Line cook, prep cook jobs in Little Rock, AR

Property Description The Courtyard Little Rock presents an exciting opportunity for job applicants seeking a fulfilling career in the hospitality industry. Situated in the heart of the River Market District, the Courtyard by Marriott Downtown Little Rock brings a new look to the growing metropolitan area. As a team member, you will have the chance to work in a dynamic and welcoming environment, providing personalized service to our valued guests. With opportunities for career growth, ongoing training, and a supportive work culture, the Courtyard Little Rock is the perfect place to elevate your hospitality career. Join our team of dedicated professionals and contribute to creating memorable experiences for our guests. Apply now and take the next step in your hospitality journey with the Courtyard Little Rock! Overview Are you passionate about culinary arts and eager to kickstart your career as a Line Cook? Join our dynamic team and embark on a culinary journey filled with growth and learning opportunities. As an Entry-Level Line Cook, you'll work alongside experienced chefs and contribute to creating unforgettable dining experiences for our guests. Bring your energy, enthusiasm, and dedication, and let us ignite your culinary passion! Key Responsibilities: Assist in food preparation, including chopping, cutting, and marinating ingredients Follow recipes and cooking techniques to ensure high-quality dishes Cook and plate menu items according to established standards Maintain a clean and organized work area Assist in stocking and managing inventory levels Collaborate with the culinary team to develop and refine recipes Adhere to food safety and sanitation guidelines Provide support in various kitchen duties as assigned Don't miss this opportunity to kickstart your culinary career in a vibrant and supportive environment. Apply now and be part of our team as an Entry-Level Line Cook, where you'll gain valuable experience and lay the foundation for a successful culinary journey. Join us and let your creativity and culinary skills shine as we delight our guests with exceptional dining experiences! Qualifications High school diploma or equivalent Culinary arts education or relevant training is a plus Basic knowledge of food preparation techniques and kitchen equipment Ability to work in a fast-paced environment and handle multiple tasks Strong attention to detail and a passion for cooking Willingness to learn and take direction from senior chefs Excellent communication and teamwork skills Availability to work flexible hours, including evenings, weekends, and holidays Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Job DescriptionDescription: Got skills on the grill? Magic with a fryer? We need kitchen warriors like you to keep the plates coming out hot, fresh, and game-day perfect. As a Line Cook, you'll be part of the heartbeat of our kitchen. Requirements: Key Responsibilities: Prepare food to Walk-On's recipes and standards. Work all stations in the kitchen as needed. Maintain cleanliness and organization of your station. Communicate with the team to keep orders moving smoothly. You'll thrive here if you: Love the rush of a busy kitchen. Can multitask like a pro under pressure. Believe that presentation matters - because we eat with our eyes first!

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age. RequirementsSTUFF OUR ATTORNEYS MAKE US WRITE: 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the team member will regularly be required to: Work in noisy, fast paced environment with distracting conditions. Move about facility and stand for long periods of time. Lift and carry 30 pounds. Walk or stand 100% of shift. Reach, bend, stoop, mop, sweep and wipe frequently. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified in this position. As an equal opportunity employer, Dave & Buster's is dedicated to our policy of nondiscrimination in all aspects of employment, and we comply with all Federal, State and Local laws regarding nondiscrimination. Dave and Buster's is proud to be an E-Verify Employer where required by law. Salary Range: 11 - 15.5 We are an equal opportunity employer and participate in E-Verify in states where required.

Line / Prep Cook FLSA STATUS: Non-Exempt REPORTS TO: General Manager turns prepped ingredients into finished dishes for service to our guests. RESPONSIBILITIES (PRIMARY) * Cooks will need to be able to read, comprehend and consistently execute established recipes. * They must also listen to, and comprehend, kitchen supervisor instructions. * Cooks should be familiar with all common cooking terms such as blanch, sauté, reduce and sear as well as able to measure or weigh ingredients when appropriate. * Sanitation and Safety Procedures must be followed always to protect against contaminants. Proper portioning, plating and garnishing of guest plates are important for guest satisfaction. * Proper use of ingredients, cooking methods, adherence to established recipes, quantities and presentations is essential for consistency and guest expectations. * Working stations must be kept clean always during shifts. * Cooks must always be aware of public scrutiny and behave in a manner consistent with our expectations, including wearing full uniforms and communicating at desirable tone levels using appropriate language. * Cooks must be trained on all equipment before use and operate safely thereafter. Since Cooks also handle bulky, awkward or hot items, they must also follow established procedures outlined in the Kitchen Manual. RESPONSIBILITIES (OTHER) * Cooks may be responsible for checking accuracy of delivered goods against invoices * Proper storage and rotation to ensure freshness - follow "First In, First Out" sequence of usage. * Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products. * Cooks will usually set and stock their own station. When stocking from the back kitchen, it is important to use the oldest product first, fill clean containers for new batches, use clean utensils to transfer from the larger container to the smaller, as well as fully emptying holding containers. * It is also important to remove transfer utensils and carefully re-wrap products left in storage. When transferring items from one container to another, the proper tools, such as spatulas or tongs, must be used to minimize product that is left in containers going to the cleaning station. RESPONSIBILITIES (ALL EMPLOYEES) * All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other. * Provide first-class guest service at all times. * Adhere to all restaurant policies and procedures. QUALIFICATIONS * Excellent written and verbal communication skills. * Excellent guest service skills, energetic, enthusiastic and motivational. * Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and self-directed task order. * Position requires ability to comprehend written and spoken direction. * Detail oriented with knowledge of common ingredients, cooking procedures and safety and sanitation. * The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important. * Position requires a team player, and an ability to work well with others in Front and Back of the House positions. EQUIPMENT TO BE USED * Dish machine * Mop buckets and brooms * Food slicers * Knives & can openers * Mixers and processors * Stoves, ovens, grills, fryers, cheese melters, * Sauté pans and pizza peels * POS time reporting procedures. PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: * Occasional bending, kneeling and lifting up to 50 lbs. * Frequent standing and walking. * Noise level may be moderate to high at times. * Able to work in a standing position for extended periods of time. Note: This is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract. Clean Plate reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.

Line cooks must be passionate about culinary craft and truly care about food. They must be able to thrive in a fast-paced environment while providing excellent quality. They also must be thoughtful in their approach, and have willingness to learn and grow in the culinary realm. Line Cook Duties Must be familiar with standard cooking techniques and must be familiar with basic workstations and positions on the line Must have time management and ticket organization skills and be able to work in a fast-paced environment Ensuring the station and line is set and ready for service prior to opening Performs deep cleaning of the kitchen to maintain a high level of cleanliness in all aspects of the kitchen in addition to nightly cleaning duties Following closing procedures and making sure that the kitchen and stations are in good condition before the team leaves Maintains a clean and sanitary work environment and station daily; ensures the station and surrounding areas are sanitized and clean in accordance with company standards and health code regulations The position is full-time, including weekend and holiday availability Act as a team member and exemplify the qualities of a great team member Other duties as assigned Prerequisites 2 years experience cooking in a restaurant environment Acumen for consistency as it relates to recipes implementation Ability to manage tickets and ticket times through busy periods Ability to communicate with team members at all times, especially at busy times Proficient knife skills Proficient sauce preparation Proficient at cleaning and portioning meats Must have transportation MUST CARE ABOUT FOOD Work schedule Weekend availability Supplemental pay Bonus pay Benefits Flexible schedule

Line / Prep Cook FLSA STATUS: Non-Exempt REPORTS TO: General Manager turns prepped ingredients into finished dishes for service to our guests. RESPONSIBILITIES (PRIMARY) Cooks will need to be able to read, comprehend and consistently execute established recipes. They must also listen to, and comprehend, kitchen supervisor instructions. Cooks should be familiar with all common cooking terms such as blanch, sauté, reduce and sear as well as able to measure or weigh ingredients when appropriate. Sanitation and Safety Procedures must be followed always to protect against contaminants. Proper portioning, plating and garnishing of guest plates are important for guest satisfaction. Proper use of ingredients, cooking methods, adherence to established recipes, quantities and presentations is essential for consistency and guest expectations. Working stations must be kept clean always during shifts. Cooks must always be aware of public scrutiny and behave in a manner consistent with our expectations, including wearing full uniforms and communicating at desirable tone levels using appropriate language. Cooks must be trained on all equipment before use and operate safely thereafter. Since Cooks also handle bulky, awkward or hot items, they must also follow established procedures outlined in the Kitchen Manual. RESPONSIBILITIES (OTHER) Cooks may be responsible for checking accuracy of delivered goods against invoices Proper storage and rotation to ensure freshness - follow “First In, First Out” sequence of usage. Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products. Cooks will usually set and stock their own station. When stocking from the back kitchen, it is important to use the oldest product first, fill clean containers for new batches, use clean utensils to transfer from the larger container to the smaller, as well as fully emptying holding containers. It is also important to remove transfer utensils and carefully re-wrap products left in storage. When transferring items from one container to another, the proper tools, such as spatulas or tongs, must be used to minimize product that is left in containers going to the cleaning station. RESPONSIBILITIES (ALL EMPLOYEES) All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other. Provide first-class guest service at all times. Adhere to all restaurant policies and procedures. QUALIFICATIONS Excellent written and verbal communication skills. Excellent guest service skills, energetic, enthusiastic and motivational. Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and self-directed task order. Position requires ability to comprehend written and spoken direction. Detail oriented with knowledge of common ingredients, cooking procedures and safety and sanitation. The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important. Position requires a team player, and an ability to work well with others in Front and Back of the House positions. EQUIPMENT TO BE USED Dish machine Mop buckets and brooms Food slicers Knives & can openers Mixers and processors Stoves, ovens, grills, fryers, cheese melters, Sauté pans and pizza peels POS time reporting procedures. PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: Occasional bending, kneeling and lifting up to 50 lbs. Frequent standing and walking. Noise level may be moderate to high at times. Able to work in a standing position for extended periods of time. Note: This is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract. Clean Plate reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.

Line / Prep Cook FLSA STATUS: Non-Exempt REPORTS TO: General Manager turns prepped ingredients into finished dishes for service to our guests. RESPONSIBILITIES (PRIMARY) Cooks will need to be able to read, comprehend and consistently execute established recipes. They must also listen to, and comprehend, kitchen supervisor instructions. Cooks should be familiar with all common cooking terms such as blanch, sauté, reduce and sear as well as able to measure or weigh ingredients when appropriate. Sanitation and Safety Procedures must be followed always to protect against contaminants. Proper portioning, plating and garnishing of guest plates are important for guest satisfaction. Proper use of ingredients, cooking methods, adherence to established recipes, quantities and presentations is essential for consistency and guest expectations. Working stations must be kept clean always during shifts. Cooks must always be aware of public scrutiny and behave in a manner consistent with our expectations, including wearing full uniforms and communicating at desirable tone levels using appropriate language. Cooks must be trained on all equipment before use and operate safely thereafter. Since Cooks also handle bulky, awkward or hot items, they must also follow established procedures outlined in the Kitchen Manual. RESPONSIBILITIES (OTHER) Cooks may be responsible for checking accuracy of delivered goods against invoices Proper storage and rotation to ensure freshness - follow “First In, First Out” sequence of usage. Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products. Cooks will usually set and stock their own station. When stocking from the back kitchen, it is important to use the oldest product first, fill clean containers for new batches, use clean utensils to transfer from the larger container to the smaller, as well as fully emptying holding containers. It is also important to remove transfer utensils and carefully re-wrap products left in storage. When transferring items from one container to another, the proper tools, such as spatulas or tongs, must be used to minimize product that is left in containers going to the cleaning station. RESPONSIBILITIES (ALL EMPLOYEES) All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other. Provide first-class guest service at all times. Adhere to all restaurant policies and procedures. QUALIFICATIONS Excellent written and verbal communication skills. Excellent guest service skills, energetic, enthusiastic and motivational. Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and self-directed task order. Position requires ability to comprehend written and spoken direction. Detail oriented with knowledge of common ingredients, cooking procedures and safety and sanitation. The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important. Position requires a team player, and an ability to work well with others in Front and Back of the House positions. EQUIPMENT TO BE USED Dish machine Mop buckets and brooms Food slicers Knives & can openers Mixers and processors Stoves, ovens, grills, fryers, cheese melters, Sauté pans and pizza peels POS time reporting procedures. PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: Occasional bending, kneeling and lifting up to 50 lbs. Frequent standing and walking. Noise level may be moderate to high at times. Able to work in a standing position for extended periods of time. Note: This is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract. Clean Plate reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.

Line / Prep Cook FLSA STATUS: Non-Exempt REPORTS TO: General Manager turns prepped ingredients into finished dishes for service to our guests. RESPONSIBILITIES (PRIMARY) Cooks will need to be able to read, comprehend and consistently execute established recipes. They must also listen to, and comprehend, kitchen supervisor instructions. Cooks should be familiar with all common cooking terms such as blanch, sauté, reduce and sear as well as able to measure or weigh ingredients when appropriate. Sanitation and Safety Procedures must be followed always to protect against contaminants. Proper portioning, plating and garnishing of guest plates are important for guest satisfaction. Proper use of ingredients, cooking methods, adherence to established recipes, quantities and presentations is essential for consistency and guest expectations. Working stations must be kept clean always during shifts. Cooks must always be aware of public scrutiny and behave in a manner consistent with our expectations, including wearing full uniforms and communicating at desirable tone levels using appropriate language. Cooks must be trained on all equipment before use and operate safely thereafter. Since Cooks also handle bulky, awkward or hot items, they must also follow established procedures outlined in the Kitchen Manual. RESPONSIBILITIES (OTHER) Cooks may be responsible for checking accuracy of delivered goods against invoices Proper storage and rotation to ensure freshness - follow “First In, First Out” sequence of usage. Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products. Cooks will usually set and stock their own station. When stocking from the back kitchen, it is important to use the oldest product first, fill clean containers for new batches, use clean utensils to transfer from the larger container to the smaller, as well as fully emptying holding containers. It is also important to remove transfer utensils and carefully re-wrap products left in storage. When transferring items from one container to another, the proper tools, such as spatulas or tongs, must be used to minimize product that is left in containers going to the cleaning station. RESPONSIBILITIES (ALL EMPLOYEES) All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other. Provide first-class guest service at all times. Adhere to all restaurant policies and procedures. QUALIFICATIONS Excellent written and verbal communication skills. Excellent guest service skills, energetic, enthusiastic and motivational. Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and self-directed task order. Position requires ability to comprehend written and spoken direction. Detail oriented with knowledge of common ingredients, cooking procedures and safety and sanitation. The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important. Position requires a team player, and an ability to work well with others in Front and Back of the House positions. EQUIPMENT TO BE USED Dish machine Mop buckets and brooms Food slicers Knives & can openers Mixers and processors Stoves, ovens, grills, fryers, cheese melters, Sauté pans and pizza peels POS time reporting procedures. PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: Occasional bending, kneeling and lifting up to 50 lbs. Frequent standing and walking. Noise level may be moderate to high at times. Able to work in a standing position for extended periods of time. Note: This is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract. Clean Plate reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.

4000 McCain Blvd North Little Rock, AR 72116 < 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

Objectives Assists the Cooks in preparing, serving, and sanitation of the dining facility, equipment, and surfaces. * Responsible for the set up and breakdown of serving line. * Responsible to help keep the dining and kitchen area clean and organized. * Notify staff of items that need to be replenished and restocked. * Responsible for helping to rotate perishable items at the end of the shift, to help ensure fresh product. * Responsible for serving students, staff, and guests in a pleasant, efficient, courteous and professional manner. * Responsible for assisting with dishes when necessary. * Responsible for the changing and emptying of trash receptacles. * Responsible for coming to work neat and clean and in proper attire. * Be familiar with the communication system in the event of an emergency. * Responsible for assisting with some programming and activity events when required. * Assists workers engaged in preparing foods by performing any combination of duties to include washing, peeling, cutting, and seeding vegetables and fruits. * Cleans, cuts, and grinds meats, poultry, and seafood. * Dips food items in crumbs, flour, and batter to bread them. * Stirs and strains soups and sauces. weighs or measures designated ingredients. * Carry pans, kettles, and trays of food to and from workstations, stove, and refrigerator. * Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. * Clean and sanitize kitchen and commons area(s), equipment and utensils, segregates and removes garbage, and steam-cleans or hoses garbage containers. * Distributes supplies, utensils, and portable equipment, using hand truck. * Assists in inventory of expendable and non-expendable supplies and materials. * Operate kitchen equipment including dishwasher, slicer, mixer, etc. * Know and follow all safety and sanitary rules and regulations related to food handling. * Works towards meeting performance standard goals. * Follows CDSS plan and Code of Conduct system daily. * Adheres to required property control policies and procedures. * Maintains good housekeeping/sanitation in all areas and complies with safety practices. * Complies with all DOL guidelines, OFCCP regulation, Quality Assurance Plan (QAP) Serrato policies and procedures, Job Corps notices and bulletins, and Center policies and procedures. * Demonstrates and abides by Serrato Corporation's core values and operating principles. * Models, mentors, and monitors appropriate career success skills. * Helps students become more employable through continuous reinforcement. * Participation in PRH mandated staff training is mandatory. Failure to participate may result in disciplinary action up to and including termination. * Performs 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, skill, and/or ability required. * Knowledge of basic sanitation and cleaning procedures. * Knowledge of general kitchen equipment and appliances. * Ability to work in a fast-paced environment. * Ability to work under direction of senior personnel. * High level of organization, interpersonal, and communication skills. Experience One to three months food service/preparation experience or related experience. Education High School Diploma or equivalent. Certificates/Licenses/Registration * NRA Food Service Sanitation or equivalent/Safe Serve. * Valid State Driver's License Benefits Offered * Paid Short Term / Long Term Disability and Basic Life Insurance. * Health care insurance available (medical, dental, vision, critical illness, accident, HSA, and FSA) * Paid Holidays * Paid Time Off * 401(k) retirement plan with company match * Tuition Reimbursement * Employee Assistance Counseling Service Programs Available Disclaimers * Serrato Corporation is an Equal Opportunity Employer * Serrato Corporation conducts background checks and drug screens.

Job Description Steinhaus Keller in Hot Springs, AR is looking for an experienced line cook to join our stellar keller kitchen team. We are located on 801 Central Ave Suite 15. Our ideal candidate is self-driven, motivated, and engaged. Minimum of 5 years experience in a scratch Sautee kitchen required. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces, and other food preparation. Cook menu items in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Qualifications Cooking experience and Back of the House experience REQUIRED Able to meet all scheduling commitments Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail Reliable transportation We are looking forward to reading your application. Resume preferred. Please keep an eye on your email as an interview request will be sent via email or text. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionBenefits: Competitive hourly wage based on experience. Flexible scheduling options Free or discounted meals during shifts. Job Title: Grill/Line Cook Job Type: Full-Time/Part-Time About Us: Stoby's Restaurant is a cozy, family-friendly diner known for its delicious comfort food and warm atmosphere. We're looking for a dependable and skilled Grill Cook to join our team and help us serve up meals that keep our customers coming back for more! Job Responsibilities: Prepare and cook meals on the grill, including breakfast, lunch, and dinner items such as eggs, pancakes, burgers, sandwiches, steaks, and more. Ensure all food is cooked to order and meets quality and presentation standards. Work efficiently during high-volume meal periods, maintaining speed and accuracy. Follow all food safety and sanitation guidelines to ensure a clean and safe kitchen. Collaborate with the kitchen team and waitstaff to ensure orders are prepared and delivered on time. Maintain a clean and organized grill station and assist in overall kitchen cleanliness. Monitor inventory of grill-related ingredients and communicate any needs to the kitchen manager. Handle customer requests and special orders with a positive attitude. Qualifications: Previous experience as a grill cook or line cook in a fast-paced environment preferred, but willing to train the right person. Familiarity with operating grills, fryers, ovens, and other kitchen equipment. Strong time management skills and ability to multitask effectively under pressure. Knowledge of food safety practices; ServSafe certification is a plus. Physical stamina to stand for long periods and lift up to 50 pounds. Team player with a can-do attitude and excellent communication skills. Flexible schedule, including availability for mornings, evenings, weekends, and holidays. What We Offer: Competitive hourly wage based on experience. Flexible scheduling options. Opportunity to work in a friendly and supportive team environment. Free or discounted meals during shifts. Room for growth within the diner.

MAKE AN IMPACT. CHANGE LIVES. END POVERTY. JOIN ARKANSAS EARLY LEARNING: BUILDING A STRONGER COMMUNITY BY EMPOWERING CHILDREN AND FAMILIES WITH SKILLS ESSENTIAL TO THEIR SUCCESS. At Arkansas Early Learning (AEL), we believe every child deserves an opportunity to succeed, no matter their circumstances. We provide transformational learning programs to vulnerable children within a childcare setting. We offer free Infant and Toddler childcare programs serving 11 counties with numerous centers across the state of Arkansas. We offer a variety of child and family support services in a loving, caring, and safe environment. Being on our team at Arkansas Early Learning means you are passionate about your career in education and helping your community. You can make a difference every day in a child's life by being an Early Head Start Teacher Aide/Program Assistant here. To meet the objectives of our mission, we are looking for people who share our purpose and mission to help children and families who are at a disadvantage. Do you have the right purpose to help them unleash their full potential while unleashing your own? NOW HIRINg a Cook: Under the direction of the Nutrition Manager, the Cook will promote child wellness by providing nutritional services that supplement those of the home and community by planning and preparing meals according to approved menus. Education and Experience: 18 years old or older High School Diploma, GED or equivalent At least six (6) months of full service cooking experience preferred. WHY JOIN OUR TEAM? Arkansas Early Learning offers a set fulltime schedule with weekends off, 33 PAID days off the first year, competitive pay with paid training and a benefits package that includes health, vision, dental, life and more. Are you interested in making a difference in the development and growth of the youth in your community? APPLY NOW!! Sound like the right place for you? Apply now to join our growing team! ABOUT THE ORGANIZATION: Arkansas Early Learning, Inc. is a 501(c)(3) non-profit organization established to serve the needs of children and families throughout the State of Arkansas. EOE STATEMENT: Arkansas Early Learning is an equal employment opportunity employer and selects the best-matched individual for the job, based upon job-related qualifications, regardless of race, color, religion, gender, national origin, disability status, protected veteran status, or any other characteristic protected under state, federal or local law.

ASSISTANT COOK All applicants must have a smart phone or tablet with internet access and location capabilities. GENERAL STATEMENT: While this position specifies responsibilities, requirements and duties in certain operational areas, this person is an employee at will of Independent Living Services and will be expected to respond to such requests not specifically contained herein. This person must maintain the attitude that he/she works for the total organization, and as such, exhibit proper cooperation, enthusiasm and interest in all areas deemed necessary for the continuing success of ILS programs. Knowledge of the ILS Policy and Personnel Manuals is required. JOB SUMMARY: This position will work directly under the supervision of the Nutrition Program Coordinator (1) Assist in preparation of nutritional meals for individuals served in the day habilitation program. (2) Assists with food preparation, service, storage, and facility cleaning. JOB DUTIES AND RESPONSIBILITIES: General duties and guiding principles: * Focus first on the person being served, and understand that my role will require flexibility, creativity, and commitment. * Know and respect the values of the people I support and facilitate their expression of choices related to those values. * Provide advocacy when the individual's preferences, needs, or talents are neglected or overlooked. * Encourage growth and recognize the autonomy of the individuals receiving services while also being attentive to reducing their risk of harm. * Develop relationships with the individuals I support that are respectful, based on mutual trust, and that maintains professional boundaries. * Address challenging behaviors proactively and respectfully, using methods outlined in the ILS Employee Handbook, and follow any behavior management plans in effect for specific individuals. * Help individuals I support understand and express their rights and responsibilities. * Recognize that each individual I provide services to has potential for lifelong learning and growth. * Assist the individuals I support to understand their options and the possible consequences of their options as they relate to their physical and emotional health and well being. * Be conscious of my own values and how they influence my professional decisions. * Maintain competency in my profession through continued learning and attending and being an active participant in staff meetings and trainings. * Assume responsibility and accountability for my actions and decisions. * Recognize the importance of modeling valued behaviors to co-workers, individuals receiving services, and the community at large. * Practice responsible work habits. Duties and Responsibilities: * Preparation of daily meals and snacks according to the posted menu * Participates in the preparation of daily food items for cooking and/or serving by cleaning, cutting or peeling vegetables and fruits. * Gathers, weighs, measures and mixes ingredients according to recipe directions * Prepares special/modified diets as prescribed by a physician * Serves food from serving line or prepares and/or transports food * Operates food preparation equipment such as blender, chopper, mixer, oven, stove, deep fryer, grill, slicer and food grater. Reports any problems with equipment to Nutrition coordinator immediately. * Assures the cleaning and/or storage of utensils used in food preparation * Assures the use of universal precautions in the cleaning and/or disposing of waste and all food surfaces * Insure sanitary environment within the food preparation area * Follow safety rules and regulations for food preparation * Assures in cleaning of eating area after meals/snacks by sweeping, and/or mopping floors. * May be required to drive agency vehicle to pick up supplies and/or transport meals * Must attend all mandatory training * Will assist with receiving, inventory, and organization of storage areas. * Will assist with training of consumers who will be working in the cafeteria Knowledge, Skills, and Abilities: * Knowledge of food preparation, cooking, service and storage * Knowledge of sanitation and safety requirements of a food service facility * Ability to operate food preparation equipment, utensils, carving knives, etc. * Must have skills required to operate industrial food preparation equipment * Knowledge of Federal/State Requirements pertaining to the use of "universal precautions * Knowledge of food temperature and storage standards * Knowledge of Nutrition Program and guidelines for reimbursement * Knowledge in meal planning * Knowledge in conversion methods used to prepare mass quantities of food QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to operate a vehicle and possess a valid AR driver's license in good standing, Proof of vehicle liability insurance, TB skin test or chest x-ray EDUCATION AND EXPERIENCE High School Diploma or GED. Experience as a cook for large groups for 2 or more years. LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. MATHEMATICAL SKILLS Ability to apply concepts such as fractions, parentages, ratios, and proportions to practical situations. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand, walk, and sit. The employee is occasionally required to us hands to finder, handle or feel objects, tools, or controls; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl, talk or hear, and taste or smell. The employee must occasionally lift and/or move up to 75 pounds. Prolonged periods of standing are required. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential junctions. While performing the duties of this job, the employee work near moving mechanical parts and in outside weather conditions and is exposed to wet and/or humid conditions. The noise level in the work environment is usually moderate. BENEFITS: See Employee Handbook - Section 201 - 201A. Benefits eligibility is based on category classification and hours worked per week. NOTE: Part-time employees working less than 30 hours weekly do not qualify for benefits.

Cook Golden Corral, is currently seeking energetic, friendly individuals to join our team! The Cook is responsible for the quality, quantity, tastiness, and freshness of all Hot Choice Buffet products. The Cook pays special attention to speed, cleanliness, organization, and product specifications.Food Production: Prepares Hot Choice Buffet products, including Carving and Display Cooking products, according to Golden Corral recipes and procedures. Grills all items according to Golden Corral standards to ensure quality. Ensures that every fried product is always fresh and hot. If the Buffet Attendant is unavailable, the Cook restocks the items at the Display Cooking Station. If the Carver is unavailable, assists guests with carved meat options. Complete use and following of the buffet production system to insure quality and shelf life compliance. Operational Excellence: Maintains the correct temperature of all products during cooking, holding and serving. Uses the Hot Choice Buffet Production Guide and the Display Cooking Hot Cook Production Guide to maintain an inventory of all hot cook products. Conducts opening and closing administrative procedures. Properly maintains equipment according to the Equipment Maintenance manual. Restocks and rotates food products by using the first-in, first-out method (FIFO). Takes inventory of products and checks build-to with the Manager at the beginning and end of each shift. Cleanliness: Ensures that that Hot Cook area and all smallwares are clean and checks dishes for cleanliness before using them. Performs duty roster and ensures cleanliness, service, and quality standards are met. . Follows local health department laws. Keeps Char Grill clean and scraped to ensure product quality and sanitation. Guest Service: Ensures that Hot Choice Buffet products, including Display Cooking products, are always hot and fresh for the guests. Knows and follows position responsibilities as they relate to just-in-time delivery. Is friendly and courteous to guests and assists them with the products. Maintains professional communication at all times. Compensation: $13.50 - $15.00 per hour This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Line / Prep Cook FLSA STATUS: Non-Exempt REPORTS TO: General Manager turns prepped ingredients into finished dishes for service to our guests. RESPONSIBILITIES (PRIMARY) Cooks will need to be able to read, comprehend and consistently execute established recipes. They must also listen to, and comprehend, kitchen supervisor instructions. Cooks should be familiar with all common cooking terms such as blanch, sauté, reduce and sear as well as able to measure or weigh ingredients when appropriate. Sanitation and Safety Procedures must be followed always to protect against contaminants. Proper portioning, plating and garnishing of guest plates are important for guest satisfaction. Proper use of ingredients, cooking methods, adherence to established recipes, quantities and presentations is essential for consistency and guest expectations. Working stations must be kept clean always during shifts. Cooks must always be aware of public scrutiny and behave in a manner consistent with our expectations, including wearing full uniforms and communicating at desirable tone levels using appropriate language. Cooks must be trained on all equipment before use and operate safely thereafter. Since Cooks also handle bulky, awkward or hot items, they must also follow established procedures outlined in the Kitchen Manual. RESPONSIBILITIES (OTHER) Cooks may be responsible for checking accuracy of delivered goods against invoices Proper storage and rotation to ensure freshness - follow “First In, First Out” sequence of usage. Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products. Cooks will usually set and stock their own station. When stocking from the back kitchen, it is important to use the oldest product first, fill clean containers for new batches, use clean utensils to transfer from the larger container to the smaller, as well as fully emptying holding containers. It is also important to remove transfer utensils and carefully re-wrap products left in storage. When transferring items from one container to another, the proper tools, such as spatulas or tongs, must be used to minimize product that is left in containers going to the cleaning station. RESPONSIBILITIES (ALL EMPLOYEES) All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other. Provide first-class guest service at all times. Adhere to all restaurant policies and procedures. QUALIFICATIONS Excellent written and verbal communication skills. Excellent guest service skills, energetic, enthusiastic and motivational. Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and self-directed task order. Position requires ability to comprehend written and spoken direction. Detail oriented with knowledge of common ingredients, cooking procedures and safety and sanitation. The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important. Position requires a team player, and an ability to work well with others in Front and Back of the House positions. EQUIPMENT TO BE USED Dish machine Mop buckets and brooms Food slicers Knives & can openers Mixers and processors Stoves, ovens, grills, fryers, cheese melters, Sauté pans and pizza peels POS time reporting procedures. PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: Occasional bending, kneeling and lifting up to 50 lbs. Frequent standing and walking. Noise level may be moderate to high at times. Able to work in a standing position for extended periods of time. Note: This is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract. Clean Plate reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.

Steinhaus Keller in Hot Springs, AR is looking for an experienced line cook to join our stellar keller kitchen team. We are located on 801 Central Ave Suite 15. Our ideal candidate is self-driven, motivated, and engaged. Minimum of 5 years experience in a scratch Sautee kitchen required. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces, and other food preparation. Cook menu items in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Qualifications Cooking experience and Back of the House experience REQUIRED Able to meet all scheduling commitments Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail Reliable transportation We are looking forward to reading your application. Resume preferred. Please keep an eye on your email as an interview request will be sent via email or text.

Job Description MAKE AN IMPACT. CHANGE LIVES. END POVERTY. JOIN ARKANSAS EARLY LEARNING: BUILDING A STRONGER COMMUNITY BY EMPOWERING CHILDREN AND FAMILIES WITH SKILLS ESSENTIAL TO THEIR SUCCESS. At Arkansas Early Learning (AEL), we believe every child deserves an opportunity to succeed, no matter their circumstances. We provide transformational learning programs to vulnerable children within a childcare setting. We offer free Infant and Toddler childcare programs serving 11 counties with numerous centers across the state of Arkansas. We offer a variety of child and family support services in a loving, caring, and safe environment. Being on our team at Arkansas Early Learning means you are passionate about your career in education and helping your community. You can make a difference every day in a child's life by being an Early Head Start Teacher Aide/Program Assistant here. To meet the objectives of our mission, we are looking for people who share our purpose and mission to help children and families who are at a disadvantage. Do you have the right purpose to help them unleash their full potential while unleashing your own? NOW HIRINg a Cook: Under the direction of the Nutrition Manager, the Cook will promote child wellness by providing nutritional services that supplement those of the home and community by planning and preparing meals according to approved menus. Education and Experience: 18 years old or older High School Diploma, GED or equivalent At least six (6) months of full service cooking experience preferred. WHY JOIN OUR TEAM? Arkansas Early Learning offers a set fulltime schedule with weekends off, 33 PAID days off the first year, competitive pay with paid training and a benefits package that includes health, vision, dental, life and more. Are you interested in making a difference in the development and growth of the youth in your community? APPLY NOW!! Sound like the right place for you? Apply now to join our growing team! ABOUT THE ORGANIZATION: Arkansas Early Learning, Inc. is a 501(c)(3) non-profit organization established to serve the needs of children and families throughout the State of Arkansas. EOE STATEMENT: Arkansas Early Learning is an equal employment opportunity employer and selects the best-matched individual for the job, based upon job-related qualifications, regardless of race, color, religion, gender, national origin, disability status, protected veteran status, or any other characteristic protected under state, federal or local law.

ASSISTANT COOK **All applicants must have a smart phone or tablet with internet access and location capabilities.** GENERAL STATEMENT: While this position specifies responsibilities, requirements and duties in certain operational areas, this person is an employee at will of Independent Living Services and will be expected to respond to such requests not specifically contained herein. This person must maintain the attitude that he/she works for the total organization, and as such, exhibit proper cooperation, enthusiasm and interest in all areas deemed necessary for the continuing success of ILS programs. Knowledge of the ILS Policy and Personnel Manuals is required. JOB SUMMARY: This position will work directly under the supervision of the Nutrition Program Coordinator (1) Assist in preparation of nutritional meals for individuals served in the day habilitation program. (2) Assists with food preparation, service, storage, and facility cleaning. JOB DUTIES AND RESPONSIBILITIES: General duties and guiding principles: Focus first on the person being served, and understand that my role will require flexibility, creativity, and commitment. Know and respect the values of the people I support and facilitate their expression of choices related to those values. Provide advocacy when the individual's preferences, needs, or talents are neglected or overlooked. Encourage growth and recognize the autonomy of the individuals receiving services while also being attentive to reducing their risk of harm. Develop relationships with the individuals I support that are respectful, based on mutual trust, and that maintains professional boundaries. Address challenging behaviors proactively and respectfully, using methods outlined in the ILS Employee Handbook, and follow any behavior management plans in effect for specific individuals. Help individuals I support understand and express their rights and responsibilities. Recognize that each individual I provide services to has potential for lifelong learning and growth. Assist the individuals I support to understand their options and the possible consequences of their options as they relate to their physical and emotional health and well being. Be conscious of my own values and how they influence my professional decisions. Maintain competency in my profession through continued learning and attending and being an active participant in staff meetings and trainings. Assume responsibility and accountability for my actions and decisions. Recognize the importance of modeling valued behaviors to co-workers, individuals receiving services, and the community at large. Practice responsible work habits. Duties and Responsibilities: Preparation of daily meals and snacks according to the posted menu Participates in the preparation of daily food items for cooking and/or serving by cleaning, cutting or peeling vegetables and fruits. Gathers, weighs, measures and mixes ingredients according to recipe directions Prepares special/modified diets as prescribed by a physician Serves food from serving line or prepares and/or transports food Operates food preparation equipment such as blender, chopper, mixer, oven, stove, deep fryer, grill, slicer and food grater. Reports any problems with equipment to Nutrition coordinator immediately. Assures the cleaning and/or storage of utensils used in food preparation Assures the use of universal precautions in the cleaning and/or disposing of waste and all food surfaces Insure sanitary environment within the food preparation area Follow safety rules and regulations for food preparation Assures in cleaning of eating area after meals/snacks by sweeping, and/or mopping floors. May be required to drive agency vehicle to pick up supplies and/or transport meals Must attend all mandatory training Will assist with receiving, inventory, and organization of storage areas. Will assist with training of consumers who will be working in the cafeteria Knowledge, Skills, and Abilities: Knowledge of food preparation, cooking, service and storage Knowledge of sanitation and safety requirements of a food service facility Ability to operate food preparation equipment, utensils, carving knives, etc. Must have skills required to operate industrial food preparation equipment Knowledge of Federal/State Requirements pertaining to the use of "universal precautions Knowledge of food temperature and storage standards Knowledge of Nutrition Program and guidelines for reimbursement Knowledge in meal planning Knowledge in conversion methods used to prepare mass quantities of food QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to operate a vehicle and possess a valid AR driver's license in good standing, Proof of vehicle liability insurance, TB skin test or chest x-ray EDUCATION AND EXPERIENCE High School Diploma or GED. Experience as a cook for large groups for 2 or more years. LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. MATHEMATICAL SKILLS Ability to apply concepts such as fractions, parentages, ratios, and proportions to practical situations. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand, walk, and sit. The employee is occasionally required to us hands to finder, handle or feel objects, tools, or controls; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl, talk or hear, and taste or smell. The employee must occasionally lift and/or move up to 75 pounds. Prolonged periods of standing are required. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential junctions. While performing the duties of this job, the employee work near moving mechanical parts and in outside weather conditions and is exposed to wet and/or humid conditions. The noise level in the work environment is usually moderate. BENEFITS: See Employee Handbook - Section 201 - 201A. Benefits eligibility is based on category classification and hours worked per week. NOTE: Part-time employees working less than 30 hours weekly do not qualify for benefits. Job Posted by ApplicantPro