Line cook, prep cook jobs in Mount Juliet, TN

Compensation Range $18.00 - $22.00 / hour Apply Today Hiring Immediately Prep Cook NOW OPEN! Walk-in to interview with a manager Monday through Thursday from 11:00am - 4:00pm. Our address is 4020 Aspen Grove Dr. #101, Franklin, 37067. Why Culinary Dropout? Killer earning potential Benefits available when you work 25 hours per week including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules - Part-time & full-time available Tuition reimbursement Opportunity for growth within our family of brands Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. Were hiring immediately! What youll do: Must have 1+ year high-volume restaurant experience You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds. You have an eye for detail and youre comfortable working in a fast-paced environment Prep and cook a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers and other kitchen equipment. Portion product and follow recipes. Follow all food safety and sanitation standards. Work clean. Perform calmly and effectively in a high-volume environment Availability to work weekends and some holidays Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required. To notify of a non-compliant job posting, please send a notice to ************************** RequiredPreferredJob Industries Food & Restaurant

WEEKEND AVAILABILITY IS A MUST!! DAY SHIFT ONLY. ******We're looking for cooks with at least a year of experience on the line. You must be able to quickly learn how to make 8 different kinds of eggs, the perfect 5" pancake, grilling a burger, use an oven to make roasted potatoes, have knife skills to dice vegetables, etc. ***** Our cooks (line, sauté, grill, fry) are responsible for creating that unforgettable guest experience through the proper preparation of the best tasting recipes around! You are responsible for top notch cleanliness and sanitation standards at all times. You will be a member of a cohesive team that supports each other's success in a fast-paced environment. What you will do: Understand our Guest-Obsessed culture and do whatever it takes to create a positive and memorable guest experience. Prepare raw ingredients and follow strict recipes. Use proper portioning techniques. Read tickets to determine what/when items need to be prepared. Clean station floors, counters, tools, cutting boards, and preparation surfaces to ensure station is clean and sanitized at all times. Perks of the Job: Great pay Flexible schedules Growth opportunities A Cook is responsible for serving our guests and our team with unparalleled hospitality to create unforgettable experiences every day! If this sounds like you, please apply today!

When you work at Clarendale at Indian Lake, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Clarendale at Indian Lake is recruiting for a hospitality focused Cook to join our team! This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. Is responsible for maintaining a superior level of quality service and cleanliness at all times. For your perspective, our kitchen runs "restaurant"-style" for our residents. Meaning, we use POS systems to communicate between server and the cook line for meal orders. Meals are prepped and sent to the expo server who will make sure it gets out to our residents. We would love for you to join our team! Apply today! Responsibilities of a Cook: * Exemplify at all times Community standards of cleanliness, sanitation and operational organization. * Responsible for adhering to food quality, appearance and presentation standards at all times. * Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. * Exhibit cooking standards of speed, accuracy, and efficiency. * Demonstrate knowledge in all areas of cooking preparation and production. * Assist with serving of meals and ware washing as necessary. * Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. * Represent the community in a warm and inviting manner, which creates a positive marketing environment. * Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. Here are a few of the qualifications we need you to have: * High school diploma * Culinary degree preferred * Minimum of two years of restaurant, senior living or equivalent cooking experience * Must be available for some weekends * Will be asked to do a drug screen, TB skin test, and background check (and pass) Position: Line Cook Shift: 11am to 7pm Full Time: 35 to 40 hours weekly Wage ranges: $17 to $19/hr pending experience Full Time Benefits offered Paid Time Off (PTO) earned per pay period Sign on bonus of $1000 If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer

Jack Brown's Beer & Burger Joint is a dive bar with a top-notch burger. Born out of the minds of childhood best friends Aaron Ludwig and Mike Sabin, Jack Browns is a crossroads of great quality and quality fun. Plainly speaking, we like to work hard and play hard, too! We are looking for skilled Line Cooks to join our team in Murfreesboro, TN. As a Line Cook at Jack Brown's, you will play a vital role in ensuring the smooth and efficient operation of our kitchen, delivering high-quality food to our guests. Your main responsibilities will include preparing food items according to our recipes and specifications, maintaining a clean and organized workstation, and collaborating with the kitchen team to ensure timely food production. You will also contribute to maintaining high food safety and sanitation standards. Requirements Accurately follow recipes and prepare food items, including grilling and frying. Adhere to portion control and presentation standards Maintain a clean and organized workstation, following food safety and sanitation guidelines Collaborate with the kitchen team to ensure timely and efficient food production Assist with the receiving, storing, and rotating of food and supplies Monitor and maintain the quality and freshness of ingredients Adhere to all safety and health regulations Communicate with Front of House to ensure timely and correct service Benefits Hourly Pay Range: $19-21

To produce and maintain the quality of menu items assigned to your station according to the company's menu recipes and specifications. To ensure the company's safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness. Job Responsibilities: * Timeliness- Station ready to work at scheduled time and you are in proper uniform * Pace- Brisk and steady, organized, no unnecessary steps * Recipe Adherence -- 100% recipe knowledge when prepping or assisting with any other production step * Portioning -- Use scales, measuring spoons, recipe cards and perform portion control tests * Cleanliness -- Maintain the kitchen and all of its equipment to a "like new" condition. Practice clean as you go! * Productivity -- Your productivity is measured, not only by the quality of what you do, but by the quantity of work you complete in a specific time period * Organization skills are a must * Think ahead -- Stock supplies before the rush * Teamwork * Maintain a safe working environment and adhere to all OSHA guidelines * Safe food handling * Receiving, rotating and stocking food * Prep support as needed Knowledge, Skills & Abilities: * Ability to handle multiple tasks and balance fluctuating workload * Ability to work and communicate well with others * Attention to detail and ability to take initiative a must * Responsible behavior and professional image * Must have a positive attitude * Safe food handling and safety is always a top priority * Must be a team player Qualifications: * 2 years of work or related experience preferred * Must be able to work a flexible schedule of nights, days, weekends and holidays

Overview JOIN A WINNING TEAM! LINE COOK This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer structured programs for growth and career advancement and consider our employees to be our greatest asset. What we offer you: Unparalleled training and development programs Generous employee discounts on dining, retail, amusements and hotels Flexible schedules Multiple benefit plans to suit your needs Paid time off or paid sick leave (based on location) Opportunities for advancement Community volunteer opportunities with Landry's League Positive and respectful work environment where diversity is valued Qualifications Apply now if you: Aspire to our "Be FAIR" ideals: Be Friendly, Accommodating, Inclusive and Respectful Are a Team Player with a guest first attitude Have 1+ year Line Cook experience Have a passion for great food and great fun Are comfortable working in fast-paced environment Learn more about Landry's by visiting our website at ****************** EOE Tipped Position This position does not earn tips Apply now if you: Aspire to our "Be FAIR" ideals: Be Friendly, Accommodating, Inclusive and Respectful Are a Team Player with a guest first attitude Have 1+ year Line Cook experience Have a passion for great food and great fun Are comfortable working in fast-paced environment Learn more about Landry's by visiting our website at ****************** EOE

7083 Bakers Bridge Rd Franklin, TN 37067 < 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 DescriptionPuckett's Grocery & Restaurant in Hendersonville, TN is hiring line cooks with positive attitudes and a servant's heart to add to our awesome team! Puckett's is a part of the A. Marshall Hospitality family of restaurants, which also includes 7 other Puckett's Grocery & Restaurant locations, Scout's Pub, and Deacon's New South. We are a growing business and are looking for a talented person with an energetic and positive personality to contribute to the company's growth. If you are interested in working for a company whose leadership is hands-on and invested in the development of its people, then we look forward to speaking with you. POSITION INFORMATION Position: Line Cook Location: 1039 Glenbrook Way, Hendersonville, TN Hours: Vary - days/nights/weekends needed JOB SUMMARY The Line Cook is responsible for cooking meats, seafood, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. They must also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and prepare appropriate garnishes for all hot menu item plates. BENEFITS PACKAGE Excellent Health Benefits Package for Employees averaging over 30 hours/week. We pay 50% of employee's medical insurance. Affordable dental and vision available to add on. Opportunity to enroll in a Health Savings Account (HSA). One week paid vacation for full time employees (35+ hours average) after 6 months. Tipped employees are paid $8/hr for average hours worked. 30% off Skechers Shoe Program. 50% off in-house meals and apparel for you AND your immediate family at your home location. 50% off in-house meals and apparel at any of our affiliated restaurants for you as an employee. Paid breaks! A positive, fun and family-oriented work environment. Company newsletter to stay informed. ESSENTIAL QUALIFICATIONS Must pass the federally mandated E-verify process. Be 18 years of age or older. Have reliable transportation to and from work. 1 year of experience in similar position preferred. Must have an understanding of proper use and maintenance of major kitchen equipment. Able to communicate clearly and effectively with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 8 hours). EEO STATEMENT Puckett's Grocery & Restaurant is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process. ********************************

We have immediate openings for a Part-Time Prep Cook / Veggie Prep position. Typically (9-2PM) 3-5 weekdays days per week. Workers Compensation Competitive Salary Flexible Work Schedule Paid Training Pay: $12.00 - $15.00 per hour including Tips (Hiring Bonus - $50 after 30 Days, additional $50 after 90)

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

J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It's a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: Competitive Compensation Flexible scheduling 401(k) with Company Match Opportunity for Upward Growth Requirements: Must be 18 years of age to operate kitchen equipment. 1 yr. previous kitchen / culinary / chef experience is preferred, but not required. Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. Flexible to work a variety of shifts. : Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position must manage ticket orders for proteins and is responsible for the execution of proper food temps and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

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

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

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

Prepare, cook, bake, and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. Essential Duties & Responsibilities Prepare and bake rolls, biscuits, breads, cakes, cookies, and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables, and other main dishes; prepare salads, sandwiches, fruit, soups, sauces, and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils, and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher, and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. Required Knowledge & Abilities Knowledge of: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking, and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials, and supplies. Standard kitchen equipment, utensils, and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. Ability to: Prepare, cook, bake, and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing, and nutritious meals for students and staff. Lift, bend, reach, and stand. Follow, adjust, and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. Operate a cash register and make change accurately 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. Work is performed while standing, sitting and/or walking. Requires the ability to communicate effectively using speech, close/distance vision, and hearing. Requires the use of hands for simple grasping and fine manipulations. Requires bending, squatting, crawling, climbing, and reaching. Requires the ability to lift, carry, and push or pull weights up to 50 pounds. Requires a high level of physical endurance to meet the demands of extended work days (coverage of building activities and extra-curricular activities, etc.). Requires the ability to handle and balance multiple demands at the same time. 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 functions. The noise level in this environment is quiet to loud depending upon the activity in the particular part of the work day. Education and/or Experiences Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year of experience in cooking and baking food in large quantities. Licenses and Other Requirements Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.

Job Summary:To produce and maintain the quality of menu items assigned to your station according to the company's menu recipes and specifications. To ensure the company's, safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness. Job Responsibilities: * Timeliness- Station ready to work at scheduled time and you are in proper uniform * Pace- Brisk and steady, organized, no unnecessary steps * Recipe Adherence -- 100% recipe knowledge when prepping or assisting with any other production step * Portioning -- Use scales, measuring spoons, recipe cards and perform portion control tests * Cleanliness -- Maintain the kitchen and all of its equipment to a "like new" condition. Practice clean as you go! * Productivity -- Your productivity is measured, not only by the quality of what you do, but by the quantity of work you complete in a specific time period * Organization skills are a must * Think ahead -- Stock supplies before the rush * Teamwork Knowledge, Skills & Abilities: * Ability to handle multiple tasks and balance fluctuating workload * Ability to work and communicate well with others * Attention to detail and ability to take initiative a must * Responsible behavior and professional image * Must have a positive attitude * Safe food handling and safety is always a top priority * Must be a team player Qualifications: * 2 years of work or related experience preferred * Must be able to work a flexible schedule of nights, days, weekends and holidays

LINE COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It's a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: Competitive Compensation Flexible scheduling 401(k) with Company Match Opportunity for Upward Growth Requirements: Must be 18 years of age to operate kitchen equipment. 1 yr. previous kitchen / culinary / chef experience is preferred, but not required. Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. Flexible to work a variety of shifts. : Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position must manage ticket orders for proteins and is responsible for the execution of proper food temps and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

We have immediate openings for a Part-Time Prep Cook / Veggie Prep position. Typically (9-2PM) 3-5 weekdays days per week. Workers Compensation Competitive Salary Flexible Work Schedule Paid Training Pay: $12.00 - $15.00 per hour including Tips (Hiring Bonus - $50 after 30 Days, additional $50 after 90)

Prepare, cook, bake, and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others. Essential Duties & Responsibilities Prepare and bake rolls, biscuits, breads, cakes, cookies, and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables, and other main dishes; prepare salads, sandwiches, fruit, soups, sauces, and other foods. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance and nutritional requirements. Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils, and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher, and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required. Assist in other food service areas as needed; collect money and make correct change. Perform related duties as assigned. Required Knowledge & Abilities Knowledge of: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking, and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials, and supplies. Standard kitchen equipment, utensils, and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. Ability to: Prepare, cook, bake, and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing, and nutritious meals for students and staff. Lift, bend, reach, and stand. Follow, adjust, and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. Operate a cash register and make change accurately 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. Work is performed while standing, sitting and/or walking. Requires the ability to communicate effectively using speech, close/distance vision, and hearing. Requires the use of hands for simple grasping and fine manipulations. Requires bending, squatting, crawling, climbing, and reaching. Requires the ability to lift, carry, and push or pull weights up to 50 pounds. Requires a high level of physical endurance to meet the demands of extended work days (coverage of building activities and extra-curricular activities, etc.). Requires the ability to handle and balance multiple demands at the same time. 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 functions. The noise level in this environment is quiet to loud depending upon the activity in the particular part of the work day. Education and/or Experiences Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year of experience in cooking and baking food in large quantities. Licenses and Other Requirements Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.