Culinary Careers

We are looking to hire a full time baker/opener. Tuesday-Saturday 5:00am-1:30pm with a 30min break mid morning. You’ll be responsible for baking/decorating cupcakes, cutting and icing bars/brownies, traying up all items for the front before we open. You’ll also make various baked goods including batters, doughs, cinnamon rolls, bars, brownies, etc, through the week. Starting pay is $20/hr. We do not work major holidays. There is one week paid vacation during Xmas. You get employee discounts and 2 paid sick days.

Please email me a resume and cover letter. Include why you’d like to work for Hive Bakery and what your special interests are when it comes to baking.

Haley@hivebakerytx.com

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We are celebrating our anniversary with a semi-formal event, and looking for a number of chefs to provide heavy hors d'oeuvres that would be picked up and not passed around. This would be for about 200-220 people. We would like to go through a menu process to choose options that would be ideal for a stationary setup.

Following-up this submission with an email for more details.

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Employment Type: Part-time / Event-Based / Seasonal

Reports To: Warehouse Manager / Concessions Manager

Position Summary

The Warehouse Food Runner supports food and beverage operations by transporting, stocking, and replenishing products from the warehouse or commissary to concession stands, bars, and service locations. This role is critical to maintaining efficient operations during high-volume events.

Key Responsibilities

Transport food, beverages, and supplies from warehouse to concession stands and bars
Restock products quickly and accurately during events
Assist with loading, unloading, and organizing inventory
Maintain cleanliness and organization of warehouse and storage areas
Follow food safety, sanitation, and safety procedures
Communicate stock needs and shortages to supervisors
Support event setup and breakdown as needed
Work collaboratively with concessions, bar, and warehouse teams
Qualifications & Requirements

Previous warehouse, runner, or food service experience preferred (not required)
Ability to work flexible schedules, including nights, weekends, and holidays
Ability to lift, carry, and move up to 75 lbs
Ability to stand, walk, and push carts for extended periods
Dependable, punctual, and team-oriented
Certifications

Food Handler Certification
Alcohol Service Certification TABC
Work Environment

Warehouse, loading dock, and event-based environments
Fast-paced, high-volume operations
Exposure to heat, cold, and varying weather conditions

Please go to craftculinaryconcepts.com employment

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Utility / Dishwasher (Food Prep Support)

Employment Type: Part-time / Full-time / Event-Based

Reports To: Kitchen Manager / Chef / Supervisor

Position Summary

The Utility / Dishwasher plays a vital role in maintaining a clean, safe, and efficient kitchen while supporting basic food preparation tasks. This position ensures proper sanitation of kitchen equipment and assists the culinary team with prep work as needed.

Key Responsibilities

Wash and sanitize dishes, utensils, cookware, and kitchen equipment
Maintain cleanliness of kitchen, prep, and dish areas
Assist with basic food preparation (washing, chopping, portioning, etc.)
Take out trash and recycling and keep back-of-house areas organized
Follow all food safety, sanitation, and safety procedures
Support kitchen setup, breakdown, and restocking
Work collaboratively with culinary and operations teams
Qualifications & Requirements

Previous kitchen or dishwashing experience preferred (not required)
Ability to work flexible schedules, including nights, weekends, and holidays
Ability to stand for extended periods and lift up to 50 lbs
Reliable, punctual, and team-oriented
Certifications

Food Handler Certification
Work Environment

Fast-paced kitchen and event environments
Exposure to heat, water, cleaning chemicals, and varying temperatures

Please Visit craftculinaryconcepts.com Head to Employment/Employment by location Will Rogers Memorial Center

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Cook (Concessions / Catering / Main Kitchen)
Employment Type: Full-time / Part-time / Event-Based
Reports To: Chef, Kitchen Manager, or Supervisor

Position Summary
The Cook is responsible for preparing and cooking food items for concession stands, catered events, and main kitchen operations. This role ensures food is prepared efficiently, safely, and to company quality standards while supporting positive guest experience in high-volume environments.
Key Responsibilities
• Prepare and cook menu items according to recipes and standards
• Support concessions, catering, and main kitchen service needs
• Assist with food prep, batch cooking, and plating for events
• Maintain cleanliness and organization of kitchen and prep areas
• Follow food safety, sanitation, and temperature control guidelines
• Assist with receiving, stocking, and rotating inventory (FIFO)
• Work collaboratively with culinary, concessions, and event teams
• Support setup, breakdown, and close-out of kitchen operations
Qualifications & Requirements
• Previous cooking or kitchen experience preferred
• Ability to work flexible schedules, including nights, weekends, and holidays
• Ability to stand for extended periods and lift up to 50 lbs
• Strong teamwork and time-management skills
• Dependable, punctual, and adaptable
Certifications (as required by location)
• Food Handler Certification
• Additional certifications as required by local or state regulations
Work Environment
• Fast-paced, high-volume kitchens and event settings
• Exposure to heat, cold, sharp objects, and kitchen equipment

www.craftculinaryconcepts.com Please go to Employment, Employment by location, Will Rogers Memorial Center.

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About PS

PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality.

Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft.

Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences.

We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS.

The Role: Line Cook

The Line Cook position is responsible for the daily preparation of catered meals pre-ordered or ordered in-suite. The Line Cook will be expected to keep the prep area clean and always organized as well as keep stock of all station inventory to ensure a successful service daily. The ideal candidate for this position would be a motivated, team-oriented individual with a passion for cooking and providing the best culinary experience possible for our members.

Responsibilities & Expectations

Prep all catered meals and complete pre-ordered food requests, including from-scratch items
Prep and execute immediate presentation of all food requests during shift
Consistent open communication with Hospitality and Housekeeping staff along with department leadership to ensure smooth and seamless food experience for our members daily
Assist with incoming and cataloging incoming deliveries, taking inventory and restocking of prep stations, and more
Other additional tasks as needed in relation to position and daily need

Requirements

Minimum 1 year experience working as a prep/line cook, specifically in a fast-paced kitchen environment
Passionate about culinary arts and creative cooking with the knowledge of a multitude of ingredients and recipes
Food Handler Certificate required
Always maintain a safe station by upholding proper food safety and handling guidelines
Familiar and comfortable with general kitchen equipment and appliances
Excellent verbal and written communication skills
Strong multitasking and organizational skills
Able to follow instructions accurately and efficiently
Able to perform well under pressure in a fast-paced environment
Physically able to stand and move around for long periods of time
Must be able to comfortably and frequently lift upwards of 20-50 pounds
Pass a pre-employment drug screening + background check
Collection of SSN as part of the background check process will be required
Minimum education requirement of High school Diploma/GED
Must be authorized to work in the United States

Full Time Employee Benefits

Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability
401K retirement plan with company matching
Health and Dependent care FSA and HSA with company matching
Merit-based raises and bonuses
12 PTO Days / 6 Paid Sick Days Prorated Annually
Monthly Health & Wellness and cell phone reimbursement
Paid training
A great career path with promotion opportunities.

Compensation $17.75 / hour. This is a full-time, non-exempt role. Overtime opportunities available.

PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Please apply online at our career site

Link: https://reserveps.com/careers

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Buttermilk Sky Pie Shop- Fort Worth is looking for a new lead baker/ manager.

Job Description

This role will oversee all kitchen operations to include managing inventory, product quality, and ensuring that all kitchen related obligations are completed at a high standard while following all necessary regulations. A lead baker/manager is expected to maintain a positive attitude and provide an efficient work environment for his/her team while promoting the "Southern Tradition" of great customer service.

Required Skills and Qualifications

Must be able to provide a high standard of food preparation while able to work under pressure.
Team player, friendly with great customer service/communication skills.
Able to work weekends, evenings, and flexible during major holiday seasons to meet demand.
Applicants with a food handler's manager certification will be preferred.

Physical Requirements

Applicant must be able to stand, walk and move around a kitchen for the duration of a full shift if necessary.
Must be able to lift up to 50lbs. Applicant will be expected to move heavy kitchen equipment and ingredient cases.
Applicant must be able to tolerate extreme temperatures as they will be expected to frequent a walk in freezer and work with a commercial size baking oven.

Pay and Perks

Full time annual salary position of $42,000 (annually) or more depending on experience and qualifications nations.
Annual holiday bonus given every December.
5 days of PTO(annually) plus 3 paid major holidays. Half days on smaller holidays.
Friendly schedule. Store hours are 10am-7PM Monday- Saturday. Closed Sundays. A lead baker/manager will regularly work 4 and a half days a week (except during 2 major holiday seasons)

Please call or text Mike (Owner) 972-983-9585 to schedule interview

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A Chef / Kitchen Manager is a role that involves managing all aspects of a Kosher kitchen, including overseeing daily kitchen operations, managing food costs, and ensuring strict adherence to kosher laws (kashrut). Key responsibilities include sourcing Kosher ingredients, food preparation, maintaining Kosher integrity of the kitchen and equipment, and working closely with the Catering Department and the Rabbi. This position requires a combination of culinary management skills and an understanding of Jewish dietary laws.

Essential Duties and Responsibilities
• Working closely with the Catering Department and the Rabbi.
• Kosher supervision: Inspecting and verifying all kosher ingredients and products, ensuring proper handling and preparation, and monitoring for any potential problems.
• Oversee all aspects of kitchen operations including inventory, food sourcing, and ensuring consistent delivery of foods.
• Menu and operations: Planning and executing menus that meet quality standards while
adhering to kosher laws, managing daily kitchen operations from preparation to service.
• Uphold high standards of food quality while ensuring strict compliance with food safety and sanitation regulations.
• Coordination with Catering Department and preparation of food for special events and programs, holiday meals and Kiddush luncheons.
• Inventory and cost control: Managing inventory, purchasing kosher-certified ingredients, and controlling food costs by staying within budget and monitoring stock levels.
• Set up and serve at functions; cleans event area during and after events; breaks down the setup and leaves the area neat and clean.
• Arrange buffet tables with food, beverage and service items according to standards and policies set by the Catering Department.
• Maintain a positive and efficient work environment.
• Launder table linens after events in a timely manner.
• Perform other duties as assigned.

Required Skills and Qualifications

• 2-3 years of experience in kitchen management and food preparation
• Be open to learning Kosher laws and how to apply them in a food service environment.
• Excellent food preparation skills with the ability to work well under pressure with an un-compromising pursuit of excellence and food safety.
• Creative ability to utilize leftover ingredients to supplement the menu and reduce food waste
• Attention to detail: Meticulous in ensuring all kosher standards and food safety regulations are met.
• Strong ability to multi-task, while still being flexible
• Must be a team player with attributes of friendliness, reliability, flexibility, organization, honesty and attention to detail
• Formal culinary training, preferred
• Ability to work weekends and evenings.

Physical Requirements

• Mobility and stamina: Must be able to stand, walk, and move around the kitchen and service areas for extended periods of time (up to 8–10 hours per shift).
• Lifting and carrying: Ability to lift, carry, and move objects up to 40–50 pounds (such as boxes of supplies, equipment, or food items).
• Manual dexterity: Frequent use of hands and arms for chopping, stirring, plating, and operating kitchen tools and equipment.
• Reaching and bending: Regularly required to reach, bend, stoop, and twist while working at counters, ovens, and storage areas.
• Hearing and communication: Must be able to hear and communicate effectively in a loud, fast-paced kitchen environment.
• Vision: Requires close and distance vision, color perception, and depth perception for food presentation and safety.
• Temperature tolerance: Must be able to work in hot, humid conditions near ovens, stoves, and dishwashing areas, as well as in cold storage areas.
• Stress tolerance: Ability to maintain focus, accuracy, and composure during busy service times or high-pressure situations.

Salary range based on experience and qualifications.

To apply, please submit your resume and cover letter outlining your qualifications and interest in the position to:
Congregation Ahavath Sholom - Attn: Hiring Committee
4050 S Hulen, Fort Worth, TX 76109
Or via email: jobs@ahavathsholom.org

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We offer customer retreats, and are hosting a one day retreat at Conundrum Farms in Crowley Texas on May 4.

We are looking for somebody to provide light pastries, coffee, and fruit for breakfast, a gourmet farm to table style lunch, and light snacks in the afternoon. This would be for a total of 10 people.

We would love to discuss pricing, a sample menu, and some kind of tasting.
Long-term, we are also looking for a chef who could travel with us and provide all of the meals at our retreats.

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Chef/Kitchen Manager, working in a behavioral health treatment facility that operates 24/7 plays a crucial role in ensuring that clients receive nutritious and well-balanced meals that support their recovery and overall well-being. The Chef/Kitchen Manager works under the supervision of the Executive Director and assists in the day-to-day kitchen operations.

Apply on our website at https://apn.com/about/careers/
*Find the job listed as "Sous Chef" for Fort Worth. Please note that the title for the position is Chef/Kitchen Manager, not Sous Chef. I am waiting for the IT department to correct the job post to reflect that.

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