Culinary Careers

Sugartree Golf Club in Lipan, Texas is looking for a trustworthy, customer service oriented, reliable person with a strong work ethic, positive attitude and level headedness to lead the team in The Eatery. This is a full-time salaried position with on-site housing provided.
Job expectations include:
• 1 year of line cook or culinary experience preferred
• Experience working in a fast-paced environment
• Proper execution of opening and closing procedures
• Complete accurate inventories, ordering and procurement
• Highest of safety and sanitation standards
• Experience cooking and prepping food correctly/consistently based on current menu
• Managing team members to ensure all food standards are met and prepared on time
• Maintaining a clean working area and help with any additional cleaning duties
• Keeping kitchen and pantry area stocked and organized
Benefits and perks:
• Paid time off after completing twelve months
• On-site housing provided
• Golf privileges
Values:
• Personal accountability
• Organized
• Problem solver
• Fiscal stewardship of the bottom line
• Team leader/team oriented

Interested persons should e-mail h.eagle@sugatreegolf.com and kdevlin@sugartreegolf.com or call 817-341-1111.

Email hidden; Javascript is required.

part time baker with flexible shift approx 20 hours a week. Could be more if desired. 11am-7 pm OR 3pm-7pm.

email resume and hours desired or visit shop
bodegasouthmain@gmail.com

Email hidden; Javascript is required.

This position is a working, creating position. Our establishment is a mom and pop operation that has been operating in Pecan Plantation since March 2007. I’m am looking for individuals that have a desire to be in the food industry and work every position. Our hours of operation are mon thru Saturday 11 to 8 pm - closed Sunday for family and worship.

Please contact me at 817-219-5795 for an interview.

Email hidden; Javascript is required.

JOB DESCRIPTION

Summary/Objective

The Executive Chef is responsible for oversight and management of all aspects of the cooking and preparation processes in the food service operation in collaboration with WSC management. The Executive Chef must utilize superb time management while exhibiting the utmost in professionalism and servant leadership. The Executive Chef must adhere to sanitation requirements to the standards outlined in the PWS (Performance Work Statement) and Tri-Services Food Code and possess the ability to work without direct supervision.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Manages/oversees all aspects of food preparation and cooking operations including:
▪ Evaluates food preparation to ensure consistent food quality standards are met.
▪ Oversees cooking staff to ensure food is prepared according to established recipe standards.
▪ Ensures the highest standards of hygiene, cleanliness and safety practices are followed.
▪ Identifies the developmental needs of the cooking staff and provides coaching, mentoring, and positive feedback to help them improve their knowledge and skills.
▪ Establishes and maintains a regular cleaning schedule for all cooking areas and cooking equipment.
2. Manages/oversees line serving operations including:
▪ Establishes how food should be presented to ensure an eye appealing, quality product is offered.
▪ Ensures serving staff follows proper replenishment, cross-panning and temperature check procedures.
3. Serves as technical advisor to the Food Service Project Manager in the areas of:
▪ Kitchen equipment operations and requirements.
▪ Current industry trends applicable to a government food service operation.
▪ Identifying new culinary presentation techniques.
▪ Modifications to training and certification processes.
▪ Development of new, creative and healthy recipes for submittal to AFSVA for approval.
▪ Hiring decisions of cooking staff when applicable.
4. Responsible for all aspects of the training program for the cooking staff including:
▪ Completion of on-the-job training records.
▪ Evaluation and certification of cooking staff seeking advancement.
5. Attends weekly staff meetings as well as other applicable meetings and training opportunities.
6. Actively interacts with customers to obtain feedback on food quality, presentation and customer service levels.
7. Maintains professional conduct in accordance with WSC policy.
8. Performs other job-related duties as required by supervisor.
Competencies

1. Leadership.
2. Performance Management.
3. Project Management.
4. Communication.
5. Stress Management/Composure.
6. Personal Effectiveness/Credibility.
7. Business Acumen.
8. Technical Capacity.
9. Problem Solving/Analysis.
10. Results Driven.

Supervisory Responsibility

This position is responsible for the supervision and oversight of all facility cooking personnel in collaboration with management personnel.

Work Environment

This job operates in an operational setting. The employee is exposed to a variety of extreme conditions such as extreme heat and/or cold, exposure to moving mechanical parts and vibration and the noise level in the work environment can be loud.

Physical Demands

The employee is occasionally required to sit, and employee is required to talk and hear, stand, walk, use hands to finger, handle or feel, and reach with hands and arms, sit, climb or balance, stoop, kneel, crouch or crawl, lift and/or move up to 40 pounds frequently and lift and/or move up to 60 pounds occasionally.

Position Type/Expected Hours of Work

This is a full-time position, forty hours per work, occasional evening and weekend work may be required.

Travel

Travel is primarily local during the business day, although some out of the area travel and overnight may be expected for conferences.

Required Education and Experience

1. High school graduate or GED equivalent.
2. Certification through an accredited culinary academy such as the Culinary Institute of America, American Culinary Federation or similar institute.
3. 5+ years in an Executive Chef position.
4. Computer literate.

Preferred Education and Experience
1. Bachelor’s degree in Culinary Arts or a related hospitality field.
2. 10 years’ experience in related fields with high volume cafeteria style feeding.

Additional Eligibility Qualifications

1. Extensive knowledge of food handling and sanitation standards required.
2. Ability to read, write, speak, and understand English required.
3. Must be able to read, understand, and follow instruction manuals for new equipment for purposes of usage, training, and safety.
4. Basic mathematical skills required to perform operation and paperwork requirements to include conversion and calculation of weight and volume.
5. Ability to adapt quickly to changes in workload and working conditions; ability to coordinate multiple tasks, while maintaining standards of the Performance Work Statement (PWS).
6. Extensive knowledge of menu planning, cooking processes, and food storage standards required.
7. Extensive knowledge of troubleshooting, safety, and operation of facility equipment required.
8. Assists in other corporate food service projects to develop recipes, establish pricing, provides training as well as any other aspects of the food operation as required.
9. Must possess strong culinary creativity skills.
10. Strong knowledge of kitchen equipment operations such as slicers, freezers, steamers, ovens, grills, buffalo chopper, potato peeler, mixers, Combi-ovens, steam kettles, and any other equipment necessary to perform duties to standards of the PWS. Includes line service scales and floor scales.

Licenses/Work Authorization/Security Clearance

1. Ability to meet the requirements of Air Force background check.
2. Ability to complete and maintain the ServSafe™ Manager’s 5 year certification course.
3. Valid driver’s license with certificate of insurability (corporate auto policy).
4. Drug Screen.
5. WSC background check.

AAP/EEO Statement

WSC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, gender identity, sexual orientation, age, status as a protected veteran, among other things, or status as a qualified individual with a disability.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Submit a resume to ldeleon@workservicescorp.com or go to our web site WSC and search careers for all listings

Email hidden; Javascript is required.

We are currently looking for dynamic cooking instructors who love working with kids to teach in our After School program in the Keller/Irving/Coppell/Dallas areas. This is a FUN and REWARDING part time job. Our instructors come from various backgrounds including, teachers, recreational and professional chefs, foodies, food bloggers, nutritionists, youth and community leaders, who want to help further the mission of food education amongst children.

Afterschool shifts are typically 1:30-5pm, 1-5 days per week, depending on enrollment, for 10+ weeks. Up to 15 hours/week, Mon-Friday depending on enrollment. Training begins in mid August.

This is a mobile position which means instructors drive to schools to teach. This position teaches real cooking methods such as knife skills, working with dough, cracking eggs, using hot burners, ovens, measuring, mixing and more. The position has many steps in the process, requiring clear-mindedness, high responsibility and ability to think ahead and work quickly within space and time restraints. Organization and timing are the keys to success.

CookLearnGrow is a professional children’s Food Literacy and Cooking program providing superior food education curriculum and hands-on instruction where students gain self-confidence, academic reinforcement and life skills for a healthy lifestyle and a whole lot of fun! Since 2013, we’ve taught over 6000 kiddos to cook in 4 major US cities! Come teach with us!

RESPONSIBILITIES:
Drive to schools to teach children’s hands-on classes.
Prepare for CookLearnGrow lessons: grocery shopping, prepping/cleaning for class, etc.
Follow the CookLearnGrow curriculum and guidelines.
Maintain safe, orderly and engaging classroom environment.

QUALIFICATIONS:
Possess strong cooking skills.
Passionate about teaching children about food
Excellent ability to engage children
Pass background check & fingerprinting
Ability to work individually or with a team.
Strong organizational and time management skills
Responsible and trustworthy

EDUCATION & EXPERIENCE:
High School Diploma required
College degree in Education, Nutrition or a related field or equivalent combination of education and experience preferred.
Minimum of 6 months of successful experience teaching or leading children.

TOOLS & EQUIPMENT:
Reliable transportation and valid driver's license to carry instructor kit.

If you are interested in this opportunity, please apply online at http://www.cooklearngrow.com/join-team/. No phone calls please.

Email hidden; Javascript is required.

Scratch kitchen, cooking on flat top, grill, stove , fryer and smoker. Menu includes Steaks, burgers, seafood, sandwiches, salads and appetizers. Family owned business, bar & restaurant. Kitchen is open Tues-Sunday Noon-10 pm. Must work weekends and willing to train. Come join our amazing staff!!

Please apply in person ask for Deborah, Owner or Kitchen Mgr. Chris. Phone number 817-236-4446. Look forward to meeting you!

Email hidden; Javascript is required.

Job Type
Full-time
Description
ABOUT THIS POSITION

The Cook position will be located in a Higher Education Setting. The cook performs a variety of job responsibilities relating to preparing and serving food in accordance with the daily menu and recipe standards. There are opportunities to learn culinary skills to advance your career. We are a supportive team that values and respects each other. The ideal candidate enjoys working with students and educators and has a superior customer service orientation.

Ensure food safety standards are being followed at all times
Cook and prep food correctly based on recipes and specifications provided from the Chef/Genuine Foods
Coordinate with team members to ensure all food is prepared on time for service
Maintain a clean working environment and help the team with any additional cleaning duties
Keep area stocked and organized
Perform any additional duties as assigned

Requirements
QUALIFICATIONS

Must be flexible & team-oriented!
1 year of line cook or culinary experience
Positive attitude, strong work ethic and level headedness.
Punctual and able to adhere to the time and attendance policy.
Able to climb stairs and lift up 50 lbs.
Interest in and committed to Genuine Foods’ mission to use food to help students enhance their minds, bodies and happiness.
Must be able to work in a fast paced environment

Job Type: Full-time

Benefits and Perks:

Paid Time Off
Holiday pay
Medical, dental and vision benefits
Career Growth

GENUINE VALUES

Trustworthiness: Integrity. Transparency. Reliability. Consistency. Best quality possible. Delivery excellence.

Personal accountability: Ownership in solving problems. No excuses. Never compromising. Learn from mistakes. Financial stewardship of the bottom line (ours and customers’), without sacrificing quality.

People first: Human centered solutions/approach. Whole person. Teamwork. Hospitality. Every single person matters. Humanity. Empathy. Meeting people where they are. Culturally responsive.

Entrepreneurial: Adaptable. Nimble. Go the extra mile. Responsive. Encouraged to try new things.

Genuine: Real, tasty, scratch-cooked healthy food. Strive for the highest quality, freshest and tastiest product at the price customers can afford. Authentic interactions. Honest. Positive. Proven. Professional.

Salary Description
$14-$15/hour

Email Resume to joe.ladine@genuinefoods.com

Email hidden; Javascript is required.

1. Ensure proper execution of opening and closing procedures

2. Complete accurate inventories and ordering.

3. Manage safety and sanitation

4. Cook/prepare menu items - this is a hands on position

5. May can beer one day a week - temporarily

6. Create new menu items - express yourself

Job Types: Full-time, Part-time

Send resume to eric@pathfinderbrewery.com

or apply through Facebook

or stop in during business hours

Email hidden; Javascript is required.

Hourly Salary Range:
$18.00 per hour

About SMU:
SMU’s more than 12,000 diverse, high-achieving students come from all 50 states and 90 countries to take advantage of the University’s small classes, hands-on research opportunities, leadership development, community service, international study and innovative programs. The University offers a strong foundation in the humanities and sciences and undergraduate, graduate and professional degree programs through eight schools.

Now in its second century of achievement, SMU is increasingly recognized for the ways it supports students, faculty and alumni as they become ethical leaders in their professions and communities. On the most beautiful college campus in the country, SMU Mustangs are energized by unbridled opportunities – from teaching, learning and research to creativity, performance and athletic endeavor.

About Perkins School of Theology:
Mission - The mission of Perkins School of Theology is to equip persons for faithful leadership and Christian ministry in a changing church and society; to educate those seeking a deeper understanding of the Christian faith; and to strengthen the church, academy, and world through service, scholarship, and advocacy.

Context - Perkins, a community devoted to theological education and research in the service of the church of Jesus Christ, is Wesleyan by tradition, United Methodist by affiliation, inclusive of diverse Christian expressions, and welcoming of all. The oldest graduate professional school at Southern Methodist University, the School of Theology embraces its setting in the southwestern United States while seeking to make theological education accessible, through in-person, hybrid, and distance learning, to students from the region, the nation, and around the world.

Student Life Mission Statement - The Office of Student Life and Community Engagement offers welcome, hospitality, and care for the diverse community of students, faculty, and staff of Perkins School of Theology. We create opportunities designed to cultivate connections with one another, Southern Methodist University, and the greater community through common meals, social events, programming, and service. We provide experiences beyond the formal classroom setting, through which members of the community may participate in leadership development, vocational exploration, and community building. We listen, connect, support, and celebrate the lives of our students, faculty, and staff.

About the Position:
The part-time Lead Food Service Worker is primarily responsible for menu planning, food ordering, community lunch/brunch preparation (Monday-Friday as needed), and dish/cookware/refectory cleaning after meal service for the 9-month academic year (25 hours per week). The purpose of this job supports the mission of Perkins by creating community meal opportunities which allow current students, faculty, staff, and guests to engage in conversation and learning beyond the formal classroom setting. This position supports the general functioning of the Office of Student Life during weeks when community lunch meals are not regularly served. The Lead Food Service Worker works under the supervision of the Assistant Dean of Student Life.

Essential Functions:
Prepare lunches/brunches/snacks for the SMU/Perkins School of Theology community, clean dishes/kitchen surfaces/tables. Coordinate all dept/student group sponsored meals/food service events under the direction of the Assist Dean. Stock/organize Selecman Hall break room, Kirby kitchen, and Prothro refectory with coffee cups, coffee, condiments, paper plates, napkins and utensils.

Plan/publish weekly menus; place and receive food and kitchen supply orders. Stock refrigerated/frozen foods and dry goods, maintain inventories of food and other kitchen supplies (cups, coffee, condiments). Monitor weekly reports of number of meals served as well as amount spent on food/supplies in order to stay within the established budget.

Administrative duties related to kitchen management and meal service as assigned (expense reports, invoices, maintaining State of Texas Food Service Management certification, University Park health permit, equipment maintenance reporting, monitor housekeeping). Attend/participate in Student Life staff meetings. Work cooperatively with student volunteers/workers and other Perkins staff.

Provide daily dish return area for soiled cups, plates, utensils used after hours or disposables as necessary. Clean inside/outside of refrigerators, freezer, counter cabinets, pantry, ice maker/dispenser, ovens, stove, dish washer, hoods as needed. Order and serve snacks during Welcome Week and Finals Week, or as needed.

Education and Experience:
High school diploma or equivalent is required; Associate’s degree is preferred.

Study in food service management, hospitality, culinary, or restaurant management is preferred; diploma in those areas is also preferred.

A minimum of 5 years’ work experience in professional cooking and food service, including menu planning, preparation, and purchasing/inventory is required.

The Texas Food Service Management or ServSafe Food Protection Manager license must be obtained within 10 days after hire date.

Experience creating healthy menu planning and food preparation including vegetarian and meat entrees/salads/desserts as well as food allergies accommodations is essential.

Experienced using Microsoft Outlook is required. Experience with Microsoft Word is preferred.

Knowledge, Skills and Abilities:
Candidate must demonstrate excellent interpersonal skills and strong customer service orientation.

Must possess excellent verbal communication skills with the ability to communicate effectively with students, faculty and staff.

Candidate must possess strong organizational and planning skills, with the ability to manage multiple tasks. Must be attentive to detail and appropriately handle procurement of supplies/financial responsibilities.

Candidate must be able to work independently as well as collaboratively with others in a team environment.

The position may require early morning responsibilities. Local weekly travel to food vendors is required.

Physical/Environmental Demands:
This position must be able to:
• Bend
• Reach above shoulders
• Carry/lift 25-50 lbs.
• Squat
• Handle objects (dexterity)
• Kneel
• Stand
• Push/Pull
• Exposure to marked changes in temperature/or humidity

Deadline to Apply:
This position is open until filled.

NOTE: For full consideration, please submit a resume and cover letter in addition to the application.

Benefits
SMU offers staff a broad, competitive array of health and related benefits. In addition to traditional benefits such as health, dental, and vision plans, SMU offers a wide range of wellness programs to help attract, support, and retain our employees whose work continues to make SMU an outstanding education and research institution.

SMU is committed to providing an array of retirement programs that benefit and protect you and your family throughout your working years at SMU and, if you meet SMU's retirement eligibility criteria, during your retirement years after you leave SMU.

The value of learning at SMU isn't just about preparing our students for the future. Employees have access to a wide variety of professional and personal development opportunities, including tuition benefits

To Apply:
Please visit our website https://www.smu.edu/BusinessFinance/HR/WorkingatSMU
to access the online application.

Please also submit a resume and cover letter. See Working at SMU. Click on Staff Career Opportunities and apply to: Lead Food Service Worker (PER00000047)

SMU will not discriminate in any program or activity on the basis of race, color, religion, national origin, sex, age, disability, genetic information, veteran status, sexual orientation, or gender identity and expression. The Executive Director for Access and Equity/Title IX Coordinator is designated to handle inquiries regarding nondiscrimination policies and may be reached at the Perkins Administration Building, Room 204, 6425 Boaz Lane, Dallas, TX 75205, 214-768-3601, accessequity@smu.edu.

Email hidden; Javascript is required.

Are you interested in the culinary arts? Champion Ranch provides an unrivaled internship experience where you will train under our masterful chef, grow your network, and obtain skills crucial to your future career.

Internship duties include:

Breaking down proteins (fish, steaks, i.e. ribeye, New York, tenderloin, pork, and whole exotic animals)
Food quality and PAR levels - proper rotation of foods, inventory, ordering and purchasing, setting budgets, etc.
Menu and event planning, plating and presentation, learning recipes
Cooking and preparing food
Cleaning and maintaining the kitchen and all food preparation areas
Assisting with teaching cooking classes to guests
Required experience:

Must be familiar with basic food handling safety and protocols
Ability to work in high-pressure situations
Ability to work with little to no supervision
Great communication and teamwork skills
Hired interns will complete a 60-day paid internship. Uniforms will be provided.

Housing will be provided on Champion Ranch, therefore transportation to/from work will be unnecessary. Interns may leave the ranch while off-duty, but transportation will be their own responsibility.

Please visit our website and apply via the career page https://championranch.com/jobs/culinary-intern/

OR

Email Aaron Chavez at aaron@championranch.com - In your email, please include your resume, availability, and all contact information.

Email hidden; Javascript is required.

At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.
JOB SUMMARY

Calculate figures for food inventories, orders, and costs. Maintain clear and organized records to ensure all reports and invoices are filed and stored properly. Post invoices using computer programs. Conduct inventory audits to determine inventory levels and needs. Complete requisition forms for inventory and supplies. Notify manager/supervisor of low stock levels. Verify and track received inventory and complete inventory reports and logs. Reconcile shipping invoices and receiving reports to ensure count accuracy. Receive, unload, and process deliveries. Refuse acceptance of damaged, unacceptable, or incorrect items. Troubleshoot vendor delivery issues and oversee return process. Adhere to food safety and handling policies and procedures across all food-related areas. Monitor PAR levels for all food items to ensure proper levels.

Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Enter and locate work-related information using computers and/or point of sale systems. Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Apply online at joinwestinirving.com

Email hidden; Javascript is required.

At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.
JOB SUMMARY

Explore our very big world

When you bring your natural talents and passion for food, we welcome you into our family. No matter your specialty or culinary background, we offer great rewards and opportunities to improve your skills. You will work closely with a team of inspired professionals who encourage and invite your contributions.

Rewards for work, benefits for your lifestyle

You’ll be supported in and out of the workplace through:

Discounts on hotel rooms, gift shop items, food and beverage
Learning and development opportunities
Recognition programs
Wellbeing programs
Encouraging management
Team-spirited colleagues

The impact you’ll make

You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine. Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations. Your hard work pays off when a dish that you’ve thoughtfully helped to prepare has guests raving and anxious to return.

What you’ll be doing

Prepare fresh ingredients for cooking according to recipes/menu
Cook food and prepare top-quality menu items in a timely manner
Test foods to ensure proper preparation and temperature
Operate kitchen equipment safely and responsibly
Ensure the proper sanitation and cleanliness of surfaces and storage containers

What we’re looking for

Great teamwork skills and attention to detail
Positive outlook and outgoing personality
Previous kitchen experience is a big plus

This role requires the ability to move and lift up to 25 lbs. Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required. Prior to employment, we’ll ask you to complete safety training and certification.

Connect your passions with a rewarding opportunity

Others may call you a foodie, but you know you’re much more than that. You want to learn all the tricks of the trade and be the master of the kitchen. When you join us, you’ll find that there are no limits on your creativity or your potential. We inspire you to grow and challenge yourself because when you are pursuing excellence, you’re helping us to provide exceptional travel experiences.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Apply online at joinwestinirving.com

Email hidden; Javascript is required.

At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.
JOB SUMMARY

Senior Line
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Apply online at joinwestinirving.com

Email hidden; Javascript is required.

Looking for a morning - early afternoon LINE/PREP cook. Hard working, flexible schedule. Closed Mondays. Weekends are required. Shifts start as early as 5:30 am. Timeliness, dependability. cleanliness and good organizational skills are a must.

Culture, people and food are everything to us. We're here to make THE best food possible. Attention to detail is key. Having a team environment is extremely important to us. We're here to deliver WOW! We believe in being your absolute best.

Full-time, Part-time positions available

Pay: $12.00 - $15.00 per hour depending on experience, dependability/reliability and work ethic

Restaurant experience: 1 year (Preferred)

Email resume to matt@hotboxbiscuitco.com or apply in person during the week.

Email hidden; Javascript is required.

Looking for an upcoming chef who is able to run a hotel/restaurant kitchen with one prep assistant, 2 bartenders, and 1 server. We are looking for a chef with a creative flair to handle the daily operations THURSDAY through SUNDAY, as well as cater special events for up to 300 people.
This position includes salary, as well as a cozy one-room cabin on the property with free utilities.
Please contact Ken if you are interested.

Contact Ken (214) 519-3639

Email hidden; Javascript is required.

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

Preparing a variety of food items (hot and cold) for the outlets within a timely manner, prioritizing tasks as necessary
Operating at least one station within the kitchen (Sauté, Grill, Garde Manger, others as assigned)
Maintaining cleanliness of all hot and cold preparation stations, and all surrounding culinary areas
Organizing and preparing both current and future requisitions
Effectively communicating relevant menu and dietary changes between all shifts
Tasting and Knife Skills Assessment will be required for final candidates
1 year of culinary experience preferred; well-versed in operation of at least one culinary station
Knowledge of basic kitchen preparation, knife skills, sanitation, and safety
Ability to remain active, including standing for 8+ hour per day
Flexible scheduling to include nights, weekends, and holidays

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Visit www.omnihotels.com

1. Click on the “Careers” link at the very bottom of the page
2. On the LEFT, select Apply Here
3. On the LEFT, click on Job Openings - USA
4. Under Category, select the category of the position you are interested in
5. Select Fort Worth Hotel or the property you wish to apply at
6. Select Fort Worth-TX-US or the location you wish to apply at
7. Click on the link of the job you wish to apply to
8. Scroll all the way to the bottom, click on “Apply for this job online”
9. Click either “Create with Facebook, Google, or LinkedIn” or “Create with Online Form”
10. Follow the self guided Job Application and submit your answers

Email hidden; Javascript is required.

Hourly Salary Range:
$18.00 per hour

About SMU:
SMU’s more than 12,000 diverse, high-achieving students come from all 50 states and 90 countries to take advantage of the University’s small classes, hands-on research opportunities, leadership development, community service, international study and innovative programs. The University offers a strong foundation in the humanities and sciences and undergraduate, graduate and professional degree programs through eight schools.

Now in its second century of achievement, SMU is increasingly recognized for the ways it supports students, faculty and alumni as they become ethical leaders in their professions and communities. On the most beautiful college campus in the country, SMU Mustangs are energized by unbridled opportunities – from teaching, learning and research to creativity, performance and athletic endeavor.

About Perkins School of Theology:
Mission - The mission of Perkins School of Theology is to equip persons for faithful leadership and Christian ministry in a changing church and society; to educate those seeking a deeper understanding of the Christian faith; and to strengthen the church, academy, and world through service, scholarship, and advocacy.

Context - Perkins, a community devoted to theological education and research in the service of the church of Jesus Christ, is Wesleyan by tradition, United Methodist by affiliation, inclusive of diverse Christian expressions, and welcoming of all. The oldest graduate professional school at Southern Methodist University, the School of Theology embraces its setting in the southwestern United States while seeking to make theological education accessible, through in-person, hybrid, and distance learning, to students from the region, the nation, and around the world.

Student Life Mission Statement - The Office of Student Life and Community Engagement offers welcome, hospitality, and care for the diverse community of students, faculty, and staff of Perkins School of Theology. We create opportunities designed to cultivate connections with one another, Southern Methodist University, and the greater community through common meals, social events, programming, and service. We provide experiences beyond the formal classroom setting, through which members of the community may participate in leadership development, vocational exploration, and community building. We listen, connect, support, and celebrate the lives of our students, faculty, and staff.

About the Position:
The part-time Lead Food Service Worker is primarily responsible for menu planning, food ordering, community lunch/brunch preparation (Monday-Friday as needed), and dish/cookware/refectory cleaning after meal service for the 9-month academic year (25 hours per week). The purpose of this job supports the mission of Perkins by creating community meal opportunities which allow current students, faculty, staff, and guests to engage in conversation and learning beyond the formal classroom setting. This position supports the general functioning of the Office of Student Life during weeks when community lunch meals are not regularly served. The Lead Food Service Worker works under the supervision of the Assistant Dean of Student Life.

Essential Functions:
Prepare lunches/brunches/snacks for the SMU/Perkins School of Theology community, clean dishes/kitchen surfaces/tables. Coordinate all dept/student group sponsored meals/food service events under the direction of the Assist Dean. Stock/organize Selecman Hall break room, Kirby kitchen, and Prothro refectory with coffee cups, coffee, condiments, paper plates, napkins and utensils.

Plan/publish weekly menus; place and receive food and kitchen supply orders. Stock refrigerated/frozen foods and dry goods, maintain inventories of food and other kitchen supplies (cups, coffee, condiments). Monitor weekly reports of number of meals served as well as amount spent on food/supplies in order to stay within the established budget.

Administrative duties related to kitchen management and meal service as assigned (expense reports, invoices, maintaining State of Texas Food Service Management certification, University Park health permit, equipment maintenance reporting, monitor housekeeping). Attend/participate in Student Life staff meetings. Work cooperatively with student volunteers/workers and other Perkins staff.

Provide daily dish return area for soiled cups, plates, utensils used after hours or disposables as necessary. Clean inside/outside of refrigerators, freezer, counter cabinets, pantry, ice maker/dispenser, ovens, stove, dish washer, hoods as needed. Order and serve snacks during Welcome Week and Finals Week, or as needed.

Education and Experience:
High school diploma or equivalent is required; Associate’s degree is preferred.

Study in food service management, hospitality, culinary, or restaurant management is preferred; diploma in those areas is also preferred.

A minimum of 5 years’ work experience in professional cooking and food service, including menu planning, preparation, and purchasing/inventory is required.

The Texas Food Service Management or ServSafe Food Protection Manager license must be obtained within 10 days after hire date.

Experience creating healthy menu planning and food preparation including vegetarian and meat entrees/salads/desserts as well as food allergies accommodations is essential.

Experienced using Microsoft Outlook is required. Experience with Microsoft Word is preferred.

Knowledge, Skills and Abilities:
Candidate must demonstrate excellent interpersonal skills and strong customer service orientation.

Must possess excellent verbal communication skills with the ability to communicate effectively with students, faculty and staff.

Candidate must possess strong organizational and planning skills, with the ability to manage multiple tasks. Must be attentive to detail and appropriately handle procurement of supplies/financial responsibilities.

Candidate must be able to work independently as well as collaboratively with others in a team environment.

The position may require early morning responsibilities. Local weekly travel to food vendors is required.

Physical/Environmental Demands:
This position must be able to:
• Bend
• Reach above shoulders
• Carry/lift 25-50 lbs.
• Squat
• Handle objects (dexterity)
• Kneel
• Stand
• Push/Pull
• Exposure to marked changes in temperature/or humidity

Deadline to Apply:
This position is open until filled.

NOTE: For full consideration, please submit a resume and cover letter in addition to the application.

To Apply:
Please visit our website https://www.smu.edu/BusinessFinance/HR/WorkingatSMU
to access the online application. Please also submit a resume and cover letter. See Working at SMU. Click on Staff Career Opportunities and apply to: Lead Food Service Worker (PER00000047)
SMU will not discriminate in any program or activity on the basis of race, color, religion, national origin, sex, age, disability, genetic information, veteran status, sexual orientation, or gender identity and expression. The Executive Director for Access and Equity/Title IX Coordinator is designated to handle inquiries regarding nondiscrimination policies and may be reached at the Perkins Administration Building, Room 204, 6425 Boaz Lane, Dallas, TX 75205, 214-768-3601, accessequity@smu.edu.
Benefits
SMU offers staff a broad, competitive array of health and related benefits. In addition to traditional benefits such as health, dental, and vision plans, SMU offers a wide range of wellness programs to help attract, support, and retain our employees whose work continues to make SMU an outstanding education and research institution.

SMU is committed to providing an array of retirement programs that benefit and protect you and your family throughout your working years at SMU and, if you meet SMU's retirement eligibility criteria, during your retirement years after you leave SMU.

The value of learning at SMU isn't just about preparing our students for the future. Employees have access to a wide variety of professional and personal development opportunities, including tuition benefits.

Deadline to Apply:
This position is open until filled.

NOTE: For full consideration, please submit a resume and cover letter in addition to the application.

To Apply:
Please visit our website https://www.smu.edu/BusinessFinance/HR/WorkingatSMU
to access the online application. Please also submit a resume and cover letter. See Working at SMU. Click on Staff Career Opportunities and apply to: Lead Food Service Worker (PER00000047)
SMU will not discriminate in any program or activity on the basis of race, color, religion, national origin, sex, age, disability, genetic information, veteran status, sexual orientation, or gender identity and expression. The Executive Director for Access and Equity/Title IX Coordinator is designated to handle inquiries regarding nondiscrimination policies and may be reached at the Perkins Administration Building, Room 204, 6425 Boaz Lane, Dallas, TX 75205, 214-768-3601, accessequity@smu.edu.

Email hidden; Javascript is required.

Busy Bistro on Magnolia for 15 years. Small kitchen but big volume. Menus are available at www.lilisbistro.com . We are open 4 days and nights per week. Wednesday thru Saturday both lunch and dinner. We need to fill 4 positions. Applicants can work all shifts or just some of them. If you have minimal experience, good basic skills and a good work ethic, we are willing to train. At Lili's no one has just "one" job. We expect everyone to contribute where needed (at the time). This makes for a much more valuable employee. This is an independently owned restaurant and requires a "special" person willing to learn in an environment that is not as structured as a chain restaurant or big company. We like all of our team members to learn what we do and then contribute when the time is right. That can be with a new position, recipes / specials, training, structure, and the overall best experience for our guests. When an employee clocks out, we want them to feel that they are important and have made a contribution.
Thank You

Apply in person.

1310 W. Magnolia Ave. Ft Worth, TX (Magnolia Ave @ 6th Ave)

Wednesday thru Saturday anytime. If we are not too busy, we will interview when you apply or we will schedule an interview.

Email hidden; Javascript is required.

A family of 5 looking for a personal chef to come 3 days a week to their private residence for meal prep services. Must have experience with healthy food and some knowledge of plant focused food, low fat, low carb diets. They are an easy going family, however, very busy and plans can change last minute, so flexibility is needed. They also host holiday's throughout the year where they will need a chef to prep for, however, they typically do not expect the chef to work on the holiday.

Send your resume and cover letter to chef2therescue@gmail.com.

Email hidden; Javascript is required.

Hands on training opportunity for someone to learn various aspects of the hotel business.  This culinary position is a “utility player” who will rotate throughout various stations and departments based upon business need.  Omni Culinary Care Interns are provided an internship opportunity that will result in guaranteed lead culinary placement at the end of the season based upon successful completion of the program. This position can be based out of a variety of Omni locations!

- Flexible in working various entry level positions within the property.     
- Position may rotate between stations including banquets and restaurants.
- Maintain kitchen sanitation in accordance with health department guidelines
- Insure station is set for service 15 minutes prior to service.
- Required to learn all menu items produced by assigned station.
- Perform work assignments to meet proper quantities within a necessary time frame.
- Refrigeration and serving of cold food.
- Production of orders.
- Maintain safe food handling procedures at all times
- Demonstrate excellent teamwork.
- Attend Omni Care Internship training and enrichment seminars through the season.
- Maintain a clean and safe work environment.
- Perform any other duties as assigned by the Operations Leader.

Qualifications:
Display basic knife skills
Ability to multi-task
Strong customer service skills
Previous experience in a customer service position preferred 
Willingness to learn and take on different projects
Ability to adapt to changing environments
Must be able to walk, sit, stand, squat, and lean during daily business for extended periods of time.
Must be able to stand for 8+ hours per day
Flexible Scheduling to include nights, weekends, and holidays.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Visit www.omnihotels.com

1. Click on the “Careers” link at the very bottom of the page
2. On the LEFT, select Apply Here
3. On the LEFT, click on Job Openings - USA
4. Under Category, select the category of the position you are interested in
5. Select Fort Worth Hotel or the property you wish to apply at
6. Select Fort Worth-TX-US or the location you wish to apply at
7. Click on the link of the job you wish to apply to
8. Scroll all the way to the bottom, click on “Apply for this job online”
9. Click either “Create with Facebook, Google, or LinkedIn” or “Create with Online Form”
10. Follow the self guided Job Application and submit your answers
Please email any requests or questions to asc.fortworth@omnihotels.com
Or call 817-350-4066

Thank you for your interest in a career with Omni Hotels.
Omni Fort Worth Hotel 1300 Houston Street, Fort Worth, TX 76102

Email hidden; Javascript is required.

Willing to work all positions on the line. We will train where it is needed. Shift starts at 2pm and ends close to 11pm. Four days a week from Wed to Sat. We have an employee meal at around 9pm that is planned and executed by kitchen staff. We change our menu weekly which creates a target rich environment for learning and advancement. Hourly pay starts at 12 hr.

Please come in to fill out an application during business hours. Wed thru Sat between 4pm and 9pm.

Email hidden; Javascript is required.

Responsible for delivering food that is not only delicious and cooked to specifications, but that is safe and fresh.

Ensure ingredients and final products are fresh.

Follow recipes, including measuring, weighing and mixing ingredients.

Present, garnish and arrange final dishes.

Maintain a clean and safe work area, including handling utensils, equipment and dishes.

Maintain food safety and sanitation standards. Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.

Ability to work as a team, collaborating on complex dishes.

Interpersonal skills to interact with a variety of people including co-workers, management and customers.

Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the institution.

Apply online at wc.edu

Email hidden; Javascript is required.

The Executive Chef at Brandon’s Dinner Playhouse will be an experienced and qualified executive chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

Control and direct the food preparation process and any other relative activities
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Approve and “polish” dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems or defects
Be fully in charge of hiring, managing and training kitchen staff
Oversee the work of subordinates
Estimate staff’s workload and compensations
Maintain records of payroll and attendance
Comply with nutrition and sanitation regulations and safety standards
Foster a climate of cooperation and respect between co-workers

Requirements

Proven experience as an Executive Chef
Exceptional proven ability of kitchen management
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up-to-date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office, restaurant management software, POS)
Credentials in health and safety training (training and certification provided)
Degree in Culinary Arts (preferred, but not required)

Send resume to managingdirector@brandonsdph.com

Email hidden; Javascript is required.

Monday-Friday Work Week
Homemade pastries for 7 cafes around the DFW area.
Will be baking everything from scratch; sourdough bagels, cookies, Ascension Tea desserts, wine dinners, and other pastries that will be added to the cafe's permanent menu. New hire will be responsible for sanitation, organization of work area, mise en place of recipes, and executing the recipes.
Preferably able to lift 35+ pounds, and have a passion and respect for baking/pastry.
6 months+ Experience preferred but not required, willing to learn is a big plus.
2-3 positions available

Please send resume and a little biography about yourself to Emma.lane@ascension.coffee
We will go from there and set up an in-person interview with the Ascension Director of Culinary and myself.

Email hidden; Javascript is required.

Now accepting applications for the "most fun" job you'll ever have!

Established in 2003 Young Chefs Academy offers cooking classes to children in a safe welcoming environment that encourages creativity and discovery.

We are looking for people who love cooking and enjoy working with children.

We currently have part-time positions open for both the main chef/instructor and the chef/instructor assistant.

Working hours are flexible and do vary. Availability weekday afternoons/evenings as well as all day Saturdays is a must.

Successful candidates must possess the following skills:

Culinary or education background (a plus)

Passionate about food and cooking

Well-spoken and polite

Works well with a team and children

Punctual and reliable

Natural leader

Hark worker

High energy

Candidates must authorize and pass background checks.

Pay: $14-$15 per hour

Please send resume to email, call or come in and let's talk. 🙂

Email hidden; Javascript is required.