Line Cook jobs at Castle Management, Inc.

BEST COOKING JOB EVER! $20 to $23 per hour. 5 day work week. NO LATE NIGHTS OR EARLY MORNINGS! Spend your days working in a resort style community. *** TALON PRESERVE- HIDEAWAY BAR & GRILLE. Time to Love Where You Work! Responsibilities (May include some or all of the following as applicable) Prepare basic components of each dish on our menu using our proven recipes Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards Work with team of cooks to do portion prep work for other shifts when needed Monitor product freshness and rotate out old product based on a schedule created by the restaurant Design new menu choices based on seasonal ingredients and customer demand Track, record and replenish inventory as needed Qualifications Experience/Knowledge/Skills: 1 year in restaurant or comparable field High School diploma/ GED Knowledge of best practices for training kitchen staff and implementing kitchen procedures High level of creativity, profesionalism and reliability Comfortable working with a team in a fast-paced kitchen environment Excellent verbal communication and organization skills Language requirements: Fluent in English as a primary language. Travel and availability requirements: May be required to travel for training sessions off-site on an ad-hoc basis. May be occasionally required to cover for front desk staff at other communities within a reasonable commuting distance when needed. Ability to work extended hours and weekends based on project requirement. Ability to respond to emergencies and callouts in a timely manner. Physical Requirements: Ability to lift up to 40 lbs.; work in an upright standing or sitting position for long periods of time, may fluctuate. May handle, finger, grasp and lift objects and packages. Reach with hands and arms, communicate, receive and exchange ideas and information. Ability to quickly and easily navigate the property/building as required to meet the job functions; complete all required forms. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Working Conditions: The majority of work will be completed indoors in a temperature controlled environment with little to moderate noise levels. DISCLAIMER: This is not an all-inclusive . In addition, management has the right to change any portion of this job description at any time and for any reason. Not ready to apply? Connect with us for general consideration.

Job Details Experienced PALM CITY, FL Full Time Restaurant - Food ServiceDescription Want to become a part of a working family? Harbour Ridge Yacht and Country Club might be your next career! HRYCC is a beautiful 885-acre private club community located in Palm City, FL. The club is proud of our two signature golf courses offering unmatched views of the surrounding natural scenery as both are Certified Audubon Cooperative Sanctuaries. Could you be the next Line Cook? Line Cook- Afternoon Shift Job Summary: Prepare, cook and serve all hot and cold foods for la carte, buffet and banquet service. Ensure that all food items are being prepared according to club recipes and standards. Responsible for ensuring that all items are on all stations using a checklist. Taste and check all food items before service to ensure freshness and proper seasoning; and checking with supervisor if not sure. Ensure that all sanitation requirements are being handled (i.e.: proper food temperature, cooler food temperatures etc.). Essential Duties and Responsibilities include the following, but are not limited to: Performs all cooking functions to prepare daily menus. Ensure that all food items are stored in a suitable container and clearly labeled. Prepare all soups; maintain all prep items involved in a la carte menu and buffet. Prepare lunch and dinner for employee meals. Ensure that all work areas are safe and report any unsafe conditions to your supervisor. Ensure that all a la carte orders are delivered to the guest within the time standards set. Perform other duties and tasks assigned by supervisor due to member volume. Maintain a clean and sanitary work station. Job Requirements include the following, but are not limited to: Conduct day-to-day operations of the kitchen in a business-like, ethical and professional manner. Follow company policies and procedures. Observe safety and security procedures. Maintain good working relationships and strive to exceed customer service expectations of club members, guest, employees and all customers. Dress appropriately according to uniform standards and well groomed. Maintain a clean and professional workspace. Demonstrate record of good work attendance and reliability; regular and punctual in attendance. Demonstrate flexibility in work habits and work schedule. Use of time effectively; complete work in a timely manner. Seek to improve self in knowledge and skills. Supervisory Responsibilities: This job has no supervisory responsibilities. Compensation and Benefits: Compensation: Competitive and contingent on experience. Benefits: Medical, Dental, Vision, 401(k) Matching. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Certificates/Licenses: High School Diploma; Culinary Degree (preferred) Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to outside weather conditions; occasionally works in wet or humid conditions; occasionally works near moving mechanical parts, fumes, airborne particles, toxic or caustic chemicals. The noise level in the work environment is usually moderate. 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 required to stand; use hands to finger, handle, or feel; and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch or crawl. The employee frequently is required to walk, climb or balance, talk, see and hear. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 25 pounds. The employee must occasionally lift and/or move more than 100 pounds. Specific vision abilities required by this job include close vision; distance vision; color vision; peripheral vision, depth perception and ability to adjust focus. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Certificates/Licenses: High School Diploma; Culinary Degree (preferred)

The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Duties and Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Sets steam table; serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks after service. Set-up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking including chopping and peeling vegetables and cutting meat Monitor stock and place orders when there are shortages Supervisory Responsibility This position has no supervisory responsibilities. Work Environment 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Physical Demands Must be able to stand throughout shift. Possess excellent physical condition and stamina Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures Ability to work quickly and efficiently while getting along with co-workers Position Type/Expected Hours of Work This is non-exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property. Travel No travel is expected for this position. Required Education and Experience Experience in using cutting tools, cookware and bakeware Prior experience in a related food service position in a kitchen as a cook or related position Knowledge of various cooking procedures and methods including grilling, baking and boiling Good communication skills High school diploma or equivalent or a diploma from a culinary school Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Joey's Wynwood Rosticceria and Bar is seeking a skilled and motivated Line Cook to join our team in the heart of Miami's vibrant Wynwood Art District. Inspired by the tradition of Italian rosticcerie, our menu features high-quality, carefully prepared roasted dishes, seasonal sides, and fresh daily selections. The ideal candidate brings strong foundational culinary skills, attention to detail, and a warm, professional attitude. If you're passionate about Italian cuisine and eager to learn and grow in a fast-paced environment, we'd love to meet you! WE OFFER: Competitive pay Dining Discounts Life, medical, vision, and dental health insurance after 90 days & more! PTO Vacation Days On-Demand Payroll Feature Line Cook Compensation: $22-$24 | an hour and based on experience Essential Functions: Gain a thorough understanding of our menu offerings and daily specials. Assist with the preparation and production of roasted meats, vegetables, and traditional Italian dishes. Support the pizza station when needed. Set up stations daily with all necessary ingredients and equipment. Communicate potential product shortages to the Chef promptly. Accurately measure, prep, and organize ingredients. Follow recipes, production standards, and plating guidelines. Taste all food items to ensure consistent flavor and quality. Properly label, date, rotate, and store all products following food-safety standards. Maintain an organized, clean, and sanitary workspace at all times. Follow opening and closing kitchen procedures. Uphold safe and hygienic food-handling practices. Support the team with additional tasks as assigned, including cross-training across stations. Requirements Previous line cook or relevant culinary experience required; culinary school training strongly preferred. Understanding of basic cooking techniques; knowledge of Italian cuisine is a plus. Ability to work efficiently in a fast-paced, team-oriented kitchen. Strong communication skills and a positive, professional demeanor. Dependable, detail-oriented, and eager to grow.

Job Details 445 - Cocoa Beach Hilton - Cocoa Beach, FLDescription Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Prepares daily preparation lists for production. Reads and employs math skills to follow recipes. Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Maintain all logs, cooling, heating, and temperature. Adheres to all company policies and procedures. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to management. Reports accidents, injuries, near-misses, property damage or loss to management. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by management. Assists other Kitchen Personnel when need. Qualifications KNOWLEDGE, SKILLS & ABILITIES Hold a current Food Handler Card. 3 years cooking experience preferred. Broiler cooking preferred. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Good working knowledge of the fundamentals of broiler cooking. Good working knowledge of the fundamentals of sauté cooking. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to operate beverage equipment, e.g., coffee maker. PHYSICAL DEMANDS Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc Ability to perform duties within extreme temperature ranges. Ability to perform duties in confined spaces. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

Prestige Estates is hiring a talented and friendly Cook to join the growing team in our beautiful community! As a Cook, you will have the opportunity to connect with and positively impact the lives of our residents daily! You will be responsible for preparing fresh, nutritious, appealing, and delicious meals for our residents, team members, prospective residents, families, and guests. Our Cooks work closely with the Food & Beverage Director to create traditional comfort food to unique and exciting culinary options We focus on cooking and baking almost everything from scratch. If you are seeking a highly rewarding career where you can make a difference every day, and you're driven by excellence and passion for serving others, then look no further, and apply today! What Prestige Estates Assisted Living & Memory Care has to offer you? Competitive wages, training, and opportunities to learn new skills and grow. An inclusive, positive work environment where everyone has a voice. Direct Deposit Bi-weekly OnShift Wallet - use your money before payday OnShift App - Consistent schedule/hours Heath, Dental, and Vision insurance for full-time employees. Basic Life Insurance covered by the employer Paid Time Off Employee Meals at discounted rate What will you do as a Cook? Be a part of a compassionate and high-performing team to redefine senior living and deliver top-level results. Preparation of all foods and practicing sanitary work habits. Set up as well as breaking down work areas in a timely fashion. Keep all stations clean and sanitized. Expedite and serve all meals in a courteous and timely manner. Check and restock all foods for proper service. Make sure all temperatures on food and plates are correct. Aid in all kitchen operations as needed. If you have these qualifications, we'd love to chat: Positive team player attitude and love working with people! High School Diploma or equivalent. Culinary School is a plus. At least 3 years of experience in full-service kitchen surroundings, working as a cook, following recipes, and cooking dishes from scratch. Knowledge of kitchen equipment and knife handling skills. Ability to read and execute a recipe. Food Handler Card with an understanding of kitchen sanitation and food codes. Creative culinary and prep skills are a plus. Previous experience working in Senior Living is a plus! About Prestige Estates Assisted Living & Memory Care: Prestige Estates has been leading the way in senior care industry since 2007. We are the only privately owned and operated Assisted Living and Memory Care Community in East Texas. At Prestige Estates decisions are made on-site, quickly, and in the community's best interests. Our growing team is committed to our community, residents, and staff to ensure a happy, healthy, independent lifestyle. We provide exceptional care, amenities, and a team culture where our residents and team members thrive. Our residents enjoy a meaningful lifestyle with individualized support that promotes continuous independence and quality of life. We would love for you to join us in serving the seniors in our community! Apply today and become part of the Prestige Estates Family! We are an equal opportunity employer and value diversity. All employment is decided based on qualifications, merit, and business need.

The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Duties & Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Sets steam table; serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks before service. Set-up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking including chopping and peeling vegetables and cutting meat Monitor stock and place orders when there are shortage. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Physcial Demands Must be able to stand throughout shift. Possess excellent physical condition and stamina Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures Ability to work quickly and efficiently while getting along with co-workers Position Type/Expected Hours of Work This is non- exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property. Travel No travel is expected for this position. Required Education and Experience Prior experience in a related food service position in a kitchen as a cook or related position Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods including grilling, baking and boiling Good communication skills High school diploma or equivalent or a diploma from a culinary school Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Duties & Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Sets steam table; serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks after service. Set-up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking including chopping and peeling vegetables and cutting meat Monitor stock and place orders when there are shortage. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Physcial Demands Must be able to stand throughout shift. Possess excellent physical condition and stamina Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures Ability to work quickly and efficiently while getting along with co-workers Position Type/Expected Hours of Work This is non- exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property. Travel No travel is expected for this position. Required Education and Experience Prior experience in a related food service position in a kitchen as a cook or related position Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods including grilling, baking and boiling Good communication skills High school diploma or equivalent or a diploma from a culinary school Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Details 712 - Jacksonville Crowne Plaza - Jacksonville, FLDescription Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Prepares daily preparation lists for production. Reads and employs math skills to follow recipes. Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Maintain all logs, cooling, heating, and temperature. Adheres to all company policies and procedures. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to management. Reports accidents, injuries, near-misses, property damage or loss to management. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by management. Assists other Kitchen Personnel when need. Qualifications KNOWLEDGE, SKILLS & ABILITIES Hold a current Food Handler Card. 3 years cooking experience preferred. Broiler cooking preferred. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Good working knowledge of the fundamentals of broiler cooking. Good working knowledge of the fundamentals of sauté cooking. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to operate beverage equipment, e.g., coffee maker. PHYSICAL DEMANDS Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc Ability to perform duties within extreme temperature ranges. Ability to perform duties in confined spaces. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Duties & Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Sets steam table; serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks before service. Set-up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking including chopping and peeling vegetables and cutting meat Monitor stock and place orders when there are shortage. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Physical Demands Must be able to stand throughout shift. Possess excellent physical condition and stamina Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures Ability to work quickly and efficiently while getting along with co-workers Position Type/Expected Hours of Work This is non- exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property. Travel No travel is expected for this position. Required Education and Experience Prior experience in a related food service position in a kitchen as a cook or related position Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods including grilling, baking and boiling Good communication skills High school diploma or equivalent or a diploma from a culinary school Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Duties & Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Sets steam table; serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks after service. Set-up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking including chopping and peeling vegetables and cutting meat Monitor stock and place orders when there are shortage. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Physical Demands Must be able to stand throughout shift. Possess excellent physical condition and stamina Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures Ability to work quickly and efficiently while getting along with co-workers Position Type/Expected Hours of Work This is non- exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property. Travel No travel is expected for this position. Required Education and Experience Prior experience in a related food service position in a kitchen as a cook or related position Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods including grilling, baking and boiling Good communication skills High school diploma or equivalent or a diploma from a culinary school Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

What's in it for you… * Insurance enrollment available from DAY 1! * Paid time off available from DAY 1! * Holiday pay available from DAY 1! * 401(k) enrollment after 30 days! * Hotel and travel discounts at worldwide destinations! * Professional development and promotion opportunities! About this job… Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations. What you'll be doing… * Prepare food of consistently high quality by following recipes and special instructions while upholding portion and production standards. * Follow all food safety standards by date marking, proper product rotation, and proper temperature and time holding. * Initiate preparation of food items based on anticipated needs. * Properly store all food products during and after use. * Assist in food control standards to reduce waste. * Operate food preparation equipment such as fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, flat-top grills, etc. * Clean and maintain all equipment and general working environment. * Contribute as a team member by reporting to work as scheduled, learning and refining processes and procedures, and supporting others as they learn. * Always maintain professionalism consistent with hotel brand and company expectations. * Perform other job-related duties as assigned by supervisor. Requirements… Experience & Education: * 1+ years of culinary experience * High School diploma or equivalency education certificate required Communication: * Good verbal and written communication skills * Must be able to speak, read, and write in primary language used in the workplace Physical: * 8+ hours per day; stand and walk frequently throughout the workday * Reach, bend, stoop, and pivot frequently through workday * Lift, lower, push, pull, and maneuver up to 50 pounds occasionally About First Hospitality... Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently. First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

Job Details 538 - Rockwall Hilton - Rockwall, TX Full Time AnyDescription Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Prepares daily preparation lists for production. Reads and employs math skills to follow recipes. Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Maintain all logs, cooling, heating, and temperature. Adheres to all company policies and procedures. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to management. Reports accidents, injuries, near-misses, property damage or loss to management. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by management. Assists other Kitchen Personnel when need. Qualifications KNOWLEDGE, SKILLS & ABILITIES Hold a current Food Handler Card. 3 years cooking experience preferred. Broiler cooking preferred. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Good working knowledge of the fundamentals of broiler cooking. Good working knowledge of the fundamentals of sauté cooking. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to operate beverage equipment, e.g., coffee maker. PHYSICAL DEMANDS Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc Ability to perform duties within extreme temperature ranges. Ability to perform duties in confined spaces. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Duties & Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Sets steam table; serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks before service. Set-up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking including chopping and peeling vegetables and cutting meat Monitor stock and place orders when there are shortage. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Physical Demands Must be able to stand throughout shift. Possess excellent physical condition and stamina Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures Ability to work quickly and efficiently while getting along with co-workers Position Type/Expected Hours of Work This is non- exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property. Travel No travel is expected for this position. Required Education and Experience Prior experience in a related food service position in a kitchen as a cook or related position Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods including grilling, baking and boiling Good communication skills High school diploma or equivalent or a diploma from a culinary school Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

The line cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Duties and Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Sets steam table; serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks after service. Set-up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking including chopping and peeling vegetables and cutting meat Monitor stock and place orders when there are shortages Work Environment: This position has no supervisory responsibilities. 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Must be able to stand throughout shift. Possess excellent physical condition and stamina Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures Ability to work quickly and efficiently while getting along with co-workers Position Type/Expected Hours of Work: This is non- exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property. Travel: No travel is expected for this position. Required Education and Experience: Prior experience in a related food service position in a kitchen as a cook or related position Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods including grilling, baking and boiling Good communication skills High school diploma or equivalent or a diploma from a culinary school Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

The line cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Duties and Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Sets steam table; serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks before service. Set-up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking including chopping and peeling vegetables and cutting meat Monitor stock and place orders when there are shortages Work Environment: This position has no supervisory responsibilities. 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Must be able to stand throughout shift. Possess excellent physical condition and stamina Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures Ability to work quickly and efficiently while getting along with co-workers Position Type/Expected Hours of Work: This is non- exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property. Travel: No travel is expected for this position. Required Education and Experience: Prior experience in a related food service position in a kitchen as a cook or related position Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods including grilling, baking and boiling Good communication skills High school diploma or equivalent or a diploma from a culinary school Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

We're looking for a talented and dependable Banquet Cook to join our culinary team for a 3-month seasonal event period! This is a full-time hours opportunity for 3 months, ideal for someone passionate about food, teamwork, and creating memorable dining experiences. Prepare and cook high-quality dishes for banquets, events, and functions Follow standardized recipes and presentation guidelines Maintain cleanliness, organization, and food safety standards in the kitchen Assist with setup, breakdown, and replenishment during events Work closely with the Director of F&B and culinary team to ensure smooth service Qualifications $11.00 per hour plus gratuity Proven experience in a culinary role, preferably within the food industry or restaurant setting. Previous banquet or high-volume kitchen experience preferred Strong attention to detail and commitment to quality Ability to work in a fast-paced, team-oriented environment Flexible schedule, including weekends and evenings during events

Job Details New Braunfels, TXDescription Responsible for the daily operations of the kitchen including but not limited to: Providing professional leadership, positive attitude, and daily training/quality control to all restaurant personnel. Ensures that all recipes, food preparations, and presentations meet Bistro and banquet specifications set forth by Courtyard by Marriott and the Director of Food & Beverage. Maintains daily, weekly, monthly and yearly inventory levels. Operates inside budget guidelines set by the Director of Food & Beverage. Maintains cost control specifications on a daily basis. Displays a very high level of commitment to quality of food, workmanship, safety and sanitation. Ensures that commitment by maintaining a safe, orderly, organized, and sanitized kitchen. Demonstrates this by example to all staff, using proper food-handling techniques. Essential Functions: Prepares daily production list/requirements. Ensures that all stations remain stocked before, during, and after all meal periods. Verifies that all kitchen staff follows all recipes, portion servings, and presentation standards correctly. Ensures proper maintenance and function of all kitchen equipment. Keeps kitchen, dish, and storage areas clean and organized daily. Places food and supply orders as directed by Director of F&B. Receives products ordered by verifying invoice and quality/freshness of merchandise. Trains all new kitchen staff to company standards. Sets excellent customer service and work examples. This department is an amenity to the hotel and its guest, and its primary function is to support and enhance the guest experience. Therefore, it is crucial that you prioritize taking care of the guests/clients in all aspects of managing this department. Manages staffing levels throughout shift designated by budget guidelines and direction from Director of F&B and senior management team. Oversees kitchen labor, food cost, and beverage cost to budgetary requirements set by the Director of F&B. Performs additional responsibilities, although not detailed, as requested by the Director of Food and Beverage at any time. Qualifications A degree from a college, university, or culinary arts school, in addition to extensive cooking and production experience. 2 yrs. Previous management experience. Commitment to quality service, and food and beverage knowledge. Basic math skills. Knowledge of basic training techniques. Awareness and adherence to local, state, and federal health and sanitation laws. Understanding and proper use and maintenance of major kitchen equipment including, stoves, ovens, refrigeration, slicer, knives, and dish machine A minimum of 5 years work experience in a food preparation position with 2 of those years in a management position. 2 years experience with buffet and banquet service. Skills/Aptitude Professional communication skills, oral and written. Actively supervises and motivates employees. Assists with hiring and training of all new kitchen employees. Ability to work in a high-energy and demand environment. Organization and leadership skills. Demonstrates strong leadership skills and is a team player. Works well under pressure. Can effectively solve problems. Able to take direction. A minimum of 2 years working in F&B management. Beverage responsibilities for a minimum of one year.

We are looking for an experienced Cook to join our team! You will be preparing and cooking a variety of dishes for restaurant guests to enjoy. You are passionate about creating exceptional dining experiences through good, quality food. With previous experience as a cook, you are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. Ideally, you have your ServeSafe or Food Handler's certification. Responsibilities: Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters Season and cook food according to recipes or personal judgment and experience Turn or stir foods to ensure even cooking Respond to guest feedback with appropriate urgency and professionalism Qualifications: Previous experience as a restaurant cook preferred ServeSafe or Food Handler's certification (or must be willing to attain) Effective communication skills Ability to lift 30+ lbs Ability to work standing for 8+ hours Complete our short application today! 🌟 Welcome to The Point on Lake Worth! 🌟 🌿 Company Overview The Point, located on the scenic shores of Lake Worth, is a distinguished dining destination renowned for its classic American cuisine and breathtaking lakeside views. Just 10 minutes from downtown Fort Worth, we offer a tranquil escape where guests can relish in our specialties like burgers, fried catfish, and the town's best margaritas, all while overlooking the serene lake. 🌱 Our Mission Our mission is to create unparalleled dining experiences, embracing the richness of American culinary traditions. We are steadfast in our commitment to quality, serving meticulously crafted dishes, and ensuring excellence in hospitality. Every aspect of our service is infused with a passion for exceeding expectations, making each dining experience a cherished memory. 🌟 Why Join Us? Quality & Passion: Be a part of a dedicated team committed to preparing our renowned specialties with precision and care, ensuring each dish maintains our high standard of excellence. Professional Growth: Within our supportive and collaborative environment, you'll find opportunities to learn and develop your skills, building a fulfilling and rewarding career. Diverse & Inclusive Culture: We welcome individuals from all walks of life to join our diverse team, where inclusivity, respect, and individuality are not just valued but celebrated. Scenic Workplace: Enjoy working every day in a vibrant atmosphere with stunning lake views, making The Point a unique and invigorating place to work. 💼 Job Opportunities We offer a range of positions from culinary roles such as cooks, to front-of-house roles like servers, bartenders. Whether you are an experienced professional or just starting your career, we have exciting opportunities for you to explore. 🌱 Values Integrity: Upholding the highest standards of honesty and responsibility in every dish we serve and every interaction we have. Innovation: Continuously evolving our culinary techniques, service standards, and management practices. Teamwork: Fostering a collaborative and supportive work environment where every member's input is valued. 📩 Apply Now! If you are passionate about the culinary arts, hospitality, and are looking to advance your career in a dynamic, rewarding environment, we would love to hear from you! Please send your resume and a cover letter visit our careers page to view our current job openings.