Culinary Careers

Put your Culinary skills to work! Finks backyard is a fast paced, busy, NEW restaurant in Springtown, TX. Just 30 minutes west of Fort Worth.

We are seeking passionate, hard working, motivated line cooks who are looking for real experience working in a professional kitchen.

Competitive pay, bi-weekely. Tip sharing for all staff.

Family owned and operated since October of 2025.

Please send a resume to email, Brian@finksbackyard.com, call 817-919-5548. Please leave a detailed message requesting interview

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Early Morning Prep Cook / Culinary Team Member
for Red’s Bar B Que

Are you passionate about food, barbecue, and building a future in the restaurant industry? We’re looking for a motivated, energetic culinary student or recent graduate who wants real hands-on experience in a fast-paced barbecue and catering operation.

This is more than just a prep position — we’re looking for someone who wants to grow, bring fresh ideas to the table, and become part of a team that values creativity, hard work, and enthusiasm.

Position Details

* Schedule: Monday–Saturday
* Hours: 5:00 AM until approximately 10:00 or 11:00 AM depending on workload and daily prep needs
* Pay: $15/hour

Responsibilities

* Food prep and cooking
* Meat preparation and smoker support
* Kitchen cleaning and organization
* Assisting with catering and event preparation
* Standard restaurant kitchen duties
* Maintaining cleanliness and food safety standards
* Helping improve menu ideas and kitchen creativity

What We’re Looking For

* Culinary school student or recent culinary graduate preferred
* Strong work ethic and dependable attendance
* Positive attitude and willingness to learn
* Passion for barbecue, food, and hospitality
* Someone eager to make their mark in the food industry
* Creative mindset with fresh ideas for menu growth and food development
* Ability to work in a fast-paced kitchen environment

About Us

We are a growing barbecue restaurant with:

* A busy full-service restaurant
* A large catering operation
* Festival and event food service throughout the year
* Opportunities to learn multiple aspects of the food business

This is a great opportunity for someone looking to gain real-world experience and grow within the restaurant and catering industry. If you want to learn, work hard, and be part of a team that is continuing to grow, we’d love to meet you.

To Apply:
Send your resume and a short introduction about yourself and why you want to work in the food industry.

Send resume and introduction to:
redbbq74@gmail.com

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ABOUT THE ROLE
The Manager, R & D will provide strategic research and development leadership to support senior executive decision making and drive menu innovation across the Bonchon system. You will be responsible for developing, testing, and maintaining menu offerings that align with consumer trends, brand standards, and franchisee financial objectives while ensuring operational excellence and product quality.
RESPONSIBILITIES
• Apply deep understanding of consumer behavior, market dynamics, and industry trends to develop compelling core and promotional menu offerings that drive guest satisfaction, traffic, and brand awareness while meeting Bonchon brand standards and franchise partner financial requirements.
• Lead and manage all aspects of new and existing menu development, including recipe development, nutritional requirements, yields, and in store preparation procedures.
• Analyze direct and indirect competitors to ensure Bonchon remains current with industry trends while proactively introducing initiatives that differentiate the brand and position it ahead of competitors.
• Build and maintain a pipeline of new menu items that are developed, approved, tested, and ready for implementation across franchise markets as needed.
• Support the development and ongoing maintenance of a long term menu strategy that aligns with Bonchon’s goals, brand philosophy, and growth objectives.
• Plan, execute, and lead all product tastings and sensory panels, collaborating with Bonchon internal teams and franchise partners to gather feedback and drive informed decisions.
• Assist with product mix and menu analysis to evaluate performance trends, optimize menu offerings, and manage food costs effectively.
• Create, maintain, and update detailed product specifications for all ingredients to ensure consistent sourcing and adherence to Bonchon’s high quality standards.
• Collaborate cross functionally with operations, marketing, supply chain, and franchise partners, proactively managing timelines, resolving questions, and ensuring deliverables are met.
• Identify and troubleshoot ingredient, product, or process issues throughout development and during ongoing use, ensuring solutions are timely, cost effective, and scalable.
• Maintain the theoretical food cost system by conducting ongoing yield studies, portion analyses, and procedural updates to ensure recipes and costs remain accurate and current.
• Travel regularly to distribution facilities, supplier and vendor locations, and franchise restaurants to support product development, validate specifications, and ensure consistent execution of Bonchon quality standards.
• Partner with operations and franchise teams to improve product quality, consistency, and operational efficiency for both existing and new menu procedures.
• Support franchise partners with sourcing strategies for current and new menu items to ensure compliance with Bonchon brand standards and quality expectations.
SKILLS AND QUALIFICATIONS
• Experience with or strong working knowledge of Korean cuisine, including traditional flavor profiles, ingredients, cooking techniques, and cultural influences, with the ability to translate these elements into scalable, brand appropriate menu offerings
• 2-3 years kitchen experience
• Strong background in food R&D, menu development, or culinary innovation
• Experience working with franchise systems or multi unit restaurant operations
• Analytical mindset with strong problem solving and cost management skills
• Proven ability to collaborate across functions and manage multiple projects
• Bachelor's degree
TRAVEL
20-30% Travel

Applicants can send their resume to Tracy Falcon at tracy@bonchon.com or apply on Indeed - https://www.indeed.com/job/culinary-manager-research-development-9083f3905de7bdf2

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Needing an Intro to Culinary Teacher and a Culinary Arts Teacher. Teaching certification is recommended but not required. See application for more information.

Apply Here: https://granbury.schoolspring.com/?jobid=5643370

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We’re looking for a part-time team member to join our food truck, CHOW, Thursday through Sunday. We can be flexible with scheduling, but we do need someone who can consistently work at least 5pm to close, typically around 8pm and occasionally a little later.

This role is mostly taking customer's orders at the window, helping expo to keep orders organized, and jumping in on daily tasks around the food truck.

We're looking for someone with restaurant experience who's comfortable moving in a past-paced environment and genuinely enjoys working with people.

If you're interested, send me an email at: chowtrailer@gmail.com

Or stop by the food truck at: 8150 Thompson Road, Northlake, TX 76247

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Join Our Team as a Line Cook!

Are you ready to cook with passion and precision? At Luna Grill, we’re looking for dedicated Line Cooks to craft fresh, flavorful dishes, support the kitchen team, and ensure every plate leaves the kitchen with excellence. This is your opportunity to shine in a fast-paced, team-focused environment.

Locations & Pay (compensation varies by region and market)

Texas – Dallas/Fort Worth
$13.50–$15.50/hr (up to $18.00/hr with tips)

Why You’ll Love Luna Grill
We’re not your typical restaurant gig — we’re a people-first brand with real food and real opportunities.

Flexible Scheduling for work-life balance
Career Growth Opportunities – we promote from within!
Tip Pool Participation – all team members share in the tips
Free Healthy Shift Meal
Referral Bonus Program
Recognition & Rewards for performance and teamwork
Luna Grill Employee Discounts and more!
A people-first culture where teamwork, respect, and hospitality come first

What You’ll Do:
As a Luna Grill Line Cook, you’ll be the heart of the kitchen — crafting fresh, high-quality dishes and ensuring every plate meets our high standards.

Prepare, cook, and plate menu items according to Luna Grill recipes and portion standards
Set up and maintain a clean, organized workstation throughout the shift
Operate grills, fryers, ovens, and other kitchen equipment safely and efficiently
Maintain food quality, safety, and sanitation standards at all times
Support the kitchen team with prep, stocking, and closing duties
Communicate effectively with your team and leadership to keep service running smoothly
Assist with dishwashing, kitchen maintenance and other tasks as needed

What We’re Looking For:
Minimum 1 year kitchen experience in a high-volume or fast-casual environment required
Strong understanding of food prep, portion control, and recipe consistency
Knowledge of food safety and sanitation best practices
Positive, dependable team player who thrives under pressure
Must be 18 years or older
Bilingual (English/Spanish) a plus

Who We Are:
We’re Lunatics — devoted to maintaining high standards through culture, teamwork, and training.
At Luna Grill, people are our #1 priority. We believe in cultivating talent, leading by example, and creating REAL experiences for both our guests and our team members.

Come grow with us — and help turn every meal into a moment worth remembering.

Luna Grill participates in E-Verify for all positions.
Luna Grill is an equal opportunity employer.

Apply:

https://lunagrill.com/careers/

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We’re looking for a skilled and reliable Line Cook / Grill Cook to join our kitchen team. This role is responsible for executing high-quality dishes in a fast-paced environment while maintaining consistency, cleanliness, and strong teamwork.

Key Responsibilities:

Prepare and cook menu items according to recipes and standards
Operate grill, flat top, fryer, and other kitchen equipment with precision
Maintain proper food handling, safety, and sanitation practices
Set up and break down station before and after service
Communicate effectively with kitchen team and leadership during service
Assist with prep work, inventory, and organization as needed
Ensure all dishes meet presentation and quality expectations

What We’re Looking For:
Someone who takes pride in their craft, moves with urgency, and understands that great food is part of a larger guest experience. We value reliability, accountability, and a strong sense of hospitality.

https://www.indeed.com/viewjob?jk=79bf5bdde967b393&from=shareddesktop_copy

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Radici is looking for a motivated and reliable Line Cook to join our kitchen team in Grand Prairie. We’re a fast-paced restaurant focused on quality ingredients, strong teamwork, and consistent execution. This role is ideal for someone who takes pride in their craft and thrives in a collaborative kitchen environment.

Responsibilities
Prepare and cook menu items according to Radici recipes and standards
Set up and stock stations with necessary supplies
Maintain a clean, organized, and safe workstation
Follow all food safety and sanitation guidelines
Work efficiently during high-volume service periods
Communicate clearly with chefs and team members
Assist with prep tasks and kitchen closing duties

Submit resume to kenny@t2dconcepts.com

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Looking for:

Pantry Chef (Garde Manger) - Will Train We're looking for someone who wants to learn, works hard, and carries themselves with respect. No drama, no excuses.

What you'll do:

Prep and execute cold station dishes (salads, apps, plating)

Maintain a clean, organized station Follow direction and be ready to grow What we're looking for:

Strong work ethic and positive attitude Willingness to learn and take feedback Respect for the team, the kitchen, and yourself

Reliability - show up ready to work What we offer:

Hands-on training

Professional kitchen environment Consistent hours

To set up in person meeting please feel free to call 8173722456 Chef John.

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Line cook, learning and working 3 positions (fry, salad & Grill) Expo position as well if applicable. 3-5 days a week, PM shift. Starting pay at 17$ an hour.

Please give me a call at #661-713-8848 (Jenna)
or come into 1616 Rogers rd. Fort worth, TX 76107
& we can set up an interview.

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The Cook II is a mid-level cook that will be responsible for a variety of cooking methods and cuisines and will assist in all areas of the kitchen – prep, line, grille, sauté and more. This position may work in:
BANQUET KITCHEN – High volume kitchen which serves our ballrooms, coffee break stations, and Associate Cafeteria.
MARKET RESTAURANT – World fair cuisine, featuring a buffet-style market that serves breakfast, lunch and dinner.
ALBERO RESTAURANT – Classic Italian Cuisine, featuring family style dining for lunch & la carte dining for dinner.
EMBER RESTAURANT - Latin Steakhouse flare and flavors offering a light breakfast but featuring family style dining for lunch and a la carte dining for dinner.
Status: Full Time
Availability: Full Availability
Pay Rate: $19.85 per hour
Location: Benchmark Hospitality at Deloitte University Hotel & Conference Center
ESSENTIAL FUNCTIONS:
Prepare food and menu items according to standard recipes.
Receiving and put away food requisitions checking for food products quality and amount.
Inspect all refrigeration and dry storage for proper handling and rotation.
Ensure that the stations are set up for service but also clean and that all food items are properly covered and stored at the end of shift.
Ensure that kitchen stations and functions are properly broken down and those reusable items are returned to the main kitchen and put on proper shelf.
Assist in other kitchens within the hotel, as needed. This may include assisting in Banquets, buffet restaurants, a la carte restaurants, or social venues.
QUALIFICATIONS
• Two years’ culinary experience in similar operation. • Culinary school preferred. • Experience in a kitchen with guest contact, scratch cooking, high volume highly preferred. • Above average knife skills. • Basic Food Safety certification required within 30 days of starting position required.

Apply at BenchmarkHotelDFW.com

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DUTIES: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability.

Qualifications: Previous experience in Senior Living preferred; Experience with production methods, portion control and food handling safety required. Great organizational skills, Strong communication skills, and Attention to detail/presentation of food product is required.
Must be able to work weekends.

(JOB CODE: 1004370)

Apply online at https://morada-senior-living.oasisrecruit.com

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Dulce Nina is seeking a motivated Line Cook to join our team. This role is perfect for culinary students or recent graduates looking to gain hands-on experience in a fast-paced, creative kitchen.

Responsibilities include preparing menu items with consistency, inventory, assisting with prep and station setup, maintaining cleanliness, and following food safety standards. Candidates should have basic kitchen skills, a strong work ethic, and a willingness to learn.

We offer a supportive team environment, mentorship, and opportunities for growth.

Please call/Text or email us asap to setup an interview.

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POSITION SUMMARY:

This position supports the work of the Y, a leading nonprofit committed to strengthening community through youth development, healthy living and social responsibility. We're looking for Chef to lead our Y Achievers Culinary program as well as create dishes and other meals for senior and volunteer events. This position will work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. 

 ESSENTIAL FUNCTIONS:

Planning menus
Cooking
Create new recipes
Ensures compliance with sanitation regulations
Lead the kitchen staff
Ordering food from suppliers
Delegate tasks to kitchen staff
Oversee inventory control and place orders
Using and cleaning kitchen equipment
Assisting with menu pricing
Creating new dishes and planning menus
Ensures food quality guidelines are followed
Familiarity with sanitation regulations
Kitchen management
Ongoing awareness of culinary trends
Oversee all aspects of cooking
Stay abreast with industry trends
Attend all staff meetings
Following safety guidelines for applying chemicals and using equipment
Follows YMCA policies and procedures, including those related to medical and disciplinary situations, child abuse prevention and emergencies.
Attends staff meetings and trainings.
Performs other duties as assigned.

YMCA COMPETENCIES (Leader):

Values- Accepts and demonstrates the Y’s values.
Inclusion- Works effectively with people of different backgrounds, abilities, opinions, and perceptions.
Relationships- Builds rapport and relates well to others.
Communication- Listens for understanding and meaning; speaks and writes effectively.
Developing Others- Takes initiative to assist in developing others.
Quality Results- Strives to meet or exceed goals and deliver a high-value experience for members.
Project Management- Establishes goals, clarifies tasks, plans work, and actively participates in meetings.

QUALIFICATIONS:

At least 18 years of age.
Certifications: ASHI Basic Life Support (ASHI CPR Pro), First Aid.
High school graduate or equivalent; one year or more of college preferred.
Previous experience working in specialty area.
Previous experience with diverse populations preferred.

WORK ENVIRONMENT & PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to plan, lead and participate in a range of activities in a variety of outdoor/indoor settings.  Will require outdoor work during the summer months. May be required to lift up to 20 pounds.

MISSION
To put Christian principles into practice through programs, services and relationships that build a healthy spirit, mind and body for all.

AREAS OF IMPACT
The YMCA is an organization that serves all people, from all backgrounds and all walks of life. Our purpose is to strengthen community. Our areas of impact include:

Youth Development: Empowering young people to reach their full potential.
Healthy Living: Improving individual and community well-being.
Social Responsibility: Providing support and inspiring action in our communities.

OUR CULTURE:
Our mission and core values are brought to life by our culture. In the Y, we strive to live our cause of strengthening communities with purpose and intentionality every day. 

We are welcoming: we are open to all. We are a place where you can belong and become. 
We are genuine: we value you and embrace your individuality. 
We are hopeful: we believe in you and your potential to become a catalyst in the world. 
We are nurturing: we support you in your journey to develop your full potential. 
We are determined: above all else, we are on a relentless quest to make our community stronger beginning with you.

Please submit your application at this site. https://jobs.dayforcehcm.com/en-US/ymcafw/CANDIDATEPORTAL/jobs/5857

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Job Description
We're a busy Fort Worth entrepreneur household with two kids looking for a motivated culinary student interested in real-world private chef and meal preparation experience. This is a paid opportunity designed for students who want hands-on experience outside of traditional restaurant kitchens.
Our family recently launched a health and wellness company, so we're naturally drawn to someone who thrives in an entrepreneurial environment and shares a passion for clean, functional nutrition.
You'll be working in a chef's dream setup — Wolf range and appliances, steam oven, warming drawer, and a fully stocked pantry.
What You'll Do

Cook 2–3 days per week, focusing on plant-based meals with occasional grass-fed steak and wild-caught fish
Shop for groceries with an eye for organic, non-GMO, and clean-label ingredients
Batch cook and portion meals for the week
Bring your own ideas or draw from our extensive cookbook library — either way, we've got you covered
Learn private chef workflow, client interaction, and personal kitchen management
Keep the kitchen clean and organized and communicate proactively about ingredients

Our Kitchen Guidelines
We cook with olive oil and avocado oil only, keep all meals dairy-free, and avoid processed ingredients, gums, and artificial additives. We shop organic and non-GMO when possible and will walk you through all of our preferences from day one.
What We're Looking For

A genuine love of wholesome, whole-food cooking
Excited by an entrepreneurial household environment
Reliable, warm, and trustworthy — you'll be working in our home
Comfortable with grocery shopping and light meal planning
Willing to learn our family's preferences and dietary guidelines
No plant-based experience? No problem — heart and approachability matter most
Scheduling is flexible and designed to work around your school commitments

Please email the following to rvinson10@gmail.com:

A short introduction about yourself
Your culinary program and expected graduation date
Any kitchen or cooking experience
Your availability during the week
Optional: photos of dishes you have prepared

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Looking for line cook to join our team. We will train as needed.
Please call or txt 972-757-4431 for faster response or email at momo2godallas@gmail.com

Please call or txt 972-757-4431 for faster response or email at momo2godallas@gmail.com

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Part-Time Pizza Maker / Neapolitan Dough Specialist

Urban Tandoori Pizza – Dallas / Fort Worth, TX

Urban Tandoori Pizza is a unique halal fusion pizza brand in the DFW area specializing in Neapolitan-style pizzas with South Asian BBQ flavors. Our concept combines traditional Neapolitan techniques with bold toppings such as Bihari Kabab, Smoked Chicken Fajita, and halal pepperoni, baked live in a gas-fired oven at catering events and food festivals.

We are looking for culinary students or aspiring pizza makers who want to gain hands-on experience working with Neapolitan dough, live pizza service, and high-volume event catering.

Position Type

Part-Time / Event-Based (Flexible)

Responsibilities
Stretch Neapolitan pizza dough while maintaining proper cornicione (crust structure)
Assist with pizza topping, oven work, and live service during catering events
Maintain dough quality and assist with fermentation preparation when needed
Work alongside owners during festival and catering operations
Follow food safety and cleanliness standards

Ideal Candidate
Culinary student or someone passionate about pizza making
Interest in Neapolitan-style pizza and dough fermentation
Comfortable working in a fast-paced event environment
Able to work evenings or weekend events when scheduled
Pizza experience is required

What You’ll Gain
Hands-on experience with Neapolitan dough and pizza stretching
Exposure to live catering and food festival operations
Opportunity to work with a growing pizza brand in DFW
Practical kitchen experience outside a traditional restaurant environment

Location
Dallas – Fort Worth Area (Event-based locations)
Next Event: 27th March at University of Arlington (3-9pm)

Compensation

Up to $30/hr based on experience.

Please send a short introduction about yourself, your culinary background, and any pizza experience.

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Seeking a reliable, detail-oriented culinary assistant or student to support a high-volume personal chef business serving multiple clients weekly.

What You’ll Do
• Assist with prep: chopping, portioning, marinating, sauces
• Support multi-meal production across different cuisines
• Help with packaging, labeling, and kitchen organization
• Maintain clean, efficient workstations in client homes
• Learn real-world meal prep systems and workflow
What You’ll Learn
• High-efficiency batch cooking (not restaurant line work)
• Multi-client meal planning + execution
• Time management across multiple dishes and appliances
• Personal chef logistics, organization, and client standards

Requirements
• Culinary student, recent grad, or strong home cook
• Organized, fast, and able to follow direction
• Comfortable working in client homes
• Reliable transportation
• No ego, no drama, no phone scrolling

Details
• Flexible days (typically daytime hours)
• Located across Plano, Allen, Frisco, North Dallas
• Internship/externship hours available if applicable
• Paid or unpaid depending on experience + school requirements

Send CV to fridgefullthinking@gmail.com

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Ignite Your Culinary Career: Part-Time Professional Chef Opportunity in Aledo, TX

Ready to move beyond the classroom and into a professional kitchen where your skills and creativity will make an immediate impact? Aledo United Methodist Church is seeking a talented, organized, and passionate Professional Chef to lead our kitchen and feed both body and spirit. This is more than a job—it’s a hands-on, high-impact role with major potential for growth\!

Your Mission: Culinary Leadership and Community Impact

This part-time role (approximately 8 hours per week) is your chance to step into a leadership position and truly own a kitchen. You will be responsible for creating high-quality, family-style meals for our dynamic Wednesday evening Children's and Student/Youth Programs.

Key Responsibilities - Your Chef’s Table:

Menu Innovation: Design and execute innovative, delicious, and budget-conscious meal plans. Bring your most creative recipes to life\!

Budget & Operations: Master cost-effective ingredient sourcing, manage inventory, and maintain vendor relationships—gaining vital experience in kitchen economics.

Quality & Sanitation: Uphold the highest standards of food quality, safe food handling, and kitchen sanitation in an efficient, safe environment.

Team Leadership: Supervise and train kitchen support staff and volunteers, developing your organizational and leadership skills.

Growth Opportunities: Support potential revenue-generating food initiatives like community dinners and event catering, offering a pathway to future full-time growth supporting camps and special events.

Collaboration: Work closely with the Children's and Student/Youth Ministry Directors to align meal plans with program needs.

Who We’re Looking For

We are seeking a candidate with a servant's heart who is ready to showcase their culinary talent.

Culinary Background: Experience in food preparation, such as a Line Cook, Sous Chef, or similar role, is essential. Prior experience as a Restaurant or Kitchen Manager is a definite plus.

Soft Skills: Demonstrate strong leadership, organizational, time management, and communication skills.

Certifications: A High School Diploma or GED is required, and having a Certified Fundamentals Cook and/or a Texas Food Manager Certification (or equivalent) is preferred.

Attitude: You should have a creative approach to meal planning and presentation, a commitment to teamwork, and a positive attitude when working with children, youth, families, and volunteers.

Please submit your resume and a brief cover letter describing your culinary experience and your passion for ministry to Jake.massacci@m-pactcp.com AND amy@aledoumc.org

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You’ll support a plant forward lifestyle by preparing nourishing, delicious vegan meals in a host home for men with intellectual disabilities. We are seeking someone who loves cooking with whole foods, and enjoys creating comforting and vibrant dishes.

• Develop weekly plant based menus aligned with our preferences, and nutritional goals.
• Prepare meals in our home for four people.
• Keep the kitchen tidy and organized.
• Offer guidance on plant based substitutions and pantry building.
• Manage meal prep, labeling, and storage for ready to eat dishes.
• Communicate regularly with us about preferences, schedule changes, and feedback.
• Be reliable and comfortable working independently in a private home.

Day of week to cook to be discussed, expecting 4 to 8 hours a week.
Compensation is 25.00 an hour.

Please send an interest email to cnmorestars@icloud.com.

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Job Title: Cook III (Entry-Level Cook)
Location: Maverick Golf & Ranch Club — 15 minutes from Downtown Fort Worth, TX
Department: Culinary / Food & Beverage
Reports To: Sous Chef / Executive Chef
Status: Full-Time or Part-Time (based on business needs)
Schedule: Days, evenings, weekends, and holidays as required

About Maverick Golf & Ranch Club
Maverick Golf & Ranch Club is a new, exclusive golf and lifestyle community located just 15 minutes from downtown Fort Worth. The Club experience is built around exceptional service, elevated dining, and a welcoming but refined culture for members and their guests. Our culinary team plays a key role in delivering a memorable hospitality experience—from casual clubhouse fare to high-end plated events.

Position Summary
The Cook III is an entry-level line cook position responsible for supporting daily culinary operations through proper food preparation, station setup, and execution of menu items to club standards. This role is ideal for a motivated cook who is eager to learn, takes pride in consistency, and thrives in a high-service environment. The Cook III works under the direction of the Sous Chef and Executive Chef to ensure food quality, sanitation, and an exceptional member experience.

Key Responsibilities
Food Preparation & Cooking Execution
• Assist with prep and production for daily service, including salads, cold station, pantry, grill support, and basic hot line tasks as assigned.
• Execute menu items according to standardized recipes, portioning, and plating guidelines.
• Maintain speed and accuracy during service while keeping quality and presentation consistent.
• Prepare ingredients including washing, chopping, slicing, portioning proteins, and preparing basic sauces and dressings.
• Follow proper holding temperatures, cooking methods, and cooling procedures to ensure food safety and quality.
Station Setup, Breakdown & Organization
• Set up assigned station with the correct tools, mise en place, and backup items before service begins.
• Keep station clean, organized, and well-stocked throughout service.
• Assist with end-of-shift breakdown, labeling, storage, and rotation of product (FIFO).
• Participate in receiving and stocking deliveries as needed; notify supervisors of low inventory or quality issues.
Sanitation, Safety & Compliance
• Maintain a clean, sanitary work environment in accordance with health department standards and club policies.
• Follow HACCP and safe food-handling practices at all times.
• Properly label and date items; ensure correct storage and allergen-awareness procedures.
• Use knives, slicers, grills, fryers, ovens, and other kitchen equipment safely and correctly.
• Report equipment malfunctions, safety hazards, or incidents to leadership immediately.
Teamwork & Service Culture
• Work collaboratively with cooks, chefs, stewards/dish team, and front-of-house staff to support smooth service.
• Communicate clearly, respectfully, and with urgency during service and prep.
• Accept coaching and feedback with a growth mindset; demonstrate continuous improvement.
• Support banquet and event execution (member events, tournaments, private dining) as scheduled.

Required Qualifications
• High school diploma or equivalent preferred.
• Previous kitchen experience helpful but not required (culinary school students/graduates welcomed).
• Basic understanding of kitchen terminology, cooking methods, and food safety is a plus.
• Ability to follow recipes and directions with consistency and attention to detail.
• Strong work ethic, punctuality, and a team-first attitude.

Skills & Competencies
• Basic knife skills and willingness to improve technique.
• Ability to multi-task and stay organized in a fast-paced environment.
• Commitment to cleanliness, consistency, and hospitality-minded execution.
• Strong communication skills and respect for kitchen hierarchy and standards.
• Ability to maintain composure and professionalism under pressure.

Physical & Work Environment Requirements
• Ability to stand and walk for extended periods (8+ hours).
• Ability to lift up to 50 lbs and carry kitchen items safely.
• Ability to work in hot, cold, wet, and noisy kitchen environments.
• Must be able to bend, reach, twist, and use repetitive motions during prep and service.

What Success Looks Like in This Role
• Shows up prepared, on time, and ready to work with a positive, professional attitude.
• Produces consistent, well-executed food that meets Maverick’s quality and presentation standards.
• Maintains a clean station and follows safety/sanitation procedures without reminders.
• Learns quickly, accepts feedback, and steadily takes on more responsibility across stations.
• Supports the team during peak periods and contributes to a strong kitchen culture.

Benefits
• Competitive hourly pay (commensurate with experience)
• Meal during shift
• Paid training and growth opportunities
• Health, dental, vision, and 401K benefits for full-time roles

Equal Opportunity Statement
Maverick Golf & Ranch Club is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.

Send resume in confidence to dedwards@maverickgolfclub.com

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Employment Type: Part-time / Event-Based / Seasonal
Reports To: Concessions Manager / Supervisor

Position Summary
The Concessions Stand Worker is responsible for providing fast, friendly, and accurate food and beverage service to guests in a high-volume event environment. This role plays a key part in delivering a positive guest experience while maintaining food safety and operational standards.
Key Responsibilities
• Prepare and serve food and beverages according to company standards
• Operate POS systems accurately and handle cash/card transactions
• Maintain cleanliness of the stand, equipment, and service areas
• Restock food, beverages, and supplies as needed
• Follow food safety, sanitation, and alcohol service guidelines
• Provide friendly, professional guest service
• Work efficiently as part of a team during high-volume events
Qualifications & Requirements
• Previous food service or customer service experience preferred (not required)
• Ability to work flexible schedules, including nights, weekends, and holidays
• Ability to stand for long periods and lift up to 40 lbs
• Dependable, punctual, and team-oriented
Certifications (as required by location)
• Food Handler Certification
• Alcohol Service Certification (if applicable)
Work Environment
• Fast-paced, high-volume event settings
• Indoor and outdoor work environments

Please Go to craftculinaryconcepts.com, go to employment, Will Rogers Memorial Center

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New restaurant seeking experienced kitchen leader immediately due to medical leave. Strong team in place — need leadership, systems, and consistency. Competitive pay. Growth opportunity. Immediate start.
email if interested to: theclassicfoodandbar@gmail.com

Send resume or questions to: theclassicfoodandbar@gmail.com

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We are seeking a full-time chef experienced in authentic Puerto Rican cuisine. The ideal candidate must have knowledge in traditional Caribbean dishes, food preparation, kitchen organization, and maintaining high standards of cleanliness and quality. Must be reliable, efficient, and able to work in a fast-paced environment.

To apply, please call or text (682) 306-9231 to set up an interview. You may also stop by the restaurant to fill out an application. Experience preferred.

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I am a Dallas based business owner seeking motivated culinary students interested in gaining real world private chef and meal preparation experience.

This is a paid opportunity designed specifically for culinary students who want experience outside of traditional restaurant kitchens.

Responsibilities may include:

• Weekly meal preparation in a residential kitchen
• Occasional private dinner preparation
• Assisting with menu planning and food organization
• Learning personal chef workflow and client interaction
• Maintaining kitchen cleanliness and organization

Scheduling is flexible and designed to work around school commitments.

This role is ideal for students interested in private chef work, entrepreneurship, or expanding culinary experience beyond restaurant environments.

Compensation is competitive and based on experience.

Please email the following:

• Short introduction about yourself
• Culinary program and expected graduation date
• Any kitchen or cooking experience
• Availability during the week
• Optional photos of dishes you have prepared

Jose@boostairr.com

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