Grill cook jobs in Tennessee

Compensation Range $19.00 - $24.00 / hour Apply Today Hiring Immediately Line Cook NOW OPEN! Walk-in to interview with a manager Monday through Thursday from 11:00am - 4:00pm. Our address is 4020 Aspen Grove Dr. #101, Franklin, 37067. Why Culinary Dropout? Killer earning potential Benefits available when you work 25 hours per week including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules - Part-time & full-time available Tuition reimbursement Opportunity for growth within our family of brands Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. Were hiring immediately! What youll do: Must have 1+ year high-volume restaurant experience You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds. You have an eye for detail and youre comfortable working in a fast-paced environment Prepare food from scratch by following our recipes to produce consistent results Cook a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers and other kitchen equipment Follow all food safety and sanitation standards. Work clean. Perform calmly and effectively in a high-volume environment Availability to work weekends and some holidays Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required. To notify of a non-compliant job posting, please send a notice to ************************** RequiredPreferredJob Industries Food & Restaurant

As a substitute food service worker, you will be responsible for supporting the daily operations of the food service department in a school. You will be expected to step in and fill in for regular food service staff when they are absent due to illness, vacation, or other reasons. Your duties may include preparing and serving meals, cleaning and sanitizing kitchen and dining areas, stocking supplies, and assisting with meal planning and inventory management. You may also be asked to operate kitchen equipment, assist with meal service for special events, and adhere to food safety guidelines and regulations. The ideal candidate for this position will have previous experience working in a food service environment, strong communication and organizational skills, and the ability to work effectively both independently and as part of a team. A flexible schedule and willingness to work on short notice are also important qualities for success in this role. Reports To: Cafeteria Manager, Principal of School and/or Director of Child Nutrition Qualifications: • Graduation from an accredited high school or GED program, experience working in an institutional food service setting, ability to interact successfully with co-workers, school age children, and the public or any equivalent experience to provide the following knowledge, skill, and abilities: • Knowledge of institutional cooking supplies and equipment and cooking procedures involving the preparation of large quantities of food. • Knowledge of commonly used food service cleaning supplies and equipment and acceptable standards of cleanliness for food service facilities. • Knowledge of the safety procedures involving the use of institutional cooking equipment and supplies. • Some knowledge of USDA guidelines pertaining to the National School Lunch Program and School Breakfast Program and meal pattern requirements. • Some knowledge of the Hawkins County school Child Nutrition guidelines or the ability to acquire this information in a short period of time. • Some knowledge of food proportions necessary to feed differing numbers and ages of students. • Skill in the operation of institutional cooking and cleaning equipment. • Skill in the timing and preparation of meals for large quantities of people. • Ability to perform the physically demanding aspects of institutional meal preparation including heaving lifting (up to 50 lbs.), excessive standing and walking, and bending. • Ability to follow directions and adapt to changes in work assignments to meet changing workload demands. • Ability to interact successfully with school administration and staff, students, and the public. • Fingerprinting and clearance through TBI required, prior to hire. • Clearance within Tennessee Sex Offender Registry, prior to hire. • Clearance from physician to be reasonably fit for duty, prior to hire. • Completing ServSafe Food Handler Training course, once hired. • Completing annual training hours, as required by USDA regulations. • Ability to perform simple math calculations - addition, subtraction, multiplication, division. Purpose Statement: Employees in this classification assist in providing meals and snacks for students attending Hawkins County school facilities. The tasks associated with the job and number of hours worked per day vary depending on the size and enrollment of the school, as well as the age of the students attending the school. Duties associated with the job include, but are not limited to: the preparation and serving of meals; cleaning of the dining facilities, kitchen equipment, utensils and serving trays; receiving and recording meal fees; and stocking supplies and food. Some independent decision making is required to determine meal preparation activities and amount of food to be prepared. The position requires considerable physical effort due to excessive walking, lifting, and bending and incumbents are exposed to caustic cleaning chemicals and occasional temperature extremes. Work is reviewed through observation of the quality of meals prepared, productivity on the job, and ability to interact with school administration and staff, co-workers, and students. Essential Duties & Responsibilities: • Prepare fresh salads, cuts raw vegetables, and prepare fruit for meals. • Prepare and serve a hot or cold breakfast for students as they arrive for school. • Prepare meals and sets up the serving line to provide lunch for teachers and students according to established schedules. • Clean cooking equipment and utensils as necessary and upon completion of daily activities. • Receive and store food supplies and other inventory upon delivery. • Operate dish washing equipment to clean trays, silver ware, cups, and plates as students complete meals. • Sweep and mop the kitchen and dining areas as needed and following each meal. • Stock milk containers and replenish food on the serving line when necessary. • Organize and clean freezers and coolers as required. • Bake bread, rolls, deserts, and other baked items for meals. • Clean tables and common areas in the dining facility. • Empty the trash as necessary and upon completion of daily activities. • Operate the Point of Sale computer and software to record student meal transactions. • Cross-train to prepare end of meal service reports and perform proper cash handling and depositing procedures. • Recognize a reimbursable meal, per USDA regulations. • Perform related duties as required. Capacity and Ability Requirements: The usual job demands requires the following physical requirements: some lifting, carrying, pushing, pulling, some stooping, kneeling, and physical dexterity. Terms of Employment: Salary and benefits shall be paid consistent with the District's approved compensation plan. Length of the work year and hours of employment shall be those established by the District. Must attend scheduled in-service meetings and be willing to perform duties and training assigned by manager or director. Evaluation: Performance of this job will be evaluated in accordance with provisions of the Board's policy on evaluation of personnel.

LH, LLC is a locally owned and operated steak & seafood concept in Franklin, TN located off 65S/ Goosecreek bypass. Brand new build out, open kitchen. Our hours of operation are 11am-9pm Monday- Friday, 9am-10pm Saturday and brunch only Sundays 9am-2pm, closed all major holidays. Hiring for the AM & PM Salad, Fry Station - Make & Prep for cold Salad items and a few fry items. The PM shift has a beginning time of 3/4pm and ends at 9pm/10pm. Varying on the day. $15-18/hour. The AM shift has a beginning time varying between 10am- 3pm on weekdays and 8:30am/ 2pm on Saturday & Sunday. We offer: Shift meal, positive work environment in an open kitchen, flexibility. On the job training and opportunities for quick advancement within the company as well as regularly scheduled job audits for pay increases. Flexibility. Position Summary Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Preparing or directing preparation of food served using established production procedures and systems Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for tray line or dining room Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques Storing food properly and safely by marking dates and items Reporting necessary equipment repair and maintenance Correctly preparing all food served following standard recipes and special diet orders; portioning food for serving Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved Maintaining daily production records Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation Completing food temperature checks before service Performing other work-related duties as assigned Minimum Qualifications (Knowledge, Skills, and Abilities) A high school diploma or equivalent preferred Must be 18 years of age Prior experience in related food service positions required Moderate reading and writing skills; ability to follow written and oral instructions and procedures Promotes positive public relations with guests Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less Manual dexterity; auditory and visual skills Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives). Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at will relationship. LUDLOW HOSPITALITY LLC is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Job DescriptionBenefits: 401(k) 401(k) matching Company parties Dental insurance Employee discounts Health insurance Opportunity for advancement Training & development Vision insurance Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a Fry Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. Starting pay depends on experience. Duties and Responsibilities: Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Participate in daily kitchen opening and closing procedures Performs other duties as assigned by the head chef or management Qualifications: Previous experience in a similar role is preferred ServeSafe or Food Handlers Certification Ability to remain calm and thrive under pressure Excellent time management skills Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Athenian Grill North Locust Hill in Knoxville, TN is looking for one fry cook to join our 25 person strong team. We are located on 1015 Phillip Fulmer Ave. Our ideal candidate is a self-starter, motivated, and reliable. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Ensure prompt and accurate processing of food in your station Regular maintenance and cleaning of equipment and utensils used Maintain health and safety standards to regulations Coordinate with other team members to complete orders timely and accurately Qualifications Some knowledge of equipment used Ability to communicate and listen effectively Food handling certifications that apply Previous experience in a cook position a plus We are looking forward to receiving your application. Thank you.

Culinary Specialists (CSs) operate and manage Navy messes and living quarters established to subsist and accommodate Navy personnel. They prepare menus, manage subsistence inventories, and maintain financial records. It is commonly accepted that the "mess decks," or dining areas aboard ships, are the "heart of the ship." The role they play in the morale of the ship is very important. CSs are needed on every ship and shore base in the Navy. Navy Culinary Specialists provide food service catering for admirals and senior government executives and operate the White House Mess for the President of the United States. Responsibilities The duties performed by Culinary Specialists include: Preparing menus and ordering the quantities and types of food items necessary to prepare meals. Operating kitchen and dining facilities. Maintaining subsistence inventories and financial records. Serving as personal food service specialists in commanding officers and admirals messes. Operating and managing shipboard living quarters and shore-based hotel-type quarters. Serving as a flight attendant aircrewman. What to Expect Culinary Specialists work in kitchens, dining areas, living quarters, and food service storerooms aboard ships and shore bases. The work is both physically and mentally challenging and involves working as part of a team. Work Environment CSs spend approximately 60% of their time assigned to fleet units and 40% to shore stations over a 20-year career. Their work environments include shipboard galleys, mess decks, and shore-based facilities, which can be fast-paced and require attention to detail. Training & Advancement After completing Recruit Training, CSs attend a seven-week A school in Fort Lee, VA, where they learn food preparation, nutrition, and dining service. Placement and advancement opportunities are excellent for qualified applicants. Advanced technical and operational training is available later in their careers. Education Opportunities CSs can earn college credits through the American Council on Education for courses taken in this rating. Additionally, the United States Naval Community College (USNCC) offers degree programs, including a Naval Studies Certificate, that contribute toward an associate degree. These programs support professional development and educational advancement. CSs may also take advantage of voluntary education programs such as the Navy College Program, Tuition Assistance, and the Post-9/11 GI Bill to further their education while serving. Qualifications & Requirements To qualify as a CS, individuals should: Be good team workers and enjoy working with people. Have good arithmetic and verbal skills, creative ability, and an interest in nutrition and culinary arts. Be able to do detailed work, follow instructions, and keep accurate records. This job requires military service with a contract as a commissioned officer in the Navy. The application is for a specific position within the Navy. Benefits Health insurance Life insurance Retirement plan Required qualifications: 18 years or older Legally authorized to work in the United States RequiredPreferredJob Industries Government & Military

DAILY PAY NOW AVAILABLE! At Chop House, we specialize in fresh seafood and premium aged steaks, as well as gourmet salads, pastas and more! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and it's team members. Full time and part time positions available. This position is day shift and must have weekend availability. Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating the best dining experience for our guests. Essential job functions are: Reading English and speaking conversational English Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager Effective communication skills Excellent organizational, time management and multitasking skills Accurately and efficiently preparing menu items with a high degree of expertise according to FDA guidelines Labeling and stocking all ingredients Other responsibilities include, but are not limited to: Ability and willingness to assist in all areas of the kitchen when needed Maintaining attendance in accordance with team member manual Being prepared, in uniform, and punctual for shifts Other duties, tasks and/or projects as assigned Benefits & Perks: Daily Pay (optional) Flexible Schedules Health, Dental, Vision Insurance for you and your family, including prescription drug coverage Life Insurance Employee Assistance Program Discounts Friendly Competitions Career Growth Opportunities Paid Vacation Time Excellent training and a leadership development program *Benefits are offered to team members who meet eligibility requirements Work schedule 8 hour shift 10 hour shift Weekend availability Holidays Monday to Friday

GRILL COOK - NOW HIRING - Weekend and PM availability required. J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It's a part of the company's DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: Part-time or full-time hours at a highly competitive rate of pay. Comprehensive benefits program offered to all team members - including medical, dental, vision, life and disability insurance plus voluntary benefits. Flexible scheduling to accommodate school, life and family. Advancement Opportunities. Team Member discounts. 401(k) with Company Match Requirements: Must be 18 years of age to operate kitchen equipment. 1 yr. previous kitchen / culinary / chef experience on a broiler is preferred, but not required. Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. Flexible to work a variety of shifts. : This individual is responsible for maintaining the temperature of the grill throughout the shift. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position must manage ticket orders for proteins and is responsible for the execution of proper food temps and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Details Experienced Earth Fare Johnson City - Johnson City, TN Full Time $14.00 - $16.00 Hourly None Any GroceryDescription Earth Fare Team Members At Earth Fare Our Team Members ensure that our customers visit to our store is fulfilling, having had all their questions answered and their shopping needs met. We hope that each customer leaves with a sense of having experienced community, knowing that we are excited to see them again soon. Earth Fares's Mission is helping people live healthy lives. Our Team Members guide our customers to select not only healthy food they can trust, but products for wellbeing and the household that are held to the same high standards as all of the food on our shelves. Cook Contributions Delivers exceptional customer service and prepares food in all areas, including deli, juice bar, pizza/sandwich, and hot bar. Maintains an attractive sales floor by implementing Earth Fare merchandising guidelines as outlined by the Food Service Manager. Verifies proper signage and pricing of items in the department. Maintains cleanliness, sanitation, and overall organization of the department including all fixtures, storage, workstations, freezers, and coolers. Helpful and Preferred Knowledge and Experience Previous experience with food preparation/cooking in a restaurant, bakery or catering environment preferred. Experience working in a retail and/or customer service-oriented environment preferred. Environmental Conditions & Physical Demands Works in a fast-paced environment with a focus on customer service. May work in environments of extreme cold. Must be able to lift up to 50 pounds Must be able to bend, reach, stoop, kneel and squat Must be able to push, pull, and maneuver heavy loads Must be able to stand and be on one's feet during the workday Why Work for Earth Fare? Great Benefits Health, Vision, and Dental Insurance for full-time employees Paid Time Off 20% Store Discount and discounted hot bar and salad bar Flexible Scheduling Supportive Working Environment Our Team Members and Leadership work together to co-create a working environment where each persons unique traits and talents are valued. We believe that every persons role is important and that clear communication and respect for one another are paramount to shaping our experience at work each day. Opportunities for Growth Empowering and developing our Team Members is integral to our company values. We ensure that each person has the support, tools, and knowledge to master their current roles. We encourage our Team Members to express interest in learning new skills and pursuing opportunities for advancement. Community Relationships We encourage our Team Members to cultivate community relationships that will positively impact our neighbors, partners, and the environment. We do this through a conscious effort to partner with outside organizations and host supportive community events.

We are looking for experienced, competent, Line Cooks to join our team. Must have a polite, friendly, and willing-to-learn attitude. Hueys, a Memphis staple for over 50 years, is now hiring Experienced Line Cook in the Memphis area! Hueys has a laid-back, positive, fun work environment with great food! Hueys, the home of Blues, Brews, and Burgers offers a great opportunity for dynamic individuals with Restaurant Experience who seek a better work/life balance. Job Summary A Fry Cook prepares according to recipes and customer requests. They make sure everything has been set up correctly before starting work. They use specialized kitchen tools to prepare essential ingredients and create a finished product for the restaurant. Responsibilities Setting up and stocking his or her station before the start of each service Prepping food each day and following Hueys recipes Complying with Health Department regulations and safety standards Serving and preparing food of the highest quality Make sure that food is ready at the right time, in the right order, and at the right temperature Meeting required ticket times for appetizers, entrees, and desserts. Cleaning his or her station and may be asked to help other cooks clean up their stations Communicating and cooperating with back-of-house and front-of-house co-workers Complying with Hueys policies and procedures Qualifications At least one year of cooking experience preferred Ability to work as part of a team Strong organization and active listening skills Reliable transportation The ability to work on your feet for most of the day and lift 30 pounds at a time Exceptional time management skills Flexible availability for scheduling Benefits/Perks Free shift meals 50% off meals when off the clock (restrictions apply) Medical Insurance Dental and vision insurance Term Life insurance Employee Assistance Program Vacation after one year 401K- if requirements are met Short and LongTerm Disability Income Protection Join our team! Fun atmosphere, great work environment, and excellent benefits.

Food Service Cook - AdamsPlace Full-Time Join our Food & Nutrition Services team and help serve nutritious, high-quality meals to our residents! Adams Place is seeking a motivated Food Service Cook to prepare, cook, and serve meals while maintaining a clean, safe, and organized kitchen. This role also supports supervision and quality control in the absence of the FNS Manager. What You'll Do: Prepare and serve meals according to standardized recipes, therapeutic diets, and portion control Check trays for accuracy, quality, and presentation before delivery Assist in receiving, storing, and labeling food to prevent waste and ensure quality Maintain a clean, sanitary kitchen and properly care for equipment Use initiative with garnishes, seasonings, and food presentation Follow all safety, sanitation, and food handling procedures Communicate and cooperate with staff, residents, and families Participate in training and adhere to department dress code Perform other duties as assigned Qualifications: Interest in food service and working with seniors or healthcare patients Ability to prepare and cook meals, follow recipes, and learn therapeutic diet requirements Knowledge of, or willingness to learn, proper sanitation and food safety procedures Strong communication, customer service, and teamwork skills Ability to follow verbal and written instructions and perform repetitive tasks Leadership qualities and ability to supervise when needed Sanitation course certification required (or ability to obtain) Basic computer skills beneficial Why Join Adams Place & NHC? Be part of a supportive, team-oriented environment Competitive pay with full-time and part-time benefits available Part of a nationally recognized leader in senior care, committed to compassion, integrity, and innovation Apply today: nhccare.com/locations/adamsplace/ EOE

Responsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas. Shift time starts at 4:30am. Examples of Duties (include but are not limited to the following): Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for sue all necessary equipment Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis Maintain the specific kitchen area clean and hygienic Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef Pick up products from stores in accordance with HACCP guidelines and Company policies Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie Perform additional duties and projects as assigned Position Requirements: A minimum of 1 year of culinary experience in a professional kitchen Ability to speak, read, write and understand English Professional demeanor appropriate for a luxury environment Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Education: High School education or equivalent Culinary training or accredited apprenticeship program preferred Typical Physical / Mental Demands: Must be able to stand and walk for prolonged periods of time Must be able to bend, stoop, crouch Must use hands to reach, grasp, handle, pull and push Must have good near and far vision Must be able to hear, talk, smell

Monday to Friday 4 am to 10 am. Fixed Schedule. Value & Variety Mobil in Gallatin, TN is looking for one cashier/breakfast cook to join our 12 person strong team. We are located on 501 Garnet Ct. Our ideal candidate is attentive, punctual, and reliable. We are looking forward to receiving your application. Thank you.

Job Description Monday to Friday 4 am to 10 am. Fixed Schedule. Value & Variety Mobil in Gallatin, TN is looking for one cashier/breakfast cook to join our 12 person strong team. We are located on 501 Garnet Ct. Our ideal candidate is attentive, punctual, and reliable. We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

GENERAL PURPOSE Performs specified duties in order to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers. RESPONSIBLE TO: Director of Dietary / Dietary Manager / Assistant Dietary Manager QUALIFICATIONS: Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients. Must have, or be willing to learn, food preparation and cooking skills. Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays. Must be able to read and interpret standardized recipes for quantity and quality food production. Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis. Must be willing to perform repetitive tasks daily. Must possess and use excellent customer service and communication skills. Must be able to follow oral and written instructions. Must be able to read, write, speak, and understand English. Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly. Must be in good mental and physical condition. Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners. Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center. Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift. May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations. Must be able to work under supervision. PHYSICAL DEMANDS: Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily. Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties. Must be able to carry out fine motor skills and manual dexterity requirements. Must possess mental acuity high enough to adequately perform job requirements. Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff. Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment. Must be able to taste and smell foods to determine quality and palatability. Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere. Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors. Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact. DUTIES AND RESPONSIBILITIES: Are determined by the center and may include, but are not limited to the following: Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary. Must be able to manage the dietary department in the absence of the dietary manager when necessary and act as the supervisor when the manager or assistant manager is not available. Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies with these regulations. Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager. Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager. Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques. Reviews menus, therapeutic menus, recipes, and production sheets before preparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items. Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements. Responsible for testing and tasting foods for proper appearance, flavor, aroma, and temperature and making adjustments if needed. Responsible for timing of preparation of meals/snacks to meet time schedule for service for all customers and ensures that all meals/snacks are served as scheduled. Portions foods on plate during tray service according to standards. Checks trays for accuracy of diets, preferences, and quality before they are delivered. Serves on tray line and delivers carts to floors as needed. Follows menus provided; if menu substitutions are necessary, records these substitutions in designated place. Must show initiative in choosing garnishes, seasonings according to patient/resident preferences, the use of leftovers, and in food presentation and service. Attends in-service and other necessary training. Keeps work area clean and uncluttered, and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment. Communicates and cooperates with the staff, patients, and their families. Processes new diet orders and diet changes when received from nursing service, and keeps tray cards updated in absence of Dietary Manager. Adheres to the dress code for the department. Performs other tasks as necessary and appropriate.

GENERAL PURPOSE Performs specified duties in order to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers. RESPONSIBLE TO: Director of Dietary / Dietary Manager / Assistant Dietary Manager QUALIFICATIONS: * Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients. * Must have, or be willing to learn, food preparation and cooking skills. * Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays. * Must be able to read and interpret standardized recipes for quantity and quality food production. * Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis. * Must be willing to perform repetitive tasks daily. * Must possess and use excellent customer service and communication skills. * Must be able to follow oral and written instructions. * Must be able to read, write, speak, and understand English. * Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly. * Must be in good mental and physical condition. * Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners. * Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center. * Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift. * May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations. * Must be able to work under supervision. PHYSICAL DEMANDS: * Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily. * Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties. * Must be able to carry out fine motor skills and manual dexterity requirements. * Must possess mental acuity high enough to adequately perform job requirements. * Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff. * Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment. * Must be able to taste and smell foods to determine quality and palatability. * Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere. * Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors. * Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact. DUTIES AND RESPONSIBILITIES: Are determined by the center and may include, but are not limited to the following: * Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary. * Must be able to manage the dietary department in the absence of the dietary manager when necessary and act as the supervisor when the manager or assistant manager is not available. * Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies with these regulations. * Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager. * Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager. * Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques. * Reviews menus, therapeutic menus, recipes, and production sheets before preparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items. * Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements. * Responsible for testing and tasting foods for proper appearance, flavor, aroma, and temperature and making adjustments if needed. * Responsible for timing of preparation of meals/snacks to meet time schedule for service for all customers and ensures that all meals/snacks are served as scheduled. * Portions foods on plate during tray service according to standards. Checks trays for accuracy of diets, preferences, and quality before they are delivered. Serves on tray line and delivers carts to floors as needed. * Follows menus provided; if menu substitutions are necessary, records these substitutions in designated place. * Must show initiative in choosing garnishes, seasonings according to patient/resident preferences, the use of leftovers, and in food presentation and service. * Attends in-service and other necessary training. * Keeps work area clean and uncluttered, and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment. * Communicates and cooperates with the staff, patients, and their families. * Processes new diet orders and diet changes when received from nursing service, and keeps tray cards updated in absence of Dietary Manager. * Adheres to the dress code for the department. * Performs other tasks as necessary and appropriate.

Culinary Specialists (CSs) operate and manage Navy messes and living quarters established to subsist and accommodate Navy personnel. They prepare menus, manage subsistence inventories, and maintain financial records. It is commonly accepted that the "mess decks," or dining areas aboard ships, are the "heart of the ship." The role they play in the morale of the ship is very important. CSs are needed on every ship and shore base in the Navy. Navy Culinary Specialists provide food service catering for admirals and senior government executives and operate the White House Mess for the President of the United States. Responsibilities The duties performed by Culinary Specialists include: Preparing menus and ordering the quantities and types of food items necessary to prepare meals. Operating kitchen and dining facilities. Maintaining subsistence inventories and financial records. Serving as personal food service specialists in commanding officers and admirals messes. Operating and managing shipboard living quarters and shore-based hotel-type quarters. Serving as a flight attendant aircrewman. What to Expect Culinary Specialists work in kitchens, dining areas, living quarters, and food service storerooms aboard ships and shore bases. The work is both physically and mentally challenging and involves working as part of a team. Work Environment CSs spend approximately 60% of their time assigned to fleet units and 40% to shore stations over a 20-year career. Their work environments include shipboard galleys, mess decks, and shore-based facilities, which can be fast-paced and require attention to detail. Training & Advancement After completing Recruit Training, CSs attend a seven-week A school in Fort Lee, VA, where they learn food preparation, nutrition, and dining service. Placement and advancement opportunities are excellent for qualified applicants. Advanced technical and operational training is available later in their careers. Education Opportunities CSs can earn college credits through the American Council on Education for courses taken in this rating. Additionally, the United States Naval Community College (USNCC) offers degree programs, including a Naval Studies Certificate, that contribute toward an associate degree. These programs support professional development and educational advancement. CSs may also take advantage of voluntary education programs such as the Navy College Program, Tuition Assistance, and the Post-9/11 GI Bill to further their education while serving. Qualifications & Requirements To qualify as a CS, individuals should: Be good team workers and enjoy working with people. Have good arithmetic and verbal skills, creative ability, and an interest in nutrition and culinary arts. Be able to do detailed work, follow instructions, and keep accurate records. This job requires military service with a contract as a commissioned officer in the Navy. The application is for a specific position within the Navy. Benefits Health insurance Life insurance Retirement plan Required qualifications: 18 years or older Legally authorized to work in the United States RequiredPreferredJob Industries Government & Military

DAILY PAY NOW AVAILABLE! At Chop House, we specialize in fresh seafood and premium aged steaks, as well as gourmet salads, pastas and more! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and it's team members. Full time and part time positions available. Looking for cooks with grill/broiler experience. Essential job functions are: Reading English and speaking conversational English Accurately and efficiently preparing menu items with a high degree of expertise Opening and closing the kitchen Setting up the next person for success Preparing all food according to FDA guidelines Other responsibilities include, but are not limited to: Ability and willingness to assist in all areas of the kitchen when needed Maintaining attendance in accordance with team member manual Being prepared, in uniform, and punctual for shifts Other duties, tasks and/or projects as assigned Requirements: Must have experience with cooking steaks during high volume. References required. Signing bonus available after 30 days - $500 Benefits & Perks: Daily Pay (optional) Flexible Schedules Health, Dental, Vision Insurance for you and your family, including prescription drug coverage Life Insurance Employee Assistance Program Discounts Friendly Competitions Career Growth Opportunities Paid Vacation Time Excellent training and a leadership development program *Benefits are offered to team members who meet eligibility requirements Work schedule Night shift Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training

We are looking for experienced, competent, Line Cooks to join our team. Must have a polite, friendly, and willing-to-learn attitude. Hueys, a Memphis staple for over 50 years, is now hiring Experienced Line Cook in the Memphis area! Hueys has a laid-back, positive, fun work environment with great food! Hueys, the home of Blues, Brews, and Burgers offers a great opportunity for dynamic individuals with Restaurant Experience who seek a better work/life balance. Job Summary A Fry Cook prepares according to recipes and customer requests. They make sure everything has been set up correctly before starting work. They use specialized kitchen tools to prepare essential ingredients and create a finished product for the restaurant. Responsibilities Setting up and stocking his or her station before the start of each service Prepping food each day and following Hueys recipes Complying with Health Department regulations and safety standards Serving and preparing food of the highest quality Make sure that food is ready at the right time, in the right order, and at the right temperature Meeting required ticket times for appetizers, entrees, and desserts. Cleaning his or her station and may be asked to help other cooks clean up their stations Communicating and cooperating with back-of-house and front-of-house co-workers Complying with Hueys policies and procedures Qualifications At least one year of cooking experience preferred Ability to work as part of a team Strong organization and active listening skills Reliable transportation The ability to work on your feet for most of the day and lift 30 pounds at a time Exceptional time management skills Flexible availability for scheduling Benefits/Perks Free shift meals 50% off meals when off the clock (restrictions apply) Medical Insurance Dental and vision insurance Term Life insurance Employee Assistance Program Vacation after one year 401K- if requirements are met Short and LongTerm Disability Income Protection Join our team! Fun atmosphere, great work environment, and excellent benefits.