Culinary Careers

The Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef.

JOB DUTIES AND RESPONSIBILITIES:
Models and directs employees to ensure customer service standards are met.
Delivers an exceptional cooking class experience at every class using recipes and game plans provided.
Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.
Ensures high standards of sanitation and cleanliness are maintained throughout the experience by keeping work area and guest areas clean and organized.
Ensures all food items are cooked and served at the correct temperature and under sanitary conditions.
Works as a part of a high-performing team to achieve store’s sales plan. Strives to achieve individual and/or class sales goals.
Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.
Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.
Seeks opportunities to increase cooking class and retail sales.
Records time worked, accurately and according to SLT policy.
Anticipates and solves problems by taking decisive action, follow up with Resident Chef.
Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office.
May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.
Additional responsibilities as assigned by Resident Chef.

ESSENTIAL FUNCTIONS:
Ability to communicate verbally and work cooperatively with employees and customers.
Ability to remain in a stationary position for up to 3 hours at a time.
Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers.
Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.
Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.
Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.
Ability to work a varied schedule in order to teach classes at different times of the day, week and year.
Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work.
Regular and predictable attendance.
Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs.
Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.

EXPERIENCE AND REQUIRED QUALIFICATIONS:
1-2 Years kitchen operations experience.
Culinary degree or equivalent Sous Chef experience considered in lieu of degree.
Demonstrated successful teaching and training experience.
Valid Food Handlers / Food Managers Certification.
Must be at least 21 years old.
Familiarity with MS Office Suite (Word, Excel, Outlook).
Proven ability to drive sales and motivate teams.
Proven communication skills.

This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice.

Apply Online
https://jobs.lever.co/cscgeneration-2?department=Sur%20La%20Table-%20Stores&location=Southlake%2C%20TX

Email hidden; Javascript is required.

Run/Manage kitchen day to day functions execute the standard menu items consistently with care, and create weekly/bi-weekly specials.

I am a builder/entrepreneur and have no restaurant experience. I bought a great little building in historic downtown Farmersville and will be completing construction of the restaurant end of May or early June. I’m looking for someone with passion to be in the kitchen with willingness to learn and grow a restaurant business.

Contact me through our e-mail or send text to my cell number if interested.

Email hidden; Javascript is required.

From Scratch Menu, Team environment must be willing to work all aspects of kitchen duties. Willing to train. Must be to work weekends.

Please stop by for application or email resume to bluebayoulounge@gmail.com

Email hidden; Javascript is required.

You will be baking cakes, making icing, making pastries for our corporate accounts and customer service no weekends
Hours Tuesday-Friday

Please send resume and pictures to website that’s listed

Email hidden; Javascript is required.

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

Job Summary: The Cleburne Railroaders seek to expand their exceptional team by welcoming a Kitchen Supervisor. This role entails overseeing and supporting food preparation, ensuring compliance with quality, presentation, and sanitation standards. Key responsibilities include verifying portion sizes, recipes, and quality standards, supervising kitchen associates, upkeeping equipment, overseeing food costs, and enforcing proper storage practices.

ESSENTIAL FUNCTIONS OF POSITION INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

Supervising and assist in food prep work while maintaining food quality, plate presentation, and sanitation standards
Verifies that all portion sizes, recipes, quality standards, department rules, policies, and procedures are maintained by kitchen associates
Supervises all associates, food production and scheduling in their area
Able to perform and work all culinary functions of each workstation and must be able to train other associates on all stations in the kitchen
Partner with service personnel to satisfy guests
Maintain all kitchen equipment in full working order
Maintain cleanliness and organization of walk-ins and freezers at all times. Ensures proper food temperatures are maintained and food is stored correctly
Actively works to maintain food cost within parameters set by leadership
Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food
Performs opening, closing, and side work duties as instructed and according to proper guidelines
Partner with Food & Beverage Director on weekly food orders
Uses waste control guidelines and records all waste on a spoilage sheet
All other duties as assigned
PREFERRED QUALIFICATIONS:

At least 3 years of experience as a Supervisor or Lead Line Cook
Ability to effectively communicate with others in a leadership capacity
Ability to work in a fast-paced environment
Attentive and detailed oriented
Basic math skills; ability to understand, calculate and follow recipe measurements and proportions
No college degree required
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of the job.

Please submit resume to Amanda Pitts at apitts@railroaderbaseball.com

Email hidden; Javascript is required.

Lots of creative freedom making delicious food that pairs well with our wines.

Please give Heather or Dzenana a call at 817-688-2817

Email hidden; Javascript is required.

Now hiring assistant cooks for the 2024 guest season! We are specifically looking for a breakfast cook and a general assistant cook to work with our Head Chef to provide quality meals to our guests and staff. This is the perfect opportunity for someone looking to get their start in the industry. Please contact us for specifics for each of the jobs available.

Salary: DOE. Includes Room & Board as well as a portion of the gratuity pool
Dates: Mid-May through October 1st 2024.

Fill out the application: https://eatonsranch.com/the-ranch/employment/

Email hidden; Javascript is required.

I have lobster food trailer that we are looking to get staffed. We do events all over the DFW area, so reliable transportation is a must. You would have 30hours min a week. Weekends are a must.

Please reach with a resume to;
Dallas@lobstermadeeasy.com

Email hidden; Javascript is required.

Responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/ state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains food orders, supplies, inventory levels, and equipment.
Tasks:
• Recruit, interview, train, coach, evaluate staff
• Develop work schedules to ensure adequate staff to cover each shift
• Monitor budgets for a cost-effective program
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food and supplies
• Specify standards and procedures for preparing food
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
• Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met
• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus, and standardized recipes

Please reach out to Malorie Whitaker (Human Resource Director) at (817) 444-2536.

Email hidden; Javascript is required.

Si Tapas is a Spanish cuisine restaurant that is expanding to Ft. Worth from Dallas, Texas. Si Tapas has been serving “tapas” or small shareable plates for over 16 years. We are located in the Ft. Worth Cultural District at 2949 Crocket Street.

Si Tapas-Ft. Worth is currently seeking enthusiastic and motivated individuals to join our team as Front of House Staff. If you have a passion for hospitality, enjoy working in a fast-paced environment, and thrive in delivering exceptional customer service, this may be the perfect opportunity for you.

Responsibilities:
- Greeting and welcoming guests with a friendly and positive attitude
- Assisting guests with seating arrangements and providing menu recommendations
- Taking and delivering food and beverage orders accurately and efficiently
- Maintaining a clean and organized dining area
- Handling cash transactions and operating the POS system
- Ensuring guest satisfaction by addressing any concerns or special requests
- Collaborating with kitchen and bar staff to ensure timely service
- Adhering to all health and safety regulations and company policies

Requirements:
- Previous experience in a similar role is preferred but not required
- Excellent interpersonal and communication skills
- Ability to multitask and work effectively under pressure
- Strong attention to detail and accuracy
- Availability to work flexible hours, including evenings and weekends
- Knowledge of food and beverage menus is a plus
- A positive and friendly demeanor
- Knowledge and/or interest in Spanish cuisine and culture a plus

To apply, please come by the restaurant to submit an application. We are located at 2949 Crockett Street and are accepting applications from the hours of 11 am - 3 pm Monday through Friday.

Join our team and be part of creating memorable experiences for our valued guests. Apply today to become a member of our Front of House Staff!

Email hidden; Javascript is required.

James Provisions is a seasonal 80 seat restaurant located in Hurst (DFW area) 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 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.

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.

To be eligible for this position, you MUST have a minimum of 4 years of experience in a restaurant kitchen and a Food Handlers Certificate.
We're an equal opportunity employer.

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.

Deborah Williamson
Founder
JAMES PROVISIONS
917-673-8105
james-provisions.com

Email hidden; Javascript is required.

James Provisions is a seasonal 80 seat restaurant located in Hurst (DFW area) 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 Executive Sous Chef to work along side us.
This role includes running the kitchen, inventory, ordering, menu execution, managing BOH production, expediting service and occasionally working the line if needed. 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:

Work closely with the Founder to manage, develop, train, and inspire the culinary team
Elevate the culinary experience by focusing on food quality and upholding presentation standards
Manage financial cost controls and culinary operations; scheduling, ordering, menu development, inventory, purchasing, cost of goods
Sourcing of the best available seasonal products
Maintains a healthy environment by following sanitation standards and procedures
Recruit and develop talent while maintaining a positive work environment

About You:

Warm, passionate, professional, motivated and committed to the industry
Calm, cool and collaborative under pressure
Previous scratch kitchen and butchering experience
3 years of management experience in a full service kitchen
Degree in Culinary Arts or equivalent experience
Food & Safety certifications
Thrives in a high-energy, team-based environment with effective leadership, positive communication, and training skills
Adaptable to change – can solve problems through an open-minded approach
Strong & varied knowledge of special diets and ability to modify dishes as needed
Proficient with POS and Microsoft Office products

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.

Deborah Williamson
Founder
JAMES PROVISIONS
917-673-8105
james-provisions.com

Email hidden; Javascript is required.

Fire up your next Career!
Join the Hyatt Regency DFW, a part of the Global Hyatt Hotels Managed portfolio as the Sous Chef Tournant.
Let's talk about your role.

The Sous Chef Tournant will support and assist the Executive Chef and Sous Chefs by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality. The Sous Chef Tournant will be responsible for leading in the restaurants and banquets in the absence of each areas Sous Chefs.

Let's discuss what you are responsible for?
To ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. Enables his/her team by ensuring equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is ongoing. This is expected to be a “hands-on” supervisor who leads his/her team by example. The Sous Chef Tournant is capable of performing Chef tasks in all kitchens.

The essential functions of this position are to:
• Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all recipes and methods
• Ensures team reports to work on-time and in a clean uniform
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Ensures development of team members through on-going training
• Recognizes team members for successful achievements and contributions
• Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
Join our Culinary team as the Sous Chef Tournant at the Hyatt Regency DFW located across from Terminal C of the DFW Airport. The Hyatt Regency DFW features 811 guestrooms and 92,000 square feet of function space.

Benefits & Perks:
As a colleague, we have you covered with awesome benefits and perks.

Medical, Dental, Vision benefits offered at 30 days of employment
Complimentary on-site hotel covered parking
Complimentary colleague meal during shift
401k options and company match
Discounted and complimentary hotel accommodations anywhere in the world
Paid Holidays, Sick Time & Vacation
Tuition Reimbursement
And so much more!

How do you know if this job is for you?
• Requires excellent communication skills, both verbal and written. Kitchen terminology required.
• Formal culinary training diploma, apprenticeship papers, or equivalent experience preferred but not required.
• Previous Supervisory skills required.
• Knowledge of products uses and availability.
• Remain current with products and industry trends. Take personal responsibility to advance skills and knowledge.
• Basic mathematical capability including addition, subtraction, multiplication and division.
• Current food safety certification.

"Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law."

Apply directly to our career site:
https://careers.hyatt.com/en-US/careers/jobdetails/10780/dfw005744

Send Resume to:
monica.tarbox@hyatt.com

Email hidden; Javascript is required.

*Knowledge of the basic principles of food preparation and various cooking methods
*Follow food safety regulations
*Demonstrate basic math and counting skills
* Create recipes and experiment different cuisines
* Demonstrate interpersonal communication skills
* Someone who loves to cook!
-MUST PASS A BG CHECK, Resume is required
FULL TIME - PAY$16 (WEEKLY)

If you are interested please call our office or come in ASAP at 6713 Meadowbrook Dr, Ft worth Tx 76112. 817- 888-3095 :Hire Quest

Email hidden; Javascript is required.

This is a full-time on-site role for a Kitchen Manager. The Kitchen Manager will be responsible for overseeing food preparation, cooking, and assisting the director with food and beverage inventory and ordering, food quality, and culinary management. The Kitchen Manager will manage staff, maintain kitchen cleanliness and safety, assist the director with developing menus, and ensuring kitchen compliance and regulations.

Qualifications
Proficiency in food preparation, cooking, food & beverage service, and food quality management
Experience in culinary management, including supervising staff and assisting with menu planning
Knowledge of kitchen equipment maintenance and regulatory compliance
Strong communication and interpersonal skills, with the ability to work cooperatively with others
Ability to work under pressure and in a fast-paced environment
High school diploma or equivalent; culinary degree or certification is a plus
Experience in a non-profit or social service organization is a plus

www.ugm-tc.org/employment to complete the application

Email hidden; Javascript is required.

VFW Post 8235 is a private club and we treat our Veteran members and everyone who walks through the door like a friend of the family. Even though our menu is very simple compared to other eateries, we pride ourselves on not taking any shortcuts in the kitchen. Everything is done with purpose, from the food to the service and even the background music.

A Line Cook/Prep Cook, plates dishes and completes basic food prepping tasks for a restaurant. The menu items range from specialty sandwiches to tasty burgers. Sides like French Fries are made the old-fashioned way. The main duties include preparing and cooking food, cleaning up prep areas and making sure the kitchen is stocked.

Competitive Pay Range. Full and part time schedules available.

email and send phone number and we will reach out to you for a time to interview.
randallhigh@vfwpost8235.net

Email hidden; Javascript is required.

Part time position. Mostly evenings.

A Cook is responsible for the food preparation, execution, and delivery of safely handled food to the customer facing employees for service.

• Must maintain a friendly, positive attitude and a professional demeanor at all times.
• Report for scheduled event on time and report to assigned area in a timely manner.
• Fulfill the assigned opening and closing duties.
• Report to direct supervisor for prep lists and time lines of the days tasks
• Carry out assigned tasked in a timely and safe fashion using correct recipes.
• Constant maintenance of walk-in coolers, reach-ins, dry storage and all work areas.
• Must have extensive knowledge of all menus being offered including specials.
• Communicate with Supervisors, Attendants, Runners, Chefs and Legends Management.
• Work as a team with fellow associates and other service departments within venue.
• Attention to detail that will exceed expectations.
• Maintain a clean, sanitary and orderly setting within the kitchen.
• Complete closing duties and checkout with manager/supervisor.
• Must know the “layout” of the kitchen and back of the house area where you are working, (i.e. - know where the closest First Aid office, bathroom and staircase are), and be able to direct staff and guests to their designation.
• Must be aware of other food and beverage outlets within the venue.
• May be re-assigned to a different location in certain situations based on the venue’s needs. Other duties and assignments may apply.
• Must be able to work a flexible schedule to meet service demand levels, including days, nights, weekends and holidays.

https://www.legends.net/careers

Email hidden; Javascript is required.

Hi there,

I'm looking for a private chef who can cook simple low-inflammation and clean/organic/non-GMO diets on a regular basis.

We can help you come up with some low inflammation meals if that is not your specialty. The important thing is that we're looking for someone who can build a custom menu for us based on some suggestions, or who has a pretty good idea of what counts as "clean" and "low inflammation."

The client eats a pretty simple diet, but it has historically been mostly carbs, whereas the goal of hiring a chef is to add more protein and fats and that do so in a variety of ways so that she's not having to eat the same thing every day.

The client is not an "adventurous eater" and tends to prefer a basic flavor profile, so the job shouldn't be to challenging or overly time-consuming : )

Thank you!
Preston

Please email me with your interest, ideally with your cell number that I will call + your resume or a quick bio attached or in the email. Thanks!

Email hidden; Javascript is required.

Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs.
• Cooks and prepare a variety of food according to production guidelines and standardized recipes
• Sets up workstation with all needed ingredients and equipment
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
• Safely uses a variety of utensils including knives
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods
• Arranges, garnishes, and portions food according to established guidelines
• Properly stores food by adhering to food safety policies and procedures
• Cleans and sanitizes work areas, equipment, and utensils
• Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including accurate food safety and sanitation
• Ensures security of company assets

Please apply online careers.aramark.com JOB ID: 486915

Job fair being held on campus: Jan 11/12 10am - 2pm

Texas Wesleyan University
3165 E Rosedale St
Fort Worth, TX 76105

Email hidden; Javascript is required.

We are in the market search for a cook/head cook. We are a small town vibe type place with live music and cajun flair. Mostly scratch kitchen, taking pride in fresh food.

Hourly/Salary depends on experience.

Call (682) 356-1709 to set up a time to come in for a live interview.

Email hidden; Javascript is required.

Prep and cooking meals for the Texas Rangers baseball team. Professional and scratch based kitchen. We are not affiliated with any food concessions operations.
Seasonal (March - October)
$19-$22 per hour (based on experience)
Must have flexible availability (schedule based around the 2024 Texas Rangers baseball schedule)

https://kitchfix.com/careers/

Email hidden; Javascript is required.

LOOKING FOR A SOUS CHEF WITH OPEN AVAILABILITY. SALARY BASED ON A 50 HOUR WORK WEEK.

APPLY IN PERSON @ 5001 TRAILHEAD BEND WAY

Email hidden; Javascript is required.

LOOKING FOR LINE COOKS FOR BOTH A.M. AND P.M. SHIFTS
$$ BASED ON EXPERIENCE AND AVAILABILITY

APPLY IN PERSON @ 5001 TRAILHEAD BEND WAY BETWEEN NOON AND 4P.M.

Email hidden; Javascript is required.

Aphrodite Oysters is a well established catering company born in Austin, Texas that is quickly growing in DFW. A love for our oceans and experience shucking oysters is required. Position includes picking up product, food preparation, and transport of raw bar equipment (SUV or truck required) to event locations which include wedding venues, offices, and private customer homes. Professionalism in communication, dress, and customer respect is a must. Good time management and organization is also a must and will help you succeed at this position.

With proven attention to detail and execution of our menu, including our high quality of standards, you may be offered additional working hours for outreach. This position is based on events that are booked in advance. It is not consistent due to the nature of the work, though we are seeking a motivated individual that can help build repeat clients with their smile & timeliness.

Event hours are paid at $30/hour plus tips. Mileage is also compensated. For any new business you create, you will receive 1.5% commission plus working the event. Most events are 3-4 hour long raw bar stations, grazing tables, passed apps, and for the motivated cook, buffets and dinner party events.

Please email resume/experience with social media handles and your personal career goals to Kristen, kj@aphroditeoysters.com
It is okay if you are still in culinary school, this might be the right fit for you versus the restaurant life!

Aphrodite Oysters - Raw Bar Catering
#512-693-4919

Email hidden; Javascript is required.

I will be hosting a family reunion in July 2024 and looking for someone to cater my Welcome Party on 07/11/23 (buffet style) and Banquet night on 07/13/23 (plated dinner). I would like to discuss possible menu options and pricing for anyone open to the job. I would also require a tasting of all the menu options selected.

I can be reached at 682-551-9894 or nika377@yahoo,com to discuss further.

Email hidden; Javascript is required.