Cooking Chef jobs at Goddard School - 1487 jobs

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Kitchen Staff play a crucial role in the smooth operation of a kitchen. They work under the supervision of chefs and kitchen managers to ensure that food is prepared, cooked, and presented properly. Kitchen staff members are responsible for various tasks, including food preparation, cooking, dishwashing, and kitchen cleanliness. This role will pay an hourly rate of $20.00 to $25.00. For Part-Time roles: Benefits: 401(k) savings plan and 401(k) matching. This position will remain open until April 10, 2026. Responsibilities Assist in the preparation of ingredients and mise en place for recipes according to established procedures and recipes. Cook and prepare dishes as per the recipes and instructions provided by the chef. This includes grilling, frying, baking, sautéing, and other cooking techniques. Assist in plating dishes and ensuring that they are presented according to the restaurant's standards for quality and presentation. Maintain cleanliness and sanitation standards in the kitchen, including cleaning workstations, equipment, utensils, and dishes. Adhere to food safety regulations and guidelines. Assist in inventory management by monitoring and restocking ingredients and supplies as needed. Notify supervisors of low stock levels in a timely manner. Collaborate with other kitchen staff members to ensure smooth and efficient operation of the kitchen. Follow instructions from chefs and kitchen managers. Follow safety procedures and guidelines to prevent accidents and injuries in the kitchen. This includes proper handling of equipment, adherence to fire safety protocols, and wearing appropriate attire. Occasionally interact with customers, take orders, and address any concerns or inquiries in a polite and professional manner. Qualifications Prior experience working in a kitchen or food service environment is preferred but not always required. On-the-job training may be provided. Knowledge of basic cooking techniques, food preparation methods, and kitchen equipment. Ability to work effectively as part of a team, follow instructions, and collaborate with colleagues in a fast-paced environment. Kitchen work can be physically demanding, requiring standing for long periods, lifting heavy objects, and working in hot and humid conditions. Strong attention to detail to ensure accuracy in food preparation, plating, and presentation. Ability to work efficiently and prioritize tasks to meet deadlines and maintain smooth kitchen operations. Willingness to learn and adapt to changing menus, recipes, and procedures. Understanding of food safety regulations and guidelines, including proper food handling, storage, and sanitation practices. Good communication skills to effectively interact with colleagues and occasionally with customers.

- Food and Nutrition Services Job Number 8600016864 Start Date Open Date 01/19/2022 Closing Date Performs basic food preparation, distribution and related maintenance tasks. Essential Functions Assembles food such as salads, sandwiches and box lunches and slices meats as necessary. Applies heat to appropriate foods and/or chills foods. Mixes ingredients following simple instructions. Assists the Cook and/or Manager in cooking foods properly. Handles small amounts of cash, makes change per transaction, total meal counts and/or cash at the end of the day. Waits on customers in a fast and friendly manner. Maintains work area in a clean and orderly condition by performing such duties as cleaning tables, sweeping and mopping floors; cleaning refrigerators and other equipment and appliances, dishes, steam tables, carts, pots and pans. Disposes of garbage. Prepares and serves appropriate portions of food to meet daily menu requirements. Lifts, moves and stores food and food service supplies. Demonstrates, through role modeling: high expectations, teamwork, cultural competence and strong commitment to customer service. Assists in training of student interns. Performs and promotes all activities in compliance with equal employment and nondiscrimination policies; follows federal laws, state laws, school board's policies, and the professional standards. Maximum Salary 18.31 Minimum Salary 16.12 Desired Qualifications Knowledge of food preparation preferred. Ability to follow oral and written instructions. Ability to lift and carry heavy objects. Ability to perform simple arithmetic computations. Ability to maintain effective working relationships with others. Full time or Part time Part time Additional Details Requires moderate physical exertion. Lift items with and without handles up to 50 lbs. approximately 50% of work time. Carry items up to 150 feet approximately 50% of work time. Grasp slippery, heavy or moving objects approximately 90% of work time. Walk approximately 70% of work time. Stand approximately 100% of work time. Utilize hands (special dexterity, special touch sensitivity, repetitive movements, tapping) approximately 100% of work time. Qualified candidates for the above position must submit the following: Completed online application Resume that clearly demonstrates the above minimum qualifications. It is important that you include all experiences and education related to the position to which you are applying. Must provide three (3) professional references to include: name, title, business address, e-mail address and phone number All documentation/certification necessary (scanned copies accepted) to substantiate minimum qualifications; must be uploaded into application Benefits -- This position is eligible for benefits. To review the available options please see the information relevant to the union for this position by viewing the following link: *********************************** Baltimore City Public Schools does not discriminate on the basis of race, color, ancestry or national origin, religion, sex, sexual orientation, gender identity, gender expression, marital status, disability, veteran status, genetic information, or age in its employment, programs and activities and provides equal access to the Boy Scouts of America and other designated youth groups. For inquiries regarding the nondiscrimination policies, please contact Equal Opportunity Manager, Title IX Coordinator Equal Employment Opportunity and Title IX Compliance Office 200 E. North Avenue, Room 208 Baltimore, MD 21202; ************ (phone); ************ (fax). This position is affiliated with Local 44 (L44) bargaining union.

- Food and Nutrition Services Job Number 8600015702 Start Date Open Date 12/07/2021 Closing Date Performs basic food preparation, distribution and related maintenance tasks. Essential Functions Assembles food such as salads, sandwiches and box lunches and slices meats as necessary. Applies heat to appropriate foods and/or chills foods. Mixes ingredients following simple instructions. Assembles trays for special diets. Distributes meals such as box lunches or pre-packaged meals and pours beverages. Handles small amounts of cash, makes change per transaction, total meal counts and/or cash at the end of the day. Maintains work area in a clean and orderly condition by performing such duties as cleaning tables, sweeping and mopping floors; cleaning refrigerators and other equipment and appliances, dishes, steam tables, carts, pots and pans. Disposes of garbage. Lifts, moves and stores food and food service supplies. Establishes and maintains a positive professional relationship with all stakeholders to include students, staff (cafeteria and school staff), parents and visitors to the site. Provides excellent customer service to customers at all times. Performs and promotes all activities in compliance with equal employment and nondiscrimination policies; follows federal laws, state laws, school board's policies and the professional standards. Maximum Salary 18.31 Minimum Salary 16.12 Desired Qualifications Knowledge of food preparation preferred. Ability to follow oral and written instructions. Ability to lift and carry heavy objects. Ability to perform simple arithmetic computations. Ability to maintain effective working relationships with others. PHYSICAL DEMANDS Requires moderate physical exertion. Lift items with and without handles up to 50 lbs. approximately 50% of work time. Carry items up to 150 feet approximately 50% of work time. Grasp slippery, heavy or moving objects approximately 90% of work time. Walk approximately 70% of work time. Stand approximately 100% of work time. Utilize hands (special dexterity, special touch sensitivity, repetitive movements, tapping) approximately 100% of work time. Full time or Part time Full time Additional Details Qualified candidates for the above position must submit the following: Completed online application Resume that clearly demonstrates the above minimum qualifications. It is important that you include all experiences and education related to the position to which you are applying. Upload copies of all transcripts -undergraduate, graduate and all MSDE Certifications Must provide three (3) professional references to include: name, title, business address, e-mail address and phone number All documentation/certification necessary (scanned copies accepted) to substantiate minimum qualifications; must be uploaded into application All documentation must be scanned and uploaded to application Baltimore City Public Schools does not discriminate on the basis of race, color, ancestry or national origin, religion, sex, sexual orientation, gender identity, gender expression, marital status, disability, veteran status, genetic information, or age in its employment, programs and activities and provides equal access to the Boy Scouts of America and other designated youth groups. For inquiries regarding the nondiscrimination policies, please contact Equal Opportunity Manager, Title IX Coordinator Equal Employment Opportunity and Title IX Compliance Office 200 E. North Avenue, Room 208 Baltimore, MD 21202; ************ (phone); ************ (fax). This position is affiliated with Local 44 (L44) bargaining union.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The food court Prep Cook 1 is responsible for all food production in the kitchen and preparation. The Prep Cook 1 performs any cooking, baking, butchering required and performs any and all duties in the kitchen. This role pays an hourly rate of $29.49 to 31.49 (per CBA). Benefits as per the union agreement. This position will remain open until April 24, 2026. Responsibilities Essential Duties: Adhere to Board of Health and ServSafe regulations. Prepare food products as directed by recipe and/or supervisor while maintaining strict adherence to standards and speculation. Must have excellent knowledge of all kitchen areas, shares knowledge with others in the kitchen. Ensure all production priorities are completed on a daily basis using the prep list as a guideline and by delegating workload effectively. Maintain the cleanliness of the work area according (including but not limited to refrigerators, counters, tables, storage areas, etc.) Equipment/tools may be available, but it is suggested that you provide and secure your own tools. Inform supervisor of any shortages or equipment malfunctions Knowledge of food quality, utilization, storage, rotation and consistency Monitors and instructs proper kitchen sanitation. Assist Chef with ordering for locations/events when needed. Record cooler/freezer temperatures in kitchens and notify chef/s of malfunction. Supervise prep staff and delegate work assignments. Ensure prep staff follows FIFO guidelines for products. Performs other related duties as assigned by supervisor. 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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Educational Requirement Must have a High School Diploma/GED Must have sufficient math ability to accurately add, subtract, divide, multiply and perform other basic business math calculations and pass basic math skills test. Must speak, be able to read and understand English well enough to converse with customers supervisor's and employees. Understand written and oral direction and communicate effectively with others Skills and Abilities Creates and supports a team environment Scheduling flexibility is essential, must be able to work evenings, nights, weekends and holidays as required. Two (2) years of experience in a commercial kitchen. Must be able to work in a high stress environment. Ability to work in confined spaces for long periods of time. Able to work in an environment having both hot and cold temperature extremes. Must have a pleasant personality and adhere to Uniform Standards policy. Must be able to work in a fast-paced environment. Computer Skills This position does not require computer skills. Certificates, Licenses, Registrations Illinois Food Handlers Certificate Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirement Must be able to Stand for minimum of:5 hours Must be able to Lift 50pounds Must be able to Push 50pounds Ability to move heavy (200+ pounds) wheeled carts. While performing the duties of this job, one must have the physical ability to maneuver around McCormick Place at times. The employee may be regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must occasionally lift and/or move a minimum of 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to focus. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The food court Prep Cook 2 works under close supervision while assisting the Chef or Food Court Prep Cook 1 accordingly. The Prep Cook 2 is responsible for the prepping and preparation of food as directed. The tasks assigned must be completed quickly and efficiently while still abiding by necessary guidelines that will ensure quality standards are met. This role pays an hourly rate of $27.47 to 29.47 (per CBA). Benefits as per the union agreement. This position will remain open until April 24, 2026. Responsibilities Essential Duties: Adhere to Board of Health and ServSafe regulations. Prepare food products as directed by recipe and/or supervisor while maintaining strict adherence to standards and speculation. Complete all assigned production priorities daily. Maintain the cleanliness of the work area according (including but not limited to refrigerators, counters, tables, storage areas, etc.) Equipment/tools may be available, but it is suggested that you provide and secure your own tools. Inform supervisor of any shortages or equipment malfunctions Knowledge of food quality, utilization, storage, rotation and consistency Demonstrates practical understanding of kitchen sanitation. Performs other related duties as assigned by supervisor. 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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Educational Requirement Must have a High School Diploma/GED Must have sufficient math ability to accurately add, subtract, divide, multiply and perform other basic business math calculations and pass basic math skills test. Must speak, be able to read and understand English well enough to converse with customers, supervisor's and employees. Understand written and oral direction and communicate effectively with others. Skills and Abilities Creates and supports a team environment. Scheduling flexibility is essential, must be able to work evenings, nights, weekends and holidays as required. Six months of experience in a commercial kitchen. Conducts work efficiently to meet high demand. Must be able to work in a high stress environment. Ability to work in confined spaces for long periods of time. Able to work in an environment having both hot and cold temperature extremes. Must have a pleasant personality and adhere to Uniform Standards policy. Must be able to work in a fast-paced environment. Computer Skills This position does not require computer skills. Certificates, Licenses, Registrations Illinois Food Handler's Card Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirement Must be able to Stand for minimum of 5 hours. Must be able to Lift 50 pounds. Must be able to Push 50 pounds. Ability to move heavy (200+ pounds) wheeled carts. While performing the duties of this job, one must have the physical ability to maneuver around McCormick Place at times. The employee may be regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must occasionally lift and/or move a minimum of 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to focus. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Line Prep/Cook Facility: Pensacola Bay Center Department: Food and Beverage Reports To: Executive Chef FLSA Status: Part-time, Hourly, Non-Exempt GENERAL STATEMENT OF DUTIES: ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Part Time Kitchen Line Prep/Cook at the Pensacola Bay Center. This is a hands-on position responsible for the production of hot and cold foods and performing the duties listed below, under the direction of the Executive Chef, Executive Sous Chef and/or Lead Line Cook. MAJOR DUTIES AND RESPONSIBILITIES: Assist in the preparation of cut vegetables, baked goods, and cold sauces Able to follow recipes and perform basic math to calculate production demands Follow approved recipes and production standards Properly label and date food items for storage Use cutlery and kitchen machinery in a safe manner Minimize waste by following established production techniques Ability to produce high quality food in a fast-paced environment Strong knowledge of sanitary practices with the ability to gain and maintain a ServSafe Certification Positive, customer service-oriented attitude at all times Maintains proper grooming and dress code standards Maintain a professional presentation, appearance, and work ethic Demonstrate ability to work and communicate within a team environment Understand and be capable of ensuring that all policies and procedures are followed Perform other duties as required and/or assigned SUPERVISORY RESPONSIBILITIES: No supervisor responsibilities assigned to this position 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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to communicate well, both written and orally Ability to establish and maintain effective working relationships with varied groups and individuals Able to manage multiple projects and meet tight deadlines Ability to operate industry related equipment Ability to work with limited supervision, prioritize and handle multiple projects simultaneously Demonstrate knowledge of standard office practices, procedures, and industry terminology Exhibit excellent organizational and communication skills Maintain a professional presentation, appearance, and work ethic Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment Be detail oriented EDUCATION AND/OR EXPERIENCE: Minimum of two years' experience in food service as prep cook is highly preferred. COMPUTER SKILLS: Not required CERTIFICATES, LICENSES, REGISTRATIONS: Current ServSafe Certification Possess any licenses, certificates or training required by local, state or national authorities for Culinary Department PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue Must be able to lift and/or move up to 50 pounds or occasionally more with assistance Perform work through repetitive eye/hand coordination Daily lifting and carrying up to 25 lbs. up to 5 minutes at a time Work inside and outside the building may be required; may have some exposure to adverse conditions Must be able to hear and speak to use a two-way radio Work flexible hours, including nights, overnights, weekends, and holidays NOTE: The responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRRA Federal Contractor.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Lead Cook is a crucial member of our culinary team, responsible for overseeing a specific station within the kitchen and ensuring the consistent production of high-quality dishes. This role requires an experienced and skilled cook with a passion for food, a strong work ethic, and the ability to lead and motivate others. The Lead Cook will work closely with the Sous Chefs and uphold our core values and contribute to the overall success of our catering operations. This role pays an hourly rate of $23.00-$25.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until March 13, 2026 Responsibilities Responsibilities: Station Management: Manage and operate a specific station within the kitchen (e.g., Protein, Starch & Veg, Canapes), ensuring all dishes are prepared to the highest standards. Maintain a clean, organized, and sanitary workstation, adhering to all food safety regulations. Ensure adequate stock levels of ingredients and supplies for the assigned station. Monitor the quality and consistency of all food items prepared at the station. Team Supervision: Supervise and direct the work of prep cooks within an assigned area or shift, ensuring all tasks are completed efficiently and according to established procedures. Provide clear instructions, guidance, and support to team members. Monitor performance and provide constructive feedback to help team members develop their skills. Foster a positive, inclusive, and collaborative work environment. Food Production & Quality Control: Participate in the preparation and cooking of menu items, ensuring adherence to recipes, portioning, and presentation standards. Monitor the quality of ingredients and finished dishes, ensuring they meet our standards for freshness, taste, and appearance. Ensure proper handling, storage, and rotation of all food products. Maintain a clean, organized, and sanitary work area, adhering to all food safety regulations. Operational Support: Assist the Executive Sous Chef and Sous Chefs with daily kitchen operations, including opening and closing procedures. Ensure adequate stock levels of ingredients and supplies within the assigned area. Report any equipment malfunctions or maintenance needs to the appropriate personnel. Assist with inventory counts and tracking as needed. Uphold company policies and procedures, including those related to sustainability and ethical sourcing. Event Assistance: May be required to work on-site at events, assisting with food preparation, service, and cleanup. Ensure that food is transported and handled properly during events. Qualifications Qualifications: Education & Experience: High school diploma or equivalent required; culinary degree or coursework preferred. Minimum of 2-3 years of experience as a cook in a high-volume catering or restaurant environment. Prior supervisory or lead cook experience is highly desirable. Skills & Abilities: Solid culinary skills and knowledge of various cooking techniques. Ability to follow recipes accurately and maintain consistency in food production. Strong organizational and time management skills. Ability to work effectively under pressure and adapt to changing priorities. Excellent communication and interpersonal skills. Ability to lead and motivate a team. Knowledge of food safety and sanitation regulations Personal Attributes: Passion for food and a commitment to culinary excellence. Detail-oriented and quality-focused. Humble and respectful approach to teamwork and supervision. Commitment to inclusivity and fostering a positive work environment. Strong work ethic and a sense of responsibility. Ability to lift and carry heavy items (up to 50 lbs) and stand for extended periods. Ability to work flexible hours, including evenings, weekends, and holidays.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Kitchen Prep Cook/Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Kitchen Prep Cook/Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Kitchen Prep Cook/Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role will pay an hourly wage of $18.00-$22.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This is a high volume venue, previous experience in similar enviroment required for this position. This role pays an hourly rate of $22.00-$24.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 10, 2026. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with the Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred

A Line Cook prepares and cooks food at a designated stand or portable within the ballpark, ensuring timely and high-quality food preparation according to established recipes and standards. They work under the supervision of the chef, stand lead, concourse supervisor, and management and are responsible for setting up their station, preparing ingredients, cooking items, plating dishes, and maintaining cleanliness. They cook menu items according to recipes, using various methods like grilling, frying, sautéing, and broiling. They set up their station with necessary supplies, maintain stock levels, and keep the area clean and organized. Line cooks adhere to strict sanitation and safety standards, including proper food handling and storage. They work collaboratively with other kitchen staff, assisting with tasks and ensuring smooth workflow. Ideal candidates have experience in kitchens, line or fry cooking, and/or fast food or fast casual restaurants. The ballpark offers a variety of styles of cooking and types of kitchens, from catering to action station. Must have valid ServSafe Food Handler's Safety Card. At least 18 years old. Ability to work with others and take direction and feedback from leads and management. Familiar with a variety of cooking styles and cuisines. Ability to lift up to 50lbs unassisted. Comfortable in a variety of environments including fridges, freezers, outside heat and heat produced from cooking equipment, i.e. fryers, flattops, etc. Available nights, weekends, and holidays. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class. Job Questions: What is your availability? What type of cooking experience do you have? Please indicate restaurant or style of cooking, such as made-to-order, prep cooking, catering, etc.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. Requires flexible hours and weekend work days. This role pays an hourly rate of $17.00-$19.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 17, 2026. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. ServSafe preferred.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Kitchen Supervisor DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Full-time / Non - Exempt PAY RATE: $27 - $30 LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! Franklin's Café & Market Legends, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Kitchen Supervisor for Franklin's Café & Market. Responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner. The Kitchen Supervisor must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Kitchen Supervisor must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment. ESSENTIAL DUTES AND RESPONSIBILITIES Include the following. Other duties may be assigned. Supervise all line cooks and front of the house staff during service ensuring proper set up and break down of whole kitchen and dining room areas. Set up stations and collect all necessary supplies to prepare menu for service. Ensures line cooks Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items to the specifications established by the Executive Chef and Kitchen manager. Ensures all food items are covered, dated and correctly stored in their appropriate areas. Ensures all goods are stocked before each shift and maintains sufficient levels of food products at all stations to assure a smooth service period. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Use food preparation tools in accordance with manufactures instructions. Close's the kitchen correctly and follows the closing checklist for kitchen stations. Always maintains, well equipped, and sanitary work areas. Assists and approves the cleaning, sanitation, and organization of kitchen, walk-in. cooler, and all storage areas per SMG and Chefs guidelines. Performs additional responsibilities, although not detailed, as requested by the Executive Chef at any time. Prepare dishes for customers with food allergies or intolerances. Make sure all storage areas are tidy, and all products are stored appropriately. Constantly use safe and hygienic food handling practices. Returns dirty food preparation utensils to the appropriate areas. Assist with all duties as assigned by Executive Chef. Adhere to strict grooming standards and policies of company for themselves and the employees Perform other duties such as ordering and receiving of goods, coaching staff on good use of the time clock, and makes sure all BOH staff take breaks and clock out on time per their schedule. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes the Executive Chef and then the Director of F& B aware of any food or HR issues. Ensures all kitchen staff have clocked in or out of their shift and make sure they take their breaks at the appropriate time. Mentors' employees to better service standards through setting good examples and practices. Opening or closing any food service area. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE Received High school diploma or GED. Must have current ServeSafe certification. Must have ability to take directions and effectively perform the work. At least (3) year experience in a food service preparing meals. And (2) years kitchen managers experience. SKILLS AND ABILITIES Ability to produce high quality food in a fast-paced environment. Positive, customer service-oriented attitude always. Strong knowledge of sanitary practices. Maintains proper grooming and dress code standards. Work ethic encourages strong urgency and quality in a team environment. Ability to work with other staff members in the facility. Ability to undertake and complete multiple tasks. Attention to detail. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site: Franklin's Café & Market/ Los Angeles PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Franklin's Café & Market 2650 North Vermont Avenue Los Angeles, CA 90027 Applicants that need reasonable accommodations to complete the application process may contact **************. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Job Title: Seasonal Line Cook Entity: Ripken Myrtle Beach Reports To: Concessions and Merchandise Manager Pay rate: $15/hr Location: Myrtle Beach, SC Anticipated Start Date: Mid/End February End Date: Beginning of November About Property: Located just minutes from the beach and coastline of South Carolina, our state-of-the-art complex offers nine replica fields of historic Major League ballparks, each featuring unique field dimensions and playing experiences every game. Accompanied by multiple batting cages, bullpens, and training facilities, The Ripken Experience Myrtle Beach is sure to make you feel like a Big Leaguer once you enter the gates. Position Summary: We are?seeking?dependable, fast-paced?Seasonal Line Cooks?to join our concessions team. This role is ideal for individuals who thrive in a high-volume environment and take pride in preparing quality food quickly and safely. Line cooks will support game days, events, and peak service times throughout the season.? Key Responsibilities: Prepare and cook concession menu items according to recipes and standards? Operate grills, fryers, ovens, and other kitchen equipment safely? Maintain cleanliness and organization of workstations? Follow food safety, sanitation, and health guidelines? Assist?with prep, restocking, and breakdown during and after events? Work efficiently as part of a team in a fast-paced environment? Qualifications: Must be at least?16 years of age? Previous?line cook, short-order cook, or food service experience preferred? Strong time management and multitasking skills? Reliable transportation and punctual attendance? Ability to work nights, weekends, and holidays? Working Conditions / Special Physical Requirements: Ability to stand for?long periods?and?lift up?to 40?lbs? #RipkenBaseball #twentry

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. As part of the Performance Nutrition Department, the Line Cook will provide support to our executive chef on providing fresh, local, sustainable, and nutrient dense meals tailored to our players and staff to operate at peak performance. Core duties for this role include, but are not limited to: Prepare food as directed and season and cook food according to recipe. Enhance the quality of food preparation services including ingredient changes to promote the uniqueness of recipes. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. The ideal candidate will have a minimum of one year of experience in a catering or buffet style restaurant. Any experience working in a food service operation with Major League Baseball or within the sports industry is also a plus. Kitchen employees must have or obtain a valid Food Handler's Card/Certificate valid in Maricopa County. This position is based out of our Arizona Spring Training facility in Phoenix, AZ. Our Team Our mission is to empower players to make dietary changes that translate into performance results on and off the field. We strive to be evidence based in our pursuit of optimal performance. As a staff, we strive to be technical, reliable, open-minded, and service oriented. By joining our team, you will: Gain hands-on application of Performance Nutrition principles, program design, and nutrition education. Get exposure to performance technologies to educate and drive performance nutrition decisions. Have the ability to work alongside all levels of the Milwaukee Brewers baseball player population. Work in close proximity and partnership with our performance science department, rehabilitation team, and strength and conditioning leadership group. Our Pitch You come here to make a difference. We are a purpose-led organization, focused on building an inclusive and engaging culture that fosters excellence, collaboration and ingenuity. We strive to be a model employer and cultivator of talent, empowering our teams to drive innovation through the inclusion of diverse thoughts, ideas and perspectives. We operate at the highest standard of excellence, investing in the development of our staff across all levels and embracing differences through a culture of respect and understanding. We are proud to offer a highly competitive perks and benefits package including: League wide medical insurance plan Collaborative recognition program and incentives Online educational platform for personal and professional development Employee Resource Groups Paid time off for volunteering Year-round diversity, equity and inclusion training and development Brewers Home Game tickets, promotional giveaways and other discounts! For more information about our Crew, other benefits and insight into our Club culture please visit our Careers Page.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Under the general supervision of the Executive Chef, the Prep Cook is responsible for preparing food and assisting in the preparation of items in the various kitchen operations throughout the facility. The Cook should understand the proper cooking and holding procedures to not sacrifice quality or freshness of product. The Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role will pay an hourly rate of $12.00 to $15.00 For Part-Time roles: Benefits: 401(k) savings plan and 401(k) matching This position will remain open until April 17, 2026. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Operation of standard kitchen utensils and equipment in the concession stands in a prompt and efficient manner Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Understand and follow guidelines set by OVG and the Health Department by maintaining sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Take pride as a cook, resolve issues, and assist co-workers as needed. Must show demonstrated ability to meet the company standard for excellent attendance Qualifications Able to operate standard kitchen equipment. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to perform assigned tasks with minimal supervision Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations

Virginia Union University (VUU) is a distinguished private institution founded in 1865 that proudly upholds a legacy of academic excellence and community engagement. With a historic 86-acre campus, it offers a dynamic and nurturing environment for its 1,568 undergraduate and graduate students. Virginia Union University is recognized in the 2024 edition of U.S. News & World Report, holding a prestigious position as #39 among Historically Black Colleges and Universities. Five fundamental principles (core values) guide Virginia Union University. Each principle is essential to our ability to provide a Best-In-Class educational experience for students, faculty, and staff. These principles help our community understand the right path to fulfilling our institution's mission. The principles are Innovation, Spiritual Formation, Integrity, Diversity & Inclusion, and Excellence. The Executive Chef leads the culinary operations of the university's dining services, overseeing menu development, food preparation, kitchen staff management, and ensuring high-quality food service that meets the needs of students, faculty, staff, and visitors. The Executive Chef champions creativity, nutritional standards, food safety, and operational efficiency while supporting the university's commitment to sustainability, diversity, and community engagement. Responsibilities Develop and innovate menus that reflect diverse dietary needs, cultural preferences, and campus sustainability goals. Ensure menus comply with nutritional guidelines and accommodate special diets such as vegetarian, vegan, gluten-free, and allergy-sensitive options. Supervise, train, and mentor kitchen staff including sous chefs, cooks, and food preparers. Schedule staff to maintain appropriate coverage for all dining venues and special events. Foster a positive, inclusive, and safe working environment. Oversee food preparation and presentation to maintain the highest standards of taste, quality, and appearance. Ensure compliance with all local, state, and federal health and safety regulations. Implement and monitor food safety programs including HACCP and sanitation standards. Manage food purchasing, inventory control, and cost management to maximize operational efficiency. Collaborate with suppliers and vendors to negotiate pricing, quality, and delivery schedules. Monitor and control food waste, portion sizes, and labor costs. Partner with campus event planners and catering staff to provide culinary support for university functions, conferences, and special events. Education Culinary degree or equivalent professional culinary certification preferred. Minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings. Must be able to lift 15 pounds. Application Process Candidates are required to submit their resume, four professional references and a cover letter. The application review will begin immediately and continue until the position is filled. A background investigation and reference check will be required prior to employment. For any questions or concerns, please contact *************. Equal Opportunity Employer Virginia Union University is an Equal Opportunity Employer. We consider qualified applicants without regard to race, color, religion, sex, national origin, sexual orientation, disability, gender identity, protected veteran status, or other protected class. For more information about Virginia Union University, visit VUU About Page.

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. 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

Job Title: Residential Dining Chef Physical Location: Kent Campus - Kent, OH Salary: $53,015 - $62,693 Basic Function: To manage culinary meals in residential dining facilities on Kent Campus. Residential dining encompasses two location feeding approximately 7,200 meals daily. Reports to Campus Executive Chef, or designated supervisor. Additional Basic Function - if applicable: Not applicable. Examples of Duties: Duties/essential functions may include, but not be limited to, the following: Manage culinary needs at Kent Campus locations; provide and ensure proper food quality. Supervise assigned area personnel to include hiring, training, scheduling, etc.; develop and conduct training programs; monitor and evaluate employee performance. Manage and control inventory; order products, supplies, and equipment as necessary. Ensure compliance with local, state, and federal health, safety, and sanitations laws and regulations; monitor food preparation procedures. Develop and implement production standards; ensure compliance with standards. Develop, plan and cost menus that fit within fiscal budget; develop new recipes, menus and concepts within the reseidential locations for standard cycles, special events and themed meals. Work collaboratively with campus Culinary Services managers, Senior Managers, RD & unit chefs, supervisors, and other stakeholders. Perform related duties as assigned. Additional Examples of Duties - if applicable: Not applicable. Minimum Qualifications: Associate's degree in Management, Hotel/Restaurant Management, or relevant field or degree from a recognized culinary institute; four years progressively responsible culinary experience in a catering or food service operation. Typically works an 8:00 a.m. to 5 p.m. schedule but must be able to work flexible hours to include evenings and weekends as needed. OR Six years comparable related professional culinary experience in catering or food service operations. Typically works an 8:00 a.m. to 5 p.m. schedule but must be able to work flexible hours to include evenings and weekends as needed. License/Certification: Food Service Management Certification from Ohio Health Department or the ability to obtain certification within three months of hire. Valid Ohio driver's license with safe driving record. Knowledge Of: Local, state, and federal laws and regulations related to food service operation Budgeting Menu management Inventory control Personal computer applications Skill In: Written and interpersonal communication Ability To: Provide leadership and direction Communicate effectively. Work flexible hours to meet student body needs Write nutritionally balanced and cohesive menus that are diverse, authentic and meet the needs of campus and generational trends; is plant focused, offers variety, includes made-to-order stations and food cooked from scratch. Preferred Qualifications - if applicable: None. Assessments: Asterisk (*) indicates knowledge, skills, abilities which require assessments Working Conditions / Physical Requirements: Moderate work - Exerting up to 50 pounds of force occasionally and up to 20 pounds of force frequently to move objects. Incumbent must be able to communicate with others and step into production to execute events on a regular basis. Incumbent may be required to assist with catering events on and off campus, in addition to concession events and the food truck. Working Schedule: Monday - Friday 10 AM - 7 PM Additional Information: Kent State University is committed to creating a community that is culturally and intellectually diverse and to attracting and retaining a diverse staff. We strive to create and maintain working and learning environments that respect differences, and are inclusive, welcoming, respectful and kind. Must pass a security check. 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. For official job descriptions, visit **************** Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State's campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit ************************ Disclaimer: The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.

Student Support Services/Food Service Date Available: SY 2025-2026 District: Imlay City Community Schools