Culinary Careers

The following is a non-exhaustive criteria that relates to the job of a Cook, and it is consistent with the business needs
of the facility. These are legitimate measures of the qualifications for a Cook, and are related to the functions that are
essential to the job of a Cook.
KNOWLEDGE BASE:
 Ability to ensure quality food products are prepared according to the menu and standardized recipes.
 Ability to ensure that foods are ready for service at the specified time.
 Ability to adapt to a variety of job duties and situations.
 Ability to act as a team member and be able to take on a leadership role as needed.
 Ability to perform Essential Duties as outlined below.
 Ability to perform work tasks within the physical demand requirements as outlined below.
 Genuine care for and interest in elderly and handicapped people.
 Ability to comply with the Patient Bill of Rights and the Employee Responsibilities.
 Ability to comply with Company and departmental safety policies and procedures.
 Ability to read and write the English language.
 Ability to prepare all foods according to the menu and the standardized recipes in a safe, efficient, and
sanitary manner.
 Ability to suggest menu or recipe changes so that leftovers and any over-stocked items are used in a timely
manner.
 Ability to ensure the proper preparation, portioning and serving of foods as indicated on the spreadsheets
and the recipes.
 Ability to clean/sanitize facility equipment as needed to adhere to heal.
 Ability to lift, bend and twist repetitively with minor assistance.
PHYSICAL DEMANDS:
Sitting: 1 - 2 hours in an 8 hour work shift.
Standing: 3-7 hours in an 8 hour work shift. Alternates continuous to walking.
Walking: 3-7 hours in an 8 hour work shift. Alternates occasionally to standing.
Strength: Ability to maneuver and lift 50 Lbs.
Reliability, trustworthiness and consistency with regard to attendance is extremely important to this job. The
ability to regularly and timely attend work, cooperative and politely work and deal with others, and to effectively
multi-task and work in a stressful environment are also essential functions to this job.

We are a specialty food vendor participating in the State Fair of Texas and are looking for dependable, hardworking team members to join our team. Responsibilities include food preparation, frying, customer service, stocking, and maintaining a clean work area in a fast-paced environment. No experience is necessary—we will train the right candidates. The position runs September 22 through October 19, with shifts averaging 6–8 hours per day. End-of-Fair Bonus: Team members who complete the full State Fair schedule and maintain reliable attendance will receive a bonus at the end of the fair. Competitive pay!!!

Cook for an Asian quick service restaurant. Vietnamese and Thai styles.
Responsible for food preparation and running the kitchen.
Full-time.

Position Summary:
The Line Cook is responsible for the daily preparation of all food items that are served to the customers of Gibsons Restaurant Group. Responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Essential Duties and Responsibilities:
Set up station according to restaurant guidelines.
Prepare all food items for the daily menu and specials in a sanitary and timely manner.
Follow recipes, portion controls, and presentation specifications as set by the restaurant.
Ability to read and interpret abbreviations on food order tickets.
Responsible for the correct food presentation of each plated item.
Restock items as needed throughout shift.
Clean and maintain station in practicing good safety, sanitation, organizational skills.
Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
May perform other duties as assigned.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:
Graduate of a recognized culinary school and one to two years related experience is preferred; or equivalent combination of education and experience.

Skills:
Must possess thorough knowledge of all food preparation techniques, styles, sanitation and food handling procedures. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail.

We offer excellent benefits including PTO, Referral Bonus, Medical, Dental and Vision insurance for full time employees, 401k and more.

Please fill out our online application at https://grgmc.com/careers. Once your application is complete, we will reach out directly to schedule an interview.

Position Summary:

The Pastry Cook is responsible for the daily preparation of bakery and pastry food items that are served to the guests of Gibsons Restaurant Group. Responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Essential Duties and Responsibilities:

• Set up station according to restaurant guidelines.
• Sort production area orders out at start of day.
• Prepare all food and baked items as directed in a sanitary and timely manner.
• Follow recipes, portion controls, and presentation specifications as set by the restaurant.
• Restock items as needed throughout shift.
• Clean and maintain station in practicing good safety, sanitation, organizational skills.
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• May perform other duties as assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

Graduate of a recognized culinary school and one to two years related experience is preferred; or equivalent combination of education and experience.

Skills:

Must possess thorough knowledge of basic pastry and baking food preparation techniques, styles, sanitation and food handling procedures. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail.

We offer excellent benefits including PTO, Referral Bonus, Medical, Dental and Vision insurance for full time employees, 401k and more.

Please fill out our online application at https://grgmc.com/careers. Once your application is complete, we will reach out directly to schedule an interview.

Position Summary:
The Prep Cook is responsible for the preparation all food items to be cooked or baked. Responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Essential Duties and Responsibilities:
Prepare specific amount of food product according to the daily prep
Wash, peel, dice and chop foods according to Chef’s
Comply with all portion sizes, quality standards, and
Run electrical kitchen equipment in a safe and sanitary
Wash and clean all utensils, preparation equipment and counters required for production in the kitchen area in accordance with industry standards for proper kitchen sanitation.
Transfer supplies and equipment between storage and work areas by hand or
Prepare appropriate equipment for
Operate kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food
Ensure proper food handling procedures are followed wrapping, labeling, dating, stocking, storing, rotating and checking temperature of products.
Maintain a clean uniform throughout the
May perform other duties as
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:
High school diploma or GED and one to two years related experience is preferred; or equivalent combination of education and experience.

Skills:
Ability to communicate verbally with other kitchen staff in fast-paced environment. Ability to frequently use hands and fingers to feel, pull, push, and lift. Ability to stand for long periods of time. Ability to follow instructions and procedures.

• Prepare specific amount of food product according to the daily prep sheets.
• Wash, peel, dice and chop foods according to Chef’s requirements.
• Comply with all portion sizes, quality standards, and recipes.
• Run electrical kitchen equipment in a safe and sanitary fashion.
• Wash and clean all utensils, preparation equipment and counters required for production in the kitchen area in accordance with industry standards for proper kitchen sanitation.
• Transfer supplies and equipment between storage and work areas by hand or cart.
• Prepare appropriate equipment for cooking.
• Operate kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.
• Ensure proper food handling procedures are followed wrapping, labeling, dating, stocking, storing, rotating and checking temperature of products.
• Maintain a clean uniform throughout the shift.
• May perform other duties as assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High school diploma or GED and one to two years related experience is preferred; or equivalent combination of education and experience.

Skills:

Ability to communicate verbally with other kitchen staff in fast-paced environment. Ability to frequently use hands and fingers to feel, pull, push, and lift. Ability to stand for long periods of time. Ability to follow instructions and procedures.

"About Us

The Cedric Frazier Experience Brand is a hospitality and culinary company built on exceptional food, genuine hospitality, and unforgettable experiences. Our Catering Kitchen + Cafe specializes in elevated comfort food, Southern-inspired cuisine, scratch-made recipes, and high-volume catering production.

We are seeking a strong Kitchen Supervisor who thrives in a fast-paced environment, understands scratch cooking, and can lead a team while maintaining excellence in food quality, consistency, cleanliness, and execution.

This is a leadership position for someone who enjoys building systems, developing staff, and ensuring smooth kitchen operations.

⸻

Position Summary

The Kitchen Supervisor is responsible for overseeing daily back-of-house operations for both café service and catering production. This role leads kitchen staff, manages production schedules, maintains food quality standards, oversees inventory controls, and ensures compliance with food safety regulations.

The ideal candidate has experience in scratch kitchens, high-volume production environments, and Southern cuisine. This individual must be able to lead by example, maintain accountability, and support a culture of excellence throughout the kitchen.

⸻

Essential Responsibilities

Kitchen Leadership & Operations

* Supervise daily kitchen operations and food production.
* Lead and direct kitchen staff during prep, production, and service.
* Establish daily production priorities and delegate responsibilities.
* Maintain a productive, organized, and professional kitchen environment.
* Monitor kitchen workflow to ensure efficiency and timely execution.
* Assist ownership with operational improvements and workflow development.
* Serve as the lead kitchen authority during assigned shifts.

Scratch Kitchen Production

* Prepare and oversee production of scratch-made menu items.
* Ensure recipes and preparation methods are followed consistently.
* Maintain quality standards for flavor, presentation, and portioning.
* Monitor prep levels and production schedules.
* Ensure all products meet company quality expectations before service or distribution.

Catering Production

* Oversee production and preparation of catering orders.
* Coordinate kitchen timelines to meet catering deadlines.
* Ensure all catering items are accurately prepared, packaged, labeled, and staged.
* Verify order accuracy before release for pickup or delivery.
* Manage production priorities when balancing café operations and catering demands.
* Support large-scale batch cooking and high-volume food preparation.

Team Development

* Train, coach, and mentor kitchen employees.
* Reinforce company standards and kitchen procedures.
* Hold team members accountable for performance and attendance.
* Create a positive, respectful, and results-driven work culture.
* Assist with onboarding and training new kitchen staff.

Inventory & Cost Control

* Monitor inventory levels and communicate purchasing needs.
* Conduct inventory counts and maintain accurate records.
* Reduce waste through effective production planning.
* Ensure proper storage, labeling, dating, and product rotation.
* Support food cost and portion control initiatives.

Food Safety & Sanitation

* Maintain compliance with local, state, and federal food safety regulations.
* Ensure adherence to ServSafe standards and company procedures.
* Conduct regular cleanliness and sanitation inspections.
* Ensure all kitchen staff follow safe food handling practices.
* Maintain health inspection readiness at all times.

⸻

Qualifications

Required

* Minimum 3 years of kitchen supervisory, lead cook, or kitchen management experience.
* Experience working in a scratch kitchen environment.
* Experience with high-volume food production.
* Experience with catering production and large-batch preparation.
* Strong understanding of Southern cuisine and comfort food preparation.
* Ability to lead teams in a fast-paced environment.
* Strong organizational and communication skills.
* Ability to stand for extended periods.
* Ability to lift and carry up to 50 pounds.
* Reliable transportation and dependable attendance.

Preferred

* ServSafe Manager Certification.
* Experience in restaurant and catering operations.
* Experience implementing kitchen systems and standard operating procedures.
* Knowledge of inventory management and food cost controls.

⸻

What Success Looks Like

* Consistent food quality and presentation.
* Accurate and timely completion of catering production.
* Well-trained and accountable kitchen staff.
* Clean, organized, inspection-ready kitchen.
* Reduced waste and controlled food costs.
* Efficient execution during high-volume production periods.
* Strong adherence to company standards and food safety requirements.

⸻

Why Join The Cedric Frazier Experience Brand?

* Opportunity to help lead a growing hospitality and catering company.
* Scratch kitchen environment with creative Southern-inspired cuisine.
* Leadership role with room for growth and advancement.
* Work alongside a team committed to excellence, hospitality, and community impact.
* Be part of a brand known for delivering exceptional culinary experiences."

Line Cook | Scratch Kitchen & Catering Production

The Cedric Frazier Experience Catering Kitchen + Café

Brand: The Cedric Frazier Experience

Location: Red Oak, TX

Schedule: Wednesday–Sunday availability required

Employment Type:Full-Time / Part-Time

Position Summary

The Cedric Frazier Experience Catering Kitchen + Café is seeking a skilled
Culinary Production Specialist to support daily café service, high-volume kitchen execution, and elevated catering production. This role is ideal for an experienced line cook who is comfortable working in a scratch kitchen, understands Southern and elevated comfort food, and can execute food consistently in a fast-paced environment.

The Culinary Production Specialist will be responsible for preparing, cooking, and plating menu items according to brand standards while supporting catering orders, batch production, prep lists, food safety, cleanliness, and overall kitchen efficiency.

Key Responsibilities

Kitchen Production & Line Execution

* Prepare and cook menu items according to recipes, portion standards, and presentation expectations.
* Execute hot food production for café service, catering orders, and special menu items.
* Work assigned stations including sauté, fry, grill, oven, sides, and protein production.
* Maintain consistency in taste, quality, temperature, and appearance.
* Support high-volume production during peak service periods.
* Follow daily prep sheets and production lists as assigned by the Kitchen Supervisor.
* Assist with batch cooking for catering events, café service, and DoorDash orders.

Scratch Kitchen Standards

* Prepare food from scratch using proper cooking techniques and brand recipes.
* Handle Southern and elevated comfort food items such as fried chicken, baked chicken, catfish, oxtails, greens, mac and cheese, seafood pasta, grits, sauces, and seasonal entrées.
* Ensure food is seasoned, cooked, and finished according to The Cedric Frazier Experience standards.
* Minimize waste by properly rotating, storing, and using ingredients.

Catering Production Support

* Assist with food preparation and production for catering orders, private events, and venue service.
* Package and organize food for catering execution as directed.
* Follow portioning, labeling, and holding procedures for catering production.
* Support the kitchen team in preparing large-batch menu items for off-site and venue-based catering.

Cleanliness & Food Safety

* Maintain a clean, organized, and sanitary workstation.
* Follow ServSafe and food safety guidelines at all times.
* Properly label, date, store, and rotate food products.
* Monitor food temperatures and hold items safely.
* Clean equipment, workstations, floors, coolers, and prep areas as assigned.
* Report product shortages, quality concerns, or equipment issues to management.

Teamwork & Communication

* Work closely with the Kitchen Supervisor, prep team, cashiers, and catering team.
* Communicate clearly during service and production.
* Stay calm and professional during high-volume periods.
* Assist other stations as needed to support smooth kitchen operations.
* Demonstrate reliability, urgency, accountability, and pride in the work.

Qualifications

* Previous line cook or culinary production experience required.
* Catering production experience strongly preferred.
* Experience in a scratch kitchen preferred.
* Must be familiar with Southern food, elevated comfort food, and high-volume cooking.
* Must be able to follow recipes, portion guides, prep lists, and production standards.
* Must understand basic food safety and sanitation practices.
* Must be dependable, punctual, organized, and able to work with urgency.
* Must be able to stand for long periods and lift up to 50 pounds as needed.
* ServSafe certification is a plus.

Ideal Candidate

The ideal candidate is experienced, dependable, organized, and passionate about food quality. They take pride in preparing flavorful, consistent food and understand the importance of execution, cleanliness, teamwork, and brand standards in a growing culinary business.

Work Experience
This position operates in a fast-paced scratch kitchen that supports café service, DoorDash orders, catering production, and special events. Weekend availability is required.

Seeking an experienced Head Chef with proven leadership and excellent communication skills. We're looking for someone who is highly organized, takes pride in their execution, leads by example, develops their team, and consistently delivers exceptional food and kitchen operations. Passion, professionalism, and attention to detail are a must.

Position Summary

Bocca Osteria is seeking a passionate, dependable, and detail-oriented Line Cook to join our culinary team. The ideal candidate is committed to delivering exceptional food quality, maintaining a clean and organized workstation, and contributing to a positive team environment. Our cooks play a critical role in executing Bocca's standards while helping create memorable dining experiences for every guest.

Key Responsibilities
Food Preparation & Execution
Prepare and execute menu items according to Bocca Osteria recipes and presentation standards.
Maintain consistency, quality, and timing during all service periods.
Properly portion, store, and rotate ingredients using FIFO practices.
Assist with daily prep lists and station setup.
Ensure all dishes leave the kitchen meeting Bocca's quality standards.
Station Management
Maintain a clean, organized, and fully stocked workstation throughout each shift.
Communicate effectively with chefs and fellow team members regarding product levels and service needs.
Monitor food quality and immediately notify leadership of any concerns.
Assist with opening and closing duties as assigned.
Food Safety & Cleanliness
Follow all local health department regulations and food safety guidelines.
Maintain proper sanitation practices at all times.
Ensure equipment is cleaned and maintained properly.
Support overall kitchen cleanliness and organization.
Teamwork & Culture
Work collaboratively with kitchen and front-of-house team members.
Maintain a professional attitude during high-volume service periods.
Demonstrate reliability, accountability, and a willingness to learn.
Contribute positively to Bocca's culture and standards of hospitality.
Qualifications
Previous restaurant kitchen experience preferred.
Knowledge of basic cooking techniques and kitchen equipment.
Ability to work efficiently in a fast-paced environment.
Strong attention to detail and organizational skills.
Ability to stand for extended periods and lift up to 50 pounds.
Availability to work nights, weekends, and holidays as needed.
Success Measures

A successful Line Cook at Bocca Osteria:

Consistently executes dishes to recipe and presentation standards.
Maintains a clean and organized station.
Demonstrates reliability and punctuality.
Works effectively as part of the team.
Upholds food safety and sanitation standards.
Contributes to a positive and professional kitchen environment.

Butcher Apprentice (Full-Time)

Join the Southern Steer Butcher Team!
Southern Steer Butcher is looking for motivated, customer-focused individuals to join our growing team. This role is ideal for someone who enjoys working with people, takes pride in delivering exceptional service, and has a desire to learn the butcher trade and retail operations.

This is more than a traditional customer service position. Team members will receive hands-on training in customer service, product knowledge, merchandising, inventory management, meat preparation, and store operations, with the opportunity to grow into future leadership roles as Southern Steer Butcher expands.

Duties & Responsibilities
• Deliver exceptional customer service and hospitality that aligns with Southern Steer's values
• Build relationships with guests and provide product recommendations
• Maintain a clean, organized, and sanitary work environment
• Assist with product preparation, stocking, merchandising, and inventory management
• Support daily store operations and team initiatives
• Accurately process customer transactions and maintain cash-handling standards
• Learn meat cutting, product knowledge, food safety, and butcher shop operations
• Demonstrate initiative, problem-solving skills, and a willingness to learn
• Assist with special events, sampling programs, and community engagement activities
• Perform additional duties as assigned

Qualifications
• Friendly, positive, and team-oriented attitude
• Strong communication and interpersonal skills
• Ability and desire to learn new skills
• Strong work ethic and attention to detail
• Customer-focused mindset
• Problem-solving ability and willingness to take initiative
• Reliable, coachable, and eager to grow
• Retail, food service, hospitality, or butcher experience is a plus, but not required

Career Growth Opportunity
This position is part of our Leadership Track Program. Team members will receive training in customer service, merchandising, operations, inventory management, and butcher shop fundamentals. High-performing individuals will have opportunities to advance into Assistant Manager, Store Manager, and future multi-unit leadership positions as Southern Steer grows.
Pay: $18/hr-$21/hr

Benefits
• Flexible Scheduling
• Competitive Pay
• Earned Paid Time Off
• Employee Discounts
• Ongoing Training & Development
• Career Advancement Opportunities

At Southern Steer Butcher, we believe great businesses are built by great people. If you are passionate about serving others, eager to learn, and interested in building a long-term career, we would love to meet you.

Work Location:
Southern Steer Butcher – McKinney
5100 Eldorado Pkwy, Ste 107
McKinney, TX 75070

Store Hours
Monday – Saturday: 10:00 AM – 7:00 PM
Sunday: 10:00 AM – 5:00 PM

Preparing daily menu items for Admiral Clubs and Flagship Lounges for American Airlines via Compass