35 jobs found

ARE YOU PASSIONATE ABOUT HOSPITALITY? Conway Restaurant Group operates four independently owned, chef-driven restaurant concepts in the greater Charlotte area. We offer paid training and certifications, excellent benefits, a competitive base salary with bonus potential and opportunities for career advancement. We are seeking a highly skilled and creative Executive Sous Chef to join our dynamic team and contribute to the continued success of our restaurant group. EXECUTIVE SOUS CHEF SUMMARY As the Executive Sous Chef, you play a pivotal role in shaping the culinary identity and success of the restaurant. This leadership position requires a creative and experienced culinary professional with a passion for innovation and a commitment to delivering exceptional dining experiences. KEY RESPONSIBILITIES Culinary Leadership: Collaborate with the Executive Chef to design and execute innovative and high-quality menu offerings. Oversee the day-to-day kitchen operations, ensuring the highest standards of food quality, presentation, and consistency. Team Management: Lead and inspire a team of culinary professionals, fostering a positive and collaborative kitchen environment. Provide guidance and mentorship to junior kitchen staff. Menu Development: Contribute creative ideas and play a key role in menu planning and development. Stay abreast of culinary trends and incorporate innovative techniques into menu offerings. Quality Control: Implement and maintain stringent quality control measures to ensure the freshness and excellence of all dishes. Conduct regular tastings and evaluations to uphold the restaurant's culinary standards. Cost Management: Collaborate with the management team to manage food costs and optimize kitchen efficiency. Implement cost-control measures without compromising on quality. Safety and Compliance: Ensure strict adherence to health and safety regulations. Maintain compliance with sanitation standards and food handling procedures. EXECUTIVE SOUS CHEF REQUIREMENTS Proven experience as a Sous Chef or Executive Sous Chef in a high-volume culinary environment. Culinary degree or equivalent professional experience. Strong leadership and communication skills. Creative culinary mindset with a passion for innovation. Knowledge of industry trends and a commitment to staying updated. Ability to thrive in a fast-paced and dynamic kitchen environment. PI7604dfb0ddb4-0321

Why work with us? Pay Rate: $17.00/ hr Flexible scheduling - work as little or as much as you want Paid training DailyPay - work today, get paid tomorrow Advancement opportunities Free admission to ALL Six Flags parks, including White Water Bay Free tickets for friends and family Discounts on passes, food, and merchandise Exclusive employee events Fun rewards, benefits, and more! What You Will Be Doing Comply with all Six Flags policies and procedures Check food to make sure of its quality and correct temperature as stated by NYS Department of Health Regulate temperatures of ovens, grills and other cooking equipment Prepare food for cooking that meets NYS Health Department as well as Six Flags requirements How You Will Do It Prepares a variety of meats, seafood, poultry, vegetables and other food Assumes 100% responsibility for the quality of products served Knows and complies consistently with standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period Portions food products prior to cooking according to standard portion sizes and recipe specifications Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment Follows proper plate presentation and garnish set up for all dishes Handles, stores, and rotates all products properly Assists in food preparation assignments during off-peak periods as needed Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Performs other related duties as assigned by the Kitchen Manager or manager-on-duty What You Will Need Must be 18 or over Must be able to work in a standing position for long periods of time (up to 9 hours) Must be able to work weekends, holidays, and other shifts as necessary Must be able to reach, bend, stoop, and frequently lift up to 40 pounds For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language Previous culinary experience preferred Ability to actively communicate with large groups of Guests and other co-workers within the stand Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines Must be a friendly and outgoing team player Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

JOIN OUR TEAM! We are proudly managed by OReilly Hospitality Management, LLC ("OHM") At OHM, we are: A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts. Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact. Seeking supportive, collaborative, detailed-oriented people to join our team! At OHM, we offer: 401(k) & Roth 401(k) with company match full-time and part-time Team Members are eligible! Health, Dental, Vision & Life Insurance Paid Time Off, including Paid Parental Leave Growth Potential and Career Advancement Hotel/Restaurant Travel Perks & Discounts! Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one! Now Hiring: Cook Location: Cambria Hotel Louisville Downtown - Whiskey Row Essential Responsibilities: Prepare and organize the cooking station for service. Cook orders promptly and accurately, ensuring high-quality presentation. Follow state food safety requirements for storage and preparation. Maintain clean and sanitary work areas in compliance with health regulations. Facilitate shift changes and communicate pertinent information. Embrace and promote company culture and safety practices. Perform additional duties as needed. Skills & Abilities: Strong leadership, organizational, and communication skills. Ability to resolve problems efficiently and multitask effectively. Maintain a positive reputation within the community. Education & Experience: Minimum 1-year line cook experience preferred. Culinary degree preferred. Physical Requirements: Lift up to 50 pounds, with occasional lifting over 40 pounds. Perform physical activities such as stooping, kneeling, and standing for long periods. Work Conditions: Work primarily indoors with exposure to temperature changes and heat. OReilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications. PI4c6e14af23cf-0732

Why Tetherow? At Tetherow Resort we have a unique opportunity for you to join our talented team and let your culinary talent shine. Following a multi-million-dollar Clubhouse and restaurant renovation, we are looking for a creative and skilled Chef to elevate the culinary experience in our fine dining restaurant, Solomons. Menu creation and development will be a priority for you. At Tetherow we take pride in providing a beautiful environment with great benefits and perks, where our team members can learn, grow, and thrive. We invite you to explore a career with us and join in the fun! Who you are You are a creative, organized, self-motivated talent with a passion for culinary excellence and for creating an exceptional experience for members and guests You have experience working as a Chef or Chef de Cuisine You have proven positive leadership skills and the ability to motivate and develop team members You thrive in a fast-paced kitchen and have experience managing cooks and back of house operations You have a clear understanding of various dietary needs and diverse cuisines You are able to work evenings, nights, weekends and holidays You are energetic, inspiring and adventurous and love to have fun while youre at work You have ideally completed a Culinary Arts program What youll do Partner with the Executive Chef in the management and oversite of back of house operations Collaborate with F&B leadership and Executive Chef on recipe and menu development, costing and plate design Utilize your creative culinary talent to create a memorable experience for members and guests Ensure outstanding food quality and presentation Lead, train and mentor culinary team members Work with the Executive Chef in managing daily food preparation and execution of meal periods while minimizing waste and spoilage Ensure the execution of company policy and state health guidelines for sanitation and safety Oversee successful completion of side duties and daily responsibilities of back of house team Assist with administrative responsibilities, including ordering, inventory management and scheduling Extra Perks! Medical, dental and vision insurance coverage for eligible employees 401(k) plan with Company match Paid time off Golf privileges Discounts at Tetherow Restaurants & Golf Shop $5 Employee Breakfast & Lunch Meals from The Row Employee referral bonuses Work in one of the most beautiful settings in Central Oregon! What are you waiting for? Click here, apply and join the team: Compensation details: 0 Yearly Salary PI24a31685c46b-2630

Description: The Bungalows at Branson Meadows is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details Cook Part-Time PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI129ae350d0c7-6334

Description: Participate in food service and food preparation activities while adhering to high quality standards and sanitation procedures. Location: Boone, NC Requirements: ESSENTIAL DUTIES & RESPONSIBILITIES: Work with dietary coordinator to plan and execute patient menus Provide PCU staff & patients with patient menu options weekly Prepare and deliver patient meals according to menu, patient dietary preferences, and in compliance with special diets Prepare and maintain food at required temperatures in accordance with federal and state regulations Ensure patient meals are delivered at the specified times in policy and procedure Prepare adequate meal options for patients and maintain the nourishment areas for PCU staff to serve after dietary service hours Check and record required documentation logs Ensure kitchen equipment is in good working order and maintained per manufacturers guidelines and kept in clean conditions Cooperate with all government agencies and outside auditors Transport meals to other locations as needed Work with dietary coordinator to maintain adequate food and supplies based on menus and patient census Receive and inspect food service deliveries to ensure quality and accuracy Plan & execute catering requests as needed Other duties as assigned KNOWLEDGE, SKILLS & ABILITIES: Excellent written and oral communication skills Excellent computer skills Proven performance in meeting deadlines with a high rate of accuracy Excellent telephone skills Knowledge of therapeutic diets & guidelines MINIMUM QUALIFICATIONS: Education: High School Diploma Required Experience: Working knowledge of health care food service preferred Licensures & Certifications: (if applicable): ServSafe will be required within 6 months PHYSICAL DEMANDS: Walking, standing, sitting, driving Hand dexterity to include writing; typing; filing records Ability to occasionally lift and/or move up to 30 pounds Specific vision abilities required are close vision and distance vision with the ability to adjust focus SPECIAL REQUIREMENTS: Must have an automobile with required insurance coverage and state driver's license PIa9b97068cb42-6382

Description: Participate in food service and food preparation activities while adhering to high quality standards and sanitation procedures. Location: Boone, NC Requirements: ESSENTIAL DUTIES & RESPONSIBILITIES: Work with dietary coordinator to plan and execute patient menus Provide PCU staff & patients with patient menu options weekly Prepare and deliver patient meals according to menu, patient dietary preferences, and in compliance with special diets Prepare and maintain food at required temperatures in accordance with federal and state regulations Ensure patient meals are delivered at the specified times in policy and procedure Prepare adequate meal options for patients and maintain the nourishment areas for PCU staff to serve after dietary service hours Check and record required documentation logs Ensure kitchen equipment is in good working order and maintained per manufacturers guidelines and kept in clean conditions Cooperate with all government agencies and outside auditors Transport meals to other locations as needed Work with dietary coordinator to maintain adequate food and supplies based on menus and patient census Receive and inspect food service deliveries to ensure quality and accuracy Plan & execute catering requests as needed Other duties as assigned KNOWLEDGE, SKILLS & ABILITIES: Excellent written and oral communication skills Excellent computer skills Proven performance in meeting deadlines with a high rate of accuracy Excellent telephone skills Knowledge of therapeutic diets & guidelines MINIMUM QUALIFICATIONS: Education: High School Diploma Required Experience: Working knowledge of health care food service preferred Licensures & Certifications: (if applicable): ServSafe will be required within 6 months PHYSICAL DEMANDS: Walking, standing, sitting, driving Hand dexterity to include writing; typing; filing records Ability to occasionally lift and/or move up to 30 pounds Specific vision abilities required are close vision and distance vision with the ability to adjust focus SPECIAL REQUIREMENTS: Must have an automobile with required insurance coverage and state driver's license PIa9b97068cb42-6382

Description: Participate in food service and food preparation activities while adhering to high quality standards and sanitation procedures. Location: Boone, NC Requirements: ESSENTIAL DUTIES & RESPONSIBILITIES: Work with dietary coordinator to plan and execute patient menus Provide PCU staff & patients with patient menu options weekly Prepare and deliver patient meals according to menu, patient dietary preferences, and in compliance with special diets Prepare and maintain food at required temperatures in accordance with federal and state regulations Ensure patient meals are delivered at the specified times in policy and procedure Prepare adequate meal options for patients and maintain the nourishment areas for PCU staff to serve after dietary service hours Check and record required documentation logs Ensure kitchen equipment is in good working order and maintained per manufacturers guidelines and kept in clean conditions Cooperate with all government agencies and outside auditors Transport meals to other locations as needed Work with dietary coordinator to maintain adequate food and supplies based on menus and patient census Receive and inspect food service deliveries to ensure quality and accuracy Plan & execute catering requests as needed Other duties as assigned KNOWLEDGE, SKILLS & ABILITIES: Excellent written and oral communication skills Excellent computer skills Proven performance in meeting deadlines with a high rate of accuracy Excellent telephone skills Knowledge of therapeutic diets & guidelines MINIMUM QUALIFICATIONS: Education: High School Diploma Required Experience: Working knowledge of health care food service preferred Licensures & Certifications: (if applicable): ServSafe will be required within 6 months PHYSICAL DEMANDS: Walking, standing, sitting, driving Hand dexterity to include writing; typing; filing records Ability to occasionally lift and/or move up to 30 pounds Specific vision abilities required are close vision and distance vision with the ability to adjust focus SPECIAL REQUIREMENTS: Must have an automobile with required insurance coverage and state driver's license PIa9b97068cb42-6382

Description: Participate in food service and food preparation activities while adhering to high quality standards and sanitation procedures. Location: Boone, NC Requirements: ESSENTIAL DUTIES & RESPONSIBILITIES: Work with dietary coordinator to plan and execute patient menus Provide PCU staff & patients with patient menu options weekly Prepare and deliver patient meals according to menu, patient dietary preferences, and in compliance with special diets Prepare and maintain food at required temperatures in accordance with federal and state regulations Ensure patient meals are delivered at the specified times in policy and procedure Prepare adequate meal options for patients and maintain the nourishment areas for PCU staff to serve after dietary service hours Check and record required documentation logs Ensure kitchen equipment is in good working order and maintained per manufacturers guidelines and kept in clean conditions Cooperate with all government agencies and outside auditors Transport meals to other locations as needed Work with dietary coordinator to maintain adequate food and supplies based on menus and patient census Receive and inspect food service deliveries to ensure quality and accuracy Plan & execute catering requests as needed Other duties as assigned KNOWLEDGE, SKILLS & ABILITIES: Excellent written and oral communication skills Excellent computer skills Proven performance in meeting deadlines with a high rate of accuracy Excellent telephone skills Knowledge of therapeutic diets & guidelines MINIMUM QUALIFICATIONS: Education: High School Diploma Required Experience: Working knowledge of health care food service preferred Licensures & Certifications: (if applicable): ServSafe will be required within 6 months PHYSICAL DEMANDS: Walking, standing, sitting, driving Hand dexterity to include writing; typing; filing records Ability to occasionally lift and/or move up to 30 pounds Specific vision abilities required are close vision and distance vision with the ability to adjust focus SPECIAL REQUIREMENTS: Must have an automobile with required insurance coverage and state driver's license PIa9b97068cb42-6382

Cook Location: Lakehouse Healthcare and Rehabilitation What Makes This Location Special - Professional development, Career growth opportunities, Employee engagement, Open communication, Comprehensive benefits, Great sense of community We are seeking a cook to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to work on their feet for extended periods of time. Experience in skilled nursing cooking and kitchen tasks is required for this position. Understand and prepare special diets and food textures is a plus. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Health benefits for Full Time employees PTO for Full Time employees Responsibilities: Meal preparation Food preparation and proper storage Assist maintaining all health code regulations in kitchen Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Requirements: Positive attitude and excellent customer service skills Ability to work on feet for extended periods of time Ability to follow recipes Understanding of basic cooking techniques and special diets and food textures Reliable means of transportation to and from work No experience required Equal Opportunity Employer, including disabled and veterans. Compensation details: 17-19 PI606ec5ec822d-1505