Cook jobs at Guest Services

The Lead Cook at the Gaston Food Hub is a highly skilled, hands-on culinary professional who serves as the frontline supervisory leader for the kitchen staff during assigned shifts. This role is responsible for ensuring the efficient execution of all culinary operations across the hub's four dining concepts. The Lead Cook coaches fellow cooks, enforces strict food safety protocols, and acts as the immediate operational support to the Sous Chef. Job Responsibilities Operational Leadership & Coaching Lead the Line: Serve as the designated shift leader in the absence of the Sous Chef or Manager, directing the flow of production and ensuring all stations are set up and running efficiently. Task Delegation: Assist management in delegating daily tasks and ensuring that all Food Service Workers and Cooks understand and execute their assignments correctly. Training and Quality Control: Provide hands-on coaching and training to kitchen staff on specific cooking techniques, recipe execution, and safety procedures. Conduct regular checks of food output for quality, temperature, and plate presentation consistency. Problem Resolution: Address immediate, minor operational and staff performance issues on the line, escalating complex matters to the Sous Chef or Manager. Culinary Production and Execution Prepare, cook, and present high-quality menu items across all four dining concepts according to standardized recipes and production guides. Maintain speed and efficiency in production to meet high-volume demands during peak meal periods, including late-night service. Ensure proper use and maintenance of all commercial kitchen equipment (grills, fryers, ovens, etc.). Food Safety and Inventory Enforcement: Actively enforce all food safety and sanitation standards (HACCP) among the culinary team, ensuring a clean and safe working environment. Accurately monitor, document, and manage product temperatures and holding times. Assist with verifying and receiving deliveries, and ensure strict adherence to the First-In, First-Out (FIFO) inventory rotation system. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Minimum of 2 years of progressive hands-on experience as a Cook in a high-volume commercial kitchen environment. Minimum of 1 year of experience in a leadership, supervisory, or training capacity within a kitchen setting. Proven ability to read, follow, and teach others to follow standardized recipes accurately. Must be able to successfully work a rotating shift schedule, which includes covering day shifts (breakfast/lunch) and evening/late-night shifts. Strong knowledge of kitchen sanitation procedures and food safety principles (ServSafe certification is highly preferred). Exceptional communication and delegation skills. Preferred Current ServSafe certification. Experience working in a multi-concept dining environment. Physical Requirements Ability to stand and walk for extended periods (up to 8 hours per shift). Ability to lift, carry, push, and pull up to 50 pounds frequently. Requires frequent bending, reaching, and stooping in a fast-paced environment. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Do you love to cook? Are you passionate about food? As a Cook on our team, you?ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you?ll be immersed in a world that goes beyond food preparation ? experimenting with different cuisines, flavors, and cooking styles. At Aramark, we care about your health, so we have production guidelines and safety procedures in place to help you do what you love. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us! Job Responsibilities Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely uses a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including accurate food safety and sanitation Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Experience as a cook or in a related role required Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage Must be able to acquire food safety certification Demonstrate basic math and counting skills Demonstrates interpersonal communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

The Remote Breakfast Cook/Baker position assists with the preparation, production, and presentation of a variety of foods, completion of production sheets, direction/training of food service personnel, and with other associated food service activities as well as produces a wide variety of bakery goods. This position also provides a wide variety of cleaning services and other related duties required to keep remote camp and industrial facilities, food service areas, office facilities and similar areas in a clean and orderly condition. All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures. This is a rotational position with a 3-week on & 3-week off work schedule, working twelve (12) hours per day, supporting the WNS Camp on the North Slope. The point of hire origin is Anchorage, AK. Responsibilities * Performs all main line food production duties with specific items determined by assigned shift. * Prepares and produces a wide variety of bakery products in a remote camp setting. * Completes pastry preparations including mixing, baking and frying as needed. * Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability. * Assists assigned supervisors with menu and recipe development. * Monitors and replenishes all kitchen production items using proper rotation procedures. * Cooks such food items as breakfast, lunch or dinner foods, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc. * Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses or salad dressings, and bakery items. * Prepares or utilizes production sheets to determine amounts needed for serving areas * Uses a variety of food preparation procedures and equipment including a wide variety of cutting instruments. Uses previously made salads and producing new salads as needed. * Assists other personnel as needed in food production or in handling special duties. * Serves in the service line as needed. * Handles special food preparation or cleaning projects as required. * Rotates food items as is appropriate to item. * Wipes down, cleans, and sanitizing preparation areas, salad bar area, workstation, or associated equipment. * Cleans various food service, food preparation equipment storage areas, etc., may include cleaning glass and general polishing, sweeping, wiping, or mopping of other areas or surfaces. * Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned. * Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. * Communicates with supervisors to discuss items needed for meals and backups. * Complete menu display announcements as outlined by a supervisor. * Handle or organize freight on a regular basis. * Periodically perform a variety of special duties such as certain types of laundry duties or periodically scheduled cleaning tasks. * Responsible for supervision of an assigned staff, either directly or through lead personnel. * Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. * Assists in the supervision and training of food service personnel. * Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products. * Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures. * Notify supervisor is safety and sanitation standards are not being met. * This position is responsible for the supervision of staff. * Other duties tthat are pertinent to the department or unit's success also may be assigned. Qualifications * High School Diploma or GED equivalent. * At least three (3) years of directly related restaurant cooking and/or baking experience which demonstrates a working knowledge of high volume food and bakery production, food service production, food service positions, equipment, and supervisory techniques. * Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time. * Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire. * Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. * Must be able to cooperate and work as part of a team with fellow employees, customers and clients. * Must be able to make decisions in the moment with little to no supervision. * Must be able to be on your feet for 12 hours per shift for the scheduled rotation. * Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp. * Contract requires employees to speak, understand, read and write English. * Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA: Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence). Employee is responsible for any travel expenses and needed accommodations related to pre−employment tasks that need to be completed in Anchorage, AK. This includes, but is not limited to, any safety training requirements, required pre−employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.). Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements. Flights to Remote Locations: All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK) for scheduled trips paid for by the company for remote locations. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: This is an industrial kitchen setting located in a remote camp. Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Travel: Must be able to travel by plane and/or bus to remote camps. Physical requirements: Fit For Duty Test * Lift: Lift 50 lbs. from floor to knuckle x 2 * Lift: Lift 50 lbs. from floor to waist x 2 * Lift: Lift 50 lbs. from floor to shoulders x 2 * Lift: Lift 30 lbs. from floor to crown x 2 * Carry: Carry 20 lbs. with two hands for a minimum distance of 20 feet * Push: Push horizontally with a peak force of 50 f-lbs. with two hands. * Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced, continuous. * Squat Test: Functionally squat x 5, self-paced but continuous. * Kneel: Kneel on one knee and stand. Return to kneel on opposite knee. Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. * Stairs: Climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous * Stairs & Carry: Climb up and down 10 steps x 2 for a total of 20 steps while carrying 30 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. * Allow a 30 second rest period after climbing up and down 10 steps while carrying. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

The Hotel Cook position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and with other associated food service activities. Responsibilities * Properly, safely and efficiently prepare food products while following standard food-handling procedures. * Performs all main line food production duties with specific items determined by assigned shift. * Review the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability. * Assists assigned supervisors with menu and recipe development. * Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas. * Assists in the supervision and training of food service personnel. * Arranges for kitchen helpers/assistants to complete smaller item preparation. * Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned. * Ensure work areas are properly cleaned and organized prior to the end of every shift, providing a seamless transition to the next shift or rotation. * Using a working knowledge of all general food service area personnel, this position "fills in" for any one of these positions at a moment's notice. * Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products. * Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures. * Has ability to recognize and use proper PPE for the job tasks. * Assist in the supervision and training of food service personnel. * Adhere to all safety policies, requirements and training. * Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications * High school diploma or GED equivalent. * Food Handler card, or Alaska Food Workers card within 30 days of employment. * Must be fluent in speaking, reading, and writing English. * Preferred Qualifications * Preference given to candidates with Deltek Costpoint experience. * Preference given to candidates with lodging industry experience. * At least two (2) years of directly related vocational training (candidates without such training need two additional years of related experience), preferred. * At least three (3) years of directly related food preparation experience, preferred. * Certain position(s) require a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Working Conditions and Physical Requirements Weather: Indoors Noise level: Moderate Office conditions: Pace of work environment: Medium Customer Interaction: High Description of environment: Hotel restaurant Constantly required to stand; frequently required to walk; occasionally required to lift, pull and push. Physical requirements: Occasionally required to lift and/or move up to 50 pounds. Travel: None

Union Settlement is an East Harlem based nonprofit organization founded in 1895. For 128 years, Union Settlement has provided critical and innovative programming to children, youth, families, and older adults. As a pioneer of the settlement house movement, Union Settlement continues to meet the needs of the ever-changing East Harlem community through its core programs. Through these programs, New Yorkers gain opportunities, develop skills, and become empowered to pursue and achieve their dreams. Today, Union Settlement provides services through 33 program sites in approximately 28 locations. Union Settlement's current programmatic portfolio includes 8 core program areas: Early Childhood Education, Youth Services (including after school programs), Family Services (including the Family Enrichment Center and the Family Childcare Network), the East Harlem Community Partnership, Adult Education, Mental Health Services, Older Adult Centers, and Economic Development. Union Settlement serves more than 10,000 individuals and nearly 1,000 businesses every year. Strengthened by a dynamic, diverse, and collaborative workforce of more than 350 employees, Union Settlement also serves as a connector, convener, and advocate for East Harlem and its partners. To learn more about Union Settlement, visit ************************ Position: Interim Assistant Cook Department: Aging, Health, & Wellness Services Reports to: Kitchen Manager Hours: Full-time Salary: $21.00 per hour FLSA: Non-Exempt Location: On-Site Position Summary: Under the supervision of the Kitchen Manager, the Assistant Cook assist with the purchasing, preparation, and service of food for breakfast and lunch, as well as assisting with the food preparation and service for satellite centers and the Meals on Wheels program. Responsibilities Prepare and cook meals at Senior Center, in accordance with Department for the Aging (DFTA) and New York City Department of Health (DOH) guidelines. Assist the Cook with preparation, cooking, and packing of meals for satellite sites and the Meals on Wheels program. Responsible for the safe handling of food, including cooking and storing meal according to temperature and safety guidelines at all times. Receive, unpack, inventory, and store all food according to policy and guidelines immediately upon delivery. This includes dating perishable and canned goods. Responsible for cleaning the kitchen and all kitchen equipment at Senior Center. This includes the periodic cleaning of large equipment such as refrigerators, freezers, slicing machine, range, ovens, range hood, steam table, and coffee urns. Assist the Cook with cleaning the kitchen and dining room at Jefferson Senior Center. Prepare daily reports on the use of food for the breakfast meal, as well as inventory breakfast food monthly. Attend trainings sponsored by DFTA and DOH Assign appropriate duties and supervise all volunteers in the Senior Center kitchen. Assist the Head Cook at Senior Center in determining appropriate work schedules and tasks for volunteers. Additional duties as assigned by supervisor. Qualifications: High school diploma or GED. Demonstrated experience working as a cook or assistant cook. Valid NYC Food Protection Certificate a plus. Ability to take training course and obtain NYC Food Protection Certificate at time of employment required. Ability to stand and cook for long hours. Ability to lift up to 40 pounds. Good organizational ability, time management, and interpersonal skills. Good written and oral communications skills. Desire or interest in working with aging populations. Bilingual (English/Spanish) a plus. CO R E CO M P E T E N C IE S Leading Others: Creates a sense of urgency throughout the organization on the importance of achieving outcomes. Inspires, influences, and enables team members to reach their goals Facilitating Change: Approaches challenges with creativity and flexibility. Demonstrates analytical thinking. Guides change to meet Union Settlement's goals. Managing Performance: Evaluates and revises goals semi-annually with the team. Provides consistent supervision and documents performance highlights and concerns Applying and Developing Expertise: Embraces and leads the team to achieve milestones. Seeks and supports professional development opportunities for team members. Manages finances and budgets effectively Communicating and Collaborating: Listens well and actively engages with others with honesty and integrity and holds team accountable to the same standard Union Settlement's Diversity, Equity & Inclusion Commitment Union Settlement is an equal opportunity employer. They do not discriminate on the basis of race, color, religion, marital status, age, national origin, physical or mental disability, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

Union Settlement is an East Harlem based nonprofit organization founded in 1895. For 128 years, Union Settlement has provided critical and innovative programming to children, youth, families, and older adults. As a pioneer of the settlement house movement, Union Settlement continues to meet the needs of the ever-changing East Harlem community through its core programs. Through these programs, New Yorkers gain opportunities, develop skills, and become empowered to pursue and achieve their dreams. Today, Union Settlement provides services through 33 program sites in approximately 28 locations. Union Settlement's current programmatic portfolio includes 8 core program areas: Early Childhood Education, Youth Services (including after school programs), Family Services (including the Family Enrichment Center and the Family Childcare Network), the East Harlem Community Partnership, Adult Education, Mental Health Services, Older Adult Centers, and Economic Development. Union Settlement serves more than 10,000 individuals and nearly 1,000 businesses every year. Strengthened by a dynamic, diverse, and collaborative workforce of more than 350 employees, Union Settlement also serves as a connector, convener, and advocate for East Harlem and its partners. To learn more about Union Settlement, visit ************************ Position: Interim Assistant Cook Department: Aging, Health, & Wellness Services Reports to: Kitchen Manager Hours: Full-time Salary: $21.00 per hour FLSA: Non-Exempt Location: On-Site Position Summary: Under the supervision of the Kitchen Manager, the Assistant Cook assist with the purchasing, preparation, and service of food for breakfast and lunch, as well as assisting with the food preparation and service for satellite centers and the Meals on Wheels program. Responsibilities Prepare and cook meals at Senior Center, in accordance with Department for the Aging (DFTA) and New York City Department of Health (DOH) guidelines. Assist the Cook with preparation, cooking, and packing of meals for satellite sites and the Meals on Wheels program. Responsible for the safe handling of food, including cooking and storing meal according to temperature and safety guidelines at all times. Receive, unpack, inventory, and store all food according to policy and guidelines immediately upon delivery. This includes dating perishable and canned goods. Responsible for cleaning the kitchen and all kitchen equipment at Senior Center. This includes the periodic cleaning of large equipment such as refrigerators, freezers, slicing machine, range, ovens, range hood, steam table, and coffee urns. Assist the Cook with cleaning the kitchen and dining room at Jefferson Senior Center. Prepare daily reports on the use of food for the breakfast meal, as well as inventory breakfast food monthly. Attend trainings sponsored by DFTA and DOH Assign appropriate duties and supervise all volunteers in the Senior Center kitchen. Assist the Head Cook at Senior Center in determining appropriate work schedules and tasks for volunteers. Additional duties as assigned by supervisor. Qualifications: High school diploma or GED. Demonstrated experience working as a cook or assistant cook. Valid NYC Food Protection Certificate a plus. Ability to take training course and obtain NYC Food Protection Certificate at time of employment required. Ability to stand and cook for long hours. Ability to lift up to 40 pounds. Good organizational ability, time management, and interpersonal skills. Good written and oral communications skills. Desire or interest in working with aging populations. Bilingual (English/Spanish) a plus. CO R E CO M P E T E N C IE S Leading Others: Creates a sense of urgency throughout the organization on the importance of achieving outcomes. Inspires, influences, and enables team members to reach their goals Facilitating Change: Approaches challenges with creativity and flexibility. Demonstrates analytical thinking. Guides change to meet Union Settlement's goals. Managing Performance: Evaluates and revises goals semi-annually with the team. Provides consistent supervision and documents performance highlights and concerns Applying and Developing Expertise: Embraces and leads the team to achieve milestones. Seeks and supports professional development opportunities for team members. Manages finances and budgets effectively Communicating and Collaborating: Listens well and actively engages with others with honesty and integrity and holds team accountable to the same standard Union Settlement's Diversity, Equity & Inclusion Commitment Union Settlement is an equal opportunity employer. They do not discriminate on the basis of race, color, religion, marital status, age, national origin, physical or mental disability, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

Job DescriptionJob Title: Assistant Cook Status: Full-Time Schedule: Monday - Friday, 7:00 AM - 3:00 PM (35 hours/week) Compensation: $20.58 - $22.58 per hour Queens Community House (QCH) is a multi-site nonprofit organization serving the diverse population of Queens through a broad network of programs for children and youth, adults and families, and older adults. Our mission is to provide individuals and families with the tools to enrich their lives and build healthy, inclusive communities. As a modern interpretation of the traditional settlement house, we bring innovative leadership and a passion for social and economic justice to our work. We welcome individuals with diverse backgrounds and experiences who are inspired by our mission and motivated to make a difference. Position Overview The Assistant Cook supports daily food preparation and meal service for meals at the Pomonok Older Adult Center. This role helps ensure that all kitchen operations meet health and safety standards, assists with supervising kitchen staff, and maintains proper inventory and overall kitchen cleanliness. The Assistant Cook should provide excellent customer service and be familiar with bulk food handling and production. Key Responsibilities Prepare and serve meals following Simple Servings menus and recipes Supervise and coordinate kitchen staff activities Maintain kitchen organization and sanitation per Department of Health, and NYC Aging standards Conduct and document daily temperature checks for refrigeration and freezer units Participate in menu planning and food portioning Submit food orders, verify deliveries, and maintain inventory records Oversee receiving, weighing, and proper storage of food items Ensure safe handling and temperature control of prepared foods Clean kitchen equipment, prep areas, and dining spaces Attend training sessions and staff development activities Provide coverage at other QCH sites as needed Perform other duties and special projects as assigned Qualifications High School Diploma or equivalent Preferred 2 years of experience in food service, in a similar setting Knowledge of food safety standards and sanitation codes Ability to multitask and work efficiently in a fast-paced environment Reliable, punctual, and committed to scheduled hours Must pass and maintain all required clearances per DOH and other regulatory agencies Benefits Medical, Dental, and Vision Insurance Life Insurance Flexible Spending Accounts (FSA) 403(b) Retirement Plan Up to 27 days of annual leave (17 days in the first year) 12 sick days Specified Federal Holidays off Professional development and training opportunities We value health, wellness, and the growth of our team members. Equal Employment Opportunity Queens Community House is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, marital status, amnesty, or veteran status, in accordance with applicable laws. Drug-Free Workplace

Join the Culinary Excellence at Martha Jefferson House! 🍽️ We are expanding our Team! Are you a culinary virtuoso with a passion for crafting mouthwatering dishes? Martha Jefferson House, a distinguished small assisted living community, is seeking a Full-time Line Cook to be a culinary maestro in our kitchen. Elevate your career with us and become part of a team committed to delivering exceptional care and high-quality meals to our residents. Position: Full-time Line Cook Compensation: $18-$20 per hour Working Hours: hours 3 days per week - 7 am to 3:30 pm and 2 days 11 am to 7:30 pm About Martha Jefferson House: Embark on a culinary journey where your skills will shine, and your creations will be savored by residents and staff alike. Our small assisted living community is known for providing exceptional care and culinary brilliance. Requirements: Must complete pre-employment background check and drug test. Responsibilities: Prepare and cook delicious meals for residents and staff in a professional kitchen environment. Please read and follow recipes to ensure the consistency and quality of our dishes. Proactively engage in meal preparation and planning to meet our residents' expectations. Maintain a dependable work schedule. Perform other work as required. What We Offer: At Martha Jefferson House, we believe in taking care of our team members to provide the best care to our residents. As a valued Full-time Line Cook, you'll enjoy: 100% Employee Paid Health and Dental Plan Options: Comprehensive coverage for you and your family. Vision Benefits: Coverage for regular eye exams, prescription eyewear, and essential eye care. 403(b) Retirement Plan: Save for your future with ease. Aflac: Supplemental insurance for additional financial protection. Group Term Life Insurance: Ensuring your family's financial security. Generous Paid Time Off (PTO): Ample time to recharge and pursue your interests. 7 Paid Holidays: Enjoy special moments with family and friends. Free Parking: Hassle-free daily commute. Free Hot Meal from Our In-House Kitchen: Nourishment during your shifts. Equal Employment Opportunity: Martha Jefferson House is an equal opportunity employer. It fosters an inclusive workplace that prohibits discrimination or harassment based on various protected characteristics. Embark on a Culinary Journey with Martha Jefferson House - Apply Now and Let Your Culinary Passion Flourish!

Benefits: Fun environment and team culture Career growth opportunities Meal perks Paid training Flexible part-time or full-time schedule Safety and sanitation standards It's true! The Brass Tap has the best Craft Beer lineup anywhere and chef-inspired food that raises the bar on bar food. But the secret ingredient behind our success isn't beer, it's people! We're a leading craft beer chain with team members who make the magic happen every day ... bringing that special something that keeps guests coming back time and again. Our kitchen team members are responsible for prepping, cooking, and plating The Brass Tap's menu items according to recipe procedures. They are dedicated to food quality and take pride in every dish they prepare. Positive attitudes and teamwork are a part of The Brass Tap culture. If you like working behind the scenes dishing up guest favorites in a fast-paced environment, then apply now! Now hiring full-time and part-time positions. Responsibilities Follow food safety guidelines for cooking, cooling & storage Follow safety and sanitation procedures Follow recipe procedures Keep equipment clean and organized Complete duties without constant supervision Requirements Minimum age 18 or older, based on state and local requirement Available to work weekend and holiday shifts Ability to read tickets, recipes, prep sheets, spec charts in English Able to competently operate the grill, fryers, oven and other kitchen equipment Continuous standing, bending and lifting up to 60 pounds Exposure to heat of equipment and kitchen environment It's true The Brass Tap has the best Craft Beer lineup anywhere and chef-inspired food that raises the bar on bar food. But the secret ingredient behind our success isn't beer, it's people! We're a leading craft beer chain with team members who make the magic happen every day ... bringing that special something that keeps guests coming back time and again. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise, and all hiring decisions will be made by the management of this franchise. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to FSC Corporate.

Description: **MUST BE US AUTHORIZED WORKER** Pierpoint Management seeks a dependable, skilled Cook to join the culinary team at one of our California hotels. The Cook prepares high-quality, consistent menu items for guest dining, room service, and events, maintains food safety and sanitation standards, and supports a positive, team-oriented kitchen environment. ESSENTIAL DUTIES AND RESPONSIBILITIES Management may assign or reassign duties and responsibilities at any time including working at either the Hilton Garden Inn or Homewood Suites. Key Responsibilities • Food Preparation and Production: Prepare menu items, follow standardized recipes and portion controls, and ensure consistent presentation and quality. • Line and Station Work: Execute dishes on assigned station during service; expedite and support other stations as needed. • Inventory and Stocking: Receive, store, rotate, and label food deliveries; monitor par levels and report shortages. • Sanitation and Safety: Maintain a clean, organized work area; follow Cal/OSHA and local health code requirements; practice proper food handling and temperature control. • Equipment Care: Operate kitchen equipment safely; perform routine cleaning and basic troubleshooting; report equipment issues promptly. • Team Collaboration: Communicate professionally with culinary and service teams; assist with training new staff and covering shifts when requested. • Event Support: Assist with banquet and catering production as needed, including special dietary requests and large-scale service. • Recordkeeping: Complete production sheets, temperature logs, and other required documentation accurately and on time. Requirements: Required Qualifications • Experience: Minimum 1 year of professional kitchen experience; hotel, banquet, or high-volume restaurant experience preferred. • Skills: Strong basic culinary skills, knife skills, ability to follow standardized recipes, and work efficiently under pressure. • Certifications: Valid California Food Handler Card or equivalent required prior to hire; ServSafe certification preferred. • Work Eligibility: Authorization to work in the United States. • Physical Requirements: Ability to stand for long periods, lift up to 50 lbs, and work in hot, fast-paced kitchen environments. • Schedule Flexibility: Availability for early mornings, evenings, weekends, and holiday shifts as operational needs require. Pierpoint Management Cook Job Description Preferred Qualifications • Bilingual: Spanish/English language skills a strong plus for communication with diverse staff and guests. English is a must. • Education: Culinary school training or certificate is an advantage. • Traits: Detail oriented, reliable, team player, customer service mindset, and commitment to quality and consistency. Compensation and Benefits • Wage: Competitive pay based on experience and hotel location. • Benefits: Employee discounts, opportunities for advancement within Pierpoint Management, paid time off and other benefits per company policy Work Environment The work environment characteristics described here are the responsibilities of those an associate will encounter while performing the essential functions of this job. While performing the duties of this job, the associate regularly works near moving mechanical parts, occasionally works in outside weather conditions, and is frequently exposed to vibration. The associate is frequently exposed to fumes or airborne particles, and toxic or caustic chemicals. The associate occasionally works in high precarious places. The noise level in the work environment varies. The associate will most often work alone

About PM Hotel Group PM Hotel Group is an award-winning, independent hospitality management company recognized for its innovative commercial strategies, high-performing culture, and purpose-driven approach to hospitality. With a diverse portfolio of branded and independent hotels across the United States, PM Hotel Group is dedicated to delivering exceptional results for owners, associates, and guests through strategic leadership, collaboration, and operational excellence. About Tideline Palm Beach Ocean Resort & Spa The newest addition to the PM Hotel Group family, Tideline Palm Beach Ocean Resort & Spa is a luxury beachfront retreat located on the exclusive shores of Palm Beach, Florida. Known for its serene atmosphere, sophisticated design, and ocean-inspired wellness experiences, Tideline offers guests a tranquil escape that blends modern elegance with coastal charm. What You'll Do: Our Cook is responsible for the flawless preparation and presentation of the menu created by the Executive Chef and for making sure our guests receive an unparalleled dining experience. No pressure. Here are just some of the tasks you'll be responsible for on a daily basis: · Prepare food consistent with recipe cards. Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs. · Return all food items not used on next shift to designated storage areas. · Operate and properly clean cooking and kitchen equipment and supplies. Where You've Been: You have a high school diploma or equivalent and at least 1 year's experience as a prep line/cook. Most importantly, you're someone who is capable of thinking on their feet and able to keep up in high-pressure situations. If that sounds like you, go ahead and apply. When You're Here: This probably goes without saying but you'll be on your feet a lot. There will be occasions when you may be carrying/lifting up to 50 pounds, walking, bending/twisting, climbing stairs and working on slippery floors. You also must be able to accommodate varying schedules including nights, weekends and holidays. But wait, there's a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.

The Cook/ BOH Support Staff is responsible for the preparation and understanding of ingredients and food preparation techniques for all caf and brunch menu items. This role is key to delivering Mamma Dos guests exceptional quality dishes such as breakfast plates, sandwiches, salads, quiches, and other caf specialties while adhering to food safety and quality standards. The Cook oversees all aspects of the back-of-house operations including waste management, cleanliness, food safety, equipment maintenance, and product quality. Position Responsibilities Prepare and cook all menu items according to established recipes and presentation standards, including breakfast dishes, sandwiches, salads, and other brunch specialties Manage inventory and minimize waste by correctly storing ingredients and following portion and preparation guidelines Monitor the quality of all delivered products and ingredients to ensure they meet caf standards before use Maintain consistent quality and presentation for all food items before they are served to guests, ensuring no sub-standard products are served Follow all food safety and sanitation protocols, including proper labeling, dating, and rotation of stock to maintain freshness and safety Maintain cleanliness and organization of all kitchen and prep areas, completing all required cleaning tasks and ensuring areas meet hygiene standards before shift end Follow opening and closing procedures, ensuring the kitchen and service areas are set up or closed down correctly Report any malfunctioning or damaged equipment to management immediately Assist with fulfilling carryout, delivery, and catering orders as needed Collaborate with team members by assisting in various tasks throughout the shift to maintain smooth operations Assist the front of house with all their needs, and support them and follow managers assignments Perform additional duties as assigned by management Qualifications/Requirements High School Diploma or GED required Proficient English communication skills (reading, writing, speaking) Previous experience in food preparation, hospitality, or caf/restaurant environments preferred Strong interpersonal skills and the ability to work collaboratively across teams Ability to handle a high volume of work with accuracy and attention to detail Highly organized with the ability to prioritize tasks and adapt to a fast-paced, dynamic environment Strong work ethic and commitment to quality and safety standards Compensation Starting hourly wage plus tips (estimated average $150-$600 per pay period) Supervisory Responsibilities This position has no supervisory responsibilities Position Type / Expected Hours Full-time position with variable shifts, Monday through Sunday as needed Availability for holiday work may be required Work Environment Primarily indoor caf environment with occasional outdoor duties Up to 10% travel within the DMV area may be required Physical Demands Ability to communicate clearly and effectively with team members Ability to handle stressful situations and adapt to ambiguity in daily tasks Must be able to stand, move, and work actively 90% of the time Ability to operate kitchen and related equipment safely Physical capability to crawl, squat, stretch, twist, reach, lift, push, pull, or carry up to 50 lbs Willingness to travel as required Other Duties This job description is not exhaustive and may be subject to change with or without notice Cole Hospitality is an equal opportunity employer and prohibits unlawful discrimination on any protected basis as defined by law

Job Description: Cook Under the supervision of the building manager and the Food Service Director, direct and oversee the preparation, serving, and clean-up of all food services each program day. EQUIPMENT AND SANITATION Comply with all applicable state and city regulations regarding food storage, food preparation, and maintenance of kitchen, kitchen equipment, food storage room and dining room Maintain up-to-date certificate of food handling from the City of New York Maintain sanitary, organized conditions in all food preparation, food serving, and food storage areas MEAL PLANNING Work with the dietitian/consultant to plan nutritious and appetizing meals and prepare menus in advance according to applicable regulations and individual special diets Follow posted menu whenever possible. Write any necessary changes on posted menus. Maintain an up-to-date file of kitchen tested recipes which correlate to the planned menus for lunch program Meet with supervisors on a regular basis to discuss food service ORDERING Assess current food inventory and order food from approved vendors and suppliers to procure food forecasted for meals from posted menu. Utilize petty cash to purchase local herbs, vegetables, fruits, etc. that come in too large of quantity from food vendor or are less expensive to purchase locally. Maintain monthly food budget given by dietitian for the food for the meal program. Follow proper receiving practices for refrigerated, frozen, and shelf stable food items. Maintain sufficient inventory of food, utensils and supplies to assure adequate stock exists for preparation of each meal based on the posted menu. FOOD PREPARATION Prepare meals and arrange appetizing and complete presentation of standard meal portions Prepare and serve lunch for 25+ residents Tuesday-Wednesday -Thursday from 9am-2pm. Additional hours may be needed for food deliveries and special events. QUALIFICATIONS EXPECTED: Minimum of 1 year experience in a kitchen(s) serving 25+ persons or more. Up to date food handler's certification from the City of New York. Experience with supervision and food ordering preferred. At least 18 years of age. Emotionally, mentally, and physically able to perform job responsibilities. Must be able to lift 25lbs Powered by JazzHR HYYRRTB8uz

Job Description: Multi site support Cook Under the supervision of the Food service director in conjunction with the kitchen chef /site manager, assist with the the preparation, serving, and clean-up of all food services each program day. The hours and days for this position will vary week to week. EQUIPMENT AND SANITATION Comply with all applicable state and city regulations regarding food storage, food preparation, and maintenance of kitchen, kitchen equipment, food storage room and dining room Maintain up-to-date Food protection certification from the NYC Department of Health and mental hygiene. Maintain sanitary, organized conditions in all food preparation, food serving, and food storage areas MEAL PLANNING Follow posted menu if possible. If menu items are not available on-site or cannot be defrosted in time for meal, try to prepare a balanced meal consisting of a protein, starch, non-starchy vegetable and a fruit for dessert. Ask for kitchen tested recipes from dietitian if not available on-sit. Recipes on-site should correlate to the planned menus for lunch program. Meet with supervisors and participants on a regular basis to discuss food service and coverage. ORDERING Ordering of all food and work with vendors/suppliers if covering for an extended vacation or sick leave. Maintain monthly food budget given by Food service Director or Dietitian for the meal program if covering for an extended vacation or sick leave. Maintain sufficient inventory of food, utensils and supplies to assure adequate stock exists for preparation during the duration of coverage. When coverage is completed, make a list of items that need to be replaced. FOOD PREPARATION Prepare and/or supervise the preparation of meals and arrange appetizing and complete presentation of standard meal portions Prepare and serve all meals for residents at each building you are covering for. QUALIFICATIONS EXPECTED: Minimum of 1 year experience in a kitchen(s) preparing/serving 25 persons or more. Must have a valid Food protection certification from the NYC Department of Health and mental hygiene. Experience with supervision and food ordering preferred. Must be able to lift 25lbs. Must be able to stand for long periods of time. At least 18 years of age. Able to speak, read, and write English (as required by DSS regulation 487.9.13) WSFSSH is an Equal Opportunity Employer. Equal Employment Opportunity (EEO) has been and will continue to be a fundamental principle at WSFSSH, where employment is based upon employees' qualifications without discrimination on the basis of race, creed, color, national origin, religion, sex, age, disability, marital status, sexual orientation, military status, citizenship status, genetic predisposition or carrier status, or any other protected characteristic as established by law. Powered by JazzHR RrrURDhYUf

Purpose: Under the direction of the Food Services Director, help to manage the operation of the Food Services Department. Including food ordering and accountability, preparation, food delivery and cleanliness in accordance with appropriate health department regulations. Assist in maintaining a positive physical and social environment for the residents. Minimum Eligibility Requirements: Culinary arts training or equivalent experience in the culinary arts preferred. Must be able to relate positively to residents and families, and to work cooperatively with other employees and vendors. Must be able to communicate effectively with Residents, families, staff, community officials, referral sources and the general public. Must be capable of maintaining regular, reliable attendance. Must meet all state health requirements. Obtain Food Handlers Permit (as required by state regulations). Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation. Essential Functions: Help Food Services Director schedule staff. Assist in orienting new staff. Ensure equipment is maintained and work areas are clean, safe and orderly. Strictly adhere to procedures regarding infection control, food-borne illness prevention, harmful chemical handling, fire, safety and sanitation, promptly addressing any transgression. Ensure food is prepared in a nutritional, appetizing fashion, and presented in an attractive manner. See that appropriate snacks are available to residents with special dietary needs. Ensure all utensils, dishes, equipment, and work areas are cleaned properly and in a timely manner. Store food properly. Attend all required in-service training. Ensure compliance and understanding of all regulations regarding residents' rights.

FLSA: Non- Exempt Reports to: General Manager The Cook is responsible for understating of ingredients and food preparations for all menu items. The cook is to ensure that they are providing Paul guests with expectational baked goods, pastries, sandwiches, quiches, salads, and other menu items and follow quality and food safety guidelines. Cook is responsible for all aspects of the back of house including but not limited to, waste, cleanliness, food safety, equipment, and product. Position Task Minimizing levels of wastage by correctly maintaining & storing products and following recipe specifications & preparation guidelines Monitoring the quality of bread and all other products being delivered into the shop to ensure that they are suitable for being sold to our customers Prepare product range, including Viennoiseries & baked products, whole cakes, tarts & patisserie, salads, sandwiches and other items to the correct guidelines Monitoring the quality and consistency of food products before they are served, making sure that no sub-standard items are put out on display or served to customers Following Food Safety controls at all times, including making sure all mise-en-place is stored in a clean, labelled, dated and organized manner following correct stock rotation Performing all required cleaning duties, and ensuring that all areas of production are maintained to agreed standards of cleanliness & hygiene and left accordingly at the end of your shift Following all required procedures for the opening and/ or closing of the shop Performing all required cleaning duties, and ensuring that all areas of the shop are maintained to the agreed standards of cleanliness and hygiene and left accordingly at the end of your shift To report any faulty or damaged equipment or machinery to the manager Assisting in fulfilling orders throughout their shift for carryout, delivery, catering, etc. Supporting their team members by assisting them in various tasks that are to be completed throughout the day when needed Other duties as assigned by management Qualifications/Requirements Highschool Diploma or GED Ability to read, write and speak English proficiently Previous experience in Food/Beverage, hospitality and/or Bakeries Strong communication and interpersonal skills with the ability to work across functional groups in a positive and collaborative manner Ability to handle large work volumes requiring a high degree of accuracy and be highly organized Detailed oriented and strong work ethic Ability to set and handle multiple priorities, adapt to changing situations quickly, follow instructions, schedules and timelines Able to work in a fast-paced, challenging environment Compensation Starting Hourly rate + Tips (estimated average $150-$600 per pay period) Supervisory Responsibilities This position does not have any supervisory responsibilities. Position Type/Expected Hours of Work This is a full-time position. Days and hours may vary, Monday thru Sunday or as the job duties demand. Work on holidays may also be required. Work Environment This job operates indoor and outdoor environment. 10% travel within the DMV area maybe required. Physical Demands Cole Hospitality complies with the Americans with Disabilities Act (ADA), as amended by the ADA Amendments Act, and all applicable state or local law. Consistent with those requirements, Cole Hospitality will reasonably accommodate qualified individuals with a disability if such accommodation would allow the individual to perform the essential functions of the job, unless doing so would create an undue hardship. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to communicate with fellow team members and be able to accurately exchange information in these situations; deal with stressful situations and areas of ambiguity within the functions of the job; remain sedentary 10% of the time, but will be required to move about to the companys location(s) and on the field 90% of the time; operate a computer, office equipment, warehouse and lab equipment, as well as, having the ability to crawl, squat, stretch, twist, reach; lift, push, pull or carry objects (50lbs). The team member also must be able to travel. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Cole Hospitality, is an equal opportunity employer and does not unlawfully discriminate against team members and applicants for employment on the basis of race, color, ancestry, national origin, citizenship, age, physical or mental disability, medical condition, pregnancy, religion, sex, gender, gender identity, gender expression, marital status, sexual orientation, protected U.S. military or veteran status, political a affiliation, genetic information, union activity or any other bases protected by law. All Cole Hospitality employees, other workers and representatives are prohibited from engaging in unlawful discrimination.

Benefits available! Sticky Rice in Richmond, VA is looking for one cook to join our team. We are located on 2232 W Main St. Our ideal candidate is attentive, motivated, and hard-working. Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Summary of Essential Job Functions · Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. · Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs. · Date all food containers and rotate as per PMHS standards, making sure that all perishables are kept at proper temperatures. · Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stock, if applicable. · Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables. · Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per PMHS standards. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. · Comply with attendance rules and be available to work on a regular basis. · Perform any other job-related duties as assigned. Abilities Required · Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PMHS staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PMHS associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to PMHS. Every PMHS associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.

ESSENTIAL FUNCTIONS Prepare and cook food items according to recipes, daily menus, and supervisor instructions. Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Operate food station, including performing station checklist, temperature log, counter meeting, and signage. Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. Monitor menus and spending in order to ensure that meals are prepared economically. Maintain awareness of safety issues, and report them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE Partial High School education required; High School Diploma/G.E.D. preferred. Culinary knowledge. Food Safety certified and strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to recognize when a problem has occurred and communicate it to management. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Standard commercial cooking machinery and utensils. Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores. Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status. OUR COMMITMENT TO DIVERSITY, EQUITY, & INCLUSION: We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base.