REQUIREMENTS
1. A minimum of 2-3 years experience or in a similar role.(Education will suffice)
2. In-depth knowledge of kitchen health and safety regulations. Food Manager certification required.
3. Ability to work well in a stressful and fast-paced environment.
4. Excellent problem-solving and conflict management abilities.
5. Outstanding communication and organizational skills.
6. Familiarity with kitchen sanitation and safety regulations
7. Flexibility to work during lunch hours, evenings, and weekends
8.Able to pull a trailer

Pay: $10-20/HR + tips depending on experience

Send your resume & cover letter to:
Foodboxdfw@laurelbg.com

In charge of all food production for patients, cafeteria and other patrons, according to standardized recipes and safety and sanitary regulations, to ensure safe, accurate, top quality food production.

Prepare all hot entrees for patients, cafeteria and other functions as requested by following patient production sheet, cafeteria menu, etc.

All foods to be prepared according to standardized recipes and basic diet therapy principles.

Batch cook perishable items as required - such as eggs, fresh and frozen vegetables, fried foods, etc.

Must have basic knowledge of therapeutic diets.

Start meal production early but not allowing finished products to be completed sooner than 30-45 minutes before service time.

All prepared foods to meet accepted temperature standards at finish time of cooking and at service time.

All prepared foods to be on cafeteria and patient service lines 5-10 minutes prior to service time. May serve entrée station on patient tray line.

Prepare late trays as assigned and/or necessary.

Initiating and participating in preparation of meats, vegetarian entrees, etc. on a timely basis.

Proper storage and use of leftovers includes using acceptable type and size containers, prompt chilling, labeling and dating.

All prepared food to be palatable, appetizing and attractively presented on time and in a cost effective manner.

Procedures are to be followed according to the beginning of the day or end of day.

To be capable of opening or closing the Nutrition Center at the beginning of the day or end of day.

Know and understand procedures for operating, cleaning and caring for all Nutrition Center equipment, including assisting others with equipment if and when necessary.

Know and understand procedures for requisitioning adequate amounts of foods and supplies.

Practices procedures for pre weighing and measuring all special foods before service time.

Expected to attend or review minutes of required in-service meetings to learn and/or review department procedures.

Practices proper sanitation procedures according to established regulations.

Keep active sanitizing solution and clean cloths in unit at all times.

Be sure all utensils and equipment are sanitized and in acceptable condition before and after using. Discard any broken or rusty items, chipped or cracked dishes.

All food to be prepared in accordance with established sanitary and safety standards: to be free from any contamination.

Wash hands thoroughly with bacteriostatic soap before putting on clean gloves and before each new task. Gloves to be worn if any lesions, etc., on hands. Treat gloved hands same as bare hands.

Touch only edges, handles, etc., of clean dishes.

Keep work area neat, clean and sanitized and rinse pans and utensils before placing in dirty dish carts.

Keep freezer and refrigerators properly organized, discarding leftovers according to specific time schedule.

Report any unsanitary practice or observation immediately, such as eating in unit, etc.

What You Will Need:

Excellent culinary skills.

Strong cooking experience in hospitals, hotels, country clubs, catering companies.

Must be able to work flexible schedule as needed

Visit www.texashealthhuguley.org
Find a Job at the top of the page.
View jobs at Texas Health Huguley Hospital.
Apply under Cook position.

https://jobs.adventhealth.com/en-US/job/cook/J3N3PD5VP417C6V030H

Do you enjoy baking? Do you like people and enjoy the bustle of a kitchen? Would you like to working in a welcoming, friendly atmosphere? Are you ready for a change?

If so, you may be interested in a position with Buttermilk Sky Pie Shop. We are "The Taste of Southern Tradition". Your primary duty will be managing our kitchen process and baking team, baking our excellent pies and maintaining production schedules. Other duties may include serving or selling pies, opening and closing the store, keeping shelves stocked, and maintaining a clean store. We are looking for energetic people with a love of customer service. Only serious inquiries will be accepted. Must be 18 years old or older to apply. Looking for previous baking experience but will consider home bakers for assistant baker positions. **Baker must be willing to travel to Tennessee (expenses will be paid) for a week in August for training.**

Applicant must have:
* The willingness and desire to serve others
* Three references
* Ability to pass a background check and drug test

Send an email to flowermoundtx@buttermilkskypie.com reference your interest in the position and your qualifications. If you have a resume, attach your resume to the email.

Line cook at a busy country club in Granbury, Tx.

Please email resumes to jessica@dcbeweb.com

TEAM OVERVIEW

The Chef de Cuisine will support the Food and Beverage Manager in leading a culinary program of excellence. They will execute, refine and seasonally develop a catering menu while carrying a passion for excellent food and service.

JOB SUMMARY

Be part of a team dedicated to serving The Willows Event Center patrons and uncovering their event center needs.  Responsible for the culinary team creating signature experiences around food offerings.  Strive to create a positive impact on each guest’s experience and exemplify Unity, Growth, Excellence and Generous Stewardship.

ESSENTIAL JOB FUNCTIONS

Ensuring that all food is of excellent quality and served in a timely manner
Planning the menu, keeping in mind budget and availability of seasonal ingredients
Overseeing all kitchen operations
Coordinating kitchen staff and assisting them as required
Training staff to prepare and cook all the menu items
Taking stock of ingredients and equipment and placing orders to replenish stock
Enforcing safety and sanitation standards in the kitchen
Creating new recipes to keep the menu fresh
Keeping up to date with industry trends
Receiving feedback and making improvements where necessary

QUALIFICATIONS

3 to 5 years as a working chef
Accredited certificate or diploma in catering, culinary arts, hospitality, or similar
Bachelor's degree in hospitality and culinary arts preferred
Advanced knowledge of the culinary arts
Maintain high standards in sanitation and quality control
Experienced managing food costs and working with a P&L preferred
Experienced in menu execution and development
Demonstrates strong guest service skills and an ability to consistently deliver a high level of service
Leadership experience and a desire to teach and mentor
Portfolio of creative, unique dishes
Passion and pride for delighting people with food
Must have Serv Safe Certification

Please apply directly through our website and the following link: https://grnh.se/13866e722us

1. Sushi & Wok

2. Prep, cook, training

3. Part time, full time.

4. Pay: $9-$15

5. You must have a Food Handler Certificate.

Please text message us first: 469-500-9896 (Judy).

TEAM OVERVIEW
The Chef de Cuisine will support the Food and Beverage Manager in leading a culinary program of excellence. They will execute, refine and seasonally develop a catering menu while carrying a passion for excellent food and service.

JOB SUMMARY
Be part of a team dedicated to serving The Willows Event Center patrons and uncovering their event center needs. Responsible for the culinary team creating signature experiences around food offerings. Strive to create a positive impact on each guest’s experience and exemplify Unity, Growth, Excellence and Generous Stewardship.

ESSENTIAL JOB FUNCTIONS
• Ensuring that all food is of excellent quality and served in a timely manner
• Planning the menu, keeping in mind budget and availability of seasonal ingredients
• Overseeing all kitchen operations
• Coordinating kitchen staff and assisting them as required
• Training staff to prepare and cook all the menu items
• Taking stock of ingredients and equipment and placing orders to replenish stock
• Enforcing safety and sanitation standards in the kitchen
• Creating new recipes to keep the menu fresh
• Keeping up to date with industry trends
• Receiving feedback and making improvements where necessary

QUALIFICATIONS
• 3 to 5 years as a working chef
• Advanced knowledge of the culinary arts
• Maintain high standards in sanitation and quality control
• Experienced managing food costs and working with a P&L preferred
• Experienced in menu execution and development
• Demonstrates strong guest service skills and an ability to consistently deliver a high level of service
• Leadership experience and a desire to teach and mentor
• Portfolio of creative, unique dishes
• Passion and pride for delighting people with food
• Must have Serv Safe Certification

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS
• Works in temperature-controlled environment
• Vision for near, mid-range and far as well as hearing for low, medium, and high pitch
• Superior communication skills with co-workers, guests, trade partners and vendors.
• Requires physical ability for standing, sitting, crouching, kneeling, frequent walking, reaching above head and below waist
• Must have a current and valid driver’s license and must be able to be insured by company fleet insurance.
• Must be able to perform all job expectations safely with or without reasonable accommodations
• Ability to lift 15-30 pounds

WORK SCHEDULE
• 40-45 hours per week
• After hours and weekends may be necessary on occasion for trips, events, or to meet deadlines
• Lunch meetings and events outside of normal working hours are required
• Occasional travel to other company regions or event locations is required

To apply, and for more information please follow the link: https://grnh.se/13866e722us

TEAM OVERVIEW
Be part of a team dedicated to serving The Willows Event Center patrons and uncovering their event center needs. Leading a team creating signature service experiences around The Willows events. Strive to create a positive impact on each guest’s experience and exemplify Unity, Growth, Excellence and Generous Stewardship.

JOB SUMMARY
Following our Chef de Cuisine’s specifications and guidelines, the successful candidate will employ their culinary and leadership skills in order to play a critical role in maintaining and enhancing our guests’ satisfaction in food and service.

ESSENTIAL JOB FUNCTIONS
• Lead all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assume the role as Chef de Cuisine
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices

QUALIFICATIONS
• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred
• Minimum 2-5 years cooking experience in a dining environment and experience in a culinary leadership role preferred
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
• Experience and strength in inventory and controls

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS
• Works in temperature-controlled environment
• Vision for near, mid-range and far as well as hearing for low, medium, and high pitch
• Superior communication skills with co-workers, guests, trade partners and vendors.
• Requires physical ability for standing, sitting, crouching, kneeling, frequent walking, reaching above head and below waist
• Must have a current and valid driver’s license and must be able to be insured by company fleet insurance.
• Must be able to perform all job expectations safely with or without reasonable accommodations
• Ability to lift 30-50 pounds

WORK SCHEDULE
• 40-45 hours per week
• Nights and weekends required
• Lunch meetings and events outside of normal working hours are required
• Occasional travel to other company regions or event locations is required

BENEFITS
Comprehensive Employee Benefit Package Company-issued cell phone
Employer-Paid Life, AD&D, LTD Insurance Company Training Opportunities
Enrolled into ESOP (Retirement Benefits) Company-Sponsored Vision Trips
Paid Time Off Policy

Please follow the link to apply directly through our website: https://grnh.se/43515e512us

-Serve customers.
-Assist on all dough production operations and produce dough unassisted when needed.
-Receive daily production list from Production Manager.
-Produce cream cheese recipes and Take out containers
-Assist in receiving orders and product organization.
-Slice daily veggies and prep food for sandwich bar.
-Slice all deli meats and prep.
-Mix and roll Brioche for cinnamon rolls.
-Produce boopalache dough for rolling.
-Kettle Boil and Bake Bagels/boopalaches.
-Learn opening store procedures and first bake procedures.
-Perform all closing duties for the back of the house.
-Assist Production Manager with the weekly cleaning lists.
-Free meals
-Flexible work schedule

Apply in person.
Email Resume to orders@ftwbagels.com
817-232-4771

Available immediately
Cooking with Grill, fryer, oven and smoker.

Setting up, cleaning, and organizing work stations

· Preparing ingredients for the shift; washing vegetables, chopping,,etc... setting up work stations
Taking orders from computerized system

· Cooking order according to food health and safety standards

· Handling multiple food orders at one time

· Monitoring multiple food orders as new orders arrive

Ensuring each guest order has the correct food and sides

· Delivering food order to wait staff in a timely manner

· Storing all food properly

· Sanitizing and cleaning workstations and utensils

· Assisting other cooks in preparing food or helping other team members when needed

· Communicate with Kitchen Manager when items are needed

· Any additional reasonable requests asked of by leadership team

Requirements

· Minimum age requirement of 18 years

· Able to work in a fast-paced environment

· Able to multitask, prioritize, and manage time efficiently

· Physical endurance to stand for an entire shift

· Self-motivated and self-directed

· Works well as part of a team and on individual tasks

· Able to quickly memorize complex or multiple orders

Able to work flexible schedules including required nights and weekends

· Able to bend, move, and lift up to 25 pounds or more

· Able to communicate with management and team members

· Able to read and write

Job Types: Full-time, Part-time

Salary: Up to $16.00 /hour

Contact Lisa 817-784-5238 or
Deborah 817-271-9740

ASAP
Line Cook and Prep cook for a “made from scratch” kitchen.

Please contact Lisa @ 817-784-5238 or
Deborah 817-271-9740

We need a permanent full time chef to cook and manage housekeepers at a private owned family ranch. The position is full time and will consist of food preparation for the family's second home. Management will consist of directing and assisting two full time housekeepers in maintaining the house and paying attention to detail for the family's needs. The hours will vary based on the family's time at the ranch. Some weekends and holidays will be necessary. The position will come with a 3 bedroom, 2 bathroom house with all utilities paid. It also offers health and dental insurance. Salary will be based on experience.

After initial conversation about the position, an application will be provided for verification of references and background. Interested parties please contact Bryan Murry at 432-686-5926 or bmurry@iiin-investments.com.

Read menus, perpair main dish, make sandwiches and salads, unload delivery's, rotate merchandise, sweep floors, answer phones, empty trash in dumpster, clean classroom.

Please call if I qualify for a position

Looking for a weekend Lead Cook for small Steakhouse/Grill. Someone that is looking to get away from the hustle and bustle of city life, and would love the slower pace an atmosphere of a small town. We have been open for a little over 2 years and are wanting to take things to the next level in the kitchen. Being small town living isn't for everyone, we are willing to work on a non-committal trial basis for 6-8 weeks. Lodging across the street from the Saloon is available for length of trial basis. Job will include, but not limited to:

Work with management to revise menu

Manage and train kitchen staff

Make sure all health department requirements are met

Order supplies to stock inventory for kitchen

Be able to keep things cost efficient

Look for ways to reduce spoilage

Help develop small dessert menu

Keep and maintain positive and upbeat attitude towards staff and be a team player

Formal Culinary training and education are preferred

Servsafe certified or Food Handler Certificate required

This is a small establishment, with a small staff. Open Thursday-Saturday, with live music most Friday and Saturday nights. Interview will include a tasting for a small group.

Please send resumes and any questions to Melissa_walther@yahoo.com, or feel free to call (940) 839-7869.

Prepare, cook and serve meals to 80+ seniors. Position reports directly to the Dietary Manager.

If interested please email or call Joe at jflores@capitalseniorliving.net

817-736-4245