Highland Springs is expanding our dining services team with the opening of Table 8090. We are seeking Prep Cooks who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef inspired culinary creations that sets us apart from our competitors.

Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We’re part of a growing network of communities managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states—and growing.

Highland Springs is looking for everyday heroes who want to make a real impact in the lives of seniors. If you’re ready to take your career to new heights, join us. In addition to a rewarding career, you’ll enjoy an industry-leading total rewards package that includes a competitive salary, an impressive package of health and dental benefits, paid time off and volunteer hours, tuition reimbursement, 401(k) with employer contribution, opportunities for career growth and advancement, and much more!

How you will make an impact:
• Work with a dining team that makes a difference in our residents’ lives every day.
• Assist in the consistent preparation all food items according to proper safety and cooking techniques.
• Maintain a clean and sanitized kitchen and work station.
• Use your culinary talents to prepare and assemble high quality menu items that drive resident satisfaction.

The video below showcases our residents dining experience.
https://www.youtube.com/watch?v=mkOaZ5kxDg4&feature=youtu.be

What we offer:
• Quality of life – most of our restaurants employees are out before 9pm!
• Competitive benefits packages including medical, dental, vision and 401K with a match after 1 year.
• On-site medical centers, providing wellness visits and sick care for all employees over 18 years of age.
• Tuition reimbursement, certification reimbursement and student loan refinancing partnership programs are available.
• State of the art kitchens, top of the line equipment.
• Discounted meals in our restaurants.
• Gated community with 24/7 security.

A culture of diversity and inclusion, which builds on our values, vision and mission.
https://www.youtube.com/watch?v=hiCa_CEV0Nw

What you will need:
• High school diploma or GED.
• Minimum of 1 year cook to order experience.
• Weekend and holiday availability.

Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Please copy and paste the following link to apply:

https://erickson.wd5.myworkdayjobs.com/en-US/External/job/Dallas-TX/Prep-Cook_R0004705

Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We’re part of a growing network of communities managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states—and growing.

Highland Springs is looking for everyday heroes who want to make a real impact in the lives of seniors. If you’re ready to take your career to new heights, join us. In addition to a rewarding career, you’ll enjoy an industry-leading total rewards package that includes a competitive salary, an impressive package of health and dental benefits, paid time off and volunteer hours, tuition reimbursement, 401(k) with employer contribution, opportunities for career growth and advancement, and much more!

We are seeking line cooks who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef inspired culinary creations that sets us apart from our competitors.

The video below showcases our residents dining experience.
https://www.youtube.com/watch?v=mkOaZ5kxDg4&feature=youtu.be

How you will make an impact:
Work with a dining team that makes a difference in our residents’ lives every day.
Consistently prepare all meals and menu items according to proper safety and cooking techniques.
Assure the proper portioning, plating, temperature and presentation of meals.
Use your culinary talents to cook high quality menu items that drive resident satisfaction.

What we offer:
Quality of life; Not your typical late-night restaurant hours.
Discounted medical and dental benefits available to employees working 30+ hours.

Training and career opportunity in a high-growth, stable company.
Top of the line culinary equipment, safe and clean kitchen environment.

https://www.youtube.com/watch?v=hiCa_CEV0Nw

What you will need:
High school diploma or GED.
Minimum of 1 year cook to order experience.
Weekend and holiday availability.

Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Copy and paste the link below to apply online:

https://erickson.wd5.myworkdayjobs.com/en-US/External/job/Dallas-TX/line-cook--sign-up-bonus-_R0004702

Highland Springs in Dallas TX is seeking sous chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef inspired culinary creations that sets us apart from our competitors.

Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We’re part of a growing network of communities managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states—and growing.

Highland Springs is looking for everyday heroes who want to make a real impact in the lives of seniors. If you’re ready to take your career to new heights, join us. In addition to a rewarding career, you’ll enjoy an industry-leading total rewards package that includes a competitive salary, an impressive package of health and dental benefits, paid time off and volunteer hours, tuition reimbursement, 401(k) with employer contribution, opportunities for career growth and advancement, and much more!

How you will make an impact:
Manages daily kitchen production and food preparation for on-time service of resident meals.
Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast.
Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
Oversees the organization and sanitation of dining rooms, kitchen, storage areas and loading dock.

What we offer:
Quality of life – most of our restaurants employees are out before 9pm!
Competitive benefits packages including medical, dental, vision and 401K with a match after 1 year.
On-site medical centers, providing wellness visits and sick care for all employees over 18 years of age.
Tuition reimbursement, certification reimbursement and student loan refinancing partnership programs are available.
State of the art kitchens, top of the line equipment.
Gated community with 24/7 security.
A culture of diversity and inclusion, which builds on our values, vision and mission.

What you will need:
Minimum of two years full service experience.
Minimum of six months supervisory and coaching experience.
High School Diploma or GED preferred, Graduate of a certified culinary program or college preferred.
Must be able to read, write, understand and communicate in the English language.
Be able to lift and/or move objects weighing up to 50 pounds.
Ability to work in extreme temperatures including hot kitchen to refrigerators and freezers.
Able to work some weekends and holidays.

Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Copy and paste the link below to apply:

https://erickson.wd5.myworkdayjobs.com/en-US/External/job/Dallas-TX/Sous-Chef_R0012435

We are seeking an enthusiastic and capable Baker to join our exceptional team of service leaders! This role will assist in the production of a dynamic bread program for the restaurants and bakery including seasonal specials.

Le Jardinier New York & The Museum of Fine Arts, Houston (MFAH) is a modern vegetable-driven restaurant. Le Jardinier is focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry. The wine list features over 350 references, and has an international focus drawing heavily on the French regions of Champagne, Burgundy, and Bordeaux.

We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. We offer competitive benefits and career opportunities at Le Jardinier New York & The Museum of Fine Arts, Houston (MFAH) as well as within the Bastion Collection.

Bastion Collection has conceptualized, opened and currently operates 10 restaurants across New York, Miami and Houston with a team of culinary experts and operations leaders dedicated to the highest of standards. Our efforts and commitment for food and service excellence have been awarded with a total of 4 Michelin stars in the 2020 Michelin guide New York.

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.

Please Apply Here https://harri.com/LeJardinierMFAH/job/1260143-le-jardinier---mfah

We are seeking an enthusiastic and capable Baker to join our exceptional team of service leaders! This role will assist in the production of a dynamic bread program for the restaurants and bakery including seasonal specials.

Le Jardinier New York & The Museum of Fine Arts, Houston (MFAH) is a modern vegetable-driven restaurant. Le Jardinier is focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry. The wine list features over 350 references, and has an international focus drawing heavily on the French regions of Champagne, Burgundy, and Bordeaux.

We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. We offer competitive benefits and career opportunities at Le Jardinier New York & The Museum of Fine Arts, Houston (MFAH) as well as within the Bastion Collection.

Bastion Collection has conceptualized, opened and currently operates 10 restaurants across New York, Miami and Houston with a team of culinary experts and operations leaders dedicated to the highest of standards. Our efforts and commitment for food and service excellence have been awarded with a total of 4 Michelin stars in the 2020 Michelin guide New York.

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.

Please Apply Here https://harri.com/LeJardinierMFAH/job/1260143-le-jardinier---mfah

We are seeking an enthusiastic and capable Sous Chef to join our exceptional team of service leaders! This role will assist in the production of a dynamic bread program for the restaurants and bakery including seasonal specials.

Le Jardinier New York & The Museum of Fine Arts, Houston (MFAH) is a modern vegetable-driven restaurant. Le Jardinier is focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry. The wine list features over 350 references, and has an international focus drawing heavily on the French regions of Champagne, Burgundy, and Bordeaux.

We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. We offer competitive benefits and career opportunities at Le Jardinier New York & The Museum of Fine Arts, Houston (MFAH) as well as within the Bastion Collection.

Bastion Collection has conceptualized, opened and currently operates 10 restaurants across New York, Miami and Houston with a team of culinary experts and operations leaders dedicated to the highest of standards. Our efforts and commitment for food and service excellence have been awarded with a total of 4 Michelin stars in the 2020 Michelin guide New York.

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.

Please Email your resume to Malmonte@thebastioncollection.com

We are seeking an enthusiastic and capable Line Cook to join our exceptional team of service leaders! This role will assist in the production of a dynamic bread program for the restaurants and bakery including seasonal specials.

Le Jardinier New York & The Museum of Fine Arts, Houston (MFAH) is a modern vegetable-driven restaurant. Le Jardinier is focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry. The wine list features over 350 references, and has an international focus drawing heavily on the French regions of Champagne, Burgundy, and Bordeaux.

We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. We offer competitive benefits and career opportunities at Le Jardinier New York & The Museum of Fine Arts, Houston (MFAH) as well as within the Bastion Collection.

Bastion Collection has conceptualized, opened and currently operates 10 restaurants across New York, Miami and Houston with a team of culinary experts and operations leaders dedicated to the highest of standards. Our efforts and commitment for food and service excellence have been awarded with a total of 4 Michelin stars in the 2020 Michelin guide New York.

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.

Please Email your resume to Malmonte@thebastioncollection.com

JOB SUMMARY:
Under general supervision, performs routine restaurant preparation, cooking, and janitorial duties.

ESSENTIAL JOB FUNCTIONS:
1. Ability to prepare meals according to recipes and procedures in a timely manner and lead other cooks in absence of Restaurant Manager or Assistant Manager.
2. Ability to maintain sanitation procedures and organization of work area adhering to regulations, maintain proper food storage, receiving, rotating, and stocking as par levels dictate.
3. Ability to train other back of the house staff and answer questions about cooking methods, menu items and specials.
4. Ability to ensure proper clean-up of kitchen at the end of the shift. Ability to meet all health department standards for safe food handling.

OTHER JOB FUNCTIONS:
5. Ability to purchase various food products.
6. Ability to clean dining and food service area and equipment.
7. Ability to perform janitorial duties inside and outside the restaurant as needed or directed.

MINIMUM QUALIFICATIONS:
Knowledge, Skills, and Abilities Required:
Knowledge of basic food and beverage preparation for a full-service restaurant.
Knowledge of food handling procedures of a full-service restaurant.
Knowledge of basic mathematics.
Knowledge of basic ordering and purchasing methods.
Knowledge of basic inventory rotation and maintaining par levels.
Skill in working in a team environment.
Skill in learning new concepts and ideas.
Skill in maintaining personal hygiene and sanitation.
Skill in food preparation.
Skill in janitorial duties.
Ability to meet all health department standards for food safety.
Ability to cook and prepare menu items to set specifications.
Ability to lead and train others in full-service food preparations.
Ability to create product orders to replenish inventory and for future special events.
Ability to perform janitorial duties.
Ability to follow specific oral and written instructions.
Ability to perform a variety of physical skills, including but not limited to standing, stooping, carrying, cleaning, holding, lifting, and seeing.
Ability to operate a variety of equipment, including but not limited to mixer, fryer, meat slicer, oven, flat top grill, sandwich press, microwave, and refrigerator equipment.
Ability to lift or exert forces equivalent to lifting up to 50 pounds.
Ability to work in both indoor and outdoor environments.

QUALIFYING EDUCATION AND EXPERIENCE:
The above knowledge, skills, and abilities may be demonstrated by a high school education or the equivalency with three to six months experience in one of the following: restaurant line cook, banquet kitchen preparation, or any equivalent combination of education and experience. Ability to obtain a food handler permit within one month of employment is required, possession of food handler permit preferred.

Please send your resume to Michelle Garza at Michelle.Garza@arlingtontx.gov or visit in person to fill out an application.

Family ranch is in need of a full time permanent chef/cook with house staff managing responsibilities. Workload dependent on the family presence at the house but will include weekends and some holidays. The family spends approximately 2 weeks a month at the ranch and normally from Thursday through Monday. Duties will consist of all meal preparations. Breakfast and lunch are generally on the lighter side with a planned dinner. This also dependent on who is visiting with the family (guests usually range from one friend to possibly a card group). The owner will always help in meal planning for visits. The responsibilities also include grocery and supply shopping for the main house. A debit/credit card will be provided for the purchases.

The position will also require supervising 3 full time employees who maintain and clean at the main house. When the family is not present, the person in this position will report to the full time ranch manager who lives on the ranch.

The benefits include a salary (dependent on experience) and a 3 bedroom 2 bath home with all utilities paid. The home is located on the ranch. The family does offer insurance (health and dental) and covers 85% of the monthly premium for the employee. Other bonuses or allowances are offered from time to time at the family's discretion.

Please email resumes to bmurry@iiin-investments.com or call 432-686-5926 with serious inquiries. An application will be provided to interested parties. A background check will be required.

We are a higher end steakhouse located on a working ranch. You would be responsible for creating weekly specials, cooking steaks and general kitchen duties. Normally a staff of 4 on the line. $16 -$25 an hr depending on position.

E mail resume to flybynightsteakandbbq@gmail.com

COOK III

DEPARTMENT: Food and Beverage
REPORTS TO: Executive Chef
STATUS: Non-Exempt

This position includes a sign on bonus of up to $2000. If hired, candidate will receive $500 after completing their 90th day, $500 after completing 6 months and $1000 at their 1 year.

You'll have everything you need to succeed:

Competitive Wages
Paid Holidays
401k Including Employer Contribution
Paid Time-Off (Full-Time)
Affordable Health Care (Full-Time)
Life Insurance (Full-Time)
Travel Discounts with Marriott
Portfolio-Wide Travel & Food Discounts
Approved Educational Reimbursement

Are you looking for something more than just a job? Do you want work to be something that inspires you to be the best version of yourself? Now is your time to advance your career and craft your future with passion at Hotel Vin!

Hotel Vin, Marriot Autograph Collection is a 120-room boutique hotel with over 15,000 square feet of indoor/outdoor event space located in the heart of downtown Grapevine. As part of the Grapevine Main project, which includes Harvest Hall—a beautiful European-style food hall with seven kitchens, two bars, and a stunning venue for live entertainment—Hotel Vin will set the standards for service excellence and career advancement.

If you are passionate, dedicated, a team player, and want to explore your potential, then Hotel Vin is waiting for you. Apply today and join our team of all-stars!

POSITION SUMMARY:

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies. Assists in preparation of banquets.

RESPONSIBILITIES:

Sets up, clears and breaks down work station.
Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards.
Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.
Cleans working and storage areas, tools, equipment and floors as needed.
Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to Manager as they occur.
Controls waste and maintain food cost.
Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.
Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service.
Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

Ability to read, write and make mathematical calculations.
Ability to work from and maintain production records and follows recipes.
Ability to weigh and measure ingredients.
Ability to maintain food quality no matter what the business and staffing level.
Ability to adapt to change, new situations, changes in staffing and procedures.
Ability to absorb a large amount of information in a short period of time.
Good, safe knife and equipment skills.
Work well without supervision, motivates others, shows initiative and desires to get things done.
May be required to work nights, weekends, and/or overtime.

EXPERIENCE:

Previous experience in a Fine Dining Kitchen preferred.

PHYSICAL ABILITIES

Must be able to stand on hard surfaces up to eight (8) hours.
Position also involves bending, stooping and walking.
Must be able to lift and pull boxes, pans, trays up to fifty (50) pounds.
Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery and cooking equipment.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT:

Closed toe, non-canvas and non-skid soled shoes.

Apply online at hotelvin.com/careers and click on "See all open positions".

Or, follow this direct link to the posting - https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=aaf2980d-0190-4698-8500-00e105726af5&ccId=273858983808_850&jobId=406671&lang=en_US&source=CC4

Running the prep kitchen by maintaining order guides, ordering from vendors, and keeping kitchens clean and sanitized.
The sous chef will also be responsible for prepping, labeling and proper storage of foods.
The sous chef will also be responsible for assisting the chef with all cooking and plating of food.

Contact Chef Debra Workman at 940-683-1998

Food preparation K-12, cooking, cleaning, serving, cashiering available

Multiple jobs are available if interested please visit aramark.com/ careers and search "jobs". Then search "job or keyword" and enter Northwest ISD. or call Stefani Kobel at 817-215-0101

Sous Chef
Works alongside Food Service Director and Food Service Lead to achieve optimal daily kitchen activities, including overseeing assigned functional staff like patient meal service, catering, retail and grab and go. Assists with menu preparation, ensuring food quality and freshness to achieve consistent restaurant quality food. Maintains orderly system for food and supply procurement by managing orders, maintaining organization in storage areas, and communicating with food vendors. Provides meal quality and consistency by following designated recipes and developing new ones. Learns patient meal service software, diet compliance parameters, and POS as well as digital signage maintenance. Adapts to flexible scheduling driven by census and healthcare program needs like Diabetes and Behavioral Health.
Sous Chef Job Duties
• Leads kitchen team in absence of Lead and Director or as assigned
• Performs and Provides guidance to kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes for retail, events and patient meal service
• Maximizes the use of the advanced production equipment.
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance and sanitation
• Keeps cooking stations stocked, especially before and during prime operation hours
• Assists with hiring and training new kitchen employees to restaurant and kitchen standards as well as patient meal service special diets.
• Manages food and product ordering by keeping detailed records and minimizing
• waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Contributes to all food preparation and presentation to ensure quality and restaurant standards
• Works with others to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists with menu creation
• Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing
Sous Chef Skills and Qualifications:
Formal Culinary Training, Previous Restaurant Experience, Healthcare Experience a plus, Extensive Food Knowledge, Food Service Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Willing to Learn Healthcare Regulations, Leadership,

To apply

Go to Hamiltonhospital.org
Click on Careers
Complete the Employment Application
Fax, Mail, or Scan to us for consideration

A new division opening up in company for a Fruit basket designer and barista, customer service for a dessert shop.
Duties will include working along side owner cutting fruit into shapes and designing delouse creative baskets of fruit that look like flower baskets.
Keep count of inventory needed for purchases. Make purchase orders as needed.
Store fruit in proper temperatures.
Fill orders daily on given time frame.
Maintain a clean work environment.
Cleanup dishes and tools used for preparing fruit baskets.
Maintain computer program for orders. Will train on system.
Attend 3 day training for the position. No experience needed will be trained by professionals and owner.
Second duties entail preparing orders for customers boba tea drinks, coffee drinks, smoothies, teas, serving gelato. baking pastries. Fill catering orders for pastries business. Fill delivery orders for to go orders. Using a tablet to fill take out orders
Room for advancement in a growing business.
Start date ASAP.

Please call or come by the store to apply at 9500 Ray White Rd, Fort Worth, TX 76244 phone 817-741-6634

Manage our tapas kitchen while providing outstanding culinary experience for our guests. A more complete description available upon request!

Email William to schedule an interview. will@sloanwilliams.com

Our food production staff work in a fast-paced, high energy environment.

The responsibility of our Food production staff is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures.

Job opportunities as Food production staff, back of house member is generally offered as full time or part-time restaurant job. Job opportunities as Hospitality Professionals are generally offered as full time or part-time restaurant job.

Starting pay for candidates 18 years of age and older with experience is $12/hour

Food Production Staff - Back of House Requirements & Responsibilities
We are looking for applicants who exhibit the following qualities:
* Consistency and Reliability
* Cheerful and Positive Attitude
* Values Teamwork
* Loves Serving and Helping Others

Applicants must be able to:
* Work Quickly and Efficiently
* Follow Food Safety and Cleanliness Guidelines
* Maintain Proper Quality Parameters

Applicants will also be expected to be able to work on their feet for several hours at a time and lift potentially heavy objects when necessary.

Please visit zippyapp.com/org/cfakeller
Open interviews are also available every Tuesday and Thursday from 3:30pm to 5:30pm. Please complete an application prior to attending.

Have a passion for food and serving seniors? Then being a dining services coordinator at Brookdale is for you! As a serving coordinator, you will provide superior customer service by directing and coordinating the dining experience of residents and guests in an upscale atmosphere. Here you will have work-life balance with defined schedules and be a valued member of the team. You are not just serving, you are enriching lives. Become part of our family, grow your skills and career, and have the satisfaction of helping make seniors’ lives brighter every day.

What it takes to be a Dining Service Coordinator at Brookdale

Our Dining Service Coordinators plan, direct, coordinate activities of the dining services department, and provide food services for residents and employees. In addition, you will establish departmental regulations and procedures in conformance with administrative policies as well as develop standards for organization and supervision of dining services.

Ordering, planning menu, cooking, overseeing staff/schedule

You can apply online via indeed, or call the community directly at 817-477-0600 and ask for Joy.

Overall in charge of Food Services department; this includes: the Dining Room, Galley, and Bakery. This is a mostly “hands-off” job; supervise and maintain an overview of the department, ensuring that each sub-department has everything that it needs to run smoothly.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily:

Fill in for Senior Chef as needed
Clearly communicate goals, objectives, and decision making boundaries to Senior Chef, Dining Room Team Leaders, and Baker
Assess, modify, and communicate to Team Leaders standards, procedures, and policies to ensure consistency with industry standards in safety, hygiene, and sanitization
Supervision of personnel and operations in the food services department, especially in maintaining accountability to standards, procedures, and policies
Oversee the Bakery
Train and oversee local Day Crew
Lead departmental devotions
Responsible for orientation for all arriving Food Services crew
Accomplish daily, weekly, monthly, and special administrative tasks associated with the department, this includes: daily ordering, biannual ordering, scheduling Day Crew and Crew, completing payroll for Day Crew, regularly updating Day Crew schedules, and other administrative tasks
Carry out final walk through of the Dining Room and Galley with spot cleanliness checks and to make sure all equipment is turned off properly
Update the Ice Cream calendar and send weekly reminders to whichever department is on duty
Attend all department meetings, as well as any relevant managers’ meetings
Due to the ever changing staffing levels and field service rotations, all staff may be re-assigned to temporarily fill roles in other departments in a time of need
Other duties as assigned

The requirements listed below are representative of the knowledge, skill, and/or ability required:

Supportive of Mercy Ships mission and vision, and committed to its core values
Understand and apply servant leadership, work collaboratively with integrity and demonstrate accountability
Able to live in and contribute to community life, requiring stable and healthy interpersonal skills
Strong leadership skills, ability to supervise and guide a team
Ability to work collaboratively and demonstrate accountability
Relevant Catering qualification such as, diploma in Hotel Management, Catering & Institutional Operations
International Driver’s Permit required (purchase prior to travel if necessary). Expected to drive as part of departmental responsibilities.

To apply for this role, please copy and paste this link in the search bar: https://opportunities.mercyships.org/stewards/food-service/manager/?utm_campaign=job_boards&utm_source=csftw.edu&utm_medium=referral&utm_content=food_services_manager

Food. Cooking. Creativity. Is this your life? Do you believe that commitment unlocks unlimited potential? We are the perfect Company to launch or further your career. We are all about great ingredients, culinary innovation and nourishing inspiration. Oh yeah, we don't work weekends unless we are opening a new location or kicking it at some cool industry event.

Guckenheimer, is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace. We encourage our team members to join in community events such as Chef Ann Foundation to support the #RealSchoolFood campaign, promoting cooking healthy meals with real ingredients at schools., Second Harvest Food Bank, Girls on the Run, and many more community programs.

We offer fantastic health and wellness benefit options that include but not limited to medical, HSA, a rewarding wellness program, dental, vision, FSA, commuter benefits, EAP, free meal each day, free pair of safety shoes at time of hire, and much more. Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer!

We encourage you to apply to our Cook opportunity and bring your knowledge and passion of high quality food and customer service to our culinary program.

Position Summary:
Produce visually appealing and good tasting foods to Guckenheimer standards.
Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs as required. Serving customers during meal periods.

Qualifications:
Passion for customer service
Positive attitude
Dependable
Ability to communicate effectively
Position Responsibilities:
Season and cook food according to recipes and experience.
Observe and test foods to determine if they have been cooked sufficiently, taking temperatures. Adjust seasoning to customer tastes.
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve food to patrons.
Regulate temperature of ovens, broilers, grills, and roasters.
Substitute for or assist other cooks during emergencies or rush periods.
Follow all safety rules and actively prevent accidents.
Commitment to the service values and ethics of the client company.
Ability to use basic computer programs for inputting and organizing data and menus.
Comply with all ServSafe and HACCP programs and principles
Possess ServSafe Certificate or State/City Food Handlers Card

Essential Skills and Experience:
Ability to correctly and safely use standards kitchen equipment. Chefs' knives; Convection ovens; Rotating rack ovens; Meat and cheese slicing machines, steamers, mandolins, grills and broilers.
Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation.
Reporting to this position: None
Reports to: Food Service Manager or Chef
FLSA status: Nonexempt

Physical Demands and Work Environment:
Ability to lift a minimum of 25 #. Employee must be able to work on their feet 7.5hour per day excluding breaks.
Employee has to work under pressure and time deadlines during peak periods.

Guckenheimer embraces equal opportunity employment
Guckenheimer participates in the E-Verify Program, as required by Law

Email alicia.molet@guckenheimer.com to receive an invitation to apply!

Set up and stocking stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive or sous chef’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers

We are hiring immediately for BOTH of our locations (1) in Watauga and (1) in Colleyville

Call Shelley Lawson at 682-262-8251 email me your resume. Discussion of pay will only be in the actual interview process with our GM.

Hope to visit with you soon!

If you are looking for a great work life balance and a great environment that prides it’s self on food quality and passion and sanitation then please apply.
We are open for lunch. Hours 8:30-4:30 pm 5 days a week. Paid holidays, Vacation, health benefits, 401 K, 30% discount on merchandise.

Call, email, and apply
www.Neimanmarcuscareers.com

Smackin Mac is a family owned business, we sell a variety of Macaroni and Cheese bowls at festivals throughout the year! We also sell other food items that vary by event.

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 the summer.
- 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.

I have the following upcoming events available:

1.) Boomin 4th 2021
Boomin' 4th is the largest fireworks show in Parker County.
Date and hours: Sunday, July 4, 2021, 2:30 PM - 10:30 PM
Location: Gene L. Voyles Park · Hudson Oaks, Texas.

2.) 36th Annual Parker County Peach Festival
Date and hours: Saturday, July 10, 2021, 7:00 AM - 5:00 PM
Location: Location: Historic Downtown Weatherford, Texas

3.) North Texas Fair and Rodeo
Dates and hours: August 20, 2021 - August 28, 2021(must be available all days) August 20th hours( 5:00 PM - 1:00 AM) August
21st hours (1:00 PM - 1:00 AM), August 22nd hours(1:00 PM - 10:00 PM), August 23rd - August 27th hours(6:00 PM - 12:00 AM),
August 28th hours(1:00 PM - 1:00 AM)
Location: 2217 N. Carroll Blvd. Denton, TX 76201

If you ever wanted to work at festivals or on a food truck this is a great learning experience! You'll have the opportunity to learn how to run a small business especially if you're interested in becoming an concessionaire owner one day. These are temporary Independent Contractor positions. Willing to train, experience preferred but not necessary.

By seamlessly blending our sense of family, genuine passion and unique mindset as concessionaires, we create an amazing home for all of our hardworking, fun-spirited team members. Teamwork makes the dream work!

If you're interested please email smackinmacfw@gmail.com .

*Please specify which event/events you're applying for in the subject line of your email. Thank you!

I am opening a bakery in Bedford Tx with a launch date of 7/1/21 and an opening date of 8/1/21. I am looking for part-time employees for our front end, a full time cake decorator, and possibly a part time baker's assistant for myself.

Front End
Will be first point of contact for customers. Must have their food handler's certification. Will be serving baked goods to customers from behind a counter, ringing them up, and doing routine cleaning and inventory. 10-20 hrs/wk, hourly

Cake Decorator
Will be responsible for keeping our ready-made cake case stocked. Will be responsible for custom cake orders. Must have experience with cake decorating and baking. Must have food managers certification. 30-40 hrs/wk, salary

Baker's Assistant
Will assist with baking and decorating cupcakes and various baked goods. Will help keep the kitchen clean. Must have food handler certification. Will assist in inventory and day-to-day tasks. 10-20 hrs/wk, hourly.

If interested, please email your resume to me at haileywhitley1@gmail.com. If applying for the Cake Decorator or Baker's Assistant positions, please email me either photos of some of your work or a link to where I can view your work. We will begin hiring and training next month. Our goal date to open is 8/1/21. This is a small business start up with limited positions so if you are interested don't hesitate to reach out.

We are looking for someone to help with our flavored chicken breast line expansion. We are looking to create two new chicken items such as Italian flavored chicken breast, Cilantro Lime chicken breast, Lemmon Pepper chicken breast, etc.

Please email me resume/qualifications at austin@gfpltd.com