Essential Job Functions:

• Prepares, produces, and bakes breakfast pastries, breads, rolls, and some desserts.
• Develops new products for a la carte or menus on a rotating basis.
• Decorates baked goods, such as cream pies, using a pastry bag.
• Sets time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed or cooked according to instructions.
• Measures or weigh flour or other ingredients to prepare batters, doughs, fillings, or whipped cream, using scales or graduated containers.
• Prepare garnishes as needed for baked goods.
• Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration.
• Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
• Lines up baked products in mobile carts according to the needs of the particular outlet or function.
• Utilizes any and all leftovers into usable products.
• Cleans, breaks down, and puts away all baking equipment including: ovens, mixers, proofer, floors, freezer, and refrigerators.
• Other duties as assigned.

Minimum Qualifications:

Education:

• Associate’s degree or equivalent from two-year college/technical

Knowledge, Skills and Abilities:

• Previous experience in controlling food and labor cost, cooking demonstrations, menu development and pricing, and development of culinary team. Culinary degree preferred.
• Knowledge of a variety of foods, equipment, and cooking techniques.
• Possess strong organization and leaderships skills with a focus on meeting customer needs.
• Basic math.
• Ability to motivate and supervise food service personnel.
• Ability to maintain records and complete reports as required.
• Excellent written and oral communication skills required, including problem-solving and conflict resolution.
• Ability to interact positively with employees and the general public.
• Ability to plan ahead to ensure that resources are effectively and economically allocated.
• Ability to use good judgment, including grasping and assessing the facts of a situation and draw correct conclusions. Ability to prioritize time so that work is accomplished on a dependable basis; is reliable and committed to meeting schedules and deadlines.
• Ability to select and develop staff to meet accepted standards and departmental objectives.
• Ability to demonstrate initiative, including being proactive and resourceful, working independently with minimum supervision
• Ability to think constructively and search for ways to improve processes.
• Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness.
• Ability to recognize the need to coordinate effort; be reliable in following through on requests and commitments.
• Ability to foster an environment that nurtures collaboration, teamwork and mutual respect.
• Ability to prioritize, multi task and be flexible.
• Ability to work as part of a team; work with interruptions; and work with detailed information/data.
• Previous managerial/supervisory experience in food service administration preferred.
• Computer skills such as word processing and/or spreadsheets helpful.
Training and Experience:

• 3 – 5 years related experience and/or training; or combination.

Licenses/Certifications/Other:

• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Serve-safe certified

Interested parties may apply online at https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=32543&clientkey=E4F6D5AD0FB0818C58D40ACCC9BE770A

Lone Star Park is seeking several line cooks to fill positions through the holiday season.

Interested parties my apply online at Lonestarpark.com/careers

Apply for Cold Line Cook, Hot Line Cook, or Line Cook today!

Essential Job Functions:

• Coordinates daily kitchen activities with Grandstand Kitchen Manager.
• Estimates food consumption, and requisitions or purchases food products as needed.
• Receives and examines food products and supplies to ensure quality and quantity meet established standards and specifications.
• Selects and develops recipes based on type of food to be prepared for the Grandstand Restaurants. Applies personal knowledge and experience in food preparation as directed by Grandstand Kitchen Manager.
• Cooks or otherwise prepares food according to recipe.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Portions cooked foods and/or gives instructions to employees as to size of portions and methods of garnishing.
• Performs inventory counts and verifies supplies needed for ordering purposes.
• Responsible for organization and cleanliness of all areas and aspects of kitchens. Responsible for organization, cleanliness, and receiving of all food storage areas; including proper rotation of all ingredients to prevent waste.
• Adheres to and enforces organizational policies, procedures, and quality service standards, including uniforms, enforcement of sanitary practices for food handling, general cleanliness, and maintenance of Grandstand kitchen areas.
• Hires, trains and develops staff to meet accepted standards and departmental objectives.
• Assigns work schedules to ensure proper staffing levels are relative to current and projected business trends; monitors utilization of personnel and workflow to maximize productivity and reduce labor costs and expenses.
• Evaluates and assists in documenting employee performance, disciplinary actions, and other employee matters.
• Investigates and resolves employee complaints; initiates or makes recommendations for personnel actions as appropriate.
• Communicates with staff daily (or as often as needed) to address concerns related to the Grandstand kitchen, current or upcoming events, company-related news and information, and matters of policy or procedure.
• Assists in recognizing and rewarding exceptional performance or efforts.
• Maintains confidentiality of all company- and employee-related information.
• Conducts and/or monitors employee job safety training, including fire prevention, worksite safety, and hazard communication. Implements safety policies and procedures in accordance with company standards and state/federal rules and regulations.
• Ensures all on-the-job injuries are reported and investigated timely (where applicable) in accordance with company policy and procedures. Inspects areas of responsibility to detect existing or potential safety hazards and recommends or executes preventative measures.
• Attends departmental staff meetings as scheduled.
• Interacts with personnel and the general public in a professional, ethical manner.
• Attends all emergency preparedness, safety, and other company-mandated training as assigned. Disseminates information and assignments as needed.
• Contributes to a positive work environment by participating in company and/or employee events and activities.
• Works hours necessary to insure customer satisfaction, which may include long hours and/or remaining on-call for problem solving purposes. Assists in executing special events as needed.
• Maintains first aid station supply and ensures log of items dispensed is completed.
• Performs other duties as assigned.

Minimum Qualifications:

Education:

• Associate’s degree or equivalent from two-year college/technical

Knowledge, Skills and Abilities:

• Previous experience in controlling food and labor cost, cooking demonstrations, menu development and pricing, and development of culinary team. Culinary degree preferred.
• Knowledge of a variety of foods, equipment, and cooking techniques.
• Possess strong organization and leaderships skills with a focus on meeting customer needs.
• Basic math.
• Ability to motivate and supervise food service personnel.
• Ability to maintain records and complete reports as required.
• Excellent written and oral communication skills required, including problem-solving and conflict resolution.
• Ability to interact positively with employees and the general public.
• Ability to plan ahead to ensure that resources are effectively and economically allocated.
• Ability to use good judgment, including grasping and assessing the facts of a situation and draw correct conclusions. Ability to prioritize time so that work is accomplished on a dependable basis; is reliable and committed to meeting schedules and deadlines.
• Ability to select and develop staff to meet accepted standards and departmental objectives.
• Ability to demonstrate initiative, including being proactive and resourceful, working independently with minimum supervision
• Ability to think constructively and search for ways to improve processes.
• Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness.
• Ability to recognize the need to coordinate effort; be reliable in following through on requests and commitments.
• Ability to foster an environment that nurtures collaboration, teamwork and mutual respect.
• Ability to prioritize, multi task and be flexible.
• Ability to work as part of a team; work with interruptions; and work with detailed information/data.
• Previous managerial/supervisory experience in food service administration preferred.
• Computer skills such as word processing and/or spreadsheets.

Training and Experience:

• 6 – 8 years related experience and/or training; or combination.

Licenses/Certifications/Other:

• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Serve-safe certified

Interested applicants may apply online at https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=32880&clientkey=E4F6D5AD0FB0818C58D40ACCC9BE770A

Looking for 3 Banquet Cooks for a Hotel
This is for an event coming up on Monday 13 Tuesday 14 & Wednesday 15 Morning shift
once I have spoken with you I can go over More details the pay is $14.00hr

Will need to apply at 4200 South Freeway Fort Worth Tx 76105
job is located in Irving Tx

Line Cook, Prep Cook

Email a copy of a Resume to Tasteofeuropetexas@gmail.com

Looking to add to our team at clay pigeon. Currently looking for a full time and part time line cook position. No experience necessary, will train. Looking for someone who is hungry to learn as we are expanding our kitchen.

Health care is provided
Closed Sundays and mondays
PM shifts only
Family meals provided every Saturday

Contact me at kopplin.marcus@gmail.com
Or come by the restaurant any day before 5pm

Take control of your future when you become a personal chef! Cheffaire is a meal experience marketplace that connects personal chefs and those who love to cook with foodies who love to eat!

As a personal chef, you’ll choose each meal experience you work on. You’ll have complete control over when and where you work, as well as what you cook! This platform is perfect for creative culinary artists that don’t want to work the grueling hours in a traditional kitchen, without the pressure of management, and without the drama and stress of the rest of the staff.

Cheffaire’s team will help guide and coach you how to best use our marketplace to create amazing experiences for each of our foodie users, or how to supplement your income if you only want to perform a few times a month outside of your normal kitchen hours! This is the perfect platform to launch your own business and restaurant concept with none of the overhead. The only startup costs are your knives and other kitchen tools!

Please send your resume to:
Nick@cheffaire.com

Smackin Mac sells a variety of delicious Macaroni and Cheese bowls at festivals throughout the year! We recently won best food vendor at the North Texas Rodeo and Fair and now our business is growing; so we’re hiring! We are moving into a food booth at Six Flags in Arlington for Fright Fest! We need food vendor concession workers starting September 11th - October 31st. We also need people to help work our tent at a few other festivals in Texas on the following dates: Weatherford(Oct. 9th) Benbrook(October 2nd), and Southlake Octoberfest(Oct.15th, 16th, and 17th).

Concession Stand Worker duties/requirements:

- Takes guests' food orders, prepares/wraps food items and dispenses beverages. Each person will be assigned specific tasks with the ability to rotate duties.
- Fast paced front line work.
- Cleans and maintains service areas including restocking of necessary items.
- Ability to work outdoors in a 10 x 10 or 10 x 20 tent/booth during hot days or
10x15 concession booth at Six Flags.
- Great customer service skills.
- Willingness to learn.
- Must have Food Handler Certification; if not we will pay for you to get one before the event starts.
-May assist with setup and breakdown but not required.
- Must pass Six Flags Background check and send completed form to Six Flags ASAP. For festivals we have coming up we do not require an application just phone interview and resume if you have experience.

Event details:
- Six Flags Fright Fest
- Dates:September 11th - October 31st (Most Thursdays(6:00 PM - 11:00 PM , Fridays 6:00 PM - 11:00 PM Saturday 12:00 PM - 10:00 PM and Sundays 12:00 PM - 9:00 PM
- Festivals:
Non-profit fundraiser for Grand Prairie Police Department September 19th 10:00 AM - 5:00 PM
Benbrook Heritage Festival October 2nd 12:00 PM - 5:00 PM

Weatherford:
Monster Bash
October 9th 6:00 PM - 10:00 PM
Heritage Park Amphitheater

Southlake:
Octoberfest October 15th - 17th Friday, 4:00 PM - 11:00 PM, Saturday 10:00 AM - 11:00 PM and Sunday, 12:00 PM - 8:00 PM.

This is an Independent Contractor position so you must complete a 1099 form and square payroll is used to pay you at the end of each shift!

If you ever wanted to work at festivals, amusement parks, or on a food truck this is a great learning experience! You'll have the opportunity to learn how to run a small business in a fast paced environment. Willing to train and experience is preferred but not necessary.

Please send a PM or email me at smackinmacfw@gmail.com or text/call me at
(682) 263-8748 if you’re interested. Please leave a voice message if I do not pick up. Thank you!

Description of Operations
—Montgomery Properties Ranch (MPR) Is a working Cattle And Commercial Hunting Operation.
—Located approximately 80 miles NW of Fort Worth, Texas.
—MPR operates on a year-round schedule with seasonal busier times. This job would be based on an as needed schedule.
— MPR will entertain from 5-20 clients per group, staying 2 to 4 days. As well as several ranch events throughout the year.

Position
—Ranch Chef
—Semi-Full rime

Responsibilities
—Grocery shop for ingredients necessary to carry out menus as planned.
—Preparing and serving three meals a day.
—Maintain all kitchen and entertainment areas cleanliness and sanitation (to include equipment /dining areas).
—Be proficient in outdoor grilling and smoking.
—Work with MPR to follow and develop menus and recipes to enhance the dining experience for all MPR clients.

Qualifications
—Have friendly and outgoing personality and the ability to deal with a variety of personalities.
—Must have a positive attitude and be client hospitality oriented.
—Have a strong work ethic—willing to work the schedule and hours necessary to better serve the clients.
—Knowledge and skills to prepare meals for groups.
—Must pass background check.

Compensation
—Base salary and gratuities earned.
—Lodging provided on the ranch.

Email your resume to:
Dmontgomery@burmont.com or call
Don Montgomery @ 817-996-2959

Design menus that enhance customers’ culinary experience while keeping up high quality.
Submit cost proposals for menu items.
Provide feedback regarding the food quality of large bulk purchases.
Ensure that all food preparation is in accordance with regulatory guidelines.
Design standardized food presentation guidelines for each dish.
Monitor inventory levels of commonly used items.
Look for ways to reduce spoilage of infrequently used items.
Hire, train, and mange staff about proper kitchen sanitization methods.

Give us a call, submit your resume and ideas and lets talk!

Chef - Kitchen Manager

Qualifications
• High school or equivalent (Preferred)
• Cooking: 3 year (Preferred)
• Management: 1 year (Preferred)

Full Job Description
Chef/Kitchen Manager
The Chef/Kitchen Manager is responsible for the success and daily operations of the kitchen at Rusty Axe Brewing Company serving our guests and the community, specializing in Gourmet Comfort food to provide a relaxed, festive, and elegant experience. This position inspires creativity, motivation, efficiency and teamwork.
Key Objectives / Responsibilities:
• Prepare, cook, and execute for all menus for daily, catering and special events.
• Develop new and special menu options for seasonal changes, guest demand, and special events.
• Direct and set standards for training for all kitchen operations, inclusive of food preparation, cooking, timing, plating, storage, ordering, costing and cleaning.
• Manage the kitchen to ensure that all tasks are carried out safely and efficiently.
• Recruit, train, and evaluate new kitchen employees to meet restaurant and kitchen standards.
• Develop the weekly schedules and manage labor within set company guidelines.
• Ensure all kitchen and wait staff adhere to food and beverage safety, hygiene and sanitation regulations to maintain clean and sanitary workspaces.
• Responsible for weekly orders and monitoring inventory control and waste. Maintain FIFO dated storage and coolers and accurate inventories prior to every order.
• Resolve guest issues and concerns immediately and personally.
• Maintain and develop the maintenance and ordering for new equipment and supplies with the General Manager and Maintenance Team.
• Provide support to kitchen employees with various tasks including line cooking, food preparation, and dish plating adhering to set standards.
• Work with the General Manager to develop a yearly budget.
Job Type: Full-time
Benefits:
• Waiting period may apply
• Employee discounts – one free meal and beer per shift, 40% off food when off shift, 25% off beer, wine and merchandise when off shift.
• Health insurance - Only full-time employees eligible
Schedule:
• 10 hour shift
• Day & Night shifts – as deemed where needed
• Weekends
Job Duties:
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safety and efficiently
• Clean and maintain station in practicing good safety and sanitation
• Assist with the cleaning and organization of kitchen and equipment
• Restock items as needed throughout the shift
• Adhere to all sanitation and food production codes
Uniform:
• Employer-supplied gloves
• Employer-supplied uniform shirts and hats
• Employee-supplied uniform pants
This Job Is Ideal for Someone Who Is:
• Dependable -- more reliable than spontaneous
• People-oriented -- enjoys interacting with people and working on group projects
• Adaptable/flexible -- enjoys doing work that requires frequent shifts in direction
• Detail-oriented -- would rather focus on the details of work than the bigger picture
• Achievement-oriented -- enjoys taking on challenges, even if they might fail
• High stress tolerance -- thrives in a high-pressure environment
This Job Is:
• A job for which military experienced candidates are encouraged to apply
• A good fit for applicants with gaps in their resume, or who have been out of the workforce for the past 6 months or more
• Open to applicants who do not have a college diploma
At Rusty Axe Brewing Company we have a fun culture with flexible work schedules, discounts in our brewpub/restaurant, friendly competitions, recognition, formal training, and growth opportunities. Our Brewpub employees are paid bi-monthly!
We offer a rewards package after 30 days of employment to Restaurant Managers that meet our benefit eligibility requirements. The rewards package includes, but is not limited to, the following:

• Paid Vacation, Parental, Donor, and Bereavement
• Short-Term and Long-Term Disability
• Identity Theft Protection
• Many opportunities to support your community
• Annual holiday bonus
We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally-protected status. We encourage and welcome all applicants to apply.

We are building our Brewery/Restaurant now, with the anticipation of opening in May or June of 2022. We would like to bring our Chef on board in March or April of 2022, so as to be fully versed as to what our plan and ideas are, to help create our creative menu and to help train other employees.

Any candidate accepted must be willing to relocate to Lufkin, TX. Lufkin is the regional hub for several surrounding counties, with a population of 35,000, but a daytime population of 100,000. We are to be the official restaurant supplying meals to all visiting celebrities, musicians, actors and showmen preforming at both of our live performance theatres. Our brewpub will have live entertainment every Friday & Saturday nights, as well as participating in any and all area festivals and special events (Oktoberfest, St. Patrick's Day, New Years Eve, and many more). Restaurant-wise, Lufkin has a shortage of finer dining establishments. In fact, most everything here is all deep fried, Mexican or Cajun, and not so healthy. So our goal is to be everything that the others are not. To give the guests an experience more like that they would find in say Dallas or Houston in a nicer establishment, but still have plenty of menu items that are affordable to the average Joe.

If you are interested in applying, please email me your resume and cover letter, including all contact information, and we will be in contact with you.

Thank you, Trey Allen - Owner/Head Brewer/GM
Rusty Axe Brewing Company, LLC
113 N. 1st St., Lufkin, TX 75901
(316) 841-9327
trey@rustyaxebrewing.com
www.rustyaxebrewing.com
https://www.facebook.com/RustyAxeBrewing

Though a working as a supervisor, this position is more actually described as working alongside while instructing members of the Clubhouse how to develop lunch menus, purchase and prepare food within the framework of a designated budget.

Specific requirements:

Menu planning
within budget
with members
with emphasis on healthy eating

Grocery shopping
prepare list
take members to purchase food*
discuss fresh, canned, frozen and budget options

Keep kitchen stocked with appropriate essentials
Demonstrate cooking skills
Oversee members meal preparation
Oversee collection and washing of prep utinsels, pots and pans
Keep kitchen clean and organized with the assistance of members
Maintain kitchen safety and sanitary protocols

* optional

Send Isabel Stack an email with resume and a brief explanation of why you are interested in this position.

Thank you!

This position is located at Home Plate, located at Texas Rangers Golf Club. This position requires: Must be 18 years of age or older and must have or be able to obtain a valid Food Handlers Permit. THIS POSITION IS SUBJECT TO PRE-EMPLOYMENT DRUG/ALCOHOL SCREENING, PHYSICAL AND CRIMINAL BACKGROUND CHECK. Ability to assist Restaurant/Assistant Restaurant Manager/Chef in cooking and preparation of food; ability to supervise kitchen personnel under the direction of the Restaurant Manager/Chef; ability to ensure food items are prepared according to standards of quality, consistency and time lines; ability to receive and fulfill food orders using a restaurant point-of-sale system; ability to answer questions about cooking methods, menu items and specials; ability to purchase various food products as directed by Restaurant Manager/Chef, order and receive deliveries, and restock supplies as necessary; ability to maintain sanitation procedures and organization of work area, ability to maintain cleanliness of back-of-the-house area. Applications will be kept on file for only 45 days.

Please email resume to Benjamin.Johnson@arlintontx.gov

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants,
Room Service, Employee Cafeteria, and Banquets, while maintaining the highest standards to produce an
appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and
safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Position Qualifications and Requirements:
Education & Experience:
• High school diploma or GED Certification is preferred, and/or equivalent work experience.
• Certification/permits in food sanitation, food handling required.
• Certification as required by franchise required.

Physical Demands:
• Long hours sometimes required, including nights and weekends.
• Medium Work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Must be able to withstand extreme variance to hot and cold temperatures.

Required Competencies
• Must be able to convey information and ideas clearly, both oral and written.
• Must work well in stressful, high-pressure situations.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
• Must be able to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic arithmetic function.

Responsibilities that may include any and all of the following:
• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes a clean, pressed uniform and correct nametag when working.
• Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.
• Prepare meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by the supervisor; controls food usage to minimize waste.

Duties and Job Functions cont’d:
• Prepare the next day’s work on a daily basis according to prep schedule.
• Advise supervisor of low inventory items; assist in receiving items and taking inventory as required.
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements.
• Report all unsafe or malfunctioning equipment to supervisor.
• Assist in dishwashing or other kitchen duties as needed.
• Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction.
• Have thorough knowledge of menus and the preparation of items as required according to hotel standards.
• Prepare food of consistent quality following recipe cards to ensure portion control and consistency.
• Complete necessary food and station preparation prior to the opening of the kitchen in order to ensure that guests are served promptly and efficiently during the restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards and with an eye for detail.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, and braising, roasting, par-cooking.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products. Inform management of any sub-standard product prior to accepting delivery.
• Knowledge of herbs and spices and proper use of same.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Know the location and operation of all fire extinguishing equipment and be familiar with hotel’s emergency procedures.
• Practice safe work habits, including “clean as you go” at all times to avoid possible injury to self or other team members.
• Keep all equipment assigned in good working order (i.e., knives, thermometer, etc).
• Use Production Charts as specified by hotel’s standards.
• Date all food containers and rotate as per the company SOP and FIFO method.
• Cook orders as per chit from server. Handle any special requests of guests in a positive manner.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Properly portion all items on your assigned station.
• Control food waste, loss and usage per standard. Assist in setting up plans and actions to correct any food cost problems.
• Check pars for shift use and determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
• Perform periodic temperature checks on food that is held on the line, both cold and hot, per standard. Record temperatures accurately and adjust as needed.
• Perform other duties as requested by management.
• Attend all training/meetings as required by management.

Please send resume to marie.vazquez@prismhotels.com

Invasions is a restaurant serving fast, gourmet, made from scratch food. They have an award winning menu and the best vibes. Currently looking for someone willing to learn and grow within an amazing company.

Duties include:

Someone able to work sautee and/or fry stations.
Show flexibility in terms of schedule and fill in as needed to ensure the smooth and efficient operation of the restaurant, as directed by Leadership.
Maintain a high level of personal cleanliness.
Be a team player and support fellow team members at every opportunity.
Other duties may be assigned as the need arises.
Must be at least 18 years of age.

Please call at 214-272-8312 or email hello@eatinvasions.com for any interest or referrals.

We are a small, but aggressively expanding nutraceutical company in Grapevine, TX in need of ambitious and energetic employees ready to learn and adapt to our everchanging, dynamic work environment. The demand for our Gummy products has extended beyond our production capacity and we need people to help us grow.
Ideal candidate for this position would a multi-talented, adaptable, and eager to learn. The job tasks will run the full gamut of simple unskilled labor, quality control, packaging, sorting, and labeling with plenty of opportunity to graduate to positions in our food production line and research and development of new products and flavors.
This is an opportunity to get in on the ground floor and to shape a position with a company that is poised to make substantial growth within the next 18-24 months.
Pay rate will start between $13-$18 with potential for significant pay increases after 60 days depending on performance.
We want to reward the right person.
A love for food and culinary arts is a huge bonus. We want you to love the craft of making our products better every day.

Send Resume and References to:
Chris@DevMfg.com
for consideration along with a brief explanation of your background,
career aspirations, current schedule considerations, income needs
and any questions regarding the specifics of the positions available.

Cut food/cook with WOK or we can train. Basic food prep/ dish wash/ clean.

Call for an onsite interview.

Must be age 18 and older. Must be willing to work evenings and weekends
Set up workstations with all needed ingredients and cooking equipment
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting/prepping meat etc.)
Cook food using fryers, grillers, or various utensils
Check food while cooking; monitor timers and temperatures
Follow company recipes/formulas for all orders; Ensure great presentation of orders
Prepare orders in a timely manner in the order that they are received from cashier/waitstaff
Following all relevant health department rules and regulations
Observing the principles of safe food handling and service; Check quality of ingredients
Keep a sanitized and orderly environment in the kitchen; Follow all company COVID protocols.
Ensure all food and other items are stored properly with correct dates and temperatures.
Monitor stock and place orders when there are shortages; notify manager owner when ordering is needed
Restock and replenish food inventory and supplies

Please apply in person during business hours at:
Flavors Wings N Daiquiris
5005 S. Cooper St #175
Arlington, TX 76017

*** Interviews are usually conducted on the same day that a candidate applies.

D.L. Rogers Corp. (DLR, www.dlrogers.com) is a SONIC Drive-In franchisee, currently with more than 240 Drive-Ins located in nine states and with their franchise headquarters based in Grapevine, TX. DLR recently opened an event center blocks away from their office and is seeking a part-time chef to cook at events held throughout the year. DLR hosts numerous events – like small group meetings and corporate celebratory events – at the event center, which has a modern, full-scale kitchen with all the amenities. We are seeking a talented professional with the skills to cook breakfast, lunch, dinner, or a combination of all during these pre-planned activities. A calendar of events and what meals are needed will be provided well in advance so you can plan accordingly. This is a great opportunity for someone looking to experiment with their cooking skills all while working in a private space with a company that understands what providing great food is all about.

Email Rebecca Swink at rswink@dlrogers.com. Send resume along with any days, times, or specific dates that do NOT work for you.

Our Foundation has a vocational on the job training setting for adults with intellectual disabilities. We are located one hour west of Fort Worth. We operate an Italian restaurant and in need of a cook on a daily basis who is willing to assist in the training of our participants. Currently, we are only open for lunch, Tues-Saturdays from 11am to 2pm. We are winners of Lowe’s 100 Hometown Revitalization grant, which means we are finishing out our property amenities which will allow us to operate as a music/wedding/event venue. The position is available immediately.

Please email jan@4eeo.org to discuss.

Qualifications:
• Prior cooking experience preferred, but not required• Ability to read and write in English, use simple math, follow and give oral and written instructions• Ability to execute recipes in detail• Ability to set guest tables with uniform formal place settings• Ability to properly set up a buffet or serving station• Knowledge of room configurations, linen sizes, and draping• ServSafe® certification, or its equivalent

Responsibilities:
• Preparing assigned menu items in strict accordance with SAGE Recipes• Appropriately garnishing every pan and buffet line, including appropriate serving utensils, signs, and sign holders• Cleaning, restocking, and replenishing serving lines and stations to ensure our customers enjoy an exquisite dining experience• Promptly alerting management of any problems, shortages, or product replacement needs • Prepping assigned menu items for the following day’s production• Setting up and breaking down hot and cold food stations and preparation areas• Cleaning all work areas and customer service areas on an on-going basis• Assisting cleaning and maintaining the dining hall, including wiping tables, chairs, serving areas, beverage stations, sneeze guards, windows and doors, and sweeping and mopping floors• Using proper food handling, storage, and sanitation techniques at all times (HACCP)• Strictly adhering to SAGE’s safety and allergy prevention policies

You can apply online at sagedining.com. Click on People then careers in the drop down box. You can search career opportunities by position or zip code.

Qualifications:
• Prior cooking experience preferred, but not required• Ability to set up a serving/action station• Culinary degree preferred, but not required• Ability to read and write in English, use simple math, follow, and give oral and written instructions• Ability to execute recipes in detail• ServSafe® certification, or its equivalent

Responsibilities:
Preparing assigned menu items in strict accordance with SAGE Recipes• Promptly alerting management of any problems, shortages, or product replacement needs • Setting up and breaking down the Cook’s station(s), including cleaning refrigerators and the Cook’s line throughout the day• Cleaning all work areas, equipment, and customer service areas on an on-going basis• Using proper food handling, storage, and sanitation techniques at all times (HACCP)• Strictly adhering to SAGE’s safety and allergy prevention policies

You can apply online at sagedining.com. Click on People then careers in the drop-down box. You can search career opportunities by position or zip code.

Help the kitchen and chef to pre cook $15 per hour and it will help you to be successful in a food and beverage field.

Please text Carol at 626-407-8313

$250 SIGN ON BONUS!

**For all new hires that start by August 31st! Also, $500 retention bonus if actively working through September 6th.**

We’re looking for enthusiastic, creative, and ambitious individuals to join Omni family!! A line cook plays an instrumental role in the operation of a kitchen by preparing a multiple dishes, both hot and cold, within a variety of cuisine types.  As a line cook, you’ll have the opportunity to refine your current culinary abilities, while also growing and developing many others as well!  If you’re looking for a prime opportunity to develop your culinary skills within the Omni Fort Worth Hotel’s top-ranked Food and Beverage program, then the Line Cook position may be the perfect position for you!

Preparing a variety of food items (hot and cold) for The Cast Iron & Whiskey & Rye Kitchen within a timely manner, prioritizing tasks as necessary
Operating at least one station within the kitchen (Sauté, Grill, Garde Manger, others as assigned)
Maintaining cleanliness of all hot and cold preparation stations, and all surrounding culinary areas
Organizing and preparing both current and future requisitions

1-2 years of culinary experience preferred; well-versed in operation of at least one culinary station
Knowledge of basic kitchen preparation, knife skills, sanitation, and safety
Ability to remain active, including standing for 8+ hour per day
Flexible scheduling to include nights, weekends, and holidays
 
Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.
Effectively communicating relevant menu and dietary changes between all shifts

Please click on the link below to view Omni Fort Worth Career Page!

https://www.omnihotels.com/careers

We are looking for a few dedicated people to work in our school kitchen Monday-Friday from approximately 7a.m. until 2p.m. They would need to be able to lift up to 50 pounds and be able to pass a background check for Texas Schools. We are a Christian program that serves approximately 230 children ages 0-5 years old, but we are making plans to serve a new lunch program to our K-12th grade school within the next year. We are also establishing new kitchen protocols and work with our coffee shop to serve our church community with in-house catering options for events held at the church.

This job will give you valuable experience to help you succeed with whatever your future kitchen plans look like. We believe in partnering with people to become the best at what we do.

We are looking for self-motivated people who have a passion for cooking, hospitality and cleanliness. You need to be able to think quickly on your feet and have outstanding hygiene practices. Professional kitchen experience with catering, schools, fast food or any hospitality service field is a plus.

A "first steps" application can be filled out at http://www.bethesdacdc.org/
Anyone interested can call and set up an appointment to meet with the Kitchen Director, Sarah Chestnut.
You may also send resumes to sarah@bethesdanet.com.