Helps set up the whole kitchen prior to a restaurant’s opening.
•Sets up a station by bringing all containers of necessary food items to that point in the line.
•Cooks a specific portion of each plated meal as assigned by either the head or sous chef.
•Assists with cutting, marinating and precooking foods.
•Keeps pace with other cooks on the line so that all food is ready for each plate at the same time.
•Steps in to help another line cook who is running behind.
•Assembles dishes and provides garnishment.
•Plates food in an attractive manner to maximize customer enjoyment.
•Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.
•Wraps unused items and stores in proper areas at the end of a shift, and shuts off all equipment at the station.
•Cleans and sanitizes assigned station.
•Participates in cleaning the rest of the kitchen before the restaurant closes for the night.

Please call or text Lisa Balmert at 770-634-0934 for consideration.

Looking for warm, food-loving personal chefs interested in making additional income and developing their reach! Here at MySimpleChef we focus on bringing together foodies and chefs with a shared passion for food. By allowing chefs to set their own schedules, curate their own menus and run their own business, we aim to empower every chef on our platform to grow to new heights!

What sets us apart:

We invest in our chefs’ professional development, taking them to the next level
Promotional campaigns
Marketing
Community of other experienced regional chefs
Dallas specific
Flexible scheduling

How to excel:

Experience as a private chef
Excellent organizational skills
Excellent communication skills
Good understanding of personal chef industry
Feels food is a part of their life and not just a job

Requirements:

ServSafe Food Handling license
Chef liability insurance
Reliable transportation
Restaurant grade professional cookware
Compliance to background check

At the end of the day, we believe that people coming together to enjoy a meal with loved ones is one of the simplest, yet most profound joys. If you are a chef that believes in creating a warm, inviting environment, we would love to talk to you!

Apply through this link!

https://mysimplechef.breezy.hr/p/0504d9f5496c-personal-chef/apply

We are a restaurant that shows movies. Preparing and serving food in a fun, fast paced work environment.

Benefits:
Free movies
Fun environment
Flexible Schedules

Opening hearts and minds, one story at a time.

studiomoviegrill.com/careers or call 214-784-2236

HSS is looking for experienced grill cooks and lead supervisors for a special one-day event on March 12, 2020 from 7:45 am-6:00pm.

The event will take place in BURLESON, TX.

Apply today:
English: https://www.hssstaffing.com/apply_fbor/
Español: https://www.hssstaffing.com/apply_fborsp-2/

For more information call 817 768 6897

Apply today:
English: https://www.hssstaffing.com/apply_fbor/
Español: https://www.hssstaffing.com/apply_fborsp-2/

For more information call 817 768 6897

DESCRIPTION OF DUTIES:

Prepare all SusieCakes product offerings, custom and specialty cakes as guests’ request. Maintain the SusieCakes quality standards in the creation of each product. Execution of custom cake orders with creative and complex decorating requests. Cleaning and storing of all bakery pots, pans, utensils and dishes either by hand or utilizing dishwashing equipment. Perform culinary food preparation and other duties as instructed by the Manager-on-Duty (MOD), Head Baker, or General Manager.

RESPONSIBILITIES:

Prepare a wide variety of standard and custom baked goods according to recipes and standard operating procedures including, but not limited to, cakes, cookies, pies, bars, puddings, buttercreams, etc.
Mix, bake, build, decorate, and inscribe products in an efficient manner (as applicable)
Restock, monitor and advise MOD of product inventory levels
Perform shifts, fulfill orders and complete production as scheduled
Ensure all food is prepared, handled and stored according to all required food safety code standards
Operate and maintain bakery equipment including, but not limited to, mixers, ovens, sheeters, three-compartment sink/dishwasher, grease traps, etc.
Perform dishwasher duties as needed
Assist guest service team with guests as needed

QUALIFICATIONS:

One year of previous culinary experience, pastry/baking experience strongly preferred
Must be able to safely utilize all bakery equipment
Attention to detail

PHYSICAL REQUIREMENTS:

Frequent walking, kneeling, bending, and reaching overhead
Able to stand for extended periods of time
Must be able to lift, move and carry up to 50 pounds

EDUCATION:

Culinary degree preferred
High school diploma or GED

LANGUAGE SKILLS:

Must be able to speak, read, and write English

OTHER:

Ability to work flexible hours, including weekends and holidays, as needed

Go directly to susiecakes.com/careers and search for Fort Worth opportunities

The cafeteria staff helps to support the school’s cafeteria program and is responsible for preparing appropriate quantities of food to meet menu requirements. The cafeteria staff maintains high standards of quality in food production, sanitation, and safety.

QUALIFICATIONS:Education/Certification:
Food Handler’s Certification

Special Knowledge/Skills:
•Working knowledge of kitchen equipment and food production
•Understand and practice proper production techniques including batch cooking to provide high quality attractive food products

Experience:
Experience in an institutional food service facility preferred

MAJOR RESPONSIBILITIES AND DUTIES:
1. Prepare quality food according to a planned menu.
2. Supervise the storage and care of food items and supplies; put groceries away upon delivery.
3. Maintain a clean and organized storage area including walk in cooler and freezer area.
4. Understand and practice proper food safety and sanitation techniques by monitoring food temperatures, keeping food products out of the danger zone, and maintaining clean and sanitary work stations.
5. Care for and use equipment in safe and efficient manner.
6. Serve food according to meal schedules, diocesan wellness policies, and procedures.
7. Maintain garbage collection containers and areas in a neat, clean, and sanitary fashion.
8. Dispose of trash by taking it to outside receptacle.
9. Keep work area clean; including daily sweeping and mopping
10. Follow established procedures to ensure standards of cleanliness, health and safety.
11. Handle and record cashier functions accurately.
12. Assist in recording food requisitions and request orders of necessary supplies.
13. Maintain personal appearance, hygiene and proper uniform at all times.
14. Promote teamwork and interaction with fellow staff members.
15. Promote a positive attitude at all times with fellow staff members
16. Be committed to providing high quality nutritious meals.
17. Must be able to sweep, mop, and dispose of trash in the cafeteria area.
18. Attend training classes and summer workshops as assigned.
19. Must be able to perform all responsibilities and duties of the job.
20. Perform other duties and responsibilities as assigned by the supervisor.

EQUIPMENT USED:
Large and small kitchen equipment and tools including mixer; sharp cutting tools; ovens; dishwasher; and food and utility cart.

WORKING CONDITIONS:Mental Demands:
Understanding verbal instructions; reasoning skills; ability to communicate effectively (verbal and written); ability to maintain emotional control under stress.

Physical Demands/Environmental Factors:
Continual standing, walking, pushing, and pulling; frequent carrying, stooping, bending, kneeling, sweeping, mopping and climbing (ladder); taking trash to outside dumpster; ability to lift up to 40 pounds; moderate exposure to extreme hot and cold

This position is a part-time position. Hours of availability are 9am-2pm, Monday-Friday. Pay is commensurate with experience.

Interested candidates should email resume to aprado@ascsfw.org.

Job duties, is prepping the the line while practicing portion control, and preparing meals. And practice sanitation and food safety at the same time. This is a small kitchen, so you'll have a chance to work every station, in one way or the other, and this is a great starter job to get your foot in the kitchen. P.S. this is a part time job to start, and it's a second shift job from 5pm to close. Hours may change on customer demands.

At this time interview will be held after eight pm Tuesdays through Thursdays. Please go to Bowlero.com to put in your application. Or call to set a appointment for a interview.

We are currently seeking a baker for our Ultimate Cupcake store.
Flexible Hours.

Please email resume to jessica@stagnerindustries.com

We're looking to hire a private chef for a weekend short film assignment. The chef would be responsible for preparing meals for cast and crew totaling 12-15 people. Filming will take place in Nemo, Texas. In addition to payment for services and on-site overnight accommodations, we will be providing a cash allowance for supplies. The chef will need to be on-site from Friday afternoon through Sunday evening.

The meals to be prepared are:
- Two hot breakfasts (Saturday, Sunday)
- Two Lunches (Saturday, Sunday)
- Three Dinners (Friday, Saturday, Sunday)
- One pre-made/continental breakfast (for 1/2 of the crew that's staying through to Monday morning)

In terms of cuisine, looking for casual dining (american, tex-mex, bbq, etc.) You will have access to a full kitchen on location. Because the film will be shot outdoors using natural light, being able to stick to a timed schedule will be absolutely key for the project to stay on track so that we do not get delayed, looking for someone with excellent time management skills.

Accommodations will be available until Monday, with check-out by 11AM. However, you do not have to remain on location after Sunday's dinner.

Please submit a bid following the instructions below. Please note that while this is a paid assignment, the film is a small micro-budget local production made in partnership with the Dallas Film Association nonprofit - not a large scale out of state production.

In your bid, include the following:
- A sample list of the types of meals you'd prepare (breakfast/lunch/dinner)
- A total flat fee for the assignment
- Estimated cost of food/supplies (to be provided to you as a cash allowance one week ahead of filming)

Please submit your bid to: dfwshortfilms@gmail.com

Thank you!

Krispy Krunchy is seeking an honest and energetic self-starter to set up and train the Krispy Krunchy
program for independent operators of a branded quick service restaurant (QSR) concept. Most
locations are in convenience stores.
Essential duties and/or responsibilities include, but are not limited to the following:
Once an agreement is made with an operator to launch the Krispy Krunchy program in a location,
the trainer will train the operator’s employees in the following areas:
 Handling, preparation, and cooking of Krispy Krunchy products
 Receiving and storage of food order
 Safe food handling
 Sanitation practices
 Equipment operation
 Merchandising and up-selling
 Installing window graphics
 Updating digital menus
 Administrative duties (completing training checklists, monitoring video training progress of store
employees, creating invoices)

Additional duties: Store visits to confirm product and process compliance, ongoing customer support,
re-trains, graphics updates, small wares delivery and/or shipment, pre-opening store visits to verify
store’s readiness to begin training, installation of graphics and menu board preparation. If final
payment has not been collected by the Marketing Partner/Sales Person, it is the trainer’s
responsibility to collect all outstanding balances in certified funds prior to cooking.
 Must be able to travel and be away from home Monday - Friday any week.

JOB REQUIREMENTS
Bi-lingual (English/Spanish)
1-2 year minimum leadership and/or training experience
Self-starter and problem solver with the ability to work independently within the guidelines set by
Krispy Krunchy Foods.
Basic knowledge of Food Safety Requirements – additional training will be provided.
Relationship building skills.
Ability to work with a diverse workforce & overcome language barriers.
Outstanding organizational, verbal, listening, and written communication skills.
Basic computer skills, including MS Word, Excel, Internet
Clean driving record.
Ability to travel any week (Monday - Friday)
Ability to lift up to 50# and stand for lengthy periods of time, drive for long periods of time, bend, twist, work on a ladder.

Company vehicle for use for company business. Full benefits package including medical, dental,
vision coverage, vacation and sick day benefits and company paid holidays. Monthly profit sharing
bonus. Yearly Christmas bonus after one year of service.
Clean background check and references required.

Required experience:
 Training, Instructor: 1 year
Required license or certification: Drivers License


Job Type: Full-time

Please submit your resume to coral@krispykrunchy.com

Cook dinner five times a week. A small family - single dad with one son (at the time). Need to eat healthy - one diabetic in the household. Looking for simple, healthy meals. Occasional steak, but like lean meats like chicken, turkey, ostrich, bison, etc.
Not heavy in starch, and like lots of vegetables. pot cooking good, but not for every meal.
Dinner would consist of a meat and a couple of sides. Desserts are necessary, breads might be nice every now and then, but not with every meal. We like heat (spicy) - not every meal, but don't shy away from it.
Meals requested are on Monday through Friday. We like to eat by 6:30pm. We will serve themselves and clean up.

Just gathering information regarding availability and pricing at this time
Immediate need - father and 13 year old son - a second son (16 years old) is away at school but will return the beginning of May
Mira Vista neighborhood

Email me (Mr. Meeker's executive assistant) at tami@cviewgroup.com if you are interested of if you need further clarification.

Responsibilities

· Setting up, cleaning, and organizing work stations

· Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

· Preparing oven, utensils, and grill for shift

· Taking orders from wait staff or 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

· Dressing order for presentation

· 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

· Previous experience as a busboy, washer, waiter, cook, or relevant work experience

· 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: $10.00 to $16.00 /hour

Please submit your resume to KHewitt@crushitsports.com

Cook dinner three times a week. A blended family. One week 4 people, one week 7 people, Alternating. Desire to eat healthy. They want simple meals but healthy w/weekly options. Occasional steak. Chicken often, Turkey occasionally.
Love sushi, lobster, crab legs & shrimp...
Prefer no white: potatoes ,rice or flour…
Crock pot cooking good, but not for every meal.
Dinner would consist of a meet, a starch possibly two sides and a big salad. No desserts have been discussed.
Meals requested R on Monday Tuesday and Thursday nights. Dinner ready by six. The family will serve themselves and clean up.

Just gathering options for availability & pricing now

Super nice family/kids
Kids range from 16-18
Aledo area
Can discuss further

Please respond to:
kellye@cowtownconcierge.com

Position Type:
Transportation and Nutrition Services Support/Nutrition Services Manager/Supervisor

Date Posted:
8/13/2019

Location:
To Be Determined

Closing Date:
Open Until Filled
Manager – Child Nutrition Services (All Levels)
Reports to: Supervisor III - Child Nutrition Services

FLSA Status: Non-Exempt

Various Locations Districtwide

Manager I (Elementary Schools) Pay Grade: 304 Duty Days: 189 Salary Range: $23,572 - $28,955
Manager II (Middle Schools) Pay Grade: 305 Duty Days: 189 Salary Range: $25,704 - $31,555
Manager III (High Schools) Pay Grade: 305 Duty Days: 189 Salary Range: $25,704 - $31,555

Position Purpose
Responsible for on-site leadership of campus food services operations. Ensures that appropriate quantities of food are prepared and served. Meets time constraints set by menu requirements established by Central Office administration. Ensures all operations follow safe food handling standards.

ESSENTIAL JOB FUNCTIONS
Nutrition & Menu Monitoring
Provides an atmosphere that ensures adherence with the purpose of the School Nutrition Program (SNP) to “safeguard the health and well-being of Fort Worth ISD children.”
Ensures all meals served in the SNP meet current nutritional standards and meal pattern requirements, including children with special dietary needs.
Program Accountability
Maintains integrity and ensures accountability through compliance with all federal, state, and local regulations.
Sanitation, Safety, & Security
Provides an environment conducive to protecting the well-being of children through high levels of sanitation standards.
Responds to a food hold and recall in an expedient, effective, and efficient manner upon notification.
Provides leadership to ensure a secure work environment during an emergency or crisis.
Equipment Use & Care
Establishes administrative responsibility for all foodservice equipment on premises through proper use and care.
Operates the SNP in compliance with all energy conservation principles.
Procurement
Operates the SNP to ensure that proper ordering, receiving, and storage techniques are followed.
Maintains minimal inventory levels but ensures adequate supplies for the service and storing of foodservice goods.
Food Production
Applies management principles to establish and maintain high standards of control for quality food production and distribution.
Provides a system for preparing and maintaining records that reflect an accurate report of planned menus, food produced, and food discarded.
Ensures SNP creditability through daily monitoring of food production procedures.
Service
Develops standards of excellence for providing and maintaining quality in the presentation and service of food.
Provides leadership to ensure school meals will be served in pleasant facilities courteously.
Financial Management & Recordkeeping
Operates SNP within guidelines for financial management that provides a cost-effective program of high integrity.
Provides effective office organization and good paper management techniques to ensure all records and supporting documentation are maintained in accordance with federal, state, and local regulations and policies.
Organizes and manages the business functions of the school foodservice functions at the campus to maintain an efficient and effective organization.
Marketing
Implements District marketing plan to create an atmosphere that attracts and pleases students, teachers, and other school support staff.
Provides leadership that promotes the SNP and creates an interest in the role of the SNP in the school and community.
Leadership
Manages the SNP campus staff according to all federal, state, and local district employment policies.
Communicates effectively with both supervisor and other employees.
Creates an atmosphere for employee productivity and satisfaction in the workplace.
Implements organizational techniques to accomplish job tasks with efficiency.
Provides leadership that focuses on understanding, valuing, and managing diversity for maximum productivity.
Creates a positive work environment by limiting unproductive and negative conversation; respects employees through confidential communication and not discussing personal issues with other campus employees.
Safety
Performs preventive maintenance on tools and equipment and ensures equipment is in safe operating condition.
Follows established safety procedures and techniques to perform job duties including lifting and climbing; operates tools and equipment according to established safety procedures.
Corrects unsafe conditions in work area and promptly reports any conditions that are not immediately correctable to supervisor.
Supervisory Responsibilities
Selects, trains, supervises, and evaluates staff, and makes recommendations relative to assignment, retention, discipline, and dismissal.

Personal Work Relationships
All Fort Worth ISD employees must maintain a commitment to the District’s mission, vision, and strategic goals.
Exhibits high professionalism, standards of conduct and work ethic.
Demonstrates high quality customer service; builds rapport/relationship with the consumer.
Demonstrates cultural competence in interactions with others; is respectful of co-workers; communicates and acts as a team player; promotes teamwork. Responds and acts appropriately in confrontational situations.

Other Duties as Assigned
Performs all job related duties as assigned and in accordance to the Board rules, policies and regulations. All employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required.

Knowledge, Skills & Abilities
Knowledge of methods, materials, equipment, and appliances used in food preparation.
Knowledge of food handler safety.
Knowledge of business and management principles involved in planning, resource allocation, modeling positive behaviors, leadership techniques, production methods, and coordination of people and resources.
Skill in public relations, staff development, and interpersonal relations.
Skill in monitoring/assessing the performance of self, other individuals, or organizations to make improvements or take corrective action.
Skill in performing basic mathematical calculations with accuracy.
Ability to use software to access databases, email, and status work orders.
Ability to organize and coordinate work.
Ability to manage personnel and provide input for evaluations.
Ability to read recipes and instructions; complete with proper ingredient measurements.
Ability to count money and food inventory.
Ability to read, write, and type routine reports and other correspondence material.
Ability to communicate effectively, both oral and written forms.
Ability to engage in self-evaluation with regard to performance and professional growth.
Ability to establish and maintain cooperative working relationships with others contacted in the course of work.

Travel Requirements
Travels to school district buildings and professional meetings as required.

Physical & Mental Demands, Work Hazards
Tools/Equipment Used: Standard office equipment, including computer and peripherals, such as printer, copier and fax machines; standard and multi-function telephones; standard cash register and payment processing equipment; standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent stooping, squatting, kneeling, bending, pushing/pulling, and twisting.
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching; frequent repetitive hand motions, including keyboarding and use of mouse; frequent use of cash register.
Lifting: Frequent moderate lifting and carrying (15–44 pounds).
Environment: Works inside commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; works with hands in water; works around machinery with moving parts; works on slippery and uneven surfaces.
Attendance: Regular and punctual attendance at the worksite is required for this position.
Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Minimum Required Qualifications
Education: Accredited High School diploma, GED, or Texas Certificate of High School Equivalency.
Certification/License: Completion of FWISD CNS Manager Training Program prior to or upon hiring.
Experience:
Manager I
3 years’ of institutional food service operations or 2 years’ of food service management.

Manager II and Manager III
4 years’ of institutional food service operations or 3 years’ of food service management.

This document is intended to describe the general nature and level of work being performed by people assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

https://www.fwisd.org/domain/157

Position Type:
Transportation and Nutrition Services Support/Nutrition Services Worker

Date Posted:
10/2/2019

Location:
To Be Determined

Closing Date:
Open Until Filled
Child Nutrition Service Worker Pool
2019-2020 School Year
Pay Grade: 302
Hourly Rate Range: $11.42 - $14.03
Duty Days: 183

Position Purpose
Prepares, serves, and cleans up for lunch and breakfast in school cafeterias.

ESSENTIAL JOB FUNCTIONS
Assists with providing nutritious and palatable meals for students of the FWISD that meet the school lunch pattern.
Keeps daily records of temperature, amount of leftover items, amount of food used, and discrepancies on the point of sale (POS).
Follows daily work schedule to gain maximum productivity and assists other as needed. Follows procedures for the safe operation and care of equipment for food preparation and work simplification.
Assists in keeping current and accurate records of perpetual inventory of dry and frozen foods.
Maintains health and sanitation standards by completing the yearly course of Food Handler certificate set forth by the FWISD or Department of Health for the City of Fort Worth.
Adheres to HACCP guidelines for safe and sanitary work practices as set forth by the FWISD Child Nutrition Services Department.
May be required to work in various locations throughout the district.
Safety
Performs preventive maintenance on tools and equipment and ensures equipment is in safe operating condition.
Follows established safety procedures and techniques to perform job duties including lifting and climbing step ladders; operates tools and equipment according to established safety procedures.
Corrects unsafe conditions in work area and promptly reports any conditions that are not immediately correctable to supervisor.

Personal Work Relationships
All Fort Worth ISD employees must maintain a commitment to the District’s mission, vision, and strategic goals.
Exhibits high professionalism, standards of conduct and work ethic.
Demonstrates high quality customer service; builds rapport/relationship with the consumer.
Demonstrates cultural competence in interactions with others; is respectful of co-workers; communicates and acts as a team player; promotes teamwork. Responds and acts appropriately in confrontational situations.

Other Duties as Assigned
Performs all job related duties as assigned and in accordance to the Board rules, policies, and regulations. All employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required.

Knowledge, Skills & Abilities
Knowledge of federal school meal regulations and department procedures.
Knowledge of the procedures, policies, practices, and methods of a food service operation.
Knowledge of food safety and food handling protocols.
Knowledge of nutrition and dietetics.
Skill in performing basic mathematical calculations with accuracy.
Skill in demonstrating multicultural experiences and experience with second language learners.
Ability to read recipes and instructions, measure ingredients, count food inventory, and add and subtract numbers.
Ability to work with a diverse group of individuals.
Ability to use software to access databases, email, and register food sales.
Ability to organize and coordinate work.
Ability to communicate effectively, both oral and written forms.
Ability to engage in self-evaluation with regard to performance and professional growth.
Ability to establish and maintain cooperative working relationships with others contacted in the course of work.

Travel Requirements
Travels to school district buildings and professional meetings as required.

Physical & Mental Demands, Work Hazards
Tools/Equipment Used: Standard office equipment, including computer and peripherals; electronic cash register and remote 10-key for entering pre-paid account PINs; standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart.
Posture: Prolonged standing; frequent stooping, squatting, kneeling, bending, pushing/pulling, and twisting.
Motion: Frequent repetitive hand motions, including electronic cash register; continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching, and overhead reaching.
Lifting: Frequent moderate lifting and carrying (15-44 pounds).
Exerting: Constantly exerts up to 10 pounds of force to move objects; frequently exerts up to 25 pounds of force; occasionally exerts up to 50 pounds of force.
Environment: Works in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration to hands and arms, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; works with hands in water; works around machinery with moving parts; works on slippery and/or uneven surfaces; may require occasional irregular and/or prolonged hours.
Attendance: Regular and punctual attendance at the worksite is required for this position.
Mental Demands: Maintains emotional control under stress; works with frequent interruptions; frequently required to talk or hear; frequently the noise level is low to moderate; occasionally background noise from equipment and customers requires one to speak louder or listen more intently despite distractions.
Vision: Specific vision abilities required by this job including close vision, ability to read small print, and ability to discern specific ingredients and measurements.

Minimum Required Qualifications
Education: Accredited High School diploma, GED, or Texas Certificate of High School Equivalency preferred.
Certification/License: Food Handler Card.
Experience: Experience in a food handler environment with some knowledge of federal school meal regulations and department procedures preferred.
Language: Bilingual (English/Spanish) working proficiency preferred in some settings.

This document is intended to describe the general nature and level of work being performed by people assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

https://www.fwisd.org/domain/157

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.