Culinary Careers

Job Description:

Essential Duties and Responsibilities:

Obtains daily production schedule and preparation requirements from Chef.
Prepares sandwich meats, cheeses, condiments and salads using approved production standards to ensure proper quality, serving temperatures and standard portion control.
Stocks and replenishes deli/cold products and condiments following approved merchandising guidelines.
Carries pans, kettles and trays of food to and from workstation, stove and refrigerator.
Stores food in designated areas following HACCP standard wrapping, dating and rotation procedures.
Cleans, sanitizes and maintains counters, work surfaces, refrigeration units and floors in the preparation and serving areas.
Places meat, cheese or vegetables on cutting board and cuts slices to designated thickness. Positions and clamps meat or cheese on carriage of slicing machine. Adjusts knob to set machine for desired thickness. Presses button to start motor that moves carriage past rotary blade that slices meats and cheeses.
Interacts with coworkers to ensure compliance with company service standards, inventory and cash control procedures.
Maintains clean, safe work environment to comply with sanitation, ServSafe and safety requirements.
Performs other duties as assigned.

*This is a Monday - Friday job, some afternoons or weekends way apply.

Application Instructions:

Please apply on the website in the next link.

https://careers.compassgroupcareers.com/cold-food-salad-full-time/job/28842303

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Job Description:

Job Description

TPWD - Food Service Manager IV (Restaurant Manager) (00047078)

Organization: PARKS AND WILDLIFE DEPARTMENT

Primary Location: Texas-Fort Davis

Work Locations: SP-Davis Mountains SP TX Hwy 118N Park Road 3 PO Box 1707 Fort Davis 79734

Job: Food Preparation and Serving Related

Employee Status: Regular

Schedule: Full-time

Standard Hours Per Week: 40.00

Travel: Yes, 5 % of the Time

State Job Code: 8111

Salary Admin Plan: A

Grade: 19

Salary (Pay Basis): 5,687.50 - 5,687.50 (Monthly)

Number of Openings: 1

Overtime Status: Exempt

Job Posting: Feb 7, 2025, 8:42:18 AM

Closing Date: Feb 21, 2025, 11:59:00 PM

Description

TPWD MISSION

To manage and conserve the natural and cultural resources of Texas and to provide hunting, fishing and outdoor recreation opportunities for the use and enjoyment of present and future generations.

PLEASE NOTE:

All applications must contain complete job histories, which includes job title, dates of employment (month/year) and hours worked per week, name of employer, supervisor's name and phone number and a description of duties performed.

Job history and volunteer experience should be listed in the work history section of the application to receive credit towards meeting the minimum requirements. Part-time experience credit is prorated based on the duration and hours worked per week. Please indicate hours worked for part-time/temporary/seasonal experience. If this information is not submitted, your application will be considered incomplete.

Applications with “See attached" or "See resume" will not be accepted in lieu of a completed application. Omission of data can be the basis for disqualification; you may state ‘unknown’ for any incomplete fields. If education is used to meet the minimum requirements of the job posting, a copy of a college transcript(s) issued from the registrar must be provided if you are selected for an interview.

WATCH OUR VIDEO ON HOW TO APPLY FOR JOBS

APPLICATIONS SUBMITTED THROUGH WORK IN TEXAS: Work In Texas (WIT) applicants must complete the supplemental questions to be considered for the posting. To complete the supplemental questions, go to CAPPS Recruit to register or login. CAPPS Recruit, https://capps.taleo.net/careersection/ex/jobsearch.ftl?lang=en

MILITARY OCCUPATIONAL SPECIALTY CODES:

Job Classification

Service

Military Specialty

Food Service Manager I-IV

Army

640A, 922A

Food Service Manager I-IV

Navy

CS, CSS, 752X

Food Service Manager I-IV

Coast Guard

CS, F&S

Food Service Manager I-IV

Marine Corps

3302

Food Service Manager I-IV

Air Force

3F1X1, 4D0X1, 30C0

*More information on military occupational specialty codes can be found below:

https://www.onetonline.org/crosswalk/MOC/

https://hr.sao.texas.gov/Compensation/MilitaryCrosswalk/MilitaryCrosswalkGuide.pdf

MILITARY EMPLOYMENT PREFERENCE:

If you choose to claim military employment preference as outlined by the State of Texas, you must attach the required documentation referenced below at the time your application is submitted. If you have questions regarding this requirement, please visit our Military Employment Reference page at https://tpwd.texas.gov/jobs/veterans/.

Required forms that will need to be attached with application for Military Employment Preference:

Veteran- DD214 showing honorable discharge or Statement of Service (only for transitioning service members who have not reached their date of separation).
Surviving spouse of a veteran who has not remarried- Marriage Certificate and DD Form 1300 or appropriate documentation.
Orphan of a veteran killed while on active duty- Birth Certificate and DD Form 1300 or appropriate documentation.
Spouse of a member of the US Armed Forces/Texas National Guard serving on Active Duty- Marriage Certificate and copy of spouses active-duty military orders.
Spouse of a veteran with disability and is the primary income for household- Marriage Certificate, Veterans DD214, and VA Benefits Summary Letter showing disability rating.
Documentation must be attached to the application before military preference can be granted.

BENEFITS:

Texas Parks and Wildlife offers a variety of benefits for employees such as generous paid time off, group insurance, retirement and pension, and frequent training and staff development opportunities. Other benefits include longevity pay, merit pay, deferred compensation, flexible benefit plans, 401K/457 retirement plans, direct deposit, telework, staggered work hours, Employee Assistance Program and a Return to Work Program. For new employees or rehires, health insurance is available the 1st of the following month after a 60-day waiting period. Click HERE to view our Benefits page.

HIRING CONTACT: Stephanie Rubio, (432) 249-2580

PHYSICAL WORK ADDRESS: Black Bear Restaurant, 16543 Park Rd 3, Tx Hwy 118 N, Fort Davis, Texas 79734

GENERAL DESCRIPTION:

Under the direction of the Superintendent Management Team, the Food Service Manager performs advanced senior-level food service supervisory work and is responsible for overseeing the daily operation of the Black Bear Restaurant at Indian Lodge State Park. Duties include menu planning, product costing, supervising and leading daily food preparation for quick service, full-service, and/or fast casual restaurant style operations, including special events. Prepares and places grocery orders and maintains food, non-food and equipment inventories. Plans work schedules for all restaurant employees, marketing, recruiting, hiring and training staff. Sets operational standards, work planning and standard operating procedures development. Identifies areas in need of correction or improvement and makes necessary changes or recommendations as appropriate. Operates food service equipment and fills in as cook when necessary. Instructs staff on safety and health codes, monitors staff and the restaurant for compliance, ensures that all food preparation and serving areas are kept clean and that all health and safety concerns are immediately addressed. Handles personnel issues or refers to others as appropriate. Responsible for the restaurant operating and concession budget and monitoring the financial performance of the Black Bear Restaurant, preparing reports, being accountable for meeting financial goals or limits and taking appropriate actions to ensure the restaurant's long term viability. Provides excellent customer service. Plans, assigns, and/or supervises the work of others. Works under minimal supervision with extensive latitude for the use of initiative and independent judgment. Performs additional duties as assigned. Complies with all Agency, Division and Branch rules, regulations and procedures.

Qualifications

MINIMUM QUALIFICATIONS:

Education:

Graduation from High School or GED.

Experience:

Three years experience in a hotel restaurant or a free standing restaurant as an operational manager.

Two years experience in a food service operation supervisor.

Note: Experience may have occurred concurrently.

Licensure:

Must possess a valid State driver’s license.

Must possess or be able to obtain, within 30 days of employment, a valid Food Service Manager certificate issued by the Department of State Health Services.

Note: Retention of position contingent upon obtaining and maintaining required license and certification.

PREFERRED QUALIFICATIONS:

Education:

Graduation from a certified culinary school or a degree in hotel or restaurant management.

KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge of restaurant operations including menu design, planning and costing.

Knowledge of food preparation techniques and procedures.

Knowledge of ordering and inventory of grocery supplies.

Knowledge of kitchen sanitation, safe food temperatures and health law compliance.

Knowledge of staff training techniques.

Knowledge of restaurant promotions, special events and advertising principles.

Skill in cooking and baking.

Skill in the use and care of food preparation appliances and equipment.

Skill in managing staff and handling personnel issues:

Skill in restaurant financial management and reporting:

Skill in using MS Word, Excel and Outlook.

Skill in effective verbal and written communication.

Skill in providing quality customer service in a courteous and professional manner.

Skill in training others.

Skill in planning, assigning and/or supervising the work of others.

Ability to plan, organize and implement daily and long term kitchen and dining room assignments;

Ability to oversee the work of others.

Ability to analyze problems and implement solutions.

Ability to interpret, create and follow recipes.

Ability to perform basic mathematical calculations.

Ability to establish and maintain food service regulations, procedures and standards for the restaurant.

Ability to perform manual labor includes lifting supplies and materials up to 40 lbs.

Ability to conduct work activities in accordance with TPWD safety program.

WORKING CONDITIONS:

Required to work in a public hotel-type facility.

Required to work 40 hours per week, includes various schedules with hours other than 8:00 a.m. to 5:00 p.m. and days off other than Saturdays, Sundays and holidays.

Working split shifts may be available.

Required to perform manual labor including, lifting supplies and materials up to 40 lbs.

Required to travel 5% with possible overnight stays.

May be required to operate a State vehicle.

Non-smoking environment in State buildings and vehicles.

TPWD IS AN EQUAL OPPORTUNITY EMPLOYER

Application Instructions:

Apply Online at CAPPS recruit: https://capps.taleo.net/careersection/ex/jobdetail.ftl?job=00047078&tz=GMT-06%3A00&tzname=America%2FChicago

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Job Description:

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JOB TITLE:
Lead Cook
DEPARTMENT:
Kitchen - Operations
COMPENSATION:
Based on Experience
REPORTS TO:
Executive Chef
REVISION DATE:
03/20/2024

I. BASIC EXPECTATIONS FOR EVERY MON EMPLOYEE
· Evidence of a personal relationship with Jesus Christ.
· Commitment to Men of Nehemiah’s mission.
· Observance of the Men of Nehemiah Employee Handbook.
· Adhere to Men of Nehemiah's Code of Conduct.
· Comply with the policies and procedures of your department.
· Strive for excellent verbal and written communication skills.
· Commitment to collaborate and work as a team.
· Aim for excellent relational skills and a servant’s heart.
· Accountable for one's work.
· Dedication to strong character, professionalism, and punctuality.
· Strive for continuous learning and growth.
· Maintain adaptability and willingness to perform other duties as needed.
· If in recovery, must have at least two (2) years sober.
· Leadership – strong people-leader skills; creative and innovative process-oriented leadership.
· Thinking – organized, detailed, ambitious, critical thinking, and takes initiative.
· Excellent and proficient computer skills - Office 365 (Microsoft Word, Excel, Outlook, SharePoint, etc.)

II. JOB SUMMARY
You are passionate about helping people understand, embrace, and live out the Great Commandment and the Great Commission. You are driven, positive, and an authentic individual who is committed to excellence in all you do and looking for a rewarding job to make a difference in an impoverished area in South Dallas. To be a successful member of our team, you should have a strong work ethic, take initiative, and be moved to action by the mission of MON.

You will assist with menu planning, shopping, cooking, and preparing three meals a day as well as assist with the primary management of the kitchen and pantry. You will ensure availability of food/meals for the days you do not work.

III. ESSENTIAL DUTIES AND RESPONSIBILITIES
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· Prepare, cook, and serve a variety of quality meals as directed by our Executive Chef and according to food handler guidelines
· Assist with weekly shopping trips to stock kitchen and pantry
· Be present at breakfast and lunch meals to help with supervision.
· Assist kitchen crew for distribution of the evening meals.
· Ensure safe food handling procedures, clean conditions, adequate food supplies, and consistent policies
· Provide the day-to-day operation and responsible use of all kitchen equipment, facility, utilities, and general kitchen use
· Help train users of the kitchen on operations, safety, maintenance, cleanliness, and organization
· Assist with the inventory of staple foods, supplies, equipment, and small wares
· Assist with the organization of the cold and dry storage
· Help coordinate meals and service for special events
· Cultivate, supervise, mentor and train clients in duties related to the kitchen
· Help maintain kitchen by coordinating maintenance and performing simple upkeep and cleaning

Application Instructions:

Email resume to executive Chef

jmcghee@themenofnehemiah.org

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Job Description:

Are you passionate about culinary innovation while ensuring the safety and satisfaction of young adults with dietary restrictions and food allergies? We are seeking a talented Chef to join a start-up, leading food manufacturing innovator dedicated to providing delicious and safe chef inspired meals for college students. Our mission is to help students in colleges and universities to eat safely and live freely. Great opportunity for a newly minted, aspiring chef!

Responsibilities:
*Execute recipes and culinary processes to create a diverse range of food products while adhering to strict dietary restrictions and allergen protocols.
*Collaborate with product development teams to conceptualize and refine recipes that cater to various dietary needs, including the exclusion of the top nine allergens.
*Conduct thorough research on dietary trends, nutritional guidelines, and allergen management protocols to ensure compliance with industry standards and regulations.
*Lead allergen risk assessments and implement effective control measures to prevent cross-contamination during food production processes.
*Train kitchen staff on proper allergen handling procedures, including ingredient sourcing, storage, and preparation techniques.
*Work closely with quality assurance teams to conduct allergen testing and validation of finished products to guarantee safety and accuracy.
*Maintain accurate records of ingredient specifications, allergen declarations, and production procedures to support product labeling and regulatory requirements.

Qualifications:
Proven experience as a Chef or Culinary Specialist, preferably in a food manufacturing or production environment (or newly aspiring chef)
In-depth knowledge of dietary restrictions, food allergies, and cross-contamination prevention techniques (or willing to learn!)
Strong culinary skills and creativity to develop innovative recipes that meet specific dietary needs without compromising taste or quality.
Understanding of food safety regulations, HACCP principles, and allergen management best practices.
Excellent communication and interpersonal skills to collaborate effectively with cross-functional teams and external stakeholders.
Ability to work in a fast-paced environment and adapt to changing priorities while maintaining attention to detail.
Culinary degree or relevant certification preferred.
Flexibility with hours and openness to preparing food in a cloud or commissary kitchen.

Join us in our mission to help young adults to eat safely. live freely. If you're ready to make a difference in the food industry and elevate the culinary experience for those with food allergies and dietary restrictions, we'd love to hear from you!

Apply now to join us at krescent! Visit www.krescentfoods.com for more information. We hope to hire a chef to begin in May/June 2025.

Application Instructions:

Email resume and credentials along with a cover letter with interest to:
Tina Allen - Vice President
tina@krescentfoods.com
443-336-9293

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Job Description:

Job Description: Chocolatier – Bliss in a Bottle
Position SummaryPosition: Chocolatier
Location: Bliss in a Bottle,700 N Pearl Street, H204, Dallas, Texas 75201
Type: Part-Time/Full-Time
Hours: Flexible, Monday - Friday
Compensation: $15/hour

About Bliss in a Bottle
Bliss in a Bottle is a luxury brand that combines the art of chocolate and wine pairing. Each wine or beverage bottle is meticulously hand-dipped in premium chocolate, perfectly curated to complement the flavors and textures of the drink inside. Bliss in a Bottle is known for its commitment to quality, creativity, and customer delight, offering a one-of-a-kind product that is both indulgent and unique.

We are seeking a skilled and passionate Chocolatier to join our team in Dallas. Working closely with the founder, you will play a critical role in the production of our signature chocolate-dipped wine bottles and specialty pairings. This position is ideal for someone with experience in artisan chocolate-making and a keen eye for detail who thrives in a creative and collaborative environment.

Key Responsibilities
Production of Chocolate Pairings: Hand-dip wine and beverage bottles in chocolate with precision and artistry, ensuring a high-quality, visually appealing product.
Flavor Pairing Expertise: Collaborate with the owner to design and perfect chocolate and wine pairings that enhance the customer experience.
Recipe Development: Assist in developing new chocolate recipes, flavor profiles, and seasonal offerings.
Quality Control: Maintain consistent quality standards in chocolate production, ensuring that every product meets Bliss in a Bottle's exceptional standards.
Production Planning: Organize and manage production schedules to meet customer demand while minimizing waste.
Team Collaboration: Work closely with the retail team to ensure smooth production workflows and inventory management.
Ingredient Management: Source and manage the finest chocolate and complementary ingredients, ensuring a steady supply of high-quality materials.
Store Support: Occasionally assist with displays, packaging, and customer inquiries about the chocolate production process.

Qualifications
Proven experience as a chocolatier or pastry chef specializing in chocolate work.
Strong understanding of chocolate tempering, molding, and dipping techniques.
Creativity and a passion for creating unique flavor pairings with wine and beverages.
Excellent attention to detail and commitment to producing high-quality products.
Ability to manage production workflows and meet deadlines.
Strong organizational skills and ability to work independently or as part of a team.
Willingness to learn and adapt to the unique Bliss in a Bottle production style and processes.
Food Handler’s Certification or willingness to obtain certification.

Why Work With Us?
Join a luxury brand with a unique and growing product offering.
Collaborate with an experienced founder who values creativity and quality.
Enjoy a supportive, friendly work environment in a beautiful downtown Dallas location.
Participate in the artistry of chocolate and wine pairing, bringing joy to customers through one-of-a-kind products.

How to Apply
If you’re passionate about chocolate craftsmanship and eager to bring your creativity to a unique and growing brand, we’d love to hear from you! Please apply with your resume and a brief cover letter detailing your experience and interest in the Chocolatier role at Bliss in a Bottle.
Bliss in a Bottle is an equal-opportunity employer and encourages applications from all qualified individuals.

Application Instructions:

Please send your resume and a brief cover letter detailing your experience and interest in the Chocolatier role to info@blissbrands.co

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Job Description:

Andretti Indoor Karting & Games is seeking a Line Cook to join the team!

Andretti Indoor Karting & Games. We are a Team that constantly strives for perfection in the Family Entertainment Center experience. We are focused on delivering the absolute best in exhilarating, cutting edge Karting on indoor multilevel tracks, immersive multi-player Virtual Reality Simulators, arcade fun, and amazing event spaces & restaurants, all in spotlessly clean venues staffed with warm & knowledgeable Team Members.

We are committed to creating a work environment that both supports you in your career growth and challenges you to achieve your best! If you want to be part of a winning team, in a professional and high energy environment, apply now!

Andretti has top tiered pay, incredible benefits like 401k with a company match, and opportunities to grow and show your talent!

POSITION SUMMARY
An Andretti Line Cook is a part-time role responsible for anticipating guest needs and exceeding guest service expectations all while providing a fun and exciting atmosphere. All positions are responsible for assisting guests in various areas, in many capacities, and following Andretti Indoor Karting and Games high standards of quality Guest satisfaction.

KEY RESPONSIBILITIES
Work the cook line and prepare dishes and prep items to a high standard of excellence.
Ensure food comes out simultaneously, in high quality and in a timely manner.
Remain knowledgeable about the restaurant menu and make accommodations on individual orders as requested by guests.
Set up, stock and organize workstation throughout the shift.
Practice proper storeroom and inventory control procedures.
Follow proper heating and cooling standards.
Resolve problems with wait staff, customer orders, or other food-related issues in the kitchen in a timely and efficient manner.
Understand the safety practices and know correct set up, operation, break down and cleanup of all equipment.
Maintain utensils such as knives in safe and appropriate working condition as well as ensure that all utensils are clean before each use.
Label, date and properly store prepped and cooked foods.
Follows proper safety and sanitation guidelines according to local and company health regulations.
Assist with Guest recovery and notifies manager to ensure positive Guest experiences.
Constant working knowledge of Andretti brand, product and policies and procedures.
Communicate clearly and professionally while interacting enthusiastically with Guests and fellow co-workers.
Perform Opening, Running and Closing department duties as assigned.
Prior line cook experience is strongly preferred.
Skills & Requirements
High School Diploma or equivalent.
The desire and ability to be pleasant, upbeat and sociable throughout the workday.
Be able to work a varied schedule to include days, nights, holidays and weekends.

Physical Requirements
The physical demands described are representative of those that must be met by an Andretti Associate to successfully perform the essential functions of their job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions.
Walk or stand for extended periods of time.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
Perform functions which require organization, bending, reaching, turning, lifting, climbing and occasional stocking up to 50lbs.
The ability to communicate quickly and accurately.
The work environment may include bright, dim or flashing lights and loud sounds.
Requires manual dexterity to use and operate all necessary equipment.
Be able to understand, follow and maintain safety standards at all times.

Application Instructions:

Send an email or text 303-503-2275 if you have any questions about this position.

To apply, visit https://recruitingbypaycor.com/career/JobIntroduction.action?clientId=8a7883d08d19fedb018d7ad623bc3ca4&id=8a78879e946708cd019474e018f913a5&source=&lang=en

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Job Description:

See all job descriptions at this link: https://gylantarctica.workbrightats.com/jobs/

Application Instructions:

Apply at this link: https://gylantarctica.workbrightats.com/jobs/Sous

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Job Description:

Manage and run kitchen, working with southern style food

Application Instructions:

Text 8176819846 and schedule an interview

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Job Description:

Kitchen Assistant in private setting for small company executive group. Mon - Fri 10 to 4 (typical hours). Benefits offered for 30 hours/week. See detailed job description under application details.

Application Instructions:

Follow link to see job details and apply online. https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=c49fbd2a-0504-4470-b3c1-9b91c3238c64&ccId=1586553146165157_3053&type=JS&lang=en_US&jobId=552766

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Job Description:

See job description here: https://static1.squarespace.com/static/5e2f0223c0c6ad4641e833b9/t/6345d800d3b3df4aafe06f91/1665521664866/Culinary+Job+Description+%284%29.pdf

Application Instructions:

Submit application here: https://campofthewoods.campbrainstaff.com/

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Job Description:

Developing unique and cuisine-appropriate menus.
Staying current on developing trends in the restaurant industry.
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
Monitoring inventory and purchasing supplies and food from approved vendors.
Hiring, training and supervising kitchen staff.
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
Identifying and introducing new culinary techniques.
Preparing meals and completing prep support as needed.

Application Instructions:

Please send us most resent resume at goalmanagementllc@gmail.com

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Job Description:

Job Summary
Crystal Springs Hideaway is looking for dedicated individuals with a passion for cheese and charcuterie to work in our new wine shoppe, and beer garden located in the emerging River District in Fort Worth. This position will be customer-facing, as the cheese and charcuterie kitchen is fully open and the first point of contact for incoming customers. You will be a member of a cohesive team that supports each other’s success in a fast-paced environment. Want the opportunity to take your knowledge and passion of food and wine to the next level? This position is for you!

Responsibilities

Provide exceptional customer service, including greeting incoming customers and answering questions pertaining to the cheese and wine shoppe offerings
Use suggestive selling techniques to maximize sales
Slice meats, cheese and bread, according to order or recipe
Timely preparation of cheese boards and other menu items with a high-quality presentation
Operate the Toast POS system to check out customer
Stock and rotate items as needed
Maintain a clean working area and other kitchen areas
Keep sales floor uncluttered and free from spills
Check shipments for out-of-date and damaged product to ensure freshness and quality of products
Ensure that all federal, state, and company regulations and standards for product freshness, safety, refrigeration, and sanitation are met
Maintain standards in shrink, safety, and inventory control
Skills

Knowledge of product, food preparation, and equipment used preferred.
Strong customer service skills
Passion for food
Wine enthusiast is a plus (or the interest in learning!)
Materials handling equipment certification
Excellent interpersonal and communication skills
Ability to work in fast paced environment and adapt to changing situations
PHYSICAL AND OTHER REQUIREMENT

Minimum 18 years old
0-2 years kitchen/retail experience
Must be able to manage in excess of 25 lbs, up to 50 lbs
Willingness to use meat slicer, knives, and blow torch for food preparation
Food Handlers and TABC Certification

We are excited to bring a team together to deliver the Crystal Springs Hideaway. Please take a moment to read about our story!

https://www.papercitymag.com/restaurants/crystal-springs-hideaway-restaurant-opening-fort-worth-beer-garden/

Job Types: Full-time, Part-time
Pay: $13.00 - $16.00 per hour

Application Instructions:

Send an email to kellykburton@gmail.com with your resume attached.

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Job Description:

Position Title: Commis
Reports to: Chef Rafael
Luxury 3 Michelin Starred Cafe Concept opening in Highland Park Village

Main Role:
The role as a commis is very important, delicate and challenging as you and the rest of the prep team will set the tone for the day. The day must start off with a timeline checked off by a kitchen manager because all prep must be delivered to the main kitchen by 9:30am. All mise en place must be checked by a manager before packaging.

Qualities:
Teamwork and Communication: As part of a fine dining kitchen, clear and effective communication is key. The commis should work closely with other team members, especially during peak prep time, ensuring dishes are completed and delivered on time and
Learning and Receiving Feedback: You must learn to receive feedback from managment and CDP’s to improve their skills and contribute effectively to the kitchen’s operations.
Learning from Senior Chefs: This environment should be focused on learning from the chefs, observing techniques, and mastering skills that will be vital for their progression within our kitchens.
Improving Speed and Precision: In the fast-paced environment of a fine dining kitchen, you should work on improving their efficiency and precision to meet the high standards required.

Daily Responsibilities
Mise en Place: Assist in preparing our lunch and teatime menu to ensure smooth operations during service.
Cooking Assistance: Help senior chefs in cooking and assembling dishes according to recipes and instructions.
Cleaning and Sanitizing: Ensure workstations, tools, and equipment are kept clean and sanitized at all times to adhere to health and safety standards.
Dishwashing and Maintaining Equipment: May be responsible for washing dishes or cleaning kitchen tools and utensils.
Supporting Senior Chefs: Work under the supervision of a chef de partie or sous chef, assisting in specific sections if necessary.
Ingredient Management: Ensure that ingredients are correctly stored and prepared according to inventory needs and food safety regulations.
Stock Rotation: Help with proper storage, labeling, and rotation of ingredients to minimize waste.

Application Instructions:

Send resume with title "Prep Cook - Woodhouse" to alexandra@woodhouseus.com and Rafael@woodhouseus.com

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