Chef jobs in Rapid City, SD - 36 jobs

As a Lead Cook, you will support the General Manager of F&B by leading the culinary team and completing delegated administrative tasks. You will ensure food safety protocols and all brand standards are followed. The Lead Cook also serves as a line cook, catering cook, and/or expediter. The Lead Cook role could be focused on daily restaurant service, or could be focused on food prep and catering, with the ability to perform both. This is a seasonal, hourly position and includes the option of team member housing for the duration of employment. Competencies Effective Communication Adaptagility Decision Making Initiative Key Responsibilities Know all menu item recipes, portions, and ingredients with special attention to allergens Participate in menu development as required including creation of daily specials and catering menus Actively maintain guest and team member safety by ensuring all food handling safety and storages protocols are implemented and tracked on logs Ensure a clean and safe workspace through completion of daily and weekly cleaning/deep cleaning checklists tasks Maintain neat, organized, and safely stored work and storage areas where FIFO is practiced Assist with all inventory practices including ordering, receiving, waste tracking, setting up count sheets, and completing physical inventory counts Lead by example, maintain composure, take action, and be solution-minded in unpredictable situations such as delivery challenges, meeting diverse needs of guests, or incidents on property Collaborate and interact professionally, value teamwork, quickly step in to help others, resolve challenges with quick solutions Learn and share knowledge of local area, culture, and on-site activities Keep a positive attitude, anticipate needs of your team and guests Set clear expectations, provide accurate, complete, and timely communication Other duties as assigned Preferred Qualifications High School Diploma/GED 1 years of experience in culinary leadership role Love of culinary and the outdoors Experience in delivering training and leading a team of 2-10 people Proficient knife skills Food Handler Certification and TIPS card Must have food handlers certification prior to first day Food serve safe manager certificate recommended, not required Experience with conducting inventories and ordering from multiple vendors Additional Information This position requires the individual to wear and work in personal protective equipment, when applicable. This position requires that the individual is able to lift a minimum of 45lbs independently. Physical demands associated with this position include extensive walking, standing, bending, twisting, lifting, and maneuvering in an outdoor environment on uneven surfaces. Ability to work in extreme weather conditions including but not limited to heat, cold, rain, snow, humidity, and wind. This position is contingent upon the satisfactory completion of a background check and/or motor vehicle records check, if requested by Under Canvas. This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of Under Canvas. COMPENSATION AND BENEFITS: Under Canvas strives to provide a comprehensive benefits and compensation package that addresses the needs of our team members. In addition, they can participate in: Health Insurance 401K (eligible if work hourly minimum as required by law) Heavily discounted tents for Under Canvas family and friends stays Bar N Ranch lodge and cabin discounts Lifestyle partner brand and industry discounts Housing available for employees only (no pets) and is subject to fringe benefit and maintenance fee paycheck deductions Employee Assistance Program Under Canvas is an Equal Employment Opportunity Employer who prohibits discrimination, harassment, and retaliation of any kind.

Benefits: Employee discounts Health insurance Vision insurance As a Line Cook, you will play a vital role in ensuring that our kitchen operates smoothly and efficiently. You will be responsible for setting up and stocking stations, preparing food according to instructions, cooking menu items, maintaining cleanliness, and upholding food quality and safety standards. Key Responsibilities: Set up and stock stations with all necessary supplies. Prepare food as instructed by kitchen managers. Cook menu items in cooperation with the rest of the kitchen staff. Follow kitchen manager's and/or assistant manager's instructions. Clean up station and properly store leftover products. Stock inventory appropriately. Ensure that food comes out simultaneously, in high quality, and in a timely fashion. Comply with sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers. Demonstrate the ability to correct/remake orders as required. Read tickets and screens accurately. Be a team player and assist with other kitchen duties when needed. Ability to lift up to 50 lbs, operate kitchen machinery (age requirements may apply), and perform stooping and bending tasks. Requirements: Proven experience as a Line Cook or similar role. Knowledge of kitchen equipment and cooking techniques. Strong attention to detail and ability to follow instructions. Ability to work in a fast-paced environment and under pressure. Flexibility to work evenings, weekends, and holidays. Understanding of sanitation regulations and safety standards. Physical stamina to lift up to 50 lbs and perform stooping and bending tasks Compensation: $18.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. EMPLOYEE POLYGRAPH PROTECTION ACT The Employee Polygraph Protection Act prohibits most private employers from using lie detector tests either for pre-employment screening or during the course of employment. Learn more here. Why work at Colonial House? We have great management and staff and offer benefit packages to qualified employees! Whether you are a student looking for seasonal work, or an old pro, we invite you to apply today!

Job DescriptionLine Cook - Full Time Cambria Hotel | Rapid City, SD The Cambria Hotel of Rapid City is currently seeking a Line Cook to join our food & beverage team. This is a great opportunity for someone that values quality, teamwork, and getting out on time. Why This Role Is a Great Fit Our kitchen operates at a comfortable, controlled pace compared to high-volume restaurants, making this an ideal position for: Individuals new to professional cooking Cooks who enjoy a balanced, lower-pressure environment Team members who want to learn, grow, and experiment creatively Anyone looking for a kitchen that values both consistency and fresh ideas While the day-to-day service is structured and standards-based, we encourage creativity and collaboration in the kitchen. Our cooks are invited to contribute ideas for daily specials, seasonal features, and improvements to existing menu items, making this a fun and engaging place to work for anyone who enjoys being creative with food. Position Summary The Line Cook is responsible for preparing and cooking menu items according to established recipes and quality standards. This includes cooking meats, fish, vegetables, soups, and other hot food items, assisting with food prep, and ensuring dishes are plated and presented with care. In addition, line cooks are encouraged to participate in the development of specials and menu ideas. Key Responsibilities Prepare and cook food items using grills, fryers, ovens, and other kitchen equipment Follow proper portioning, plating, and presentation standards Assist with food prep, station setup, and organization Maintain a clean, safe, and well-stocked workstation Follow all food safety, sanitation, and safety procedures Communicate clearly with kitchen teammates and management Contribute ideas for specials, features, or menu enhancements Complete opening, side work, and closing duties as assigned Skills & Qualifications Previous kitchen or food prep experience preferred but not required Interest in cooking and willingness to learn Ability to work efficiently while maintaining quality Positive attitude and ability to work as part of a team Basic time management and organizational skills Availability to work mornings, evenings, weekends, and holidays What We Offer Pay: $16.00 per hour Full-time position Vacation pay, 401(k), and benefits for eligible full-time associates A supportive, collaborative environment where creativity is welcomed Schedule Mornings & Evenings Weekend and holiday availability required EOE M/F/Vet/Disability We are an E-Verify Participating Employer Employment offers are contingent upon successful completion of a background check

Wild Sage Kitchen and Cocktails - Line Cook Elevated Comfort Food Meets Modern Cuisine in an Elevated High Volume Dining Experience Wild Sage doors are open, and we're looking for a Line Cook who's ready to set the tone for culinary excellence and be a part of something special in Rapid City. A cook in our kitchen will have the basic knowledge/ability to: handle knives use kitchen equipment, like slicers, broilers, grills, ovens, etc. be on their feet for up to 8 hours at a time communicate effectively keep their space organized and clean work independently and as a team This is a face-paced, ever-changing job where you'll be working side by side with other cooks who put their passion into their work and enjoy putting out high quality, delicious food to every guest. Duties Prepare and chop ingredients, including vegetables, meats, and herbs, following recipes and menu specifications. Assist in the preparation of sauces, dressings, and other components necessary for meal assembly. Maintain cleanliness and organization of the kitchen workspace, ensuring compliance with health and safety regulations. Collaborate with chefs and kitchen staff to ensure timely meal preparation and service. Operate kitchen equipment safely and efficiently, including knives, slicers, and mixers.

2125 Haines Ave Rapid City, SD 57701 < Back to search results Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly learn and execute all of our recipe procedures * Maintain cleanliness throughout kitchen * Follow company safety and sanitation policies and procedures * Communicate ticket times to Team Members * Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Ability to use slicers, mixers, grinders, food processors, etc. * Prior experience preferred in a similar food and beverage service and preparation position

Job Description A cook in our kitchen will have the basic knowledge/ability to: handle knives use kitchen equipment, like slicers, broilers, grills, ovens, etc. be on their feet for up to 8 hours at a time communicate effectively keep their space organized and clean work independently and as a team prepare banquet-style meals This is a face-paced, ever-changing job where you'll be working side by side with other cooks who put their passion into their work and enjoy putting out high quality, delicious food to every guest. We reward our employees with competitive pay and raises, and benefits like paid time off, health insurance, and 401k matching. If you're interested in your next adventure as an employee of WR Hospitality, the region's largest hospitality group, apply today! #hc52160

We want YOU!! Are you hard working & passionate about cooking!? Love having fun where you work & want to work with a positive group of talented chefs!? Spearfish Canyon Resorts is looking to add to our amazing team of cooks at the Latchstring Restaurant. Apply here or call or text ************ . Please email ****************************** Job Summary:Responsible for line cooking, kitchen set up, pre-meal food prep work, food preparation, plating, maintaining a clean kitchen, and sanitation of storage and preparation areas. Weekends required. Job Types: Full-time, Part-time, PM & AMJob Types: Full-time, Part-time Salary: $16-$20 per hour depending on experience Compensation: $18.00 - $20.00 per hour

Department: Food and Beverage Reports to: Sous Chef and/or Line Supervisor that supports the mission of a profitable and efficient kitchen operation by striving to ensure product standards and quality. Works in food preparation, kitchen line or banquet line. Specific Job Knowledge, Skills and Abilities: The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Requires good standard and interpersonal communication skills, both verbal and written. Exceptional organization, problem-solving and supervisory skills. Knowledge of food and beverage menus, food preparation and presentation. Ability to act independently with minimal or no supervision. Must possess basic computational ability. Must possess computer skills including, but not limited to, Microsoft Word and Excel. Responsibilities: Work either on the restaurant kitchen line, prep line or banquet kitchen line. Work a schedule prescribed by the chef/manager. Work a flexible schedule as needed. Open or close as needed. Learn and properly demonstrate all company product preparation, measures and mixes ingredients according to recipe to prepare all foods during line cooking or banquet cooking recipes, presentations and quality standards for station or assigned kitchen area. Learn and properly demonstrate different cooking techniques such as baking, roasting, broiling, steaming, or sauté for meats, fish, vegetables and other foods. Learns and properly demonstrates use of convection ovens, steamers, fryers, grills, broilers, etc. Uphold and abide by the company's employment policies. Adhere to guidelines for attitude, behavior and appearance. Actively participate, learn and cooperate with the training process. Actively work shift-to-shift to control food costs by assuring the proper recipe production and portioning are followed to control food waste. Can read tickets properly to prep and cook food on cook's line. Do assigned duties properly and effectively. Keep work areas clean and organized. Do all shift setup, shift and closing duties as assigned. Do all shift cleaning duties properly. Do proper cleaning, sanitation and maintenance for the general kitchen, all cooking and kitchen equipment, walk-ins, coolers and storerooms. Develop and maintain a professional working relationship with dining room staff and other kitchen staff. Work daily to maintain a safe and accident-free work environment. Work daily to maintain a healthy and harassment-free work environment. Learn harassment prevention techniques and obligations as a supervisor. Follows par and prep sheets shift-to-shift for proper menu line setup and line production. Assists chef/sous chef prepare banquet or special event menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. Assist chef/sous chef to ensure all food supplies and kitchen supplies are received, stored and rotated properly and safely. Learn Health Department standards and codes. Learn basic sanitation practices. Help achieve a Health Department score of 90. Complete other assigned duties and projects from line supervisor or sous chef. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Education/Experience Preferred: Six months past line cooking experience necessary. Additional one year of college or technical school cooking education certificate preferred, but not necessary. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Requirements: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job: Most work tasks are performed indoors. Temperature is moderate to high, but it is somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at all times. Must be able to be upright on feet up to 8 hours at-a-time and able to work on the cooking line for up to 5 hours at-a-time. Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis. Must be able to lift up to 50 lbs. on a regular and continuing basis. Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity. Must have excellent hearing ability. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Noise level in the kitchen may be moderate at all times. Must have excellent vision. Near vision and depth perception vision demands occur continuously. I have read this and understand its contents. Furthermore, I verify that I am able to meet all criteria as detailed above and am capable of performing all tasks described. I also understand that no written job description can detail every aspect of a job and realize that I may be asked to work in other areas besides my primary position. 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! We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description We are a house-made kitchen in downtown Spearfish. We are looking to bring on a reliable, motivated individual to join our team in the kitchen. Must be able to work in a fast-paced enviornment and available weekends. Positive attitude is a must! We are willing to train the right individual. We offer flexible scheduling.. #hc24957

Job Description Line Cook. Looking for both morning and evening shifts. Looking for line cooks to join a fun, upbeat restaurant staff. We are looking to fill a Prep and Line Cook position ranging from part-time to full-time. Looking for responsible and motivated individuals who are serious about food preparation and service. These positions are year-round. Willing to train a responsible individual with minimal experience. Pay is based on experience, with great income potential and job advancement. Housing assistance is available after 30 days of employment. Compensation: $15 - $19 hourly Responsibilities: Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces and soups. Prepares menu items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Working with a smaller staff, the opportunity to show your skills and advance in your position is great. Bringing new menu item possibilities to the Restaurant Manager. Working for a family-friendly business that values our employees. Qualifications: Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Maintain a professional working environment. About Company Deadwood Miners Hotel & Restaurant is looking for fun, responsible individuals to join our team.

Oggie's inside the Iconic Lodge at Deadwood is looking for Cooks We're looking for someone who can help create a pleasant and inviting culinary experience for our guests the second they walk in the door or come off the gaming floor. A Line Cook at Oggie's will be given the opportunity to showcase their skills in a fast-paced and dynamic kitchen environment that serves guests from all over the world who have come to enjoy historic Deadwood ! Key Responsibilities: Prepare and cook menu items according to recipes and quality standards Assist with food preparation and assembly as needed Maintain a clean and sanitary work environment Collaborate with kitchen team to ensure smooth and efficient operations Adhere to food safety and hygiene regulations Qualifications: Prior experience as a Line Cook or in a similar role Strong understanding of culinary techniques and practices Ability to work well under pressure and in a fast-paced environment Excellent communication and teamwork skills Flexibility to work evenings, weekends, and holidays as needed

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.

Job Description Wild Sage Kitchen and Cocktails - Line Cook Elevated Comfort Food Meets Modern Cuisine in an Elevated High Volume Dining Experience Wild Sage doors are open, and we're looking for a Line Cook who's ready to set the tone for culinary excellence and be a part of something special in Rapid City. A cook in our kitchen will have the basic knowledge/ability to: handle knives use kitchen equipment, like slicers, broilers, grills, ovens, etc. be on their feet for up to 8 hours at a time communicate effectively keep their space organized and clean work independently and as a team This is a face-paced, ever-changing job where you'll be working side by side with other cooks who put their passion into their work and enjoy putting out high quality, delicious food to every guest. Duties Prepare and chop ingredients, including vegetables, meats, and herbs, following recipes and menu specifications. Assist in the preparation of sauces, dressings, and other components necessary for meal assembly. Maintain cleanliness and organization of the kitchen workspace, ensuring compliance with health and safety regulations. Collaborate with chefs and kitchen staff to ensure timely meal preparation and service. Operate kitchen equipment safely and efficiently, including knives, slicers, and mixers. #hc197903

Job Description The Rapid City Cambria offers a modern, professional kitchen environment where quality, teamwork, and consistency matter. As a Line Cook, you will work with a supportive leadership team, clear standards, and a hotel brand that values its culinary staff. We offer medical benefits, competitive pay, stable scheduling, and opportunities to grow within a respected hospitality organization. Job Summary The Line Cook plays a key role in delivering an exceptional dining experience by preparing high-quality menu items with accuracy, consistency, and pride. This position is responsible for cooking meats, seafood, vegetables, soups, and other hot food items, as well as proper plating and presentation. Line Cooks contribute directly to guest satisfaction while working in a fast-paced, team-oriented kitchen. What We Offer Medical benefits Competitive wages Stable, year-round hotel environment Professional kitchen with clear systems and standards Supportive management and team culture Opportunity for skill development and advancement Essential Responsibilities Prepare and cook menu items using grills, ovens, fryers, broilers, and other kitchen equipment Follow standardized recipes, portion sizes, and presentation guidelines Set up, stock, and maintain assigned line stations for efficient service Assist with food preparation during slower periods as needed Maintain a clean, organized, and sanitary work area Properly store, rotate, and handle all food products Communicate effectively with kitchen leadership and team members Follow all food safety, sanitation, and workplace safety procedures Complete opening, side work, and closing duties as assigned Perform additional duties as needed to support kitchen operations Skills & Qualifications Prior kitchen or line cook experience preferred Ability to work efficiently in a fast-paced environment Strong time management and multitasking skills Ability to follow written and verbal instructions Professional attitude and commitment to teamwork Basic math and computer skills Dependable, punctual, and detail-oriented

Job DescriptionWe want YOU!! Are you hard working & passionate about cooking!? Love having fun where you work & want to work with a positive group of talented chefs!? Spearfish Canyon Resorts is looking to add to our amazing team of cooks at the Latchstring Restaurant. Apply here or call or text ************ . Please email ****************************** Job Summary: Responsible for line cooking, kitchen set up, pre-meal food prep work, food preparation, plating, maintaining a clean kitchen, and sanitation of storage and preparation areas. Weekends required. Job Types: Full-time, Part-time, PM & AM Job Types: Full-time, Part-time Salary: $16-$20 per hour depending on experience

Department: Food and Beverage Reports to: Sous Chef and/or Line Supervisor that supports the mission of a profitable and efficient kitchen operation by striving to ensure product standards and quality. Works in food preparation, kitchen line or banquet line. Specific Job Knowledge, Skills and Abilities: The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Requires good standard and interpersonal communication skills, both verbal and written. Exceptional organization, problem-solving and supervisory skills. Knowledge of food and beverage menus, food preparation and presentation. Ability to act independently with minimal or no supervision. Must possess basic computational ability. Must possess computer skills including, but not limited to, Microsoft Word and Excel. Responsibilities: Work either on the restaurant kitchen line, prep line or banquet kitchen line. Work a schedule prescribed by the chef/manager. Work a flexible schedule as needed. Open or close as needed. Learn and properly demonstrate all company product preparation, measures and mixes ingredients according to recipe to prepare all foods during line cooking or banquet cooking recipes, presentations and quality standards for station or assigned kitchen area. Learn and properly demonstrate different cooking techniques such as baking, roasting, broiling, steaming, or sauté for meats, fish, vegetables and other foods. Learns and properly demonstrates use of convection ovens, steamers, fryers, grills, broilers, etc. Uphold and abide by the company's employment policies. Adhere to guidelines for attitude, behavior and appearance. Actively participate, learn and cooperate with the training process. Actively work shift-to-shift to control food costs by assuring the proper recipe production and portioning are followed to control food waste. Can read tickets properly to prep and cook food on cook's line. Do assigned duties properly and effectively. Keep work areas clean and organized. Do all shift setup, shift and closing duties as assigned. Do all shift cleaning duties properly. Do proper cleaning, sanitation and maintenance for the general kitchen, all cooking and kitchen equipment, walk-ins, coolers and storerooms. Develop and maintain a professional working relationship with dining room staff and other kitchen staff. Work daily to maintain a safe and accident-free work environment. Work daily to maintain a healthy and harassment-free work environment. Learn harassment prevention techniques and obligations as a supervisor. Follows par and prep sheets shift-to-shift for proper menu line setup and line production. Assists chef/sous chef prepare banquet or special event menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. Assist chef/sous chef to ensure all food supplies and kitchen supplies are received, stored and rotated properly and safely. Learn Health Department standards and codes. Learn basic sanitation practices. Help achieve a Health Department score of 90. Complete other assigned duties and projects from line supervisor or sous chef. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Education/Experience Preferred: Six months past line cooking experience necessary. Additional one year of college or technical school cooking education certificate preferred, but not necessary. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Requirements: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job: Most work tasks are performed indoors. Temperature is moderate to high, but it is somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at all times. Must be able to be upright on feet up to 8 hours at-a-time and able to work on the cooking line for up to 5 hours at-a-time. Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis. Must be able to lift up to 50 lbs. on a regular and continuing basis. Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity. Must have excellent hearing ability. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Noise level in the kitchen may be moderate at all times. Must have excellent vision. Near vision and depth perception vision demands occur continuously. I have read this and understand its contents. Furthermore, I verify that I am able to meet all criteria as detailed above and am capable of performing all tasks described. I also understand that no written job description can detail every aspect of a job and realize that I may be asked to work in other areas besides my primary position. 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! We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Line Cook. Looking for both morning and evening shifts. Looking for line cooks to join a fun, upbeat restaurant staff. We are looking to fill a Prep and Line Cook position ranging from part-time to full-time. Looking for responsible and motivated individuals who are serious about food preparation and service. These positions are year-round. Willing to train a responsible individual with minimal experience. Pay is based on experience, with great income potential and job advancement. Housing assistance is available after 30 days of employment. Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces and soups. Prepares menu items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Working with a smaller staff, the opportunity to show your skills and advance in your position is great. Bringing new menu item possibilities to the Restaurant Manager. Working for a family-friendly business that values our employees. Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Maintain a professional working environment.

Job Description Oggie's inside the Iconic Lodge at Deadwood is looking for Cooks We're looking for someone who can help create a pleasant and inviting culinary experience for our guests the second they walk in the door or come off the gaming floor. A Line Cook at Oggie's will be given the opportunity to showcase their skills in a fast-paced and dynamic kitchen environment that serves guests from all over the world who have come to enjoy historic Deadwood ! Key Responsibilities: Prepare and cook menu items according to recipes and quality standards Assist with food preparation and assembly as needed Maintain a clean and sanitary work environment Collaborate with kitchen team to ensure smooth and efficient operations Adhere to food safety and hygiene regulations Qualifications: Prior experience as a Line Cook or in a similar role Strong understanding of culinary techniques and practices Ability to work well under pressure and in a fast-paced environment Excellent communication and teamwork skills Flexibility to work evenings, weekends, and holidays as needed #hc179912

Job Description 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. #hc203485