Culinary internship jobs near me - 353 jobs

Role OverviewKick start your career with a paid culinary internship at Sodexo! *Join us for 10 weeks at Medstar Washington Hospital Center in Washington, DC* Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. Sodexo's Strategic Culinary Internship Program offers Healthcare Foodservice Management and Culinary Internships. This internship is designed to provide hands-on exposure to hospital culinary dining operations while building foundational skills in leadership, operations, and business management. Interns will support business units, assist with special projects, and gain experience working within a large corporate and team-based environment. What You'll DoAs a Strategic Culinary Intern, you will work closely with managers and hospital leaders to learn all aspects of food service culinary management, including:Support daily dining operations across patient services, retail, and catering environments Learn food production fundamentals, including ordering, inventory control, menu planning, and food safety Assist with front-of-house operations such as scheduling, payroll, customer service, and staff engagement Gain exposure to human resources, training, and employee relations Support basic financial and business functions, including budgeting, forecasting, and reporting Participate in operational projects and initiatives that support healthcare dining goals Build leadership, communication, and problem-solving skills through hands-on experience What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringCurrently pursuing or recently completed a degree in Culinary Arts Strong interest in a career in the food service or hospitality industry Willingness to be hands-on and learn in a fast-paced, team-oriented environment Strong organizational, communication, and time-management skills Ability to work collaboratively with managers, staff, and clients Basic knowledge gained through college coursework; prior food service experience is a plus, but not required Curiosity, initiative, and a desire to grow professionally within a large corporate organization Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Current college student with studies in hospitality/food management, facilities management, engineering, communications, human resources, accounting, marketing or another industry related college program.

Army Navy Country Club is a prestigious, private, member-owned Country Club with two locations in Northern Virginia. It is a Platinum Club of America which ranks in the top 4% of private clubs nationwide. Our team is seeking dedicated and enthusiastic culinary interns to join our Arlington facility during our Centennial year. This is a seasonal, immersive internship opportunity that offers a well-rounded experience for culinary students and graduates alike. Interns will gain exposure to the various F&B operations at our facility including Banquets & Catering as well as A La Carte service in five different dining outlets, each with their own varying concepts. This internship will be hands on, as you will become part of our team that strives to provide Five-Star service for over 7000 members. Primary Responsibilities Integrate with our culinary team to execute daily operational duties. Prepare food in accordance with club recipes to ensure quality and consistency. Maintain a clean and sanitized workstation throughout the day. Practice and develop knife skills as well as cooking skills related to sauteing, braising, baking, grilling, and frying. Proficiently and carefully use equipment including but not limited to char-grills, flattop grills, deep fryers, high-capacity and combi ovens, deli slicers, stand mixers. Use thermometers to test internal temperature as well as hot and cold holding temperatures to ensure all are within health department guidelines. Properly handle food as it relates to allergens and specialized diets. Communicate for requisition of product as needed in each kitchen. Work closely with and report directly to the Executive Chef and Executive Sous Chef. Collaborate with other F&B interns for planning and execution of intern events attended by ANCC membership. Offer friendly, 5-Star service to members and guests. Qualifications and Standards Professional kitchen experience outside of the classroom is preferred. Ideal candidates possess critical thinking skills and the ability to take initiative to solve challenges. Basic knowledge of knife skills and cooking techniques. Act in a highly professional manner and understand that honesty and ethics are essential. Be able to reach, bend, stoop and lift up to 50 lbs. Be able to work in a standing position for extended periods of time. Open availability to work during varied hours of the day as well as weekends and holidays during the predetermined duration of your internship. Anticipate working no less than 40 hours per work week. This job is a civilian position and does not require military service (including commission and enlistment)

Are you ecstatic after a great meal? Do you eat with your eyes first? Does the thought of creating an amazing product for customers excite you? Are you creative? Do you dream of becoming a Chef? If you answered yes to these questions, then you should know: Congressional Country Club is hiring Line Cooks. Cook 1 + 2. As a Line Cook, you'll be part of a dynamic culinary team supporting our restaurants and outlets, preparing dishes for our members and guests. At Congressional, we look for Team Members who believe the impossible is possible-those who are driven to make a positive impact and know that as a team, we achieve more. What You'll Do Prepare, cook, and plate dishes following standard recipes. Take inventory, requisition ingredients, and ensure your station is set up and maintained. Collaborate with other kitchen operations to coordinate the timing of orders. Notify the Sous Chef of shortages and suggest improvements. Maintain clean, sanitary work areas and properly store food items. Close the kitchen properly using the established checklist. Attend team meetings and contribute ideas for growth and improvement. Follow all safety and food safety regulations. Perform additional duties as assigned by the Sous Chef. What We're Looking For High school diploma or GED required. Completion of a two-year culinary school program preferred. At least 2 years of professional kitchen experience. Strong teamwork, creativity, and passion for the culinary arts. What We Offer Full-Time Position with stability and growth opportunities Complimentary meals & parking Health, Dental & Vision Insurance (available for Full & Part-Time Team Members) Flexible Spending Account (FSA) 401K with match Employee discounts on Golf, Tennis, Fitness apparel, and more Competitive total rewards package focused on well-being and work-life balance Join our Culinary Team and grow your career in one of the top country clubs in the nation. Congressional Country Club is an Equal Opportunity Employer (EOE).

The Multi-Unit District Chef supports 8-10 cafés by providing café management teams with the tools, training, and leadership necessary to ensure every savory kitchen team member delivers on Tatte's commitment to uncompromising quality and craftsmanship. The Multi-Unit District Chef continuously educates, trains, and supports each café team member in understanding and adhering to food quality and safety standards, while mentoring café and kitchen leaders to grow and develop their teams and build a strong kitchen culture across savory operations. KEY RESPONSIBILITIES: (included but not limited to): Train all café team members (managers, supervisors, hourly) in food safety & sanitation, food quality, and professional development of café kitchen leaders and cooks. Support building and training teams for new café openings (NCO). Build trust with all team members through clear, honest communication and feedback. Partner with District Operations and Culinary Managers to select, develop, and manage kitchen leaders, including succession planning. Maintain food quality standards for savory operations, ensuring adherence to recipe specifications. Oversee the roll-out of new savory menu items. Implement and maintain all café kitchen systems. Support food safety and sanitation procedures across café kitchens. Assist kitchen leaders with monthly inventory management, purchasing, storage, and waste reduction. Teach ServSafe, Food Handler, and other required classes. Ensure all supervisory and management team members maintain current licenses and certifications. Certify kitchen team members for Pro Team roles, station lead roles and MITs (Managers in Training). Investigate food quality and safety issues within cafés. Collaborate with the VP of Culinary Operations & Commercialization and other stakeholders to develop and iterate food quality and safety best practices. Perform other duties as assigned. QUALIFICATIONS: Required 2-4 years as a Multi-Unit Culinary Manager managing 4+ high-volume, full-service and/or polished fast-casual restaurants. Flexible schedule based on business needs, including days, nights, weekends, and holidays. Ability to work 10+ hour shifts; stand, sit, squat, or walk for extended periods. Ability to grasp, reach overhead, push, lift, and carry up to 50 lbs. Demonstrated success in guest service excellence and supporting P&L management (sales, inventory, variances, labor tools/systems, operations financial reporting). Proven leadership skills in selecting kitchen leaders, and motivating, training, and coaching savory operations teams. Strong organizational, interpersonal, and problem-solving skills. Excellent verbal and written communication skills. Highly organized with strong attention to detail. High School diploma or equivalent required. Preferred Skills B.S. in Culinary Arts, Food Services Technology/Management, or related field, OR A.S. in Culinary Arts or Culinary Certificate with required experience. Proficiency in Microsoft Office (Word, Excel, Outlook). Experience with UltiPro Onboarding & Recruiting, Toast POS, CrunchTime, and Teamworks (highly preferred). Current ServSafe, Allergen, and ChokeSaver certifications. Proven experience successfully navigating the New Café Opening (NCO) process. Demonstrated oversight and management of café operations with comparable or higher sales volumes. Established presence and operational experience within the Tri-State market. Possesses reliable personal transportation or the ability to efficiently travel between multiple café locations to provide on-site leadership and support. OUR BENEFITS & PERKS: Competitive pay (ranging from $115,000-$125,000/year, depending on experience) + Quarterly Bonus Program Paid vacation & sick time 401(k) with company match Free Employee Assistance Program (EAP) Flexible schedule with no late nights Health, dental, and vision insurance Complimentary meals and drinks Exciting career growth potential Please note that Tatte is an E-Verify Employer.

Assist the cooks in the preparation of all food items for the Food & Beverage Outlets and Banquets per standardized recipes from Banquet Event Orders (BEO's) or guest checks in the outlets. Responsible for supplying assigned workstation with all needed products and culinary equipment for prompt production. Prepares all the prep work for menu items using standardized recipes as your guide for the outlets; sets up and prepares items for banquets per prep lists and Banquet event orders and all other duties as assigned. Stores all food in refrigerated boxes including covers, labels, and dates, using the proper containers and labels to protect against waste and spoilage. Always maintains area in a clean and sanitized condition. EDUCATION REQUIRED: High School diploma preferred. EXPERIENCE REQUIRED: Prior Line or Banquet cook experience of one year preferred. Working knowledge of how to clean and cut vegetables and fruits. Must be familiar with classical knife cuts and be able to name all the Mother Sauces and have the knowledge on how to prepare at least three of the Mother Sauces. LICENSES OR CERTIFICATES: Ability to obtain any government required license or certificate. SALARY RANGE: $27.25-$28.12/hour BENEFITS INCLUDED FOR PART-TIME, ON-CALL, AND TEMPORARY COLLEAGUES: Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law) 401k plan with Roth option (Employer match up to 4% after one year of employment) Pet Insurance, ID Theft Protection Coverage, Prepaid Legal (available for purchase) Free meals while on duty Uniforms and cleaning of uniforms (for applicable positions) Free and discounted hotel stays Discounted parking EOE, Including Disability/Veterans About Langham Hospitality Group A wholly owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. Majestic views of the cityscape, the Chicago River, and Lake Michigan. All housed in a skyscraper designed by renowned architect Mies van der Rohe. Situated in downtown Chicago, our hotel is mere minutes from the Loop, Grant Park, Magnificent Mile, Millennium Park, and Navy Pier. Discover the perfect blend of convenience and stylish comfort only at The Langham, Chicago. For more information about the property, please visit: *****************************************************

This Remote Cook's Helper assists in a variety of food preparation duties, completion of special work projects, cleaning of a food service area, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. All duties are to be performed in accordance with NMS' mission, vision, and values. Responsibilities * Assists cooks, chefs, bakers, and others as needed and coordinates activities within a food service area. * Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. * Cooks or prepares such food items as breakfast, lunch, and dinner foods, coffee drinks, tray items, sandwiches, salad dressings, meat items, cheese and vegetable trays, salad bar items, etc. * Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines * Stocks various food service areas with various products and materials * Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner * Washes objects by hand or with cleaning equipment * Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors * Assists with various periodically scheduled large cleaning projects. * Removes garbage from assigned areas * Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. * May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. * May also be combined with other position duties to include but not limited to housekeeper and janitorial responsibilities. * Notify supervisor if safety and sanitation standards are not being met. * This position has no supervisory responsibilities. * Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications * High School Diploma or GED equivalent. * At least two (2) years of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. * Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire. * Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. * Must be able to cooperate and work as part of a team with fellow employees, customers and clients. * Must be able to make decisions in the moment with little to no supervision. * Must be able to be on your feet for 12 hours per shift for the scheduled rotation. * Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp. * Contract requires employees to speak, understand, read and write English. * Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA: Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence). Employee is responsible for any travel expenses and needed accommodations related to pre−employment tasks that need to be completed in Anchorage, AK. This includes, but is not limited to, any safety training requirements, required pre−employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.). Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements. Flights to Remote Locations: All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK) for scheduled trips paid for by the company for remote locations. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: This is an industrial kitchen setting located in a remote camp. Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Travel: Must be able to travel by plane and/or bus to remote camps. Physical requirements: Fit For Duty Test * Lift: Lift 50 lbs. from floor to knuckle x 2 * Lift: Lift 50 lbs. from floor to waist x 2 * Lift: Lift 50 lbs. from floor to shoulders x 2 * Lift: Lift 30 lbs. from floor to crown x 2 * Carry: Carry 20 lbs. with two hands for a minimum distance of 20 feet * Push: Push horizontally with a peak force of 50 f-lbs. with two hands. * Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced, continuous. * Squat Test: Functionally squat x 5, self-paced but continuous. * Kneel: Kneel on one knee and stand. Return to kneel on opposite knee. Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. * Stairs: Climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous * Stairs & Carry: Climb up and down 10 steps x 2 for a total of 20 steps while carrying 30 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. * Allow a 30 second rest period after climbing up and down 10 steps while carrying. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

A premier, high-end food and events organization is seeking a Culinary Development Chef to lead menu innovation and concept creation in the Washington DC area. This role is ideal for a highly creative, self-directed culinary professional who thrives on turning broad ideas into fully realized food experiences-from initial concept through execution. The successful candidate will bring strong culinary vision, refined presentation skills, and the ability to independently develop immersive culinary stations and menus with minimal oversight. This position plays a critical role in shaping new offerings, elevating guest experiences, and driving culinary creativity across the organization. Key Responsibilities Lead the creative development and execution of new menu concepts and interactive culinary stations Independently design complete food experiences, including menu variety, garnishes, finishes, and visual presentation Research, develop, and test innovative recipes aligned with seasonal trends and client expectations Collaborate with culinary leadership and cross-functional partners to prototype and launch new offerings Oversee food preparation and kitchen teams to ensure consistency, quality, and creative execution Plan equipment needs, production flow, and resource requirements for new menu rollouts Participate in high-level tastings and presentations for internal stakeholders and clients Ensure strict compliance with food safety, sanitation, and regulatory standards Mentor and develop junior culinary team members, reinforcing innovation and fine-dining standards Support additional culinary initiatives and projects as needed Qualifications Formal culinary training or equivalent professional experience 7+ years of culinary experience, including significant focus on menu development or concept innovation Local to the DC area currently Proven ability to independently design, execute, and present new culinary concepts Background in fine dining, luxury catering, or elevated hospitality environments Strong understanding of kitchen design, station layout, and equipment utilization Polished communication and presentation skills, particularly in client-facing settings Ability to lead under pressure while maintaining creativity and attention to detail Flexible schedule, including availability for evenings, weekends, and off-site events Compensation: $110, 000 - $125, 000 base salary, bonus program, comprehensive medical package, 401k, PTO, and much more! If interested in being considered, please apply with an updated resume.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance - Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance - Employee paid. · Traditional and Roth 401(k) Plan - All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Who We Are Since opening our doors in 1992, we've dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our line cooks play a vital role in the delivery of these core values. We are here to make good things happen for other people. Who are you? We are currently seeking Fine Dining Line Cook candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals. Successful candidates must have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products and cooking in high-volume environments. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven track record of professionalism, accountability, and team commitment. Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Benefits Continued Education for Culinary & Wine Knowledge Daily Shift Meals Performance-Based Culture (promotions & pay) Health Insurance Vision Insurance Dental Insurance Employee Discount Paid Time Off Flexible Schedule 401k with matching (After a year of full-time employment) COMPENSATION: $16.00-$22.00/hour (Rate is based on experience) REQUIRED TRAINING/ EDUCATION/EXPERIENCE: High school diploma or equivalent helpful but not required. Former culinary schooling preferred Minimum two years' experience in a similar capacity. REQUIRED TRAINING / MINIMUM QUALIFICATIONS: Must be able to stand for 9 hours. Must be able to lift at least 40 pounds. Ability to perform all job functions while wearing the specified uniform, including proper footwear. Clear and professional communication skills. DETAIL DESCRIPTION OF RESPONSIBILITIES/DUTIES: Check with Chef/Sous Chef for all menu of the day specials. Preparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area. Stock food products and equipment needed for the station. Clean, set and prepare service area prior to service to ensure that the station is equipped for service. Follow sanitation and safety procedures. Assume 100% responsibility for the quality of product served as per spec sheets. Maintains good cleaning habits throughout the area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. Rotate all perishable products properly. Follow all opening and closing checklist. Maintain a high level of professionalism. Passes all Unit and departmental tests with 90% grade or greater. Always maintain a clean and professional appearance. Work with “Teamwork” always in mind. Perform other related duties as assigned by the Leadership Team.

Job Description The Master Taquero ensures the flawless execution of all menu items to meet Tacombi standards; They manage the day-to-day BOH operations working hard to meet Labor, COGS and Operations goals. A chef de cuisine works side by side with the GM to make their store a successful location. About Tacombi Founded in 2005 on the balmy beaches of the Yucatan, Tacombi is a quickly growing Mexican taqueria and hospitality company based in New York City. We are always on the look out for awesome talent to join our team, especially as we continue to expand and to open taquerias in new locations. If you're looking join a company that prioritizes employee growth and teamwork, we would love for you to apply! Menu Execution o Execute the menu items as designed by executive chef and as shown in workshops o Lead and monitor all food production to maintain quality and quantity goals o Purchases accordingly to execute menu to its fullest o Execute Menu by following recipes provided by Culinary director Training, Development o Manage the training and development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent through personal development and cross-training o Train senior BOH team-members (receiver & sous) for ordering and COGS management best practices o Manage the performance of each member of the BOH team o Train BOH team to meet DOH standards and for DOH inspection readiness o Trains FOH staff by explaining Menu items during huddle ups Service & Operations o Manage day-to-day kitchen operations; create and maintain systems and processes to increase knowledge, efficiency and productivity of BOH team o Work on daily Order Guide, ensuring full optimization of the quantity of products being ordered o Build and manage a maintenance and repairs calendar o Partner with GM to build strong relationships with service providers o Ensure proper maintenance of equipment Financial Management o Working closely with GM, create and maintain systems and processes to ensure Labor and COGS targets are met and P&L's are aligned. o Works with GM and sous-chefs to ensure waste is very low. o Build weekly BOH schedules to meet labor targets and confirms with KOM if any over time will hit o Manage daily forecast of products to be sold to optimize inventory usage Qualifications: o Able to work any shift and flexible schedule o Able to work long hours o Holder of a Food Handler certificate o Clean and organized with excellent hygiene o Physically fit and able to safely lift up to 50 pounds o Detail-oriented and proactive o Multi-tasks efficiently o Positive attitude o Willing to learn and take direction o Knowledge of Mexican Cuisine o Financial Knowledge Works With: General Manager About our Locations... Tacombi operates nine taquerias across Manhattan and Brooklyn: Nolita - 267 Elizabeth Street, Manhattan West Village - 255 Bleecker Street, Manhattan Flatiron - 30 West 24th Street, Manhattan Empire State Building - 23 West 33rd Street, Manhattan Fort Greene - 25 Lafayette Avenue, Brooklyn Upper West Side - 202 East 70th Street, Manhattan Financial District - 74 Broad Street, Manhattan Upper East Side - 202 East 70th Street , Manhattan Williamsburg - 242 Metropolitan Avenue, Brooklyn Long Island City - 27-10 43rd Ave, Queens Forest Hills - 71-22 Austin St, Queens What we offer... Career growth: We have seen growth through learning, resourcefulness and persistence and can offer an aggressive career path to those that share these qualities. Health: Our team is our most important asset. We offer 50% subsidy for our Management employees, with the option to add spouses and family under our plan at employee's cost. Dental, and vision are also offered at employee's cost. Commute: Easing your daily commute with Alice Tax Saving benefits for mass-transit & parking. Pre-Tax Health Care Expenses: increasing savings though Alice with Health Spending Account (HSA) and Flexible Spending Account (FSA) Dependent Care: as you take care of yours, Alice takes care of your pre-tax savings on dependent care expenses Retirement savings: 401(k) plan to prepare you for the future. Referral Bonus: We are committed to working with and sharing our taco adventure with the best and brightest. If you can help us find Tacombi talent, we'll show our appreciation and reward you. Growing set of benefits: Always looking to take care of our own the best way we can. COVID-19 considerations: Masks are required at all times, Covid-19 Vaccination Required and a health screening form should be completed before the start of each shift and temperature is checked.

Job Description The Jefferson in Washington D.C. is currently recruiting for a Line Cook to join our award winning Culinary team. The Jefferson, Washington D.C. has been named one of the top hotels in Washington, D.C. This is an exciting opportunity for someone who is interested in growing within a culinary setting that finds delight in the details that take our guests experience beyond expectation. Responsibilities: Report to work on time in uniform and meet grooming standards Ability to execute all cooking methods and knife skills required by the assigned station Communicate effectively with other departments Complete special projects assigned by management Cleans and maintains station while practicing good safety, sanitation and organizational skills Qualifications: Past experience in fine dining restaurants and /or luxury hotel restaurants Cooking or vocational school, apprenticeship or proven 2 years experience in a fine dining restaurant /or luxury hotel Working knowledge and understanding of classical, traditional and modern cuisine, including recipes and techniques Stable work history that indicates reliability Able to speak, read and write English Flexible demeanor with ability to focus on customer service for both external and internal guests Able to meet the physical demands of this position with regard to walking, standing, bending, climbing, reaching, kneeling, pushing, pulling, and lifting up to 70 lbs Ability to adapt easily to changing temperatures in the kitchen Food handling courses and licenses desirable, but able to pass Food Handler Certification courses within ninety days of hire Independently owned and operated, The Jefferson, Washington DC, offers competitive wages, paid time off, and comprehensive benefit plans for full-time employees!

Job Description Sherwood Gourmet in Alexandria, VA is looking for one chef to join our 12 person strong team. Our ideal candidate is self-driven, ambitious, and hard-working. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a chef is a plus We are looking forward to hearing from you.

Benefits: Company parties Competitive salary Flexible schedule Opportunity for advancement Full-Time Caregiver in Herndon, VA Flexible Shifts | Supportive Team | Herndon "A care beyond care" Company Description: Decena Home Care, LLC is a compassionate care provider dedicated to enhancing the quality of life for individuals in Northern Virginia, D.C, and Maryland. We offer a comprehensive range of personalized services, including homemaker assistance, private duty care, companionship, 24-hour/overnight care, travel companion support, and palliative care. Our goal is to empower our clients to live independently and with dignity in their own homes. Role Description: This is a full-time on-site role for a Caregiver. As a Caregiver, your day-to-day tasks will include the following: Homemaker - grocery shopping, running errands, light housekeeping, cooking, meal preparation, laundry and ironing Private duty care - medication reminders, bathing and oral hygiene assistance, toileting assistance including incontinence care, dressing, and grooming Companionship - engaging in activities such as conversation, reading, and games, taking walks, and safety supervision Travel Companion - drive and assist clients during trips while providing safety supervision 24 Hour / Overnight care - includes all services mentioned as well as assistance with morning and evening routine and tuck-in before bed time Palliative care - pain management, symptom management, and emotional support. Meal Preparation- Able to cook Chinese food This role requires working on-site in our client's home located in Herndon, VA. *U.S. work authorization is required. Sponsorship for employment visas is NOT available.* Qualifications: Experience as a Caregiver (at least 2 years preferred)-but a big heart matters most. Proof of eligibility to work in the U.S. (Example: Passport or Driver's License and Social Security Card) Ability to provide personal care assistance, including bathing, grooming, and toileting Strength to assist transfers or lift up to 50 lbs. when needed Experience with medication reminders and monitoring vital signs Excellent communication and interpersonal skills Ability to provide companionship and engage clients in activities Reliability and punctuality, flexible hours preferred Valid driver's license or reliable transportation to and from assignments Chest X-ray or PPD Skin Test (with negative results) Valid CPR and First Aid certification CNA/PCA/HHA Certification Ready to Make a Daily Difference? If you're patient, reliable, and eager to brighten someone's day, click “Apply Now.” Join a home-care agency where caregivers feel valued-and seniors feel at home. Compensation: $15.00 - $20.00 per hour Professional caregivers go by many names: homemakers, home care aides, home health aides, certified nursing assistants, personal care assistants, direct care workers. No matter the name, what they all have in common is a calling to care for people in the comfort of their own homes. This agency is independently owned and operated. Your application will go directly to the agency, and all hiring decisions will be made by the management of this agency. All inquiries about employment at this agency should be made directly to the agency location, and not to Home Care Evolution Corporate.

Timber Pizza //Store # 5310 Ronald Reagan Washington National Airport (DCA) 2401 Ronald Reagan Washington National Airport Access Rd Arlington, VA 22202 Pizza Line Cook Job Description ROLE PURPOSE The Restaurant Pizza Line plays an important part in delivering the Timber experience to our guests. The Restaurant Pizza Line ensures all pizzas are properly prepared prior to going into the oven. This is accomplished by working with care, speed, and attention to detail to ensure consistent adherence to Timber spec and quality standards. KEY RESPONSIBILITIES & ACCOUNTABILITIES Arrives for shift on time and in proper work attire. Completes Opening Checklist to ensure work area is properly stocked, organized, and clean for service. Understands proper dough temperature, and rejects dough that does not meet Timber spec (e.g., over-proofed dough). Stretches dough with strict adherence to proper size and Timber spec. Reads incoming tickets, and prepares pizzas for oven by adding sauce and toppings per order and Timber spec. Keeps work area stocked, organized, and clean throughout the shift. Actively communicates with team members throughout the shift to ensure a seamless guest experience. Actively assists team members when required. Adheres to Timber food safety & sanitation standards throughout the shift. Completes Closing Checklist to ensure work area is properly shut down at end of service. May complete deep cleaning tasks, per schedule May complete other duties as assigned. QUALIFICATION REQUIREMENTS Must be able to pass the 10 year federal background check in the airport Enjoys hospitality and serving others. High energy and stamina. Able to work in a fast-paced environment and within a small working space. Attention to detail Able to work calmly and effectively under pressure. Able to lift and carry up to 30 pounds. Able to stand and walk for up to 10 hours per day. Able to work flexible shifts and schedules, inclusive of weekends, and some holidays. Able to perform essential functions to company standards with reasonable accommodation. Able to communicate effectively in the primary language of the work location.

Employment Type: Part-Time, Onsite Segment: Dining & Events State: Virginia (US-VA) The Role at a glance: We are looking to add a skilled, experienced Event Chef to our Design Cuisine Event team in the Arlington, VA/DC area! As an Event Chef, you will have the opportunity to lead meal service and a talented kitchen staff for a variety of events. Enjoy weekly pay, flexible schedules, growth opportunities & competitive pay! What you'll be doing: Training kitchen staff as needed. Ensuring that kitchen has correct stock for event menu. Participating in all aspects of food preparation. Ensuring that kitchen staff adheres to all safety and sanitation policies, procedures, and regulations. What we're looking for: Must-haves: At least three years' relevant experience. Superior knowledge of food preparation and kitchen safety. Excellent leadership skills. Strong communication skills, both written and verbal. Nice-to-haves: Prior experience in a leadership or supervisory role. Where you'll be working: Design Cuisine Events More about us: Our Benefits: Weekly Paycheck Flexible Schedules Growth Opportunities Competitive Pay #indeedelior #LI-GW1 About Design Cuisine: Located in the Washington, DC area, Design Cuisine offers catering and business dining services to clients across the city. With our nation's historic capital as a backdrop, Design Cuisine creates unforgettable dining experiences every day. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Join the Punch Bowl Social crew today and be the envy of all your friends! We are looking for Bilingual Line Cooks! Competitive wages Flexible working hours Opportunity for growth and development Team member discounts on food, beverage and activities! Our Line Cooks are passionate about the craft, true culinarians and have a deep respect for the ingredients and are masters of technique. The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You value guest experiences and take pride in everything you do Communication is key You understand that work is easier - and more fun - with teamwork Minimum of two years' experience in a high-volume restaurant/bar Desire to work in a chef-driven environment where the focus is great food and dedication to the trade Attention to detail and quality of product What you'll be doing: Assembling and cooking our menu items and preparing the perfect dish Performing regular quality assessments Responsible for restocking and cleaning station Follow us @punchbowlsocial or check us out at punchbowlsocial.com This job is hiring on an ongoing basis We focus on an inclusive culture and celebrate everyone for who they are. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at EGO - Woodbridge, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Ego, a family of Premium Pubs & Restaurants as unique as our locations from city centre to community pub we are full of character. Our menu is inspired by the Mediterranean, taking our guests across the continent. If you appreciate our individual character and style, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Villagio Hospitality Group is growing! We are seeking a talented and passionate Banquet Cook to join our award-winning team at The Black Sheep. If you're a culinary professional who thrives in a fast-paced, high-energy kitchen and is dedicated to delivering exceptional dining experiences, we want you on our team! The Banquet Cook is responsible for planning and implementing high quality, upscale corporate, wedding, and social event catering. This position is responsible for the catering oversight of a wedding venue, on-site events and off-site events. PRIMARY RESPONSIBILITIES: Prepare food items using BEO and create decorative food displays Ensure proper portion, arrangement, and food garnish Monitor the quality and quantity of food that is prepared and the portions that are served Prepare proper plate and platter presentations for banquets Set up and operate action stations for banquet or buffet Carve buffet meats as requested by guests Support banquet and buffet by ensuring adequate stock of all items Operate ovens, stoves, grills, microwaves, and fryers to prepare foods Prepare ingredients for cooking, including portioning, chopping, and storing food Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Follow all company and safety and security policies and procedures Ensure adherence to quality expectations and standards REQUIREMENTS: Strong knowledge of various cooking techniques, food preparation methods, and menu development. Meticulous planning, scheduling, and coordination of food production for multiple events Effective communication with clients, event planners, and kitchen staff. EDUCATION/TRAINING/EXPERIENCE: Culinary degree or equivalent experience preferred Experience in high volume wedding venues/banquet venues is preferred Preferred certifications include ServSafe and state/local licensing requirements Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards PHYSICAL DEMANDS: Ability to work weekends and holidays and a varied schedule Work with hot, cold, and hazardous equipment Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. BENEFITS WE OFFER: Competitive pay based on experience 401(k) with employer matching Health, Dental, and Vision Insurance Paid time off and employee discounts A collaborative and supportive work environment with room for professional growth. Villagio Hospitality Group is an Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

Benefits: Dental insurance Free uniforms Health insurance Vision insurance Build a brighter future for all children. As the Food Service Teacher of Primrose School of Arlington at National Landing, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve.You'll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Serv-Safe certification, Classroom support Make a difference every day. Encourage healthy eating habits through delicious and nutritious foods. Maintain a keen awareness of children who have allergies and food restrictions. Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. Follow the daily menu prepared in collaboration with or by the Director. Assist with ordering food and calculating the amount needed. Assisting with classroom duties when needed In order to inspire children to eat healthy, you need a school that inspires you.Primrose Schools is a mission-driven brand, and at Primrose School of Arlington at National Landing, there are not only opportunities for professional development and growth but also for giving back to your local community through Spring Fling and charity events.As the leader in early education and care, our research-informed Balanced Learning approach provides teachers with the tools and guidance to accommodate children's natural curiosity and to fully support each child while building problem-solving skills and confidence. We are continuously working toward our mission of building a brighter future for all children-not only those who are able to attend a Primrose school-and every member of our organization plays a critical role in accomplishing that mission. Let's talk about building a brighter future together. Compensation: $16.00 - $17.00 per hour