Looking for a head chef at our hunting lodge for the months of January February March and April. Job duty will include organizing the purchases of groceries and creating menus for regular parties of around 10-12 people 5 nights a week.

Email resume to garrettdurrett@me.com

Decorator Job Description
We are searching for two skilled, creative Decorators who strive to provide excellent decorated items and service in an efficient, professional manner. The Decorator will design and execute recipes, perform quality checks on ingredients and finished products, use icing, glazes, fillings, and decorations to enhance item presentation, and process orders from customers. You will also greet customers, answer questions, clean workstations and equipment, and perform other duties to ensure that customer needs are satisfied and the bakery is well-stocked and operating smoothly.
To be a successful Decorator, you should be efficient and friendly with a focus on food quality and customer satisfaction. You should be organized, decisive, attentive, and possess a strong understanding of baking techniques.

Decorator Responsibilities:
Designing and executing recipes.
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cupcakes, cookies, pies, cakes, etc.
Decorating and displaying finished products.
Testing ingredients and finished goods to ensure that each item meets food safety and quality controls.
Greeting customers, answering questions, making recommendations, accepting orders and payments, and providing exceptional customer service.
Keeping records relating to deliveries, inventory, and production levels.
Taking client information and ensuring that deliveries are fulfilled accurately and on time.
Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the next shift.

Decorator Requirements:
High School Diploma or equivalent.
More education or experience may be preferred.
Strong communication, time and resource management, and planning skills.
Attention to detail, especially when performing quality inspections on ingredients and products.
Basic math and computer skills.
Willingness to work independently or with other team members to solve problems, plan schedules, fulfill orders, and create amazing baked goods.
Flexibility to work around customer demands, including early morning, night, weekend and holiday availability.
Ability to work in hot, hectic environment, stand, walk, bend, use hands and appliances, and lift heavy items for extended periods.

Contact us at mansfieldtx@gigiscupcakesusa.com.

Baker Job Description
We are searching for a skilled, creative Bakers who strive to provide excellent baked items and service in an efficient, professional manner. The Baker will design and execute recipes, perform quality checks on ingredients and finished products, use icing, glazes, fillings, and decorations to enhance item presentation, and process orders from customers. You will also greet customers, answer questions, clean workstations and equipment, and perform other duties to ensure that customer needs are satisfied and the bakery is well-stocked and operating smoothly.
To be a successful Baker, you should be efficient and friendly with a focus on food quality and customer satisfaction. You should be organized, decisive, attentive, and possess a strong understanding of baking techniques.

Baker Responsibilities:
Designing and executing recipes.
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cupcakes, cookies, pies, cakes, etc.
Decorating and displaying finished products.
Testing ingredients and finished goods to ensure that each item meets food safety and quality controls.
Greeting customers, answering questions, making recommendations, accepting orders and payments, and providing exceptional customer service.
Keeping records relating to deliveries, inventory, and production levels.
Taking client information and ensuring that deliveries are fulfilled accurately and on time.
Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the next shift.

Baker Requirements:
High School Diploma or equivalent.
More education or experience may be preferred.
Strong communication, time and resource management, and planning skills.
Attention to detail, especially when performing quality inspections on ingredients and products.
Basic math and computer skills.
Willingness to work independently or with other team members to solve problems, plan schedules, fulfill orders, and create amazing baked goods.
Flexibility to work around customer demands, including early morning, night, weekend and holiday availability.
Ability to work in hot, hectic environment, stand, walk, bend, use hands and appliances, and lift heavy items for extended periods.

Contact us at mansfieldtx@gigiscupcakesusa.com.

The Orchard is a Health Food Store, Cafe & Bistro. Our motto is "Picking the Best for You" and "Helping You Make Healthy Choices". People like us on fb for our helpfulness and friendliness. We're looking for a reliable, personable (interact with patrons) preferably non-smoker, experienced chef with a "healthy bent" towards non GMO foods, hormone free, preservative free, grass fed local meat, etc. We need a chef to cook healthy gourmet, manage the restaurant, oversee servers, promote, purchase and able to do food budgeting for a small start up upscale upstairs restaurant "reservation only" called The Private Garden' downtown historical Gainesville, North TX. We need a chef to file a 1099 tax - not employee. There are no competitive upscale eateries in Gainesville. Gainesville is the horse ranch capital of U.S. and Winstar Casino is right over the border. We would like to be up and running by Valentines Day. We want to be open initially Friday night and Saturday night with possibility of having 2 - 2 hr shifts per night. We also need someone to run our Bistro as a subcontractor on Saturdays. The Orchard currently has a lunch cafe separate from The Private Garden, with possibilities there for the right person. The Orchard is offering a 30% cut after expenses.

Interested persons should first email their experience, qualifications, personal favorite healthy dishes, character recommendations and contact info to jeffandmaggie@gmail.com Thank-you!

Job Details
Description
The Kitchen Assistant contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Kitchen Assistant blends a passion for cooking and entertaining to support the Resident Chef in driving business results. The Kitchen Assistant reports to the Resident Chef.

Job Duties and Responsibilities:

Provides an exceptional customer experience according to customer service standards. Proactively seeks out and greets customers.
Supports an exceptional cooking class experience at every class by acting as an extension of the instructor. Reinforces and supports the techniques being presented in class.
Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.
Works as a part of a high-performing team to achieve store’s sales plan. Strives to achieve individual and/or class sales goals.
Consistently follows all Sur La Table policies and standard operating procedures (SOPs).
Shares product assortment and services such as, gift registry and cooking classes with customers. Demonstrates products upon request of a customer or as directed by a manager.
Assists with shopping for ingredients, class preparation or additional support as needed or directed by instructor.
Washes dishes, cleans kitchen and preps kitchen for classes.
Accurately records time worked according to SLT policy.
Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office.
May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.
Additional responsibilities as assigned by Resident Chef.
Essential Functions:

Ability to communicate verbally and work cooperatively with employees and customers.
Ability to remain in a stationary position for up to 3 hours at a time.
Ability to move about the work place coaching and directing class participants or while selling to customers.
Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.
Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.
Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.
Ability to work a varied schedule including nights and weekends as business dictates.
Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work.
Regular and predictable attendance.
Ability to ascend/descend ladders in order to retrieve and/or move merchandise.
Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs.
Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.
Experience and Required Qualifications:

1 year retail sales experience (preferred).
1 year food prep and/or kitchen operations experience (preferred).
Valid Food Handlers and/or Food Managers Certification.
Must be at least 21 years old.
Familiarity with MS Office Suite (Word, Excel, Outlook).
Sur La Table Core Competencies for Everyone:

Focus on the Customer: You inspire and delight your customers.
Be Genuine: Your communication style is respectful, effective and sincere.
Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.
Take Ownership: You are committed, responsible and provide solutions.
Achieve Results: You meet and exceed goals and expectations.

Please visit our website at :https://recruiting2.ultipro.com/SUR1000SLTI/JobBoard/a51fdaae-a97e-4925-af6c-41fd5ce97801/OpportunityDetail?opportunityId=aab47312-999f-4b43-b808-ee519bb48c58

On Kiawah Island, located just 21 miles south of Charleston, South Carolina, day breaks across a pristine 10-mile beach, expansive marsh savannahs, ribboning rivers, and some of the most-acclaimed amenities available on the Eastern Seaboard. The Kiawah Island Club delivers a diverse collection of private amenities in distinctive venues. Amid uncommon scenic beauty, Members can savor the Island’s best offerings and create lifelong memories with family and friends. When you come to Kiawah, you’ll know if it’s right for you the moment you set foot on the Island. It produces a feeling you can’t quite describe but you never want to let go.

We are seeking a talented Assistant Sushi Chef at our Cassique Clubhouse. This is a great opportunity for a passionate, dedicated, and confident team player who wants to learn and work in a fun, professional environment.

Responsibilities

The Assistant Sushi Chef will assist the Head Sushi Chef in creating and executing a rich sushi menu including maki, nigiri, and sashimi. To be successful in the role, you should have at least 1 year of experience with sushi and/or Japanese cuisine.

Qualifications

- At least 1 year of sushi experience

- Good knowledge or various sushi types and sushi-rolling techniques

- Knowledge of knife skills and cooking terms is essential

- Knowledge of and adherence to sanitation rules is required

Benefits

*Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 245 Gardeners Circle Kiawah Island, SC 29455.

KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Apply online at www.kiawah.com/careers, respond to this post with your resume, or stop by and fill out an application in person between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 in Freshfields Village.

Contact Information
If you have any questions or would like to apply, please contact:

JP Nelson, Corporate Recruiter
jpnelson@kiawah.com
o. (843) 768-6526
f. (843) 768-3458

The Kiawah Island Club has immediate openings for talented Line Cooks and Dishwashers! Featuring a well-appointed sparkling professional kitchen, a scratch menu, and experienced, creative back of the house staff, the Kiawah Island Club kitchen is a great place to work and grow as a culinary professional.

The Kiawah Island Club features three world class restaurants including Voysey's at Cassique, B-Liner at The Beach Club, and The River Room at The River Course.

Located within the Cassique Clubhouse, Voysey's is one of the two Lowcountry restaurants conceptualized by world-renowned Executive Chef, Tom Colicchio, of New York's famous Gramercy Tavern and Craft eateries.

Located overlooking the Atlantic Ocean, B-Liner at The Beach Club features a constantly evolving menu of seafood-oriented dishes and classic American favorites. B-Liner is overseen by consulting chef Mike Lata and has spectacular views of the Atlantic Ocean and the pristine beaches that have made Kiawah Island famous.

Located at the mid-point of Kiawah Island, the River Course Clubhouse draws a regular crowd through the entire year, while its versatile layout, luxury banquet hall, oyster bar, wine cellar, and tap room solidify its position as the Club's premier special event venue.

This is a great opportunity for passionate, dedicated, confident team players who want to learn and work in a fun, professional environment.

Previous fine-dining experience is preferred, but not required. Applicants must have their own transportation and be able to work weekends.

*Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year.

KIC is an Equal Opportunity Employer that uses EVerify.

Apply online at www.kiawah.com/careers, respond to this post with your resume, or stop by and fill out an application in person between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 in Freshfields Village.

Summary
Kiawah Island, South Carolina is a barrier island on the Atlantic coast renowned as an elite golf destination and host to one of the top beaches in the world. The Kiawah Island Club is a luxury private club located just 21 miles south of downtown Charleston. Known as one of the best employers in the coastal region of the Carolinas, the Kiawah Island Club is your destination for dedication, diligence, operational excellence and hands on expertise.

Kiawah Island Club’s Culinary and Baking and Pastry Externships are designed to provide qualified culinary students with the tools necessary to succeed in this very competitive industry. By working alongside Kiawah Island Club chefs, managers and staff, student externs gain practical experience and insight into all aspects of Club operations, from lavish weddings and private parties to state-of-the-art restaurants. The five restaurant concepts within the Club range from casual dining to a sushi restaurant to the finest restaurants in the region. Ultimately, student externships at the Kiawah Island Club are a fantastic way for career-minded hospitality students to satisfy academic requirements while gaining valuable, resume-building work experience, building professional relationships and enhancing their interpersonal and professional skills.

In return, the Kiawah Island Club benefits from the energy, vitality, and fresh perspective externs bring to our operation. And, because many of our best employees started their careers as externs, it is an ideal way to include more students and recent graduates into our growing professional network!

About the Externships
Culinary and Baking and Pastry Externs are assigned to one of the following popular Club facilities:
• Beach Club
• Cassique
• River Course
• Marsh House

Venue assignments depend on business requirements as well as previous work experience, qualifications, and externship objectives. Because each venue has its own distinctive style and traditions, no two externships will be exactly alike. All students may reasonably expect to participate in every aspect of Club operations during their externship experience.

All externs will contribute individually and as a team to support goals and objectives assigned by experienced culinary mentors and each student will benefit from on the job training and continued mentoring in their specialized field of study. Externs must be passionate about the culinary industry, have a positive attitude and a love for learning. Kiawah Island Club is an exciting and fast paced environment where initiative and enthusiasm are rewarded!

Learning Objectives
• Play a vital role in tracking trends, working in state-of-the-art kitchens, and assisting established chefs.
• Gain specific technical skills and knowledge necessary to excel in a fine-dining, private club environment
• Contribute to recipe development, test and experiment with new ideas and concepts, and understand the effect of menu training on the overall quality of service
• Discover effective tactics to motivate staff and inspire teamwork and cooperation.
• Gain practical, resume-building work experience at a top tier private club
• Build strong relationships with Kiawah Island Club staff and managers and expand your professional network by connecting with leaders in the culinary and hospitality industry.

About the Restaurants
Located within the Cassique Clubhouse, Voysey's is one of the two Lowcountry restaurants conceptualized by world-renowned Executive Chef, Tom Colicchio, of New York's famous Gramercy Tavern and Craft eateries.
Overlooking the Atlantic Ocean, B-Liner at the Beach Club features a constantly evolving menu of seafood-oriented dishes and classic American favorites. B-Liner is overseen by James Beard Award winner Consulting Chef Mike Lata and has spectacular views of the Atlantic Ocean and the pristine beaches that have made Kiawah famous. Not to be overlooked, The Shack hosts casual diners for outdoor pool and beachfront dining.
At the mid-point of Kiawah Island, the River Room at the River Course draws a regular crowd through the entire year, while its versatile layout, luxury banquet hall, oyster bar, wine cellar, and tap room solidify its position as the Club's premier special event venue.
For a truly unique dining experience, the Marsh House, located at the eastern tip of Kiawah, is the place to be. Aptly named, the Marsh House features a small menu of light Southern favorites and Members and their guests enjoy some of the most beautiful views on the entire island.
Schedules
Externs work full time schedules (35-40+ hours per week 5-6 days per week). Extern start dates can be somewhat flexible but are generally mid-January for Spring externs, mid-May for Summer externs, and mid-September for Fall externs. Externships last 14-20 consecutive weeks.

Pay Rates
ALL externships are PAID. Total compensation per hour is $12 - $16, commensurate with experience. The Club provides daily, chef-prepared meals for all employees!

Housing and Transportation
Modern, high-end apartments are available for all externs should they require housing. The location is 20 minutes from the Club in an excellent spot on Johns Island just between Charleston and Kiawah Island. The cost of housing is $350/month which includes all utilities and is deducted from paychecks biweekly ($175 deducted per paycheck). Transportation to and from work is also available if needed and parking is complimentary.

Requirements
• Externs must be currently enrolled in an accredited culinary school or a recent graduate of one
• Strong knife skills and basic kitchen knowledge are essential
• At least one year of BOH experience is strongly preferred
• Ability to work 14-20 consecutive weeks
• Applications will be accepted on a rolling basis until all positions are filled
• Must be able to meet the physical requirements of the job (as outlined in the job description)

The Charleston area offers many exciting and interesting things to enjoy during non-working hours including nationally acclaimed restaurants, the best beaches on the East Coast, fishing, shopping, and more. If you want to build your resume, learn from award-winning chefs, work hard AND have fun, apply for a Kiawah Island Club Externship today by emailing your resume!

Contact Information
If you have any questions or would like to apply, please contact:

JP Nelson, Corporate Recruiter
jpnelson@kiawah.com
o. (843) 768-6526
f. (843) 768-3458

If you have any questions or would like to apply, please contact:

JP Nelson, Corporate Recruiter
jpnelson@kiawah.com
o. (843) 768-6526
f. (843) 768-3458

Summary
Kiawah Island, South Carolina is a barrier island on the Atlantic coast renowned as an elite golf destination and host to one of the top beaches in the world. The Kiawah Island Club is a luxury private club located just 21 miles south of downtown Charleston. Known as one of the best employers in the coastal region of the Carolinas, the Kiawah Island Club is your destination for dedication, diligence, operational excellence and hands on expertise.

Kiawah Island Club’s Culinary and Baking and Pastry Externships are designed to provide qualified culinary students with the tools necessary to succeed in this very competitive industry. By working alongside Kiawah Island Club chefs, managers and staff, student externs gain practical experience and insight into all aspects of Club operations, from lavish weddings and private parties to state-of-the-art restaurants. The five restaurant concepts within the Club range from casual dining to a sushi restaurant to the finest restaurants in the region. Ultimately, student externships at the Kiawah Island Club are a fantastic way for career-minded hospitality students to satisfy academic requirements while gaining valuable, resume-building work experience, building professional relationships and enhancing their interpersonal and professional skills.

In return, the Kiawah Island Club benefits from the energy, vitality, and fresh perspective externs bring to our operation. And, because many of our best employees started their careers as externs, it is an ideal way to include more students and recent graduates into our growing professional network!

About the Externships
Culinary and Baking and Pastry Externs are assigned to one of the following popular Club facilities:
• Beach Club
• Cassique
• River Course
• Marsh House

Venue assignments depend on business requirements as well as previous work experience, qualifications, and externship objectives. Because each venue has its own distinctive style and traditions, no two externships will be exactly alike. All students may reasonably expect to participate in every aspect of Club operations during their externship experience.

All externs will contribute individually and as a team to support goals and objectives assigned by experienced culinary mentors and each student will benefit from on the job training and continued mentoring in their specialized field of study. Externs must be passionate about the culinary industry, have a positive attitude and a love for learning. Kiawah Island Club is an exciting and fast paced environment where initiative and enthusiasm are rewarded!

Learning Objectives
• Play a vital role in tracking trends, working in state-of-the-art kitchens, and assisting established chefs.
• Gain specific technical skills and knowledge necessary to excel in a fine-dining, private club environment
• Contribute to recipe development, test and experiment with new ideas and concepts, and understand the effect of menu training on the overall quality of service
• Discover effective tactics to motivate staff and inspire teamwork and cooperation.
• Gain practical, resume-building work experience at a top tier private club
• Build strong relationships with Kiawah Island Club staff and managers and expand your professional network by connecting with leaders in the culinary and hospitality industry.

About the Restaurants
Located within the Cassique Clubhouse, Voysey's is one of the two Lowcountry restaurants conceptualized by world-renowned Executive Chef, Tom Colicchio, of New York's famous Gramercy Tavern and Craft eateries.
Overlooking the Atlantic Ocean, B-Liner at the Beach Club features a constantly evolving menu of seafood-oriented dishes and classic American favorites. B-Liner is overseen by James Beard Award winner Consulting Chef Mike Lata and has spectacular views of the Atlantic Ocean and the pristine beaches that have made Kiawah famous. Not to be overlooked, The Shack hosts casual diners for outdoor pool and beachfront dining.
At the mid-point of Kiawah Island, the River Room at the River Course draws a regular crowd through the entire year, while its versatile layout, luxury banquet hall, oyster bar, wine cellar, and tap room solidify its position as the Club's premier special event venue.
For a truly unique dining experience, the Marsh House, located at the eastern tip of Kiawah, is the place to be. Aptly named, the Marsh House features a small menu of light Southern favorites and Members and their guests enjoy some of the most beautiful views on the entire island.
Schedules
Externs work full time schedules (35-40+ hours per week 5-6 days per week). Extern start dates can be somewhat flexible but are generally mid-January for Spring externs, mid-May for Summer externs, and mid-September for Fall externs. Externships last 14-20 consecutive weeks.

Pay Rates
ALL externships are PAID. Total compensation per hour is $12 - $16, commensurate with experience. The Club provides daily, chef-prepared meals for all employees!

Housing and Transportation
Modern, high-end apartments are available for all externs should they require housing. The location is 20 minutes from the Club in an excellent spot on Johns Island just between Charleston and Kiawah Island. The cost of housing is $350/month which includes all utilities and is deducted from paychecks biweekly ($175 deducted per paycheck). Transportation to and from work is also available if needed and parking is complimentary.

Requirements
• Externs must be currently enrolled in an accredited culinary school or a recent graduate of one
• Strong knife skills and basic kitchen knowledge are essential
• At least one year of BOH experience is strongly preferred
• Ability to work 14-20 consecutive weeks
• Applications will be accepted on a rolling basis until all positions are filled
• Must be able to meet the physical requirements of the job (as outlined in the job description)

The Charleston area offers many exciting and interesting things to enjoy during non-working hours including nationally acclaimed restaurants, the best beaches on the East Coast, fishing, shopping, and more. If you want to build your resume, learn from award-winning chefs, work hard AND have fun, apply for a Kiawah Island Club Externship today by emailing your resume!

Contact Information
If you have any questions or would like to apply, please contact:

JP Nelson, Corporate Recruiter
jpnelson@kiawah.com
o. (843) 768-6526
f. (843) 768-3458

If you have any questions or would like to apply, please contact:

JP Nelson, Corporate Recruiter
jpnelson@kiawah.com
o. (843) 768-6526
f. (843) 768-3458

POSITION PURPOSE:

To execute all kitchen operations ensuring the restaurant and company standards of quality and service are met. To develop quality products through consistent execution of all menu items and line products. To prepare and plate all dishes according to company standards.

ESSENTIAL JOB FUNCTIONS: Primary duties and responsibilities include, but are not limited to the following:

Prepares all menu items according to recipe requirements and adheres to product sensitivity and plate presentation guidelines.
Ensures that all prepared food meets the standard of excellence of ABEA.
Controls & promotes kitchen cleanliness by constantly “working clean”.
Ensures a safe working environment to reduce the risk of injury and accidents by maintaining an orderly work station. Notifies manager promptly of any problems.
Ensures food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.
Communicates ticket times and potential problems with service/kitchen staff and managers. Determines quick corrections to ensure constant food flow.
Completes assigned work for stocking and setting up work station.
Cleans and sanitizes on a routine basis to reduce bacteria contamination.
Assists Manager in maintaining equipment by performing routine checks of filters, thermometers, fans, and drain lines. Keeps gas stove manifolds and orifices clear of food debris to ensure quality burning surfaces by performing weekly “burns” on burners.
Ensures proper rotation of all products and stocks products to determined pars. Labels & dates all perishable items to ensure freshness standards are met.
Keeps immediate supervisor promptly and full informed of all problems or unusual matters of significance. Takes prompt corrective action where necessary or suggests alternative course of action which may be taken.
Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve to overall objectives of the position.
Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.
Has working knowledge of all equipment in the kitchen, including pilot lighting of all gas fired equipment, filter changing of all refrigeration systems & vent hood system operations.

Anotherbrokenegg.com or call 87-912-1506.

Cowtown Brewing Company is in search of a line and prep cook to prepare food to the exact specifications that our barbecue menu provides. Line cook duties will consist of assisting the kitchen manager with the daily tasks, as well as continuing food quality throughout service during lunch and dinner. The successful candidate will play a key role in contributing to our customer satisfaction and business growth within Cowtown Brewing Co.

Tasks within the position include:
Prepping all meats for smoking daily
Prepping all food items within kitchen and building a service line for plate building
Keeping a clean workstation before, during, & after food service
Engaging with management and Front of House with any challenges, and ways to help enhance food quality

Background in Texas Barbecue is welcomed, but not required.

Candidate must be available for nights, weekends, & some holidays.

Candidate must have a Food Handler's Certificate to work in this position.

Culinary background is required in this position.

Applications are available in our Taproom Wednesday-Sunday from 11am-8pm.

Interviews will begin after January 1st.

New! Smokin' Cajun LLC. Bar and Grill coming soon in Ft Worth Texas. Need a cook/assistant kitchen manager
-Cook/prepare meals
-inventory
-be a cool person
-operate under stressful conditions
-must be current with laws and certifications on food handling

Send following information to Ryan@downsouthseafood.com

Name
Dob
Cooking history
Very brief resume
Callback number

We are looking for cooks to work a few hours during the week at one of our prestigious hotels in Las Colinas Irving. ( The Four Seasons Hotel)
Starting this week:
12-11-19( 2PM - 11PM
until Sunday the 14th of December.

If you are interested please call
469-933-4148
Denise H

You will be helping the other cooks prep. and prepare for banquet events at the hotel.

Designing new recipes, planning menus and selecting plate presentation. Food and supply purchasing, and reviewing staffing levels to meet service, operational and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.

Send resume to the owner. Request an interview. Interviews are held Monday - Wednesdays.

Line Cook:
Most importantly, we want someone with a passion for producing beautiful food. You care that our guests leave happy. You’re creative, able to think on your feet, and flexible enough to cover production and line work. We have a great team in the kitchen and would like to add someone with a positive attitude to fit into that dynamic.

Bottom line, you’ll come in, work hard, make something amazing with other amazing people, and feel pride in your work.

1 year’s experience in a fast-paced, commercial kitchen, preferably on the line
Ability to lift 50 pounds
Ability to stand for 8 hours a day
Availability afternoons/evenings, including Saturdays
Self-motivation, a willingness to learn, and dedication to producing quality food
Respect for your teammates

What we offer:
Competitive wages
Fantastic work environment

Please submit a cover letter and resume to:

Info@TaylorFarmToMarket.com

Thanks for your interest!

We need a chef (also two other cooks), who would be willing to relocate or commute to Monahans, Texas to our brand new Steak, Seafood, and comfort food restaurant. It will not be completed until Mid January 2020. We are looking for individuals dependable, passionate for quality cooking, We will pay very high wages and salaries to those who become part of the team. Chef and cooks will help develop details of the menu.

Kitchen manager/ chef must have a culinary degree or Bachelor degree and at least four years in restaurant management. Two years minimum in high volume food production. Background in high-profile restaurants, licensed in Texas, problem solver, creative, optimistic, following all health codes and safe practices for food labeling and handling. Must handle all aspects of food ordering, production, and scheduling. A Leader, Self-confident, and expert in organizing our kitchen. Volume will be about $100-300 K per month (including alcohol).

Apply to: ezydog7@bellsouth.net The Oasis jobs or text me Rich Powell to 404 353-7410

Chef / Kitchen mananger

two Line cooks prep persons bar tenders Bar Manager

Cook's Job Description:
Executes all hot and cold food preparations as delegated by management. Has to be able to work without supervision and skilled at his/her station. Expected to meet quality standards, enforce food specifications, portion control, recipes, sanitation & safety, excellent knife skills and be able to work well with others. Has to be able to maximize guest satisfaction. Must be able to follow the dress code, uniform provided. Must be a skilled worker with flexible hours, on call events may be scheduled lunch, dinnertime or entire day depending on venue. Meals included during shift.

Please submit your resume and a brief introduction to ched@justencaseddfw.com

For the holiday hours.
Pastry cooks needed from 11-21-19 to 11-24
Also from 11-25-11-28
Hours 10-6pm
Hours 3pm -9pm
$14.00

We will also be hiring for
Line Cooks
Culinary

Apply at our Dallas office. open from 9-5

We have an opening for a full-time COOK position.
Location: Fidelity - 2 Destiny Way, Westlake, TX 76262 Note: online applications accepted only.
Schedule: F/T - Monday through Friday, 6:00AM - 2:30PM.
Requirement: Previous food service or cook experience preferred.
*Internal Employee Referral Bonus Available

WE MAKE IT EASY!

You can now chat or text-to-apply, in addition to our standard online apply. Just text JOB to 75000 & search for the requisition ID number 344497 .

If you have a positive attitude and a love for learning, you may be interested in joining our team.

At FLIK, our operating philosophy is centered on three essential factors: great food, great service and great people. A FLIK Family-Then & Now. Great Food and Great Service are only possible with Great People behind the scenes. FLIK’s steadfast dedication to the training and support of our associates continues to nourish our vision and growth. Dedication, diligence, operational excellence and hands-on expertise are FLIK trademarks – only achievable through the work of our team of professionals. We embark on a relationship with every FLIK associate that provides, demonstrates and cherishes growth, education and ongoing mentoring – today and every day.

Full time associates at FLIK are offered many fantastic benefits such as:

Medical
Dental
Vision
Flexible Spending Accounts (FSAs)
Commuter Benefits
Wellness Program
Employee Assistance Program
Life Insurance for Associates and Eligible Dependents
Short Term Disability (STD) and Long Term Disability (LTD)
Accidental Death & Dismemberment (AD&D) Insurance
Discount Marketplace
And other voluntary benefits

Job Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

Essential Duties and Responsibilities:

Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items.
Uses established ticket collection procedures during service. Responsible for records from area worked during service periods.
Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures.
Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.
Operates and maintains kitchen equipment as instructed.
Assists in production planning, record keeping and reporting as required.
Assists in the ordering and receiving of all food and supplies as required.
Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
Attends in-service and safety meetings.
Maintains good working relationships with coworkers, customers, administrators and managers.
Performs job safely while maintaining a clean, safe work environment.
Performs other duties as assigned.
About Compass Group: Achieving leadership in the foodservice industry

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position.

APPLY ONLINE: https://careers.compassgroupcareers.com/jobs/344497?lang=en-us

Grill cooks
Garden manger
Lead cooks

Forward resume to josh.bedford@oldhamgoodwin.com

Line Cook
We are looking for a dedicated and energetic Line Cooks with exceptionally great attitudes, adept at multitasking in a high-volume fast-paced work environment. Able to maintain cordial and professional working relationships with other staff supervisors and guest.
Prep Cook
We are looking for an ambitious Prep Cook to assist in the preparation of delicious dishes in the kitchen. You’ll perform routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes.
A great prep cook will be quick and diligent and willing to improve on the job. You will be deft and able to follow instructions as well as all health and safety rules in the kitchen. The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team.

See Joey Ryholt at STIRR Fort Worth on 3028 Crockett Street Fort Worth TX

Part time line cook to assist the chef

Send resume to phyllishyatt@ymail.com and hours available.

Are you interested in starting a catering, or bakery business without the overhead of building and equipment expenses?
We are looking for a serious prospect for lease of our commercial kitchen at Oaks 55.

Please contact Becky or Natalie for details at 817-540-5500 or email Natalie @ natalie.nelson@capstonemanagment.com

The Sous Chef prepares menu items used in the provision of meal services to patients, cafeteria patrons, and catered events and manages entire production kitchen staff and storeroom in the absence of the Executive Chef. This position serves in a leadership capacity in the food production units, assigns meal production and cleaning assignments to production staff. The Sous Chef collaborates with other nutrition services area supervisors and managers in addressing meal production needs when necessary. This position is also is responsible for training production staff in the proper production techniques and processes.

Qualifications:

High School Diploma or GED.
5 plus years of experience in the quantity food production (Hospital, Hospitality, Restaurant) as well as kitchen management while serving as a Sous Chef or similar leadership position.

Please apply at JPS Health Careers (jobs.jpshealthnet.org) or tap the link to take you to the Sous Chef job

https://jobs.jpshealthnet.org/job-search-results/?keyword=sous%20chef

Full-Time cook, full-time & part-time waitstaff

Apply in person or online at www.solsticeseniorlivingcareers.com