. Through the years, Nick's Italian Restaurant became a Fort Lauderdale landmark, and a known favorite to lovers of authentic Italian cuisine.

Job Description: We are seeking Saute Cooks to join our team! This position is responsible for the preparation of stations, production of food, execution of menu items and consistent plate presentation. This is an opportunity to advance your career in the Hospitality Industry and grow with our Company! Experience: Must have at least one (1) or more years of related Culinary experience in a fast-paced environment; Cold and Hot Line experience required, though willing to train the right candidate. KEY RESPONSIBILITIES The primary responsibilities for the Cook include but are not limited to: Prepare all food items according to standard recipes and/or as specified on guest check. Ensure consistency of product for the guest. Check the quality of the food as it arrives in the kitchen and informs the Sous Chef of damage product. Properly labels, dates, storage of all food. Operate standard cooking equipment such as mixers, steamers, toasters, fryers, oven, stove and grill. Work other stations as needed. Maintains work area in a safe and sanitary manner. Maintains high standards of food preparation in a timely fashion while performing multiple tasks. Maintains product consistency, seasoning of food, and plate presentation. Continuously looks for ways to increase productivity. Handles food and rotates it according to established procedures, including cooking and cooling temperatures. Secures food supplies from stockroom and refrigerators. Utilizes proper and safe knife skills. Respects and accommodates the food server's request regarding guest's personal preference, and requests. Maintains a full line of communication with supervisors. Performs any other tasks as assigned by Kitchen Management. Experience and Skills: Minimum of 18 years old. High School diploma or equivalent. Must be able to stand long periods of time without sitting and endure climate changes. Must be able to bend and reach on a continuous basis. Must be able to lift up to 50 pounds Must be able to use all hand tools, equipment and machines needed for work Must be able to measure and cut with great precision Ensure all products are prepared to company specification Must continuously demonstrate a positive, upbeat and customer-focused attitude The Beauport Hospitality Group is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law. Benefits Eligible to participate in Beauport Hospitality Group's Full Benefit Package.

Synopsis The Palm Restaurant is committed to providing our guests with the highest quality food, beverages, and personalized service in a relaxed and friendly atmosphere. Operational Excellence: In joining our team, you commit to supporting this mission by demonstrating our Service Standards at all times, and to holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected. Since 1926, when The Palm Restaurant first opened its doors in the heart of Manhattan, the company has been serving up legendary food and service. Today, The Palm operates multiple locations across the United States, all founded on one unchanging philosophy: treat guests like family, serve great food, and always exceed expectations. Owned and operated by members of the Bozzi and Ganzi families for over 90 years, The Palm serves as a second home for countless patrons, who have contributed to shaping its legacy born out of speakeasy roots - where menus were unnecessary and high energy a given - into an atmosphere seen nowhere else. The Palm prides itself on cultivating talent, diversity, and a strong work ethic. Summary Duties and responsibilities include, but are not limited to, preparation of middle station items. Prepare all middle station items during service. Preparation and portioning of red meat, veal, chicken, pasta, seafood and vegetables. Assist Sauté station as needed. Adhere to Palm standards and maintain condition of station. Responsibilities and hours worked vary within individual restaurants. As a team member of the Palm Restaurant Group, you must embrace our "Core Purpose", embody "The Palm's Values" (Loyalty, Honesty, Quality, Team Work, Dedication, Results, Generosity, and Respect) Essential Duties and Responsibilities All Palm Restaurant jobs require that you embody a positive company image by providing courteous, friendly and efficient service with a smile to guests and team members at all times. A Cook 2 must fulfill all essential functions of the job description consistently and in a timely manner. These functions may change over the course of employment. These functions may change over the course of employment. Functions include but are not limited to the following areas: Guest Experience • Must love and support their TEAM! • Must love and take care of guests! • Must have a passion for guest service. • Must say "Yes", "Thank you" and "Smile" often! • Maintains the process that provide first time guests with the same Palm experience than our most loyal repeat guests. • Ensure the security and safety of guests and team members through pro-actively managing sanitation, maintenance, security and prevention of injury from accidents. Quality Maintain all Palm quality standards in spite of the extraordinary challenges presented by high volume, volume fluctuations, and physical plant limitations. • Maintain food quality by maintaining the highest standards of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant. • Follow all Palm standard recipes and portion servings correctly and according to menu specifications • Ensure that all recipes, food preparation methods, and plate presentations meet The Palm's specifications and commitment to quality. • All food products are properly labeled and stored. Follow First in - First out standards are adhered to. • Cooling procedures are followed (when applicable). • Ensure the security and safety of guests and team members through pro-actively managing sanitation, maintenance, security and prevention of injury from accidents. • Exhibit efficiency in completing job requirements through working with a sense of urgency and consolidating tasks. • Able to successfully work as a Cook 1 and Dishwasher. • Obtain and maintain current ServSafe certifications. Production Daily production is one of the most challenging "Essential Functions" of a Cook 2. Using daily production sheets (Prep Sheets) are a requirement. • A Cook 2 must have flexibility in production to accommodate the demands of the PDR business. • A Cook 2 must have flexibility in production to accommodate the busy/non busy days of a la Carte business. • Follow all Production/Prep sheets for: A la carte dining, PDR Events, Special Events Operations • Must report to work on-time • Must clock in at scheduled time and not before • All work must be performed while on the clock. • Must attend staff meetings and trainings unless approved by manager. • Responsible to review schedule on the Team member portal for Scheduling System. Responsible to follow online procedures for shift changes, PTO requests, and other requests that impact the schedule. • Performs additional responsibilities, although not detailed, as requested by the leadership team. • Take direction from all salaried staff including, GM, AGM Restaurant Managers, Executive Chef, Executive Sous Chef, and Sous Chefs. Qualifications Detail Oriented: Accuracy and attention to detail are imperative. • Team player with ability to take direction. • Strong organizational, leadership, and problem solving skills • Understanding of local, state, and federal health and sanitation laws. Obtain and maintain current foodservice certification. • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. • Very good food knowledge. • Knowledge of basic training techniques. • Positive interpersonal skills. Commitment: Must demonstrate commitment to getting the job done. • Hours will vary on a weekly basis based on workload and deadlines. • Have to be willing to work any days of the week Working during weekends, holidays and peak business periods are required, including working any shift/day designated by either The Executive Chef or Sous Chef. Physical Demands The physical demands will vary depending on area of study and, as described here, are representative of those that must be met by an team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand; sit; use hands to finger; handle, or feel; reach with hands and arms; and talk or hear. The team member is occasionally required to stoop, kneel, crouch, crawl, or able to frequently lift and carry food, beverage, and other items greater than 35 pounds and able to transport up to 70 pounds regularly, work in hot and cold environments. Team member must be able to properly use kitchen equipment and tools to avoid accidents to themselves and other Team Members. Specific vision abilities required by this job include close, distance, color, and peripheral vision, and depth. Ability to work in a high energy and demanding environment. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. People & Team Skills: Must have sufficient self-confidence, poise and interpersonal skills to be able to work effectively as part of a team and to take part in professional discussions. Also must be able to sustain performance under conditions of stress-such as tight deadlines and detailed questioning. Must demonstrate ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present. Varying walking surfaces and working environments and equipment. Varying levels of light sound, temperature and smoke. Additional Requirements This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks. Professional Development and Advancement A Cook 2 must be able to successfully work as a Cook 1 to be considered for advancement in the company. A Cook 2 will have the opportunity for advancement to a Cook 3. In order to gain the experience and training necessary to be considered for advancement in the company, tasks of a Cook 3 may be assigned for development purposes. Communication Skills Must read, write and speak English fluently. Professional oral and written communication skills. Mathematical Skills Ability to add, subtracts, multiply, and divide in all units of measure

Experienced fine dining line cook. Culinary degree not needed but helpful. Tuesday-Saturday 2-10pm Closed Sunday & Monday. Apply in person at 3065 W. 4th St. Reno, NV after 1pm. Bring your resume-Hourly wage depends on your experience. Phone ask for Chef Natalie

LINE COOK AM/PM RESPONSIBILITES: The Denver Country Club is looking for Line Cooks experienced in Saute, Grill & Pantry for an AM or PM position. Cooks will prepare food in accordance with restaurant standards. Maintain a clean and safe work environment in the kitchen. Set up kitchen to be prepared for service Operate food production equipment according to manufacturers' instruction Follow standard recipes while preparing for assigned items for banquet service Notifies Sous Chef of expected shortages Handles leftover food items as instructed by Sous Chef Cleans assigned work areas Consistently uses safe and sanitary food handling practices, including these related to personal hygiene Maintain neat and professional appearance and observes personal cleanliness rules at all times Covers, dates and neatly stores all leftover food items that are reusable Coordinates and time orders with other kitchen operations Keeps coolers and freezers clean and organized Performs other appropriate tasks as assigned by Executive Chef Reports to Executive Chef QUALIFICATIONS Must be able to work flexible shifts Must be ServSafe certified Takes and follows direction well Executes all menu items accurately Good knife skills Can adapt to a face paced environment Previous experience required Country Club Experience a plus Benefits offered after service requirement is met, complimentary employee meals and other club perks offered. DCC Scholarship eligibility after 1 year of service, or 2 completed seasons. Integrity Test Completion and Pre-employment background check required for all new hires. The Denver Country Club is a drug-free environment. The Denver Country Club 1700 East 1st Avenue Denver, CO80218 EOE/MFHV 0 Job Posted by ApplicantPro

SAUTE cook needed for this high volume, completely scratch, gluten-free and peanut-free kitchen. Candidate must be motivated, experienced, and eager to learn. Two years experience recommended. This is an excellent opportunity to study with talented chefs, to join a warm and welcoming team, and to grow in the industry. LGBTQ inclusive.Benefits include shift meal; 50% employee discount off food and taps 24/7.We were voted in the top 5 cider bars in the nation by the readers of USA Today's 10 Best, and the best Cider Establishment of the Year 2018 in the Pacific Northwest.

Caf Presse is a Bar/Caf specializing in traditional and regional dishes of France. Our menu changes seasonally and features authentic dishes made from scratch, a wide variety of house-made charcuterie and desserts, all made from the best local and seasonal ingredients we can find. We are looking for a passionate professional to join our team...does that sound like You?*Full Time Experienced Saute Cook *5 shifts per week*AM and PM shifts*Position open immediatelyGreat Opportunity for person with interest in:*Charcuterie, including sausages, terrine, pates, confits, rillettes and more*Using fresh, seasonal, local ingredients*French and European cheeses*Traditional French dishes and techniques*Having input to daily specials and menu items*Possible advancement into management in our kitchenThe ideal candidate would:*Have strong grasp of basic kitchen techniques*Have 1 year saute experience in a high volume, scratch kitchen*Brunch experience (eggs, omelettes, steaks etc) a plus*Be a quick learner, work with speed, direction and consistency*Be dependable and always on time*Want to be part of a team working together to make excellent food we can be proud of*Work with great sanitation and organization practices*Be comfortable working in a busy environmentPlease reply with resum via email or in person:Attention: Executive Chef Jim Drohman or Chef de cuisine James O'HernCaf Presse, th Ave, Seattle 98122Compensation:* $17-$19 per hour to start, depending on experience *Commission*Health Insurance*Discount

FIG & OLIVEis about passion for the best olive oils, flavors and cuisine from the Riviera & Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal. With fresh, seasonal ingredients and simple preparation, our cuisine exudes the genuine taste of food, from a ripe heirloom tomato, a leaf of aromatic basil, to a fresh grilled fish finished with lemon, rosemary, thyme and olive oil-simplicity, healthiness and refined flavors at their best.PURPOSEThe purpose of a Saute Cook is to prepare food, help the kitchen workers in the preparation of food items, organizing delivery, setting up allocated stations for menu, and butchering proteins as instructed by the Chef while being compliant with standards.GENERAL RESPONSIBILITIES & DUTIESSet up station according to restaurant guidelinesPrepare all food items as directed in sanitary and timely mannerAssist organization of delivery during morningsFollow recipes, portion controls, and presentation specifications as set by the restaurantRestock all items as needed throughout the shiftClean and maintain station while practicing exceptional safety, sanitation and organizational skillsUnderstand and demonstrate proper use and maintenance of all kitchen equipmentAssist with cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areasPerform additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any timePrepare a variety of food: meat, seafood, poultry, vegetables and cold food itemsEncompass perfect knowledge of butchering meat and fishCover, date and correctly store all food preparation itemsUtilize food preparation tools in accordance with manufacturer instructionsClose kitchen correctly and follow the closing protocol made per stationAssist all duties assigned by the Chef de Cuisine or Sous ChefsMINIMUM QUALIFICATIONS & REQUIREMENTSA minimum of 2-3 years in upscale high volume restaurantProfessional communication skillsAbility to take directionAbility to work in a team environmentAbility to work calmly and effectively under pressureMust have problem solving abilities, be self-motivated and organizedCommitment to quality service, and food and beverage knowledgeMust be able to work nights, weekends and some holidaysMust be able to speak, read and understand basic cooking directionsUnderstanding and knowledge of safety, sanitation and food handling proceduresMust be a team player & possess the ability to handle situations as they arise (i.e. irate guests)Ability to stand for long periods of timeAbility to occasionally lift 25 lbs or moreMust have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidaysFood Handlers CardThe statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. We are currently seeking cooks of all experience levels for our on-mountain locations! Job Summaries: * The Entry Cook is responsible for basic food preparation tasks, such as cutting up meat and fish, cleaning, peeling, slicing, chopping, measuring and mixing ingredients, etc. May use basic cooking skills to work on a line or in a cooking station, such as the broiler, fryer, oven, grill, or sauté station and be responsible for set up of assigned station. May be responsible for loading and unloading food product to remote meal sites for preparation. * The Intermediate Cook functions as an experienced cook, responsible for performing the full cooking process using established recipes. This includes preparing and measuring ingredients; grilling, broiling, baking, frying, and sautéing; testing for doneness and taste; adjusting seasoning and temperature for best results; and attractive food presentation. In casual facilities, fully responsible for all aspects of a cooking station. Ensures cooking station or area is sanitary and fully functional. * The Advanced Cook functions as very experienced cook, responsible for performing the full range of the most difficult cooking tasks. In addition to cooking complex menu items, prepares sauces and glazes to enhance flavors. Improvises on established recipes based on availability of ingredients. Suggests, develops, and tests new recipes and menu items. May assist with ordering and inventory management. Oversees food preparation and provides training and guidance to more junior staff. Requirements: * Individuals who are passionate about guest service and the hospitality/ski industry * English Proficiency * Able to work the entire season (November- April) * Some experience in food and beverage or guest service - preferred * Weekends and holidays required. * All of our team members are typically required to wash dishes one shift per week Physical requirements for this position include: * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects. Benefits include: * Free Ski passes for employees and dependents * Discount lift tickets for friends and family * Free ski lessons * Discounted lodging, food, gear and mountain shuttles * Discounted bike haul & golf * Medical, Dental, and Vision plans (full-time positions) There's nothing like ski town life in the heart of the Rocky Mountains. You'll get to live and play in the heart of paradise-and work with some of the friendliest coworkers in the Gunnison Valley. In fact, our guests repeatedly tell us that it's the welcoming smiles, upbeat attitudes, and friendly vibe that bring them back to Crested Butte (in addition to the great skiing, of course). Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 176828

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The 10th, Vail's critically acclaimed on-mountain fine-dining restaurant is looking for an ADVANCED COOK to join our outstanding restaurant staff. The 10th serves an upscale sit-down lunch over the weekends in the summer, plus high end plated event and buffet services. Located at the top of Gondola One at Mid-Vail, The 10th is accessed either by ski-in and ski-out during the day or via Vail's brand new high tech Gondola One. Modern. Alpine. Inspired. The 10th redefines classic alpine cuisine and elevates service to new standards in Vail. The 10th, Vail's critically acclaimed on-mountain fine-dining restaurant is looking for an INTERMEDIATE COOK to join our outstanding restaurant staff. The 10th serves an upscale sit-down lunch daily, complete with a boot room for guests to enjoy slippers while they dine! Located at the top of Gondola One at Mid-Vail, The 10th is accessed either by ski-in and ski-out during the day or via Vail's brand new high tech Gondola One. Modern. Alpine. Inspired. The 10th redefines classic alpine cuisine and elevates service to new standards in Vail. This individual must demonstrate intermediate cooking and knife skills in different stations (sauté, grill, pizza, garde manger and expo) and always have a sense of urgency. This candidate will be responsible for ownership and execution of the designated meal service, first tracks (breakfast) including and not limited to deputizing other kitchen crew members and assisting the ware house team & dish area crew members when needed. We are looking for those who thrive on the fast paced hum of the kitchen and find the greatest reward in seeing the joy that an amazing meal provides their guests. Responsibilities include, but are not limited to: * Functions as experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and service * Responsible for overall preparation, execution and breakdown of the designated meal service * Responsible for preparing adequate mise en place for current and upcoming days. * Capable of teaching others to use all kitchen equipment, processes and procedures * Communicates with supervisor regarding volume levels and team assignments * Assists in the control of food and labor costs by eliminating waste and over production * Makes recommendations for adjusting pars * Produces small to large batch goods using advanced and full range of classical cooking techniques * May select recipes per menu cycle, prepare bakery items, receive inventory and prepare meals for customers requiring special diets * Intermediate to advanced knife skills * Able to explain ingredients in the menu and preparation techniques * Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients * Able to work most positions on the culinary line (garde manger, pizza, basic saute, basic grill, fry station, pastry plating) * Has 2-3 years of prior experience in a professional kitchen * Conducts regular prep and finished dish tasting to ensure consistency in quality, taste and presentation. * Applies a variety of culinary techniques and practices * Maintains stock levels throughout day * May be responsible for training employees * Applies Vail Mountain Dining Standards for speed and quality * Participates in and occasionally supervise kitchen duties to ensure smooth operations * Ensures all coolers, freezers and walk-ins are maintained to the company's, local health inspector's food safety standards and HACCP standards, including daily logging of refrigerator and freezer temperatures. * Responsible for cleaning up your station and ensuring the kitchen - floors, shelves, walk in coolers, walk in freezers, reach ins, low boys, recycle area, loading dock and store room areas are closed down up to standards every day prior to departing for the day upon checking out with the sous chef. * Date all food products containers and rotate as per FIFO, making sure that all perishables are kept at proper temperatures. * Ability to wash dishes and jump into the dish area and/or 3 compartment sink when needed. Qualifications: * One year minimum line cooking experience in a fine dining and high volume establishment. * Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail. * Must be highly organized and always have a sense of urgency. * High school diploma or equivalent. * Must be able to lift 40+ lbs. * Ability to speak read and write in English. * Ability to work standing for 8+ hours. * Must be 18 years of age or older. * Flexibility in scheduling, ability to long hours, work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President's Day Weekend and other holidays as requested. * Formal Culinary Training - preferred. * ServeSafe or Food Handler's certification (or be able to attain) - required * High Volume Fine Dining Experience - preferred * In-person or Skype interview - required Benefits include: * Free Ski passes for employees and dependents * Discount lift tickets for friends and family * Free ski lessons * Discounted lodging, food, gear and mountain shuttles * Discounted bike haul & golf * Medical, Dental, and Vision plans (full-time positions) * 401(k) Retirement Plan * Excellent training and professional development Learn More About: The 10th: Vail Mountain Dining: Grooming Policy: Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 176713

The Lucie Drink/Dine is looking for an experienced cook to join our Culinary team! POSITION PURPOSE:Assist Chefs in preparing and coordinating food orders in a timely and efficient delivery to each table for busy kitchen in accordance with quality and food safety standards.Responsibilities include but not limited to: * Broil, grille and/or sauté * Handle knives * Operate kitchen equipment * Follow recipe and presentation guidelines to meet or exceed guests' expectations * Label food and ensure proper rotation * Meet special guest requests while ensuring same high-quality standards * Prepare high quality food items to order for our guests * Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Skills, Abilities and Experience needed to be successful * A good knowledge and understanding of knife skills, sanitation and cooking methods and be able to apply them in food production. * Qualified candidates must have previous culinary or cooking experience in a restaurant or hotel. * Professional knowledge of cooking ingredients and procedures preferred. * Ability to work positively in a fast-paced environment * Excellent verbal communication and interpersonal skills * Food safety training certification highly desired.PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Responsible for being a gracious host to all guests and co-workers Responsible for promoting a positive influence in the community and participating in company-sponsored events Ability to perform assigned function within the kitchen such as broiler, sauté, pantry, prep and production when needed. Accepts direction during day to day operations to ensure culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities are met. Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness. Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters and stem kettles. Bakes, roasts, broils, and stems meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that food is cooked. Carves meats, portions food and serving plates, adds sauces, and garnishes serving to fill orders. Washes, peels, cuts and shreds vegetables and fruits to prepare them for use. Supports safety and accident prevention programs (nonslip footwear, knife handling, and proper lifting). Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction. Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same. Performs all other related and compatible duties as assigned. Must be familiar with and have exposure to prep list. Take inventories. Must complete county health department class and attain certification. Exhibit knife skills, classic cuts and sharpening. Provide stellar customer service to internal and external customers and vendors including participation in and promotion of customer service programs to continuously improve customer service. Assist in operation of other food and beverage venues as needed. Attend all departmental and company training programs or meetings as directed. Compile information, complete and submit reports as needed. Adhere to all company policies and procedures. Adhere to all gaming laws and regulations. Perform all job duties in a safe and responsible manner including keeping areas clean and free of safety hazards, debris, and litter. Meet department uniform, appearance, and grooming requirements. Any job duty needed to promote productivity in the efficient administration of business or any reasonable request made by your supervisor or management personnel. Must have an outgoing, energetic and enthusiastic attitude Must be 21 years of age Must enjoy hosting others Must be comfortable initiating conversations and creating a fun environment with our guests Knowledge of applicable food preparation methods and measures for menu planning, soups, sauces, meat and seafood items for batch or individual recipes M Good oral and written communication, must be fluent and literate in English College degree or Culinary Arts degree preferred or a minimum of three years of related experience and/or training; or equivalent combination of education and experience

Job Description We offer culinary positions of all levels that are truly A Cut Above . You might run the sauté station, perfectly prepare light and crispy dim sum, or play with fire at the woks - if you have a passion for the heart of the house, we've got a spot for you! FOOD FOR THOUGHT : The saying runs true…if you can't stand the heat, stay out of the kitchen…and our kitchens are LIT (literally)! What you will do : Be Genuine and authentically yourself Work with passionate people to create and nurture a fun , positive work environment Maintain a clean kitchen and master our killer dishes Have a keen eye for freshness, quality, and execution Uphold our high sanitation and safety standards What you need to have : An interest in being part of a Vibrant team that believes in treating our team members and guests like family A love for food and an eye for detail An Of Service mindset Flexibility to work a variety of shifts A Curious nature to keep learning and growing Strong menu knowledge Pride, excellence and integrity in all you do Experience in and around restaurant kitchens preferred What we offer: Schedule flexibility Fun, meaningful work Top-of-the-line equipment Company provided uniform Meal benefits Competitive pay Benefit plan options for full-time team members Employee Referral Program - get a bonus to "wok" with your friends! Clear path for growth and career advancement Apply today and get ready to live the #pfchangslife! *CB*

Description SUMMARY OF JOB PURPOSE Prepares food, including hot entrees, to specifications inan accurate and timely manner to provide guests with a quality product. ESSENTIAL FUNCTIONS Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of alltools and equipment. Demonstrates competent product knowledge by correct storingand handling of all perishables, maintaining quality, security, value andintegrity. Prepares food products according to standard recipes andspecifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, includingservice and kitchen maintenance personnel. Adjusts equipment temperatures. Prepares items as directed. Acts as expediter by coordinating functions between the foodprep line and service personnel. Recognizes and corrects any product discrepancies andvariations in quality, standards and specifications. Qualifications ESSENTIAL QUALIFICATIONS Positions that have contact with the publicrequire the ability to work in a noisy environment, and may be exposed toguests who use tobacco products.Also,non-public contact positions may be required to enter public areas from time totime, in connection with their duties, and may be subject to the sameenvironment. EXPERIENCE: Minimum of 1 year as a restaurant FryCook ABILITIES: Ability understand and respond towritten order, recipes and directs in English. Ability to correctly lift andtransport objects weighing up to 50 lbs. Ability to work a minimum of 8hours with appropriate mobility and endurance. Ability to work flexible timeperiods as required of a cook in a resort environment. Ability to recognize differentcooking oils and their cooking temperatures. Ability to use knives, otherhand-held instruments and other food preparation equipment. Must have a sense of urgency toserve customers properly. Ability to perform all duties of aCook's Helper/Pantry Person. Must have documented skills andcompetencies in preparing eggs, meats,batters, potatoes; blanching, steaming, sautéing; pasta and rice cookery; andpreparing salads, sandwiches, cold appetizers and garnishments. Ability to portion, prepare and presentmeat, poultry and fish entrees, pastas, vegetables, pan sauces and buttersauces. This list of essential functions, other duties, mental andphysical demands, requirements and licenses is not meant to be exhaustive.Management reserves the right to revise jobdescriptions and to require other tasks be performed when the circumstances ofthe job change. Employee Status :Regular Job Level :Entry Level Overtime Status :Non-exempt Travel :No