Culinary Careers

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

We're James Provisions, the 2025 Rising Star winner, nominated for Best New Restaurant and Chef of the Year by Fort Worth Culture Awards. We're a seasonal, "no seed oil", 80 seat restaurant located in Hurst (DFW) with an airy, light filled space and open kitchen. We're passionate about creating modern, seasonal cuisine using well sourced, thoughtful ingredients from farms, farmers markets and ranchers. The environment is fun and relaxed with a collaborative, enthusiastic team who bring passion to their work.

We’re looking for an experienced, knowledgeable, personable Sous Chef to work along side us. This role includes running the kitchen 5 days a week, inventory, ordering, menu execution, managing production, expediting service and working the line. Ideal candidates have a minimum of 3 years of experience in similar roles, attention to detail, solid communication skills, a “hands on” approach, positive energy and love of hospitality. We show up every day to feed people and we take that to heart.

This position provides a competitive salary, paid time off, dining discounts and a professional kitchen environment.

Day To Day:

Maintaining a positive work environment
Work closely with the chef and management team
Working the line
Managing the BOH team
Focusing on food quality and upholding presentation standards
Manage culinary operations; ordering, inventory, purchasing
Following sanitation standards and procedures
Maintaining an organized production and space
About You:

Warm, passionate, professional, motivated and committed to the industry
Thrives in a high-energy, team-based environment with effective leadership, positive communication, and training skills
Calm, cool and collaborative under pressure
Adaptable to change – can solve problems through an open-minded approach
Strong & varied knowledge of special diets and ability to modify dishes as needed
Previous scratch kitchen and butchering experience
2 years of management experience in a full service kitchen
Food & Safety certifications
Interested parties should send a resume complete with references in the body of the email. James Provisions is an equal opportunity employer. Many thanks and we look forward to meeting you.

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

James Provisions is a seasonal 80-seat restaurant in Hurst (DFW area). We’re proud to be the 2025 Rising Star Award Winner (Texas Restaurant Association) and nominated as Best New Restaurant & Chef of the Year (CultureMap Tastemaker Awards).
We're looking for a line cook to join our team. We consider our kitchen a genuine learning and collaborative environment and are interested in long term candidates with solid work history.

Our menu has a strong focus on well sourced ingredients, whole food, scratch cooking without seed oil. We offer positive work environment, beautiful product, changing menu and the opportunity for growth. We're looking for optimistic, motivated, enthusiastic team members with a passion for local, seasonal food.

The right candidate is flexible, has good sense of humor and joy for the culinary world and can command an oven and garde manger with equal finesse. This is professional yet fun kitchen with a hardworking team. Punctuality is a must. No attitudes or egos here. -You must be able to follow instructions. Be quick to help others and prep with efficiency. You have to be personable and presentable. Our customers can see into the kitchen and watch us work.

This position provides competitive wage, paid time off, flexible schedule and professional kitchen environment.

Requirements:

Candidates should have a minimum of 4 years of line cook experience, organizational skills and good work ethic.

Hours are TBD and can be full or part time position.

Must possess flexibility, empathy, a good sense of humor, and a genuine joy for the culinary world.

The ideal candidate can effortlessly command an oven and garde manger with equal finesse.

Realistic expectations are key; we operate in a busy environment and require someone organized, clean, calm, and respectable.

No attitude, no ego – punctuality is a must.

Cook with FINESSE, demonstrating care for the product and the food you prepare.

Speed is essential.

Efficiently follow and give instructions; be quick to assist others and prep with efficiency.

We are on the lookout for dedicated individuals committed to the long haul.

Be personable, as our customers can observe the kitchen.

Job Position: Cook II
Hours: Monday to Friday. Morning shifts
Wage: $19- $20.75 per hour
Location:
Job Summary
As one of our Food For Thought Cooks, you will prepare all products in
accordance to FFT standards or as specified by the Chef (Prep Lists: Wet
pack, Dry Pack, Cold Garnish, Cold HDV).
You will complete all opening and closing tasks, complete prep lists in
allotted time frame, while working efficiently and maintaining a clean
orderly station.
Responsibilities
• Prepare menu items according to established recipes, portions, and
procedures.
• Checking and controlling the proper storage of product and portion
control.
• Ensuring all equipment in working areas is clean and in proper working
condition.
• Visually inspecting, selecting, and using only food items of the highest
quality in the preparation of all menu items.
• Assisting with producing accurate inventory.
• Labeling store properly, communicating to ask questions, and assisting
with other lists as needed.
• Other duties as assigned.
Required Qualifications
• Minimum 2-year experience in culinary and prep kitchen positions.
• Knife skills and working knowledge of the fundamentals of cooking,
kitchen equipment operation, safety, and sanitation.
• Basic mathematical skills necessary to understand recipes,
measurements, requisition amounts and portion sizes.
• Effective organizational skills to work in a fast-paced environment.
• Ability to read, write and understand the English language to review
menus and prep lists.
• Must provide valid Food Handler or Food Service Manager Certificate.
Preferred Qualifications
• Catering experience is a plus.
• Ability to work in a team, as well as on individual tasks.
• Effective communication skills to collaborate with other team members.
• Creativity and adaptability to challenges.
Why We’re the Leaders
· Excellent training
· Employee Referral bonuses
· Flexible scheduling
· Career advancement opportunities
· Competitive Pay
· Anniversary Milestone Incentives
Company Benefits & Perks
· Paid Time Off
· Medical, Dental and Vision Insurance – Includes Spouse and Domestic
Partner Coverage (Blue Cross Blue Shield Provider)
· Flexible Spending Accounts (FSA)
· Health Savings Account (HSA)
· Paid Life Insurance
· Accidental Death and Dismemberment Insurance (AD&D) & Critical
Illness Insurance
· Short Term Disability
· Employee Assistance Program (EAP)
v Mental Health, Relationship Conflicts, Child and Eldercare, Substance
Abuse, Grief and Loss
¨ Assistance for you and household members
¨ In Person Sessions
¨ Unlimited phone access
· Parental Leave – Equal benefits to Mothers and Fathers
· 401K Retirement Plan
· FFT University - Over 70 courses designed to enhance your skills in life
and on the job to help your career growth.
· Employee Meal Plan
· Employee Discounts (Pet Insurance, Entertainment, Travel, Company
Discounts, and much more).
Company Values & Culture
• Collaboration & Open Communication
• Diverse, Inclusive, Safe, and Motivating
• Our Triple Bottom Line – People, Product and Planet
• A Net Positive Organization
Grow with us! - at Food For Thought, instruction, advice, and assistance
are always readily available, which is why our average tenure is 5 years.
The U.S. average is 4.3 years, while the Hospitality industry average is
only 2 years!
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.
While performing the duties of this job, the employee is regularly required
to reach at or below the shoulder; lift and carry items up to 50 pounds for
a moderate distance.
While performing the duties of this job, the employee is required to stand
and move during the length of shift; be able to bend and kneel through
the shift. The employee is required
to use their hands to handle tools, grasp, and control objects. Use fingers
to grasp, move, or assemble items.
While performing the duties of this job, the employee is continuously
exposed to extreme temperatures. Working with knives, mincers, and
other dangerous tools or equipment.
EEO Statement
Food For Thought provides equal employment opportunity (EEO) to all
applicants and employees, regardless of race, color, national origin, sex,
marital status, pregnancy, sexual orientation, gender identity, religion,
age, disability, genetic information, veteran status, and any other
characteristic protected by applicable local, state, and federal laws and
regulations.
E-Verify Participation
Food For Thought participates in E-Verify and will provide the federal
government with your Form I-9 information to confirm that you are
authorized to work in the U.S.
If E-Verify cannot confirm that you are authorized to work, this employer
is required to give you written instructions and an opportunity to contact
Department of Homeland Security (DHS) or Social Security Administration
(SSA) so you can begin to resolve the issue before the employer can take
any action against you, including terminating your employment.
Employers can only use E-Verify once you have accepted a job offer and
completed the Form I-9. For more information on E-Verify, or if you
believe that your employer has violated its E-Verify responsibilities,
please contact DHS.

Job Position: Cook III Hours: Monday to Friday. Morning shifts Wage: $20.00 - $25.50 per hour Location: Job Summary As one of our Food For Thought Cooks, you will be required to assist in the execution of catering events, mirror and enforce the policies and procedures set forth by the Chef while keeping in line the standards of catering. You must have a working knowledge of cooking duties including but not limited to basic cooking techniques, basic knife skills, organizational and good listening skills. You will report directly to the Kitchen & Chef Managers. Responsibilities • Prepare menu items according to established recipes, portions, and procedures. • Checking and controlling the proper storage of product and portion control. • Visually inspecting all food items to ensure they are of the highest quality in the preparation of all menu items. • Assisting in all stations on an event as needed. • Performing general cleaning tasks using approved cleaning products to adhere to health standards. Ensuring all equipment and the kitchen area are clean. • Performing other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc. • Other duties as assigned Required Qualifications • Minimum 1 year experience in a high volume, supervisory cook position. • Knife skills and working knowledge of the fundamentals of cooking, kitchen equipment operation, safety, and sanitation. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Ability to read, write and understand the English language to effectively communicate with guests, coworkers, and vendors. • Effective organizational skills to work in a fast-paced environment. • Must provide Food Handler or Food Service Manager Certificate. Preferred Qualifications • Ability to work in a team, as well as on individual tasks. • Effective communication skills to collaborate with other team members. • Creativity and adaptability to challenges. • Knowledge of basic business computing systems or ability to learn specific computer-based tasks Why We’re the Leaders · Excellent training · Employee Referral bonuses · Flexible scheduling · Career advancement opportunities · Competitive Pay · Anniversary Milestone Incentives Company Benefits & Perks · Paid Time Off · Medical, Dental and Vision Insurance – Includes Spouse and Domestic Partner Coverage (Blue Cross Blue Shield Provider) · Flexible Spending Accounts (FSA) · Health Savings Account (HSA) · Paid Life Insurance · Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance · Short Term Disability · Employee Assistance Program (EAP) v Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss ¨ Assistance for you and household members ¨ In Person Sessions ¨ Unlimited phone access · Parental Leave – Equal benefits to Mothers and Fathers · 401K Retirement Plan · FFT University - Over 70 courses designed to enhance your skills in life and on the job to help your career growth. · Employee Meal Plan · Employee Discounts (Pet Insurance, Entertainment, Travel, Company Discounts, and much more). Company Values & Culture • Collaboration & Open Communication • Diverse, Inclusive, Safe, and Motivating • Our Triple Bottom Line – People, Product and Planet • A Net Positive Organization Grow with us! - at Food For Thought, instruction, advice, and assistance are always readily available, which is why our average tenure is 5 years. The U.S. average is 4.3 years, while the Hospitality industry average is only 2 years! 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. While performing the duties of this job, the employee is regularly required to reach at or below the shoulder; lift and carry items up to 50 pounds for a moderate distance. While performing the duties of this job, the employee is required to stand and move during the length of shift; be able to bend and kneel through the shift. The employee is required to use their hands to handle tools, grasp, and control objects. Use fingers to grasp, move, or assemble items. While performing the duties of this job, the employee is continuously exposed to extreme temperatures. Working with knives, mincers, and other dangerous tools or equipment. EEO Statement Food For Thought provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state, and federal laws and regulations. E-Verify Participation Food For Thought participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9. For more information on E-Verify, or if you believe that your employer has violated its E-Verify responsibilities, please contact DHS.

Job Position: Cashier/Barista

Hours: Monday to Friday. Morning shifts

Wage: $18.00 - $21.00 per hour

Location:

Job Summary

As a Food for Thought Cashier/Barista, you will greet customers, take their orders, and use excellent time management and organizational skills to prepare and serve coffee, blended coffee, cold drinks, teas, espresso, pastries, cookies and other sweets and drinks.

You will process cash payments as well as operate a Point of Sale (POS) system for transactions, balancing cash drawers and ensuring accuracy. You will be knowledgeable of FFT products and policies to resolve customer concerns and answer their questions.

Responsibilities

• Greeting guests in a friendly, approachable, and courteous manner.

• Preparing and serving beverages such as drip coffee, espresso-based drinks, tea, and other specialty drinks per company recipe guidelines.

• Working on special events and taking on special projects.

• Ensure item pricing is accurate.

• Stock and refill inventory such as coffee cups, straws, napkins, and utensils; supervise inventory levels and communicate when necessary to ensure inventory is not low or out.

• Maintaining food service facilities and equipment by complying with the highest standards of safety and sanitation procedures.

• Engaging in additional supportive duties as assigned.

• Other duties as assigned.

Required Qualifications

• Customer Service excellence.

• Strong coffee knowledge, such as how to prepare common coffee beverages.

• Cash handling and Point of Sale system.

• Basic math skills.

• Ability to work with speed, consistency, and organization.

• Comfortable in busy environments.

• Must provide valid Food Handler Certificate and Food Allergen Certification.

Preferred Qualifications

• Knowledge of brewing methods and specialty drinks.

• Team player, thriving in collaborative environments.

• Outgoing personality and a strong commitment to customer satisfaction.

• Excellent communication skills.

Why We’re the Leaders

· Excellent training

· Employee Referral bonuses

· Flexible scheduling

· Career advancement opportunities

· Competitive Pay

· Anniversary Milestone Incentives

Company Benefits & Perks

· Paid Time Off

· Medical, Dental and Vision Insurance – Includes Spouse and Domestic Partner Coverage (Blue Cross Blue Shield Provider)

· Flexible Spending Accounts (FSA)

· Health Savings Account (HSA)

· Paid Life Insurance

· Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance

· Short Term Disability

· Employee Assistance Program (EAP)

v Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss

¨ Assistance for you and household members

¨ In Person Sessions

¨ Unlimited phone access

· Parental Leave – Equal benefits to Mothers and Fathers

· 401K Retirement Plan

· FFT University - Over 70 courses designed to enhance your skills in life and on the job to help your career growth.

· Employee Meal Plan

· Employee Discounts (Pet Insurance, Entertainment, Travel, Company Discounts, and much more).

Company Values & Culture

• Collaboration & Open Communication

• Diverse, Inclusive, Safe, and Motivating

• Our Triple Bottom Line – People, Product and Planet

• A Net Positive Organization

Grow with us! - at Food For Thought, instruction, advice, and assistance are always readily available, which is why our average tenure is 5 years. The U.S. average is 4.3 years, while the Hospitality industry average is only 2 years!

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. The employee is regularly required to reach at or below the shoulder; lift and carry items up to 40 pounds for a moderate distance. The employee is required to use their hands to handle tools, grasp, and control objects. Use fingers to grasp, move, or assemble items.

The employee is regularly required to talk, hear, move, reach, grab, and stand for long periods of time. As well as stooping, kneeling, crouching, and climbing ladders.

EEO Statement

Food For Thought provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state, and federal laws and regulations.

E-Verify Participation

Food For Thought participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9. For more information on E-Verify, or if you believe that your employer has violated its E-Verify responsibilities, please contact DHS.

Looking for dependable food prep workers to help roll and bread boudin balls for a high-volume festival operation.

Dates:
June 1–3

Hours:
Approx. 10-hour shifts

Pay:
$15–$18/hr depending on experience

Duties:
• Rolling boudin balls
• Breading/coating
• Tray labeling
• Keeping workstation clean

Manage preparation and service of bistro menu: soups, salads, sandwiches and stone fired pizza along with development of weekly specials and event service from our food trailer located in our vineyard event center known as the Vicharden. We are located outside of Cleburne, Texas, adjacent to our ranch where we produce regeneratively managed grassfed beef, chicken, turkey, lamb and eggs, which we utilize in the production of the foods we serve in the bistro. We also have a permaculture styled vineyard, inside a garden, inside an orchard. We currently produce our own herbs for use in the kitchen and should open a youpick operation from the Vicharden next year featuring blackberries, figs, various fruits from the orchard, and some garden vegetables. For now, we host wine festivals, and do sunset wine tastings in the oak orchard we use as an event area in the Vicharden. The bistro is open Thursday and Friday evenings, and all day on Saturdays starting with brunch in the morning. The successful applicant should be able to work all of the hours we are open each week and be flexible in terms of duties arising in association with the events and other activities we participate in. Our businesses are family owned and there are many things happening around the Mercantile. You may visit our website at www.stonetroughwine.com and www.fingerprint-farms.com to see a little more about our family's businesses.

Team Member (Part-Time) – Growth Opportunity to Team Lead Smoke City Proz BBQ | NAS JRB Fort Worth Military Installation Smoke City Proz BBQ is seeking motivated and reliable team members to join our growing team. This is a part-time position located on a military installation, proudly serving active duty, reserve, and veteran military personnel. We are a Christian-based, veteran- owned company, built on values of integrity, service, respect, and excellence in everything we do. Position Overview: This role begins as a Team Member position with a clear path to advancement into a Team Lead role. During training, team members will learn all aspects of daily operations, including authentic BBQ preparation techniques such as smoking brisket, managing pit operations, and executing high-quality food at scale. This is more than just a job—you will gain a valuable, hands-on skillset in traditional BBQ craftsmanship that can be used for future culinary opportunities, entrepreneurship, or personal growth. Based on performance, reliability, leadership ability, and overall fit, selected individuals will be promoted to Team Lead, where they will oversee and support a small team. Team Lead Growth Opportunity: * Opportunity to be promoted after training and evaluation * Oversee and support 2 team members during shifts * Assist with daily operations, leadership, and team accountability * Increased pay upon promotion Schedule: * Monday through Saturday: 9:30 AM – 4:00 PM * Closed Sundays (restaurant) * On-call opportunities available for food truck bookings (based on availability) What We Offer: * Competitive hourly pay * Paid tips * Bonus incentives based on performance * Flexible scheduling * Growth opportunities within the company * Hands-on training in a high-value culinary skill (BBQ pit mastery) Key Responsibilities: * Prepare and serve high-quality BBQ and sides * Deliver excellent customer service and drive daily sales through upselling and guest engagement * Assist with inventory tracking, stock levels, and restocking as needed * Maintain cleanliness and food safety standards * Assist with food truck events when scheduled * Support team operations during peak hours Who We’re Looking For: We are looking for individuals who are motivated, dependable, and respectful of our values, ready to grow with a company that prioritizes quality, service, and community. We are a faith-based environment and welcome team members from all backgrounds who are willing to work with excellence and respect our culture.