Line cook, prep cook jobs in Chico, CA - 22 jobs

1908 E 20th St Chico, CA 95928 Min: $16.00 Hourly | Max: $19.00 Hourly * Plus Tips < Back to search results Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly learn and execute all of our recipe procedures * Maintain cleanliness throughout kitchen * Follow company safety and sanitation policies and procedures * Communicate ticket times to Team Members * Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Ability to use slicers, mixers, grinders, food processors, etc. * Prior experience preferred in a similar food and beverage service and preparation position

Job Description Cooks or otherwise prepares a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment. ESSENTIAL JOB DUTIES ASSIGNED: Assumes 100% responsibility for quality of products served Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes Handles, stores and rotates all products properly Assists in food prep assignments during off-peak periods as needed Assists in the opening and closing of kitchen, according to established protocols Attends all scheduled team member meetings and brings suggestions for improvement Performs other related duties as assigned by the Sous Chef and/or the Line Chef Collaborate with FOH and BOH TEAM to ensure a high-quality guest experience Other duties as assigned QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests. Basic knowledge of the fundamentals of cooking, Basic knowledge of knives and knife skills, including a wide range of cutting and slicing techniques. Familiarity with various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching. Familiarity with the rhythm and cadence of restaurant flow and hot line timing and execution. Working knowledge of proper food handling, storing and rotation protocols. Familiarity with kitchen equipment operation, maintenance, safety, and cleaning protocols. Ability to take direction, and willingness to go the extra mile when asked. Willingness to work varied shifts, including weekends and holidays. EDUCATION / EXPERIENCE: 1-2 years' experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Must be a team player and demonstrate quality people skills. High School Diploma or GED equivalent. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios, and percentages. REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

SUMMARY: Cooks or otherwise prepares a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment. ESSENTIAL JOB DUTIES ASSIGNED: Assumes 100% responsibility for quality of products served Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes Handles, stores and rotates all products properly Assists in food prep assignments during off-peak periods as needed Assists in the opening and closing of kitchen, according to established protocols Attends all scheduled team member meetings and brings suggestions for improvement Performs other related duties as assigned by the Sous Chef and/or the Line Chef Collaborate with FOH and BOH TEAM to ensure a high-quality guest experience Other duties as assigned QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests. Basic knowledge of the fundamentals of cooking, Basic knowledge of knives and knife skills, including a wide range of cutting and slicing techniques. Familiarity with various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching. Familiarity with the rhythm and cadence of restaurant flow and hot line timing and execution. Working knowledge of proper food handling, storing and rotation protocols. Familiarity with kitchen equipment operation, maintenance, safety, and cleaning protocols. Ability to take direction, and willingness to go the extra mile when asked. Willingness to work varied shifts, including weekends and holidays. EDUCATION / EXPERIENCE: 1-2 years' experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Must be a team player and demonstrate quality people skills. High School Diploma or GED equivalent. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios, and percentages. REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

Job DescriptionBenefits: 401(k) matching Bonus based on performance Competitive salary Employee discounts Health insurance Opportunity for advancement Paid time off At The Happy Viking Sports Pub & Eatery, we create a food experience that changes the community. How? We help our cooks brings dishes to life by creating food that makes eating more fun and more meaningful. We give our cooks the power to truly engage their customer with their taste buds. We do it with energy, passion and curiosity, and we're back by our strong tradition and culture for good food. We're looking for exceptional talent to join us. If this is YOU, email us at *****************************.

$16.90 per hour - $22.25 per hour Our Winning Family Starts With You! Check out these great benefits! * Flexible schedules to help you balance other life commitments (school, childcare, family care, etc.) * Free Employee Meal! (limited menu) * Weekly pay * Anniversary pay * Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * Medical/dental insurance * Ongoing training to build critical skills for current and future roles * Discounts on cellphones, travel, electronics & much more! * 401(k) savings plan (Company match after 1 year of service) * Management career advancement opportunities (50%+ of our managers are promoted from hourly positions!) And much more! Because at Olive Garden, We're All Family Here! One key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants. In Italy and at Olive Garden, it is all about the food. As a line cook, you must have a strong passion for delivering and flawlessly executing recipes and plate presentation to delight our guests. Our line cooks also have a firm commitment to the highest safety and sanitation standards. We'd love to welcome you home as the newest member of the Family! #MyOliveGardenFam

Line Cook Range: $16.90 - $19.23 Red Robin isn't your typical burger restaurant. We're a team filled with unbridled energy, magnetic personalities, and a passion for having fun! Line Cook: You will be preparing food the Red Robin way, which includes cutting, sautéing, broiling, frying, and cooking various meals including meats, fish, poultry, vegetables, soups, salads, and other ingredients. You will be keeping Guests worry-free by adhering to safe food handling and cleanliness rules. In addition to base pay you will also receive a free meal each shift. Must be 17 or older. The role is also eligible to enjoy: Flexible work schedules 50% discount on Red Robin food and 25% for your family Referral bonuses for bringing new members to our team Additional compensation and benefits that are listed below Excellent opportunities to grow with us! Red Robin is an equal opportunity employer. We love hearing from great people who share our passion for unbridled hospitality. Legal Disclosures Pay Range (Base Pay): Pay range disclosed above. Other Types of Compensation: Referral Bonus, Employee Stock Purchase Program (after 1+ years of service, must have 20+ hours/week). Health Insurance: Health, vision, dental, accident, critical illness and hospital indemnity coverage (must be 18+). Retirement Benefits: 401k retirement plan (with company match to 4% of pay) (must be 21+, after 1+ years of service, and 1,000+ hours/year). Paid Time Off: 0.0192 hours for each 1 hour worked (after 1+ years of service, 35+ Hours/week). Application Window: Red Robin accepts applications on an ongoing basis. Red Robin is known for its laid-back atmosphere and uniquely quirky vibe. We love inspiring our guests with burgers beyond yumagination, and we're driven by serving up connection, fun and generosity that's as bottomless as our world-famous steak fries! We value a sense of belonging and welcome both similarities and differences, because Red Robin is for everyone. We are high-volume, full-service restaurant concept that has great growth opportunities. Many of our Managers were hourly Team Members at one time. Our mission is clear: Make it fresh. Make it fun. Make it memorable. And above all, make 'em smile. Become a part of our team today and grow your career with Red Robin Gourmet Burgers and Brews!

Spend Your Summer Making an Impact Oakland Feather River Camp isn't only a summer job - we are a community that cares, collaborates, and welcomes everyone to access the magic of nature. Summer at OFRC is fast-paced, joyful, challenging, and incredibly rewarding. If you want work that's meaningful, outdoors, and full of real connection, you're in the right place! What You'll Get at OFRC This is a real job with real responsibility - and real support. Free housing, meals, laundry, utilities and camp store discounts. Highly competitive, transparent pay. Five-day work week with true time off - a rarity in the summer camp world. Professional leadership training. A team culture built on respect, communication, and accountability. A diverse, inclusive community where different identities, backgrounds, and experiences are valued. A chance to create unforgettable experiences in nature for families. We work hard here. We take care of each other. And we make space for joy, rest, and real connection. Lead Cook - Specialty Diets - Summer 2026 Oakland Feather River Camp | Quincy, CA $21.40-$23.90 per hour | Seasonal | On-site | Free housing and meals About the Role As the Lead Cook for Specialty Diets, you help prepare meals for campers and staff who have a variety of dietary needs. You follow menu plans, prep ingredients, cook food safely, and help keep the kitchen organized. You also guide helpers, answer questions, and make sure meals are served correctly. This role keeps you active, builds strong kitchen and leadership skills, and connects you with a team that supports each other. Full : Lead Cook - Specialty Diets - 2026 Job Description What You Will Do Prepare and cook meals for campers and staff with specialty dietary needs. Follow recipes, menu plans, and food safety rules. Keep prep and cooking areas clean and organized. Work with the Food Service Manager to meet dietary needs. Support meal service and keep things moving during busy times. Restock items and keep an eye on food levels. Help train and guide kitchen helpers. Work with the kitchen team on other tasks as needed. Your work helps campers and staff eat safely, enjoy their meals, and feel cared for every day. Who We Are Looking For Someone who shows up on time and works hard. Deep understanding of cooking for people with different dietary needs. Able to follow recipes, safety steps, and clear instructions. 18 or older and able to lift, stand, bend, and move throughout the day. Has kitchen or cooking experience and is ready to learn more. Communicates clearly and checks in when unsure. Stays calm and steady during busy meal times. We treat staff like adults. We expect people to show up fully, work hard, communicate clearly, and support one another. The Right Fit If you enjoy cooking, like helping others, want to support important dietary needs, and want a summer job where your work makes a real difference, this could be the right role for you! Our Culture & Hiring Philosophy At OFRC, we work hard, support each other, and build a community where everyone belongs. We value people who show up with heart, effort, curiosity, and a willingness to learn - no matter their background or experience level. We welcome candidates from traditional and nontraditional paths, and we believe diversity makes our team stronger. You don't need to meet every single qualification to be a strong candidate here; if this role feels right for you, we encourage you to apply and tell us what you'd bring to our community.

Lead Cook REPORTS TO: HEALTH & NUTRITION MANAGER PAY RANGE LEVEL: 5.0 PROGRAM FUNDS: GAA N/A WIC N/A HS 100% MHS N/A CWR N/A FLSA STATUS: NON-EXEMPT SUPERVISORY RESPONSIBILITIES: DIRECTS THE WORK OF DIRECT SERVICE PERSONNEL SCHEDULE: FULL-TIME Revision date: 4/5/2021 GENERAL POSITION SUMMARY: Under the direction and general supervision of the Health & Nutrition Manager, has primary responsibility for implementing food services, including purchasing, preparation and transportation of food, that meets safety sanitary standards in compliance with all laws, regulations, and program policies, procedures and practices, including Child Adult Care Food Program (CACFP). Ensures the kitchen areas are kept clean and sanitary according to Health Department ordinances; maintaining adequate food stocks, kitchen supplies and keep accurate records including Child and Adult Care food program records. Also responsible for supervision of other kitchen staff. Maintains positive working relationships with supervisors, coworkers and families. Attends any and all required trainings. Follows all Head Start Performance Standards, Agency and Program policies and procedures and other applicable Federal and State regulations to successfully accomplish Agency and Program goals and objectives. Adheres to Agency confidentiality policy with respect to information and records concerning children, families and staff. Maintains professional and ethical standards in accordance with agency policy, code of conduct and legal requirements. ESSENTIAL JOB RESPONSIBILITIES: PERFORMANCE INDICATORS Direct Services (100%) Implements weekly menus according to the Child and Adult Care Food Program (CACFP). Prepares meals and snacks for children that comply with state and federal nutrition standards in childcare centers. Understands and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA, Head Start and CACFP guidelines. Monitors kitchen supplies budget to ensure compliance with Fiscal and CACFP regulations. Understands and strictly adheres to health, safety, food handling and sanitation requirements before, during and after meal preparation. Monitors and maintains proper food temperatures before, during preparation and until consumed. Participates in menu planning committee and supports in development of menus. Prepares special diets according to individual child limitations and requirements. Ensures organization and safety of the environment, including sanitation and personal hygiene. Prepares and maintains accurate, timely, organized, legible, records, reports, worksheets and meal preparation and information documents. Coordinates planning, purchasing, and organization of food and kitchen supplies. Demonstrate effective parent partnerships by sharing menus and recipes and encouraging parent volunteers. Researches and develops the most economical sources for purchase of food. Operates Program vehicles in a safe manner, including safety check and record keeping, as directed. Provides food or refreshments for other program activities as assigned. Supervises kitchen staff as assigned. Carries out supervisory responsibilities in accordance with the programs policies and applicable laws. Completes employee payroll inputting and approving, appraise employee performance, participate in training, planning, assigning and monitoring employees work, address complaints and resolve problems effectivity and efficiently. Participates fully and works cooperatively as a team member; addresses complaints and works to resolve problems effectively and efficiently. Other duties as assigned within the scope of position classification. SECONDARY FUNCTIONS: Maintains inventory of kitchen items. Maintains daily Temperature logs. Ensures Daily/Weekly/Monthly rotation of food. Other duties as assigned within the scope of position classification. MINIMUM REQUIREMENTS: High School Diploma or General Education Degree (GED). Two years related experience and/or training or equivalent combination of education and experience. Knowledge of early childhood nutrition. One-year supervisory experience required. Prefer previous cooking experience with a child care facility, hospital or retirement center highly desired. KNOWLEDGE, SKILLS, AND ABILITIES: Ability to read and comprehend documents such as safety rules, operating and maintenance instruction and procedure manuals. Ability to respond effectively to sensitive inquiries or complaints. Ability to write routine reports and correspondence. Ability to speak effectively to parents or employees of organization. Possession of or ability to obtain a State of California Servesafe Certificate. Bilingual/biliterate (English/Spanish, English/Hmong or English/Punjabi) and/or other language ability may be required based on program needs. Ability to add, subtract two-digit numbers and multiply and divide in all units of measurement, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent. Ability to perform these operations of American money, weights, and distance. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized or not standardized situation. Possession of a valid drivers' license; current personal vehicle insurance or safe driving record sufficient to ensure insurability through Agency policy. Possession of or ability to obtain First Aid/CPR Certification within first sixty days of work; must maintain current status. State regulations require a physical examination, current tuberculosis test, and verified fingerprint and criminal record clearance before beginning work. Knowledge of and sensitivity to diversity and understanding the needs of families from different cultures and socioeconomic backgrounds. Ability to problem solve and be proactive. Ability to work and communicate effectively and professionally with coworkers, parents, children and members of the community. Ability to travel occasionally within and outside the Head Start service area. Ability to learn and comply with Head Start Performance Standards, Federal, State and local laws concerning the operation of child care centers. Specific vision abilities required by this job include: close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus. While performing the duties of this job the employee is regularly required to stand; use hands to finger, handle, or feel; talk or hear; and taste or smell. Qualifications MINIMUM REQUIREMENTS: High School Diploma or General Education Degree (GED). Two years related experience and/or training or equivalent combination of education and experience. Knowledge of early childhood nutrition. One-year supervisory experience required. Prefer previous cooking experience with a child care facility, hospital or retirement center highly desired.

Job Title: Line Cook Reports To: Operations Manager The Line Cook plays a key role in the daily operations of our café, preparing high-quality menu items quickly and consistently. This position requires attention to detail, a passion for food, strong teamwork skills, and the ability to thrive in a fast-paced environment. Key Responsibilities Food Preparation & Cooking Prepare and cook menu items according to café recipes, portion guidelines, and presentation standards. Maintain speed and accuracy during peak service hours. Ensure all food leaving the kitchen meets quality and freshness standards. Workstation Management Set up and stock stations with necessary supplies at the beginning of each shift. Keep prep areas, equipment, and utensils clean and organized. Follow proper storage procedures for ingredients and leftovers. Food Safety & Cleanliness Adhere to all local health department regulations and food safety guidelines. Practice proper sanitation and cleaning procedures throughout the shift. Monitor and record food temperatures as required. Collaboration & Communication Work closely with the kitchen team, baristas, and front-of-house staff to ensure smooth service. Communicate effectively about ticket times, special orders, and inventory needs. Inventory & Supplies Assist with daily prep lists and inventory rotation (FIFO). Notify management when supplies are running low. Qualifications Previous cooking experience in a café, restaurant, or similar food service environment preferred. Knowledge of basic cooking techniques and kitchen equipment. Ability to work efficiently under pressure while maintaining quality. Understanding of food safety and sanitation standards. Strong communication and teamwork skills. Must be 18 or older. Ability to stand for long periods and lift up to 50 lbs. Work Environment Fast-paced café kitchen environment with exposure to heat, steam, and sharp utensils. Shifts may include early mornings, weekends, and occasional holidays. Must be able to work flexible hours, including early mornings, evenings, weekends, and occasional holidays. Ability to stand for long periods and perform repetitive tasks. Comfortable working in a busy and sometimes noisy environment. Benefits: Opportunities for career advancement. Employee discounts on food and beverages.

Job DescriptionSalary: $17.50 Job Title: Line Cook Reports To: Operations Manager The Line Cook plays a key role in the daily operations of our caf, preparing high-quality menu items quickly and consistently. This position requires attention to detail, a passion for food, strong teamwork skills, and the ability to thrive in a fast-paced environment. Key Responsibilities Food Preparation & Cooking Prepare and cook menu items according to caf recipes, portion guidelines, and presentation standards. Maintain speed and accuracy during peak service hours. Ensure all food leaving the kitchen meets quality and freshness standards. Workstation Management Set up and stock stations with necessary supplies at the beginning of each shift. Keep prep areas, equipment, and utensils clean and organized. Follow proper storage procedures for ingredients and leftovers. Food Safety & Cleanliness Adhere to all local health department regulations and food safety guidelines. Practice proper sanitation and cleaning procedures throughout the shift. Monitor and record food temperatures as required. Collaboration & Communication Work closely with the kitchen team, baristas, and front-of-house staff to ensure smooth service. Communicate effectively about ticket times, special orders, and inventory needs. Inventory & Supplies Assist with daily prep lists and inventory rotation (FIFO). Notify management when supplies are running low. Qualifications Previous cooking experience in a caf, restaurant, or similar food service environment preferred. Knowledge of basic cooking techniques and kitchen equipment. Ability to work efficiently under pressure while maintaining quality. Understanding of food safety and sanitation standards. Strong communication and teamwork skills. Must be 18 or older. Ability to stand for long periods and lift up to 50 lbs. Work Environment Fast-paced caf kitchen environment with exposure to heat, steam, and sharp utensils. Shifts may include early mornings, weekends, and occasional holidays. Must be able to work flexible hours, including early mornings, evenings, weekends, and occasional holidays. Ability to stand for long periods and perform repetitive tasks. Comfortable working in a busy and sometimes noisy environment. Benefits: Opportunities for career advancement. Employee discounts on food and beverages.

The Prep Cook plays a vital role in the kitchen by preparing food items for further processing or cooking, ensuring all ingredients are ready for the culinary team. This position is crucial for maintaining the kitchen's efficiency by ensuring that food is properly prepared, stored, and organized. The Prep Cook works closely with the Lead Cook, Chef, and other kitchen staff to ensure timely preparation and that all ingredients meet the quality and safety standards required for a high-volume casino kitchen. Essential Functions: Food Preparation: Prepare ingredients, including lettuce salad mixtures, meats, poultry, seafood, and other ingredients for further processing or cooking. Perform detailed prep work for all menu items, ensuring accuracy and consistency in size and quality. Ensure that ingredients are cut, measured, and prepared in accordance with the recipe requirements and food safety standards. Food Storage and Rotation: Maintain proper storage of food items, ensuring that all products are stored at the correct temperatures and in proper containers. Rotate food items according to FIFO (First In, First Out) standards to maintain freshness and reduce waste. Monitor inventory levels and communicate any shortages or needs for additional supplies to the Lead Cook. Kitchen Cleanliness and Sanitation: Ensure that prep areas and storage facilities are cleaned regularly, maintaining a sanitary environment for food preparation. Adhere to all health and safety guidelines, including proper handling and sanitation of food and kitchen tools. Comply with food safety standards, including safe handling, storage, and preparation of food items. Support Cooks and Kitchen Team: Work in cooperation with cooks and kitchen staff to assist with the preparation and cooking of menu items. Provide support during peak service periods, ensuring that all ingredients are readily available and assisting cooks as needed to maintain a smooth and efficient kitchen operation. Time Management and Efficiency: Exhibit the ability to keep up with peak period demands, ensuring that prep work is completed efficiently and in a timely manner. Work proactively to anticipate needs and prepare ingredients ahead of time to support the flow of service. Adherence to Policies and Procedures: Follow all department policies and procedures, maintaining a high level of professionalism and teamwork. Ensure that all tasks are completed according to established standards and guidelines. Maintain grooming and hygiene standards necessary to meet a sanitary kitchen environment. Miscellaneous Duties: Perform side work before, during, and at the end of each shift as needed. Report item shortages to the Lead Cook to ensure stock levels are maintained and alert the kitchen team of any issues. Perform other duties as directed by the Lead Cook or Chef to support kitchen operations. Qualifications Position Qualifications: Customer Focus: Make customer satisfaction a priority by ensuring ingredients are prepared and organized to meet the needs of the kitchen team, supporting the delivery of high-quality food to guests. Develop and maintain productive relationships with team members to ensure the kitchen runs smoothly. Building Partnerships: Take action to build positive relationships with team members, including cooks and other kitchen staff, to support effective communication and teamwork. Collaborate with other departments to meet kitchen and casino goals. Contributing to Team Success: Actively participate in team activities and assist other team members to ensure a successful and efficient kitchen operation. Support colleagues by completing tasks on time and maintaining a collaborative attitude. Energy: Demonstrate a strong work ethic and high energy levels, especially during busy shifts or peak periods, to keep the kitchen running efficiently. Sustain productivity and performance throughout long working hours, maintaining focus and drive. Initiating Action: Take prompt and proactive action to ensure tasks are completed before deadlines, particularly in preparation for service. Respond quickly to changes in kitchen demands or requirements and adapt as necessary. Education & Experience: Education: High school diploma or GED required. Equivalent combination of education and experience may also be considered. Training and Experience: 1-2 years of related food and beverage experience, preferably in a high-volume kitchen or casino restaurant. Previous prep cook experience is highly preferred but not required. Skills and Abilities: Food Handling and Sanitation: Must have a current “Food Handlers” certification or be able to obtain one within the first 30 days of employment. Knowledge of safe food handling, sanitation practices, and kitchen safety procedures. Physical Requirements: Ability to stand and walk for extended periods, as well as frequently bend, lift, and carry up to 50 lbs. Capable of working in a fast-paced, high-energy kitchen environment. Ability to push/pull items weighing up to 50 lbs as needed. Work Environment & Conditions: Conditions: The work environment is primarily in a well-lit, ventilated, and temperature-controlled kitchen. Occasional exposure to a noisy, fast-paced, and smoke-filled environment. Flexibility is required for weekend, holiday, and shift work, as the kitchen operates at all times of day and night. Physical Demands: Frequent standing, walking, and handling of kitchen tools and ingredients. Must be able to handle the physical demands of the kitchen, including bending, lifting, and maintaining speed during busy periods.

Join Healthcare Services Group (HCSG) as a Cook, where you will play a vital role in preparing and cooking nutritious meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Pay Rate Starting from USD $18.00/Hr. Available Benefits for All Employees Free Telemedicine* Free Prescription Discount Program Free Employee Assistance Programs Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Hands-on-Training & Support Career Development Responsibilities Prepare and cook meals according to planned menus and recipes. Ensure food quality, taste, and presentation meet HCSG standards. Adhere to food safety and sanitation guidelines; maintain a clean and orderly kitchen. Assist with inventory management and ordering of supplies. Interact positively with residents, staff, and guests, providing excellent customer service. All other duties as assigned. Qualifications High school diploma or equivalent. Previous experience as a cook or in food preparation is preferred. Ability to follow recipes and dietary restrictions. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to serving delicious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! Additional Pay Information Pay wage will vary based on objective factors, including location, years of experience, staffing needs, and other business reasons. EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Job Description As an F&B Chef, you will oversee the preparation of all menu items for our outlets, ensuring quality, consistency and timeliness of delivery to our Guests. You will lead an Award-Winning Culinary Team through daily, weekly, monthly and yearly goals, with a strong emphasis on creating a memorable Guest Experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the Executive Chef and Food & Beverage Director. Oversees the productivity of the front-line Culinary Team to ensure consistency, quality and timeliness of execution. Evaluate staffing needs along with coaching staff and hiring and discipline of staff Monitors cleanliness and safety compliance of the kitchen Mentors, trains and motivates Team Members Maintains a positive and professional approach with Team Members Ensures all cooks follow proper plate presentation and garnish set for all dishes Responsible for Team Member scheduling, payroll, and labor management Responsible for following and enforcing restaurant policies regarding Team Members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules, and procedures. Manages and enforces all applicable food service, health and safety regulations and procedures Attends all scheduled leadership meetings and brings suggestions for improvement Promptly reports equipment and food quality problems to Executive Chef Responsible for management of inventory levels and venue needs Creates menus, specials, and assists Executive Chef with new recipe development Assists with cost management, waste, and re-appropriation of leftovers Assists Executive Chef in organizing budgets and finances for the kitchen Other duties as assigned. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests and credit check. Strong working knowledge of the fundamentals of cooking Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. Strong working knowledge of kitchen equipment operation, maintenance, safety and cleaning protocols. Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align. Ability to work across the line in all stations, as needed Strong working knowledge of food costs and inventory management Strong working knowledge of food and market trends Comfort in training, mentoring, and motivating fellow team members. Willingness to work varied shifts, including weekends and holidays Strong communicator, both written and verbal EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter AND, 2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, and clearly able to demonstrate quality people skills. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages. Reasoning Ability: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. Physical Demands: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the Employee must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the employee must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

As an F&B Chef, you will oversee the preparation of all menu items for our outlets, ensuring quality, consistency and timeliness of delivery to our Guests. You will lead an Award-Winning Culinary Team through daily, weekly, monthly and yearly goals, with a strong emphasis on creating a memorable Guest Experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the Executive Chef and Food & Beverage Director. Oversees the productivity of the front-line Culinary Team to ensure consistency, quality and timeliness of execution. Evaluate staffing needs along with coaching staff and hiring and discipline of staff Monitors cleanliness and safety compliance of the kitchen Mentors, trains and motivates Team Members Maintains a positive and professional approach with Team Members Ensures all cooks follow proper plate presentation and garnish set for all dishes Responsible for Team Member scheduling, payroll, and labor management Responsible for following and enforcing restaurant policies regarding Team Members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules, and procedures. Manages and enforces all applicable food service, health and safety regulations and procedures Attends all scheduled leadership meetings and brings suggestions for improvement Promptly reports equipment and food quality problems to Executive Chef Responsible for management of inventory levels and venue needs Creates menus, specials, and assists Executive Chef with new recipe development Assists with cost management, waste, and re-appropriation of leftovers Assists Executive Chef in organizing budgets and finances for the kitchen Other duties as assigned. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests and credit check. Strong working knowledge of the fundamentals of cooking Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. Strong working knowledge of kitchen equipment operation, maintenance, safety and cleaning protocols. Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align. Ability to work across the line in all stations, as needed Strong working knowledge of food costs and inventory management Strong working knowledge of food and market trends Comfort in training, mentoring, and motivating fellow team members. Willingness to work varied shifts, including weekends and holidays Strong communicator, both written and verbal EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter AND, 2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, and clearly able to demonstrate quality people skills. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages. Reasoning Ability: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. Physical Demands: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the Employee must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the employee must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

Spend Your Summer Making an Impact Oakland Feather River Camp isn't only a summer job - we are a community that cares, collaborates, and welcomes everyone to access the magic of nature. Summer at OFRC is fast-paced, joyful, challenging, and incredibly rewarding. If you want work that's meaningful, outdoors, and full of real connection, you're in the right place! What You'll Get at OFRC This is a real job with real responsibility - and real support. Free housing, meals, laundry, utilities and camp store discounts. Highly competitive, transparent pay. Five-day work week with true time off - a rarity in the summer camp world. Professional leadership training. A team culture built on respect, communication, and accountability. A diverse, inclusive community where different identities, backgrounds, and experiences are valued. A chance to create unforgettable experiences in nature for families. We work hard here. We take care of each other. And we make space for joy, rest, and real connection. Lead Cook - Summer 2026 Oakland Feather River Camp | Quincy, CA $21.40-$23.90 per hour | Seasonal | On-site | Free housing and meals About the Role The Lead Cook is a hands-on role that helps keep daily kitchen work moving. You cook meals, prep ingredients, and support the team during busy shifts. You help newer staff learn the routine, check that tasks get done, and step in wherever things are backing up. You support the Food Service Manager and help make sure each day runs smoothly and safely. This role gives you steady work, kitchen leadership experience, and a chance to be part of a team that supports each other. Full : Lead Cook - 2026 Job Description What You Will Do Plan and cook meals following menu guides. Prepare ingredients, cook food, and serve meals. Keep cooking and food-prep areas clean and follow safety rules. Manage meal service flow and help the kitchen team stay organized. Restock kitchen supplies and manage inventory. Help train and support kitchen helpers and dishwashers. Handle clean-up after meals including dishes, pots, pans, and surfaces. Support kitchen needs and other camp tasks when needed. Your work ensures every meal is served safely, on time, and with care. Who We Are Looking For Someone who shows up on time and works hard. Comfortable leading a team and helping the team stay organized. Able to lift, stand, and move throughout a workday. 18 or older. Has cooking experience. Communicates clearly and keeps a calm attitude under pressure. Helps teammates when tasks get busy or heavy. We treat staff like adults. We expect people to show up fully, work hard, communicate clearly, and support one another. The Right Fit If you like steady kitchen work, want to help others learn the job, and want a role where your effort keeps camp running well, this could be the right fit for you! Our Culture & Hiring Philosophy At OFRC, we work hard, support each other, and build a community where everyone belongs. We value people who show up with heart, effort, curiosity, and a willingness to learn - no matter their background or experience level. We welcome candidates from traditional and nontraditional paths, and we believe diversity makes our team stronger. You don't need to meet every single qualification to be a strong candidate here; if this role feels right for you, we encourage you to apply and tell us what you'd bring to our community.

Join Healthcare Services Group (HCSG) as a Cook, where you will play a vital role in preparing and cooking nutritious meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Pay Rate Starting from USD $18.00/Hr. Available Benefits for All Employees * Free Telemedicine* * Free Prescription Discount Program * Free Employee Assistance Programs * Get paid when you need it with PNC EarnedIt * Financial Wellness Support from PNC Workplace Banking * Hands-on-Training & Support * Career Development Responsibilities * Prepare and cook meals according to planned menus and recipes. * Ensure food quality, taste, and presentation meet HCSG standards. * Adhere to food safety and sanitation guidelines; maintain a clean and orderly kitchen. * Assist with inventory management and ordering of supplies. * Interact positively with residents, staff, and guests, providing excellent customer service. * All other duties as assigned. Qualifications * High school diploma or equivalent. * Previous experience as a cook or in food preparation is preferred. * Ability to follow recipes and dietary restrictions. * Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. * Compliance with COVID-19 vaccination policies * Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. * Must be able to perform routine, repetitive tasks continuously. * Must be able to work around food and cleaning products. * May be required to complete an approved sanitation and safety course. * Current ServSafe or Food Handler certification is required based on State / County law. * Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to serving delicious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! Additional Pay Information Pay wage will vary based on objective factors, including location, years of experience, staffing needs, and other business reasons. EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. Responsibilities - Prepare and cook meals according to planned menus and recipes.- Ensure food quality, taste, and presentation meet HCSG standards.- Adhere to food safety and sanitation guidelines; maintain a clean and orderly kitchen.- Assist with inventory management and ordering of supplies.- Interact positively with residents, staff, and guests, providing excellent customer service.- All other duties as assigned. Qualifications - High school diploma or equivalent.- Previous experience as a cook or in food preparation is preferred.- Ability to follow recipes and dietary restrictions.- Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks.- Compliance with COVID-19 vaccination policies- Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. - Must be able to perform routine, repetitive tasks continuously.- Must be able to work around food and cleaning products.- May be required to complete an approved sanitation and safety course.- Current ServSafe or Food Handler certification is required based on State / County law. - Residency within the service area required Ready to Join Us?If you're looking for a role where you can contribute to serving delicious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG!

The Cook is responsible for preparing menu items in accordance with established recipes, methods of preparation, and menu specifications. The position ensures that food is prepared accurately, maintaining high standards of quality and presentation. Cooks work collaboratively with other kitchen staff to prepare food orders according to guest instructions, contributing to overall guest satisfaction. Essential Functions: Food Preparation: Prepare food items according to established recipes and methods of preparation, ensuring adherence to portion sizes and quality standards. Ensure food is ready for pickup by servers in a timely manner, based on guest orders. Kitchen Organization: Perform side work before, during, and at the end of the shift to maintain kitchen organization and cleanliness. Keep the cook's table stocked and notify the manager-on-duty when supplies are low. Safety & Sanitation: Maintain proper food handling, safety, and sanitation standards in accordance with health regulations. Clean up spills and correct any potential hazards immediately to ensure a safe working environment. Communication: Communicate effectively with the Lead Cook, manager-on-duty, and fellow cooks to ensure service efficiency and guest satisfaction. Report food shortages or issues with stock to the Lead Cook or Food & Beverage Inventory Control Clerk. Additional Duties: Perform other general duties as directed by the Front of the House Supervisor to ensure smooth operations and excellent service. Advanced Culinary Execution (for experienced candidates): Advanced Cooking Techniques: Demonstrate proficiency in preparing complex and high-end menu items, including the use of advanced culinary techniques and cooking methods such as sous-vide, grilling, sautéing, broiling, and baking. Maintain consistent high-quality output while ensuring all dishes are presented beautifully and meet established specifications. Menu Execution & Specialization: Execute menu changes and seasonal specials with attention to detail and creativity, ensuring all components are prepared to the highest standard. Specialize in specific cuisine types or cooking techniques as needed, ensuring guests experience culinary excellence. Quality Control: Monitor the quality of ingredients and finished dishes to ensure they meet the restaurant's high standards for taste, appearance, and texture. Conduct regular checks on food safety and cleanliness, making sure that all items are stored, prepared, and served correctly. Qualifications Position Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following are representative of the knowledge, skills, and abilities required: Customer Focus: Prioritize customer satisfaction by delivering high-quality food and contributing to a positive dining experience. Team Collaboration: Actively engage as a team member to achieve kitchen and service goals, contributing to the overall success of the team. Energy & Productivity: Maintain high levels of productivity and energy, ensuring efficient work through extended hours and during peak periods. Initiative: Take prompt action to complete tasks and meet objectives, proactively addressing potential issues or challenges. Education & Experience: Education: High school diploma or GED required; one year of cooking experience or an equivalent combination of education and experience preferred. Experience: Entry-Level Experience: At least 1 year of cooking experience or relevant training in a fast-paced food and beverage environment. Experienced Candidates: Three to five years of culinary experience in a high-volume kitchen or restaurant, with hands-on experience in advanced cooking techniques, menu execution, and managing food quality control. Skills & Abilities: Sanitation/Serve Safe Certification: "Sanitation/Serve Safe" certification preferred. Other Skills: Strong communication and teamwork skills. Ability to work in a fast-paced environment while maintaining quality and cleanliness. Work Environment & Conditions: Conditions: Work is primarily performed in a well-lit, ventilated, and temperature-controlled kitchen environment, with occasional exposure to smoke and noise. Flexibility required for working weekends, shifts, and holidays. Physical Demands: Stand and walk frequently. Sit occasionally. Handle, reach outward, and reach above shoulder frequently. Lift/carry up to 50 lbs occasionally. Push/pull up to 50 lbs occasionally. Bend, squat, and kneel occasionally. This Cook position requires an individual who can maintain high standards of food quality, safety, and sanitation while working in a fast-paced, high-energy environment. The ideal candidate will have strong culinary skills, a commitment to guest satisfaction, and the ability to collaborate effectively within a team. Experienced cooks should be ready to demonstrate advanced culinary execution and take a leadership role in food preparation, menu execution, and quality control.

Job DescriptionSUMMARY: As a Wok Line Cook, you are the right hand of the Sous Chef and will play an important role in the supervision and coordination of cooks. This position will assist the Sous Chef in the training of team members and ensuring team member preparedness and consistent execution of menu items according to established standards and protocols. ESSENTIAL JOB DUTIES ASSIGNED: Assists the Sous Chef in maintaining and enforcing hotline protocols and procedures. Sets the standard for consistency, timing, and execution of dishes across the hotline. Supports the Sous Chef in managing Line Cook preparedness and station readiness. Assists with portion control oversight and proper plating. Contributes to training, coaching, and motivating the Line Cook team. Sets the bar for cleanliness and safety compliance. Ensures all food is cooked and held at proper temperatures. Prepares ingredients, including chopping vegetables and proteins, and preparing sauces and garnishes according to recipes. Cooks a variety of menu items, including high-heat wok dishes, with focus on technique, speed, and texture. Plates dishes according to restaurant presentation standards. Maintains a clean, organized, and well-stocked station throughout the shift. Monitors ingredient freshness, checks seasoning, and upholds quality standards. Follows all sanitation, hygiene, and HACCP requirements, maintaining clean work areas and equipment. Assists with inventory, stock rotation, and ordering ingredients. Works across multiple line positions as needed (grill, fry, sauté, broiler, ovens, etc.). Takes full responsibility for the quality of products served. Maintains a positive, professional approach with team members. Follows and enforces all applicable food service health and safety regulations. Attends scheduled team meetings and contributes improvement suggestions. Reports equipment issues and food quality concerns promptly to the Sous Chef. Other duties as assigned QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation and random drug tests. Proven experience with high-heat cooking and stir-frying. Strong knife skills with a wide range of cutting and slicing techniques. Familiarity with Asian sauces, seasonings, and authentic flavor profiles. Ability to work quickly, efficiently, and consistently under pressure. Skilled in operating and maintaining woks, cleavers, and related kitchen equipment. Strong attention to detail in both cooking and presentation. Solid understanding of food safety, sanitation standards, and HACCP practices. Current Food Handler's Card (or ability to obtain one). Strong foundation in culinary fundamentals and various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching. Strong understanding of restaurant flow, hotline timing, and execution. Knowledge of proper food handling, storage, and rotation procedures. Ability to work across all line stations as needed (grill, fry, sauté, broiler, ovens, etc.). Willingness to work varied shifts, including weekends and holidays EDUCATION / EXPERIENCE: A minimum of 3 years experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Must be willing to motivate and LEAD the team, exercising sound judgement and decision making in pressure situations. High School Diploma or GED equivalent. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios and percentages. REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

As a Wok Line Cook, you are the right hand of the Sous Chef and will play an important role in the supervision and coordination of cooks. This position will assist the Sous Chef in the training of team members and ensuring team member preparedness and consistent execution of menu items according to established standards and protocols. ESSENTIAL JOB DUTIES ASSIGNED: Assists the Sous Chef in maintaining and enforcing hotline protocols and procedures. Sets the standard for consistency, timing, and execution of dishes across the hotline. Supports the Sous Chef in managing Line Cook preparedness and station readiness. Assists with portion control oversight and proper plating. Contributes to training, coaching, and motivating the Line Cook team. Sets the bar for cleanliness and safety compliance. Ensures all food is cooked and held at proper temperatures. Prepares ingredients, including chopping vegetables and proteins, and preparing sauces and garnishes according to recipes. Cooks a variety of menu items, including high-heat wok dishes, with focus on technique, speed, and texture. Plates dishes according to restaurant presentation standards. Maintains a clean, organized, and well-stocked station throughout the shift. Monitors ingredient freshness, checks seasoning, and upholds quality standards. Follows all sanitation, hygiene, and HACCP requirements, maintaining clean work areas and equipment. Assists with inventory, stock rotation, and ordering ingredients. Works across multiple line positions as needed (grill, fry, sauté, broiler, ovens, etc.). Takes full responsibility for the quality of products served. Maintains a positive, professional approach with team members. Follows and enforces all applicable food service health and safety regulations. Attends scheduled team meetings and contributes improvement suggestions. Reports equipment issues and food quality concerns promptly to the Sous Chef. Other duties as assigned QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation and random drug tests. Proven experience with high-heat cooking and stir-frying. Strong knife skills with a wide range of cutting and slicing techniques. Familiarity with Asian sauces, seasonings, and authentic flavor profiles. Ability to work quickly, efficiently, and consistently under pressure. Skilled in operating and maintaining woks, cleavers, and related kitchen equipment. Strong attention to detail in both cooking and presentation. Solid understanding of food safety, sanitation standards, and HACCP practices. Current Food Handler's Card (or ability to obtain one). Strong foundation in culinary fundamentals and various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching. Strong understanding of restaurant flow, hotline timing, and execution. Knowledge of proper food handling, storage, and rotation procedures. Ability to work across all line stations as needed (grill, fry, sauté, broiler, ovens, etc.). Willingness to work varied shifts, including weekends and holidays EDUCATION / EXPERIENCE: A minimum of 3 years experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Must be willing to motivate and LEAD the team, exercising sound judgement and decision making in pressure situations. High School Diploma or GED equivalent. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios and percentages. REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference