Chef jobs in Bismarck, ND - 232 jobs

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Join us as Sous Chef at the first full-service hotel in Sioux Falls - Canopy by Hilton Sioux Falls Downtown! Overlooking the river, we're in the Steel District next to historic Falls Park and Levitt Outdoor Amphitheater. Our hotel features 21,865 sq. ft. of event space, a delectable Italian restaurant with patio, and a specialty coffee bar. The ideal candidate will possess: 2 years of kitchen leadership experience A team focused spirit Previous banquet culinary experience Ambition to grow within the culinary space A Sous Chef is responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. What will I be doing? As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards: Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline. In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all! The Benefits - Hilton is proud to have an award-winning workplace culture ranking # 1 Best Place to Work in the World and #1 Best Workplaces for Women List - 5th Year In a Row. We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: Access to your pay when you need it through DailyPay Health insurance Career growth and development Team Member Resource Groups Recognition and rewards programs Go Hilton travel discount program Best-in-Class Paid Time Off (PTO) Supportive parental leave Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital #LI-AC1

EXECUTIVE CHEF Profile is exempt THE ROLE The Executive Chef reports to the General Manager and leads menu planning and development, while overseeing the culinary operation which includes our restaurant, Rosewild, and our Banquet Catering Department. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers on the Executive Committee and all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. WHAT YOU WILL DO * Be a key partner with the Director of Food and Beverage, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. * Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your passion and aptitude for all aspects of a guest's amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Fluent in operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key priorities * Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level * Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed * Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation * Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. HOW YOU LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets POSITION REQUIREMENTS * Minimum of five (5) years in a culinary leadership position * experience in hotels with event spaces that make up at least 50% revenue (preferred) * restaurant or hotel experience (preferred) * multiple outlet experience (preferred) * fine dining experience (preferred) * Bachelor's Degree in Culinary Arts or equivalent work experience * Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers WHO WE ARE Hotels done differently. It's not just a slogan it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Soulful, sophisticated, and avant-garde, the Jasper Hotel serves as Fargo's social hub for cultured locals and modern travelers looking to connect, discover and indulge, the intersection of luxury and community. Redefining hotel luxury in North Dakota, this new build has 6,000 square feet of flexible space, 125 rooms and features Rosewild Restaurant, a signature lobby lounge, and a café. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.

Job Title: Chef I Reports to: Head Chef Level: Hourly Scope: Responsible for serving guests and assisting with production of daily menu Primary Responsibilities: • Accountable and responsible for maintaining a safety culture (following all SOP's, JSA's, policies and procedures) as set out by Target Hospitality • Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens • Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines • Prepare meals on the line, grill oven and fryers • Serve guests and check for meal scans • Serve all foods in accordance to HACCP and food safety standards • Ensure proper utensils are used for serving, portion control and sanitation purposes • Exceed our guests needs by providing world-class customer service • Shall attend all safety meetings and participate in Target Hospitality emergency response procedures • Additional duties may be assigned by supervisor or manager Physical Demands: • Stand for long periods of time (up to 12 hours or longer) with scheduled breaks • Short and long-distance walking required • Use of stairs and step stools • Use force when pushing/ pulling carts that weigh on average 50lbs • Operate kitchen machinery • Frequently lift an average weight of 25lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory • Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction • Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lbs with a maximum of 25lbs • Simple, power and fine finger manipulation for a duration of an average 12-hour shift Working Conditions and Environment: • Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals • Ability to communicate effectively; written and orally in English • Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels • Exposure to extreme hot and cold environments • Ability to work with in a rotational schedule (6 weeks on and 2 weeks off, or as per manager's discretion/ business needs) • Ability to works safely and navigate with in small/ close quarters and congested areas • Maybe exposed periodically to elevated noise and surroundings • Ability and willingness to travel/work long rotations away from home Candidate Requirements: • 1+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent Ability to read and write in English • Must have a valid ServSafe certification • First aid certification is an asset • Work within a team environment • Must be able to work effectively and efficiently with or without supervision • Strong prioritization and time management skills • Ability and willingness to travel/work long rotations away from home • Must be able to pass a background check and urine analysis • Must provide your own transportation to and from the facility

Full-time Description Landscapes Golf Management and Dakota Dunes Country Club are seeking a Sous Chef to assist in leading our culinary team. This is an excellent opportunity for individuals who thrive in a fast-paced environment and are dedicated to delivering high-quality food and exceptional service at a beautiful new facility. Dakota Dunes Country Club is a private club offering an active lifestyle in a relaxed and comfortable country club setting. Dakota Dunes Country Club members enjoy a complete lifestyle with an array of amenities including 18 holes of spectacular golf, creative casual and fine dining in our newly renovated club house, full body fitness, outdoor swimming, recreation center and tennis courts. Learn more about our beautiful course at ****************************** Our Values Bring Us Together; Our Expertise Sets Us Apart. We at LGM believe these values are instrumental to our daily operations. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best To learn more about Landscapes Golf Management visit *********************** JOB SUMMARY Assists the Executive Chef in all kitchen functions, including menu development, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, managing employees, training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to, the following: Promote, work, and act in a manner consistent with the values of LGM Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time. Monitors and maintains compliance with health and fire regulations regarding food preparation, serving, and building maintenance. Plans, directs and participates in the preparation of food for the club under the instruction of the Executive Chef. Assists with employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Checks the quality of raw or cooked food products to ensure that standards are met. Checks and maintains proper food holding and refrigeration temperature control points. Checks in stock orders delivered by vendors and assists with inventory management. Instruct cooks or other workers in preparing, cooking, garnishing, or presenting food. Works with the Executive Chef to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new items. Supervises or coordinates activities of cooks or workers engaged in food preparation. Ensures that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Collaborates on how food should be presented and create decorative food displays. Assists in planning, budgeting, or purchasing for all the food operations. Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials. Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of guests. Demonstrates new cooking techniques or equipment to staff. Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. May meet with guests to discuss menus for special occasions like weddings, parties, or banquets. May assist with the preparation of required paperwork, including forms, reports, and schedules, in an organized and timely manner. May be required to direct the set-up and/or takedown of course events and complete necessary reports for the event. Maintains the confidentiality of LGM, employee, and member/guest information. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations. Attends and actively participates in regularly scheduled staff meetings. Performs additional assignments per the direction of LGM managers. Requirements KNOWLEDGE, SKILLS AND ABILITIES The requirements below represent the required knowledge, skills, and/or abilities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. Working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management. Understanding safe food handling procedures and processes and responsible alcohol service. Able to direct and maintain a safe and secure environment and operation. Proven culinary knowledge and techniques. Ability to negotiate, organize, delegate and prioritize work under pressure. Proficient with MS Word, Excel, Outlook, and POS systems. Excellent written and verbal communication skills. EDUCATION AND EXPERIENCE Associate's degree in culinary arts preferred. One year of experience as a chef. Certified Food Protection Manager (ServSafe Manager Certification). PHYSICAL REQUIREMENTS Seeing and hearing: read documents, computer screens, answer phones, communicate in person 75-100% Standing and walking 50-100% Lift up to 25 Pounds 50-75% Climbing, stooping, squatting, and kneeling 0-25% Dexterity: utilizing phone, typing, and writing 0-50% Lift more than 25 pounds 0-24% Note: The statements herein describe the general nature and level of work employees assigned to this classification perform. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. This job description may be changed or updated at any time without notice.

Job Description High quality independent restaurant seeks energetic kitchen employees for full-time or part-time positions. WHAT WE OFFER Diverse Culture Team Member Dining Discounts Comprehensive benefits* - Medical, Dental, and Vision, Career Advancement Opportunities Benefits and vacation eligibility based on number of hours worked. Full-time Team Members must meet minimum average of 30+ hours per week. Line Cooks are responsible for providing our Guests a Gold Standard dining experience by producing delicious, high-quality food through recipe execution and gold standard plating that highlights the exceptional quality of our food. We offer advancement opportunities for ambitious and proficient applicants of all levels. Kitchen experience is preferred, but we're willing to train motivated candidates. Duties include but not limited to Set up cook station and prepare all food items in a timely manner according to Crawford's guidelines and health and sanitation standards. Follow recipes, portion controls, and presentation specifications as set by Crawford's Restock, clean, maintain and restock cook station items as needed throughout the shift, while practicing exceptional safety, sanitation, and organizational skills. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas, adhering to proper food storage procedures. Ensure compliance with all Company policies and laws, including health and safety standards. Perform additional duties and responsibilities as assigned by Management staff. Knowledge and skill with basic cooking techniques Understanding of food sanitation procedures, including personal cleanliness The ability to work quickly and neatly in a busy environment The ability to communicate effectively and efficiently with kitchen team and front-of-house staff Pay commensurate with experience. Desired skills in experienced employees Ability to work in a fast-paced, team-oriented environment Good verbal and written communication skills Must have some knowledge of knife skills Knowledge of principles for dealing directly with the public Excellent organization and problem-solving skills Physical demands of the job include but are not limited to: Standing and walking during entire 8-hour shift Reaches, bends, stoops, lifts, shakes, stirs, pours and carries supplies Must be able to lift up to 50 pounds in weight on a semi regular basis This position offers Five-day work week, Part-time, Full-time and/or Overtime Benefits Pay: $15.00 - $22.00 per hour Please forward your resume and we will contact you to schedule an interview. #hc90344

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all Alerus Center quality standards. The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances. He/she is also responsible for the profitable operation of the Food Preparation Department. The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef acquires the knowledge and problem-solving abilities to be promoted to an Executive Chef position. This role pays an annual salary of $50,000 - $60,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until April 3, 2026. Responsibilities Day to Day: Executing the creation of menus and meal planning/production based on forecasted Member and guest counts. Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials. Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses. Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts. Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues. Representing the Club in Member interaction including daily table visits, soliciting Member and Guest feedback, working with various committees, and promoting the Club within the community and industry. Interviewing, selecting, and hiring of employees with particular weight being given to the Executive Sous Chef's suggestions and recommendations. Suggestions and recommendations into the training, advancement, and promotion of employees, again with weight being given to the Executive Sous Chef's suggestions and recommendations. Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. Handling and resolving employee complaints and issues. Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc. Customarily and regularly directing the work of at least two or more other full-time employee partners or their equivalent. Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc. Assist fellow Employee Partners, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team. Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. Partner with fellow Employee Partners to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all guests. All the other stuff we do: Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Be able to multi-task and work at an efficient pace to keep up with business needs. Be able to follow instructions well as directed. Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely. Attendance at daily line-up and participating as requested. Wearing a CLEAN and neat uniform that follows OVG and your property uniform standards daily. Qualifications About you: Prefer a minimum of 3-5 years as a Sous Chef High school diploma or equivalent required. College degree preferred. Culinary School graduate preferred. Health & Sanitation Card pear state requirements Foodservice management certification as per state requirements Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.) Chaffers (30 - 50 lbs.) Boxes (30 - 50 lbs.) Carts (10 - 50 lbs.) Attendance Requirements for this position are as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Sous Chef at All Day Café | Tap House41 All Day Cafe, a beloved local spot in Sioux Falls, is seeking a passionate and experienced Sous Chef to assist our chef in leading our kitchen team! We pride ourselves on delivering exceptional food and outstanding service, and we need a leader who shares our commitment to quality and efficiency. This is a hands-on working position that requires working side by side with team members to ensure successful operations. Responsibilities: Work side by side during peak volume and weekends with team members Oversee daily kitchen operations and ensure the highest standards of food quality and presentation. Manage and train kitchen staff, ensuring a positive, collaborative work environment. Handle inventory, ordering, and food cost management to maintain profitability. Ensure compliance with health and safety regulations and maintain cleanliness in the kitchen. Develop and implement new menu items, specials, and seasonal offerings. Monitor kitchen performance and assist with scheduling and staff performance evaluations. Collaborate with the front-of-house team to ensure seamless service and guest satisfaction. Qualifications: Proven experience in a kitchen management role, preferably in a fast-paced environment. Strong leadership skills with the ability to motivate and mentor a diverse team. Excellent organizational skills and attention to detail. Ability to work efficiently under pressure and manage multiple tasks simultaneously. Knowledge of food safety regulations and inventory control. A passion for food, creativity, and customer service. We Offer: Competitive salary and benefits. Opportunities for career growth and development. A dynamic and supportive work environment. A chance to be a part of a close-knit team that values creativity and passion for great food. How to Apply: Please send your resume and a brief cover letter to *************************** or stop by the cafe to fill out an applicant #hc163897

Sous Chef at All Day Café | Tap House41 All Day Cafe, a beloved local spot in Sioux Falls, is seeking a passionate and experienced Sous Chef to assist our chef in leading our kitchen team! We pride ourselves on delivering exceptional food and outstanding service, and we need a leader who shares our commitment to quality and efficiency. This is a hands-on working position that requires working side by side with team members to ensure successful operations. Responsibilities: Work side by side during peak volume and weekends with team members Oversee daily kitchen operations and ensure the highest standards of food quality and presentation. Manage and train kitchen staff, ensuring a positive, collaborative work environment. Handle inventory, ordering, and food cost management to maintain profitability. Ensure compliance with health and safety regulations and maintain cleanliness in the kitchen. Develop and implement new menu items, specials, and seasonal offerings. Monitor kitchen performance and assist with scheduling and staff performance evaluations. Collaborate with the front-of-house team to ensure seamless service and guest satisfaction. Qualifications: Proven experience in a kitchen management role, preferably in a fast-paced environment. Strong leadership skills with the ability to motivate and mentor a diverse team. Excellent organizational skills and attention to detail. Ability to work efficiently under pressure and manage multiple tasks simultaneously. Knowledge of food safety regulations and inventory control. A passion for food, creativity, and customer service. We Offer: Competitive salary and benefits. Opportunities for career growth and development. A dynamic and supportive work environment. A chance to be a part of a close-knit team that values creativity and passion for great food. How to Apply: Please send your resume and a brief cover letter to *************************** or stop by the cafe to fill out an applicant

Job Description Job Type: Full-time Pay: $13.78 - $16.00 per hour depending on experience The Cook at Clubhouse Grille will be responsible for preparing a variety of dishes with precision and care, ensuring that each meal meets our high standards of taste and presentation. This role requires a team player with a passion for cooking and a commitment to maintaining a clean, efficient, and safe kitchen environment. - Prepare and cook menu items according to Clubhouse Grille's recipes and standards. - Ensure all dishes are prepared in a timely manner and presented beautifully. - Maintain cleanliness and organization of the kitchen, including all cooking and prep areas. - Monitor food stock levels and assist with inventory management. - Adhere to all food safety and sanitation regulations. - Collaborate with other kitchen staff to ensure smooth and efficient service. - Assist in menu planning and contribute ideas for new dishes. - Ensure proper storage and handling of all ingredients. - Communicate effectively with front-of-house staff to ensure customer satisfaction. *Experience preferred but not required* #hc145649

Executive Chef Job Summary: The team at RHM is seeking an Executive Chef to lead our team. The Executive Chef will oversee the kitchen department to ensure food standards and satisfaction are met for each dish that leaves the kitchen. The Executive Chef will also work closely with the Director of F&B to ensure proper purchasing. Benefits offered to the Executive Chef: Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan ESOP Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Responsibilities of the Executive Chef: Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced Create recipes and menus to reflect customer tastes/seasonal availability Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items Cleanliness of all related areas is of primary concern to this position Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules Working closely with the Director of Food and Beverage, the Executive Chef will direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards Direct and supervise activities of all chefs, cooks, butchers, and pantry team members Qualifications for the Executive Chef: Maintain consistent verbal and written communication with colleagues and guests. Proven ability to develop menus Minimum of 5+ years experience as an Executive Chef in a similar size operation Experience in Food and Beverage Management is preferred Experience in the hotel/hospitality industry required Ability to lead and manage in an organization where people are considered the most important asset Ability to work flexible hours, weekends, and holidays About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws

Job DescriptionExecutive Chef Job Summary: The team at RHM is seeking an Executive Chef to lead our team. The Executive Chef will oversee the kitchen department to ensure food standards and satisfaction are met for each dish that leaves the kitchen. The Executive Chef will also work closely with the Director of F&B to ensure proper purchasing. Benefits offered to the Executive Chef: Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan ESOP Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Responsibilities of the Executive Chef: Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced Create recipes and menus to reflect customer tastes/seasonal availability Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items Cleanliness of all related areas is of primary concern to this position Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules Working closely with the Director of Food and Beverage, the Executive Chef will direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards Direct and supervise activities of all chefs, cooks, butchers, and pantry team members Qualifications for the Executive Chef: Maintain consistent verbal and written communication with colleagues and guests. Proven ability to develop menus Minimum of 5+ years experience as an Executive Chef in a similar size operation Experience in Food and Beverage Management is preferred Experience in the hotel/hospitality industry required Ability to lead and manage in an organization where people are considered the most important asset Ability to work flexible hours, weekends, and holidays About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws

The Buffalo Bodega is looking for a sous chef. The Sous Chef is the second-in-command, working directly under the head chef. They will be responsible for assisting all aspects of kitchen operations, including food preparation, staff supervision, menu planning, ensuring food quality and safety. Essentially, helping the head chef manage and coordinate the daily culinary activities of the establishment. Wage DOE. Key Responsibilities: Assisting the Head Chef: Supervising Kitchen Staff: Inventory Management: Menu Planning and Development: Ensuring Food Safety and Hygiene: Assisting with Administrative Tasks: Taking Charge in the Head Chef's Absence: Work closely with the head chef on all aspects of kitchen management, including menu planning, recipe development, and food preparation. Overseeing the work of line cooks, prep cooks, and other kitchen staff. Delegating tasks and ensuring smooth workflow. Training line cooks and dish staff. Must be able to cook all areas of the line. Track inventory levels, order supplies, and manage food storage to minimize waste and ensure efficient operations. Sous chef may contribute to menu planning, creating new dishes, and adapting menus for seasonal changes. Play a crucial role in maintaining a clean and sanitary kitchen environment, adhering to food safety regulations. They may handle tasks such as scheduling staff shifts, managing food costs, and maintaining equipment. The sous chef must run the kitchen in the head chef's absence, ensuring smooth operations, maintaining quality standards and communicating with the chef. Skills Needed: Culinary Expertise: Leadership and Management: Time Management and Organization: Problem-Solving and Decision-Making: Attention to Detail: Physical Stamina: A strong foundation in cooking techniques, food preparation, and menu planning is essential. Must be familiar using kitchen equipment and tools. The ability to supervise, motivate, and delegate tasks effectively is crucial. They must be able to manage multiple tasks simultaneously and prioritize effectively. The ability to quickly assess and resolve issues in a fast-paced environment is important. Work well and be able to communicate under pressure. Maintaining consistent food quality, presentation, and hygiene. This position requires meticulous attention to detail. The role requires standing for long periods while maintaining a good pace when under pressure and under stressful situations.

Stonehome Brewing Company is hiring for line cooks and prep cooks -full and part time Great pay - benefits - free uniforms - Come join our great team!

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Line Cook for the Holiday Inn Bismarck, ND. Pay Range- $17-$19 per hour Job Purpose: Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they've made the right choice to stay with us. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain qualify product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc) Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues Properly receive and store food and other deliveries Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking. Participate in physical inventories  Guest Relations Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team Be professional, responsible and mature in conduct and behavior Be understanding of, encouraging to and friendly with all co-workers Be self-motivated and use time wisely Maintain open line of communications with each department Communicate pertinent information Respond positively to new ideas Openly accept critical/developmental feedback Maintain effective communication through the use of meetings, memorandums Be available to help other departments in emergency situations Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. Safety and Security Skills Properly handle and account for keys Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. This job requires the ability to perform the following: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Requires finger dexterity to be able to operate office equipment. Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same-day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

Job Description We are looking for a hard working, self motivated, and coachable individual who likes working in a fun, fast paced environment. Responsibilities will include but not be limited to; Line cooking Help cleaning cooks line Light Prep Work Working as a team!! Quick opportunities for advancement as we also need Kitchen Managers and supervisors! Benefits include paid time off, health insurance, dental insurance, vision insurance, and 401k with match, amd tuition reimbursement! Pay is flexible depending on experience, However, experience is not required as we will train the right person. Please apply in person or online at sitdownandeat.com #hc56546

The Tavern Grill Restaurant + Bar is a rapidly expanding, upscale casual, full-service bar and restaurant that is focused on providing the best guest experience by adhering to the highest standards of service in the industry. If you are seeking a collaborative culture, a dynamic environment, and opportunities for professional growth- you've found it. Join us by applying today! As a Line Cook, you will play a crucial role in our kitchen operations, working under the guidance of the head chef. Your responsibilities include preparing and cooking a variety of dishes, ensuring each plate meets our high standards for quality and presentation. Your ability to work efficiently under pressure and your passion for culinary excellence will make you an essential part of our kitchen team. Responsibilities Preparing and cooking a variety of dishes according to menu specifications. Maintaining high standards of quality and presentation for each plate. Keeping a clean and organized workspace. Adhering to health and safety guidelines in the kitchen. Working efficiently under pressure in a fast-paced environment. Collaborating with other kitchen staff for effective teamwork. Assisting with inventory management and kitchen supplies restocking. Continuously learning and applying new cooking techniques and recipes. Requirements Previous experience as a Line Cook is preferred Knowledge of kitchen equipment and cooking techniques Ability to work in a fast-paced environment Attention to detail and commitment to food quality What We Offer Flexible schedules to accommodate your lifestyle Opportunities for growth and advancement within the company Employee discounts on food and beverages Opportunities for Level-Up training and more! Competitive compensation and benefits packages including: 401k savings plan with company match, Health, Dental, Vision, and Life Insurance*, Health Savings Accounts, employee discounts, and more. Background Check Requirement All offers of employment are contingent upon the successful completion of a background check. This process is conducted to ensure the safety and integrity of our workplace and may include verification of employment history, criminal records, and other relevant information. Hemisphere Restaurants is committed to creating an inclusive workplace that welcomes and values diversity. We are an equal opportunity employer and encourage all qualified individuals to apply, regardless of race, ethnicity, gender, sexual orientation, age, ability, or religious beliefs. *Health insurance benefits may be subject to eligibility requirements.

Job DescriptionDo you have what it takes to be part of the Wings & Rings crew? This isn't your typical restaurant job. W&R is the kind of place for people who love good food and love to show people a good time. ResponsibilitiesLine Cook Responsibilities: Complies with all portion sizes, cooking methods, and quality standards, in accordance with standardized recipes. Assumes 100% responsibility for quality of products served. Follows proper plate presentation with appropriate garnish for all dishes. Sets up the cook line with foods, condiments, and garnishments at the start of each shift and restocks as needed. Maintains sanitary workstation including tables, shelves, grills, broilers, fryers, sauté burners and refrigeration equipment. Handles, stores, and rotates all products properly. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen. Performs other related duties as assigned by the chef. Demonstrates positive interpersonal skills with co-workers. Functions as a supportive team member during the course of their shift. Position requires regular, reliable attendance. Required SkillsLine Cook Qualifications: Requires food preparation skills and knowledge of HACCP standards Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred Requires food knowledge pertaining to Soups, Sauté, Fry, and Pantry Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers Requires the ability to lift and/or move up to 40 pounds Requires the ability to bend, twist, and stand to perform normal job functions Frequently immerses hands in water and water diluted with chemical solutions Frequently works with sharp knives, utensils, and hot plates Frequently works in hot environment