Line cook, prep cook jobs in Reno, NV - 202 jobs

Job DescriptionSalary: $20-$24/ hr Join the Kitchen Team at Truckee Tavern & Grill Experienced Saut & Grill Cooks + Prep Cooks $20$24/hr + Tips | Full Health Benefits | Shift Meals | Truckee, CA At Truckee Tavern, we believe great meals should feel like home warm, generous, and worth slowing down for. Thats why we cook with care, source with intention, and treat hospitality like a craft. Whether youre a regular or just passing through, we set the table like youre part of the family and that starts in the kitchen. Were looking for experienced saut and grill cooks, as well as prep cooks who share our passion for thoughtful, from-scratch food and take pride in being part of a team that values quality and professionalism. What Youll Get: $20$24/hour depending on experience Shared tips for all back-of-house team members Fully paid health insurance after 90 days Daily shift meals A respectful, professional kitchen culture thats focused on growth Real opportunities to move up in our restaurant group The chance to be part of a restaurant with deep roots in the Truckee community What Were Looking For: Skilled line cooks (saut and grill especially) with 12+ years of experience in a fast-paced, from-scratch kitchen Organized prep cooks with strong fundamentals and a desire to learn Team players who value cleanliness, consistency, and communication Cooks who follow recipes and execute with care and pride Professionals who show up with a positive attitude and strong work ethic Requirements: Must have (or be willing to obtain) a valid Food Handlers Certificate Must wear black jeans or slacks and non-slip, closed-toe black shoes Must be 21+ for some positions About Us: Truckee Tavern is a locally owned casual fine dining restaurant located in historic downtown Truckee. Were known for our welcoming vibe, historic charm, scratch kitchen, and connection to the community. We believe that what we serve and how we serve it should make people feel at home. Apply Today: Sound like your kind of kitchen? Wed love to meet you. Send your resume or stop by in person during off-peak hours to introduce yourself. Positions available immediately.

5090 Smithridge Dr Reno, NV 89502 Min: $11.25 Hourly | Max: $21.25 Hourly < 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 DescriptionSalary: $23-25 per hour Status: This is a TEMPORARY position; length is up to 3 months but may be shorter/longer based on business needs. Pay:$23.00 - $25.00 per hour New Dawn Treatment Center has been a cornerstone of mental health and substance abuse treatment in California and Nevada, for over 30 years. With a commitment to evidence-based practices and a person-centered approach, we serve over a thousand individuals annually across our 10 locations, providing transformative care that prioritizes clinical excellence. Summary We are seeking a dedicated part time chef to prepare dinners for our Reno facility. The chef implements menus and coordinates food preparation and serve meals. Responsibilities Plans and prepares foods in accordance with policies, approved dietary guidelines and recipes/menus Plans individual cooking schedule so that foods for regular and therapuetic menus and special functions will be properly cooked and ready at appropriate times. Follows recipes and portioning procedures for daily menu. Stores and prepares food safely Cleans and inspects equipment, kitchen appliances and work areas to ensure cleanliness and functional operation Takes inventory of supplies and equipment. Checks and inspects food products and supplies as delivered. Qualifications: High school graduate or equivalent required Current ServSafe Food Handler Card required At least one year of experience working in a kitchen or resturant setting. Able to work independently with minimal guidance and as part of a team.

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. Salary Range: 12 - 19 We are an equal opportunity employer and participate in E-Verify in states where required.

Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. ESSENTIAL JOB FUNCTIONS: • Prepare food items for customers using a quality predetermined method in a timely and consistent manner. • Set up station with predetermined mise en place required to service all banquet functions. • Practice sanitation and safety daily to ensure the total customer satisfaction. • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. • Upon employment, all employees are required to fully comply with Sandpiper Hospitality/Courtyard Reno rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. • Food Handling Certification required, and/or Serve Safe Certification • Nevada Alcohol Card also required Teamwork Work: • Work proactively with other team members. Physical Demands: • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. • Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task. • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. • Must be able to lift up to 15 lbs. on a regular and continuing basis Education: • High school diploma or equivalent, or General Education Degree (GED). Bachelor's degree in Business Management, Economics, Marketing, or other business related field preferred. Experience: • 2 or more years of experience in human resources or a leadership role (hospitality, retail, food service preferred) Knowledge: • General understanding of common office/human resources • Basic business awareness of all human resources applicable to all Federal, State and Local laws, Skills: • Must be able to read, write, and speak English proficiently • Intermediate computer operation including but not limited to accessing data from the internet • Effective communication with staff, internal & external guests • Effective conflict management • Effective negotiation and sales skills E.O.E. M/F/D/M/V Drug Free Workplace

Family-owned and operated award winning Brewpub looking for a reliable, experienced Line Cook with drive and integrity to join our kitchen team and grow with us as we expand our vision moving forward! If you thrive in a fast-paced environment, take pride in your food, and want to be part of a positive, fun, hardworking crew - we'd love to meet you. About Us: We're a high-energy, fast-casual restaurant focused on 1) quality, 2) consistency, and 3) speed, in that order. Our kitchen runs on teamwork, precision, and pride in every plate. No drama. No shortcuts. What You'll Do: Prep, cook, and plate items to exact specs Maintain a clean, organized, and safe station Communicate clearly with team members and expo Follow food safety and sanitation standards Keep calm under pressure during busy rushes Requirements: Minimum 1 year line cook experience Strong knife skills and understanding of kitchen operations Reliable and detail-oriented Able to stand for long shifts Perks: Competitive pay based on experience Free shift meals Store credit for every hour worked 2 free shifters after work Discounts on days off Casual work attire Opportunities for advancement Team environment with people who care If you're dependable, skilled, and want to be part of a great team - apply now!

Line Cooks are responsible for preparing and serving quality food products - made to order - efficiently and with extra attention to excellent customer service. EDUCATION / EXPERIENCE/ SKILLS AND REQUIREMENTS Must be at least 18 years of age 2 years previous cooking/prep experience required Current ServSafe Food Handling certification preferred Breakfast and Lunch preparations experience preferred English communication and customer service skills preferred Must be able to organize and prioritize under pressure while maintaining a calm and pleasant demeanor CONTACTS INTERNAL: Employees and management staff from all Mt. Rose departments EXTERNAL: Resort guests ESSENTIAL DUTIES & RESPONSIBILITIES Provide excellent and efficient guest service Prepare and serve menu items to order Serve pre-cooked menu items to order Maintain quality, consistency, and portion standards of all food served Maintain strict food safety and food sanitation standards Maintain kitchen logs for food safety program and food products Monitor food product and supply inventory and notify supervisor when ordering is needed Develop and maintain positive communication and teamwork with co-workers and managers Set up and stock the service station for daily operation. Assist in storing food inventory in its proper storage location Maintain a clean food serving station and clean the serving stations and kitchen at the conclusion of each day's service Clean the cook equipment on a regular maintenance schedule Develop and maintain positive communication and teamwork with co-workers and managers MARGINAL DUTIES & RESPONSIBILITIES Set the example by actively contributing to department and company goals. Clarify expectations and seek additional training as needed. Build quality into work. Ensure processes are consistent with quality objectives. Be aware of current quality levels versus target levels. Make suggestions for improvement in areas of cost reduction, processes, quality and productivity.

The Master Cook is responsible for the daily food preparation and food production of Western Village restaurants. * To prepare high quality and consistent food products. * Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods. * Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management. * Responsible for kitchen supervision in conjunction with the Chef. * Rotates all food products in walk-ins and freezers. * Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary. * Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef. * Follows all sanitation procedures. * Ensures that all safety standards are followed and reports all unsafe conditions to management. Qualifications: * High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred. * Two or more years in a hotel restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas. * Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.) * Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills. * Ability to teach and train fellow culinarians.

Job Description The Assistant Master Cook is responsible for the daily preparation and food production of the Peppermill restaurants. To prepare high quality and consistent food products. To continually emphasize day to day communication skills and commitment to excellent cuisine. Work in close conjunction with Restaurant Chef and Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods. Maintain the highest levels of professionalism, including the proper dress code. Report any damaged or broken equipment to management as quickly as possible. Report any unsafe conditions to management. Assist in implementing creative menus. Follow all sanitation procedures. Qualifications: High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate, preferred Two or more years in hotel restaurant/casino outlet or individual restaurant, pertaining to the specialized high-volume area (i.e. Coffee Shop, Banquet, Room Service, etc.) Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.) Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.

, pay will be variable by location - See additional job details and benefits below Are you ready for the best job ever? Since Ruth's Chris was founded in 1965, the most important ingredient in our recipe for success has been a team of hard-working people with a passion for creating special experiences for our Guests. We believe in treating our team like family and providing an environment where you can be yourself and grow professionally, while delivering hospitality as legendary as our steaks. This is your chance to join the best of the best and start a career with endless opportunity, plus great benefits like: * Health insurance eligibility when working an average of 30 hours per week * 401(k) with competitive match * Dining discounts * Employee assistance program * Training and exciting career growth opportunities * Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * Referral program - refer a friend and earn a bonus Get Ready to Sizzle: Amazing starts with you! Our Cooks have a passion for preparing the highest quality food and creating memorable dining experiences through world-class service and exceptional cuisine. This application may be used for Sides or Pantry Cook. This role and you are the perfect pairing if you can: * Passionately prepare, portion, and/or cook food items to quality specifications * Ensure exceptional presentation by checking/dressing dishes before they are served * Showcase superior dexterity skills to operate cutting tools quickly and safely * Measure ingredients and seasonings to ensure correct cooking and flavor profiles * Maintain a positive and professional approach with coworkers and guests * Thrive in a fast-paced environment * Be a true team player and work well with others

Complimentary Breakfast Cook Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards. ESSENTIAL RESPONSIBILITIES Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods. Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles Set up station with predetermined mise en place required to service all functions. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles. Clean food preparation areas, cooking surfaces, and utensils. Maintain sanitation, health, and safety standards in work areas. Verify that prepared food meets requirements for quality and quantity. Set up complimentary breakfast areas. Pull necessary stock and indicate on pull sheets for processing of all inventories used. Completing pull sheets and delivering to stewards for processing of necessary dishes and utensils. Polish all glass, plates, and stemware. Place food product out in an appetizing and appealing manner. Greet all guests arriving and ensure all guests entering are allowed access. Familiarize new guests with the stations and offer any assistance. Clean up after guests are finished and prepare for arrival of new guests. Maintain lounge by sweeping, detailed cleaning of all countertops, chafing dishes, cabinets, pantries, chairs, and tables. Dusting of mirrors, artwork, computer, desk, fax machine, and display tables. Cleaning of windows, sweeping of patio, cleaning of trash from guests in landscaping around patio. Clean all walls and entry doors. Clean highchairs. Break down all stations and return dirty dishes to kitchen. Refill all supplies, including salt and pepper dispensers, restock napkins, condiments, and leave lounge stocked and clean for the next shift. Clean refrigerator, start dishwasher, clean kitchen floors, and clean cart while placing clean bus tubs. All other duties assigned by manager or supervisor. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, both verbal and written. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess basic computer skills. Must possess basic computational ability. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Self-driven and able to work independently. Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) EDUCATION High school or equivalent education required. EXPERIENCE Minimum 2 years cooking experience, preferably high volume LICENSES OR CERTIFICATIONS Food Handlers certification required. GROOMING All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Job Description The line cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The line cook provides an enjoyable expertly cooked dining experience conforming to Martis Camp standards of excellence for quality, professionalism, and friendliness. AM Shifts available. ESSENTIAL JOB RESPONSIBILITIES: Create and execute the production schedule, to meet business demands as directed for all venue spaces as directed by culinary leadership. Plan, organize and prepare the production of all manual food product as assigned by the supervisor. Produce required product according to Menu or Banquet Event Orders, maintains production notes as daily work progresses as it relates to the Banquet Event Order Prepares hot and cold food to order as per standardized or custom recipes. Always provides the highest quality service to guests and co-workers. Train and supervise employees under his/her supervision. Maintain cost-effective food and labor costs as instructed by Chefs following Martis Camp standard recipes and menus. Follows proper food handling techniques and coordinates the use of the material and equipment to avoid waste and unnecessary expense. Assists with opening, closing and months end inventory counts, and duties as assigned. Sets up station prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service. Store and properly handle ready to eat, raw, cooked foods and non-food supplies. Follow temperature danger zone guidelines to ensure food safety. Maintains a sanitizer bucket at proper dilution, always. Ensures all products are properly wrapped, labeled, and dated. Operates equipment (knives, grill, flat top, fryer, ovens, slicer etc.) according to use and safety instructions. Cook the exact number of items ordered by each customer or BEO, working on several different items simultaneously.Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for work schedule/guest requests. Keeps work area clean, organized, and sanitary. Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shift. Practices FIFO (First in First Out) for all products to ensure proper rotation. Perform all skilled labor as classification dictates. Lead by example. Other duties as assigned by the kitchen supervisor. KNOWLEDGE AND SKILLS QUALIFICATIONS: Must have basic understanding of health codes and knife work. Able to learn and to work a singular station cleanly and efficiently within 1 week. Willing and able to absorb teaching/coaching in order to better themselves as a cook. Must be able to work a flexible schedule including nights, weekends, and holidays. Advanced knowledge and the ability to operate independently on the line is required for this position The ability to operate, maintain, and properly clean kitchen equipment The ability to multitask in a fast-paced environment Advanced knife skills Ability to interact and develop positive relationships within the organization. Maintain high ethical and moral standards. EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES: Minimum of 2 years culinary or related work experience State of California approved current Food Handlers Card High school education or equivalent (Culinary School graduate preferred) PHYSICAL REQUIREMENTS: (with or without accommodations) Ability to lift 50 lbs. Ability to stand/walk up to 8 hours per shift Must be able to frequently sit, stand, bend, push, pull, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, work with sharp knives and other objects, and walk. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat Wage Range: $25-$29 hourly *Martis Camp Club is an equal-opportunity employer. Powered by JazzHR WKNVIy0Ns2

Main Responsibilities of a Cook: ● Preparing workstations, cooking ingredients, and kitchen equipment for cooking. ● Cooking and arranging food. Cook Job Description: We are looking for an experienced cook to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks. The advantage goes to candidates with a diploma from a culinary school. Responsibilities of a Cook: ● Maintaining a sanitized and well-organized kitchen. ● Preparing workstations for cooking. ● Preparing and maintaining kitchen equipment. ● Checking the quality of the ingredients. ● Preparing cooking ingredients using various techniques. ● Cooking food using various culinary techniques. ● Arranging food and ensuring appealing presentation. ● Manage food storage, stock, and ingredient orders. Cook Job Requirements: ● Must have prior experience as a cook. ● Must be skilled in operating kitchen equipment. ● Must be skilled in various cooking techniques. ● Must know and follow sanitation procedures. ● Must showcase teamwork and communication skills. ● Must showcase great organizational skills. ● Must be able to multitask and act quickly. ● Must carry at least a high school diploma. Please send in application and contact Chef Will ************** Benefits: $23-28/Hr Including Tips Requirements: Prior kitchen experience required. Must be able to work nights and weekends.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Prep Cook assists in preparing and production of food for the venue at catered functions. Responsible for set-up, sanitation, cleaning and closing of workstation area. Employees will work in an ever changing, fast-paced environment. The employee must maintain excellent attendance and be available to work an event based schedule. This role will pay an hourly rate of $17.00 to $23.00 Benefits for Part-Time roles: 401(k) savings plan and 401(k) matching. This position will remain open until April 10, 2026. Responsibilities Assists with the delivery of food to designated function areas Follow a prep list created by chefs for planned duties Prepare cooking ingredients Prepare and plate dishes as directed such as salads, entrees and desserts Ensure proper storage of all food Maintains a positive and compliant employee relations climate Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating standards and procedures to all staff Maintain a clean and organized kitchen for the food and beverage operation Communicate with positively interact with diverse personalities, including co-workers and purveyors in a variety of work situations. Qualifications Previous experience or training in food preparation or other related kitchen experience preferred but not required. Detail oriented, ability to multi-task and effectively prioritize in a fast-paced, changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule including nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Overview It is the responsibility of the Cook to prepare all food items according to menu, recipes, plate specifications, and guest requests. It is also the responsibility of this role to assure food preparation and service is of the highest quality and according to specified prep times. Responsibilities Prepare food according to established specifications and standardized recipes Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met Maintain established inventory levels and order stock Ensure proper product rotation, storage, and quantity controls Consistently apply established safety and sanitation procedures Assist all stations and respective lines as necessary Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications Work closely with stewarding in regards to any operational issue Establish all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager Qualifications Minimum age requirement is 18 1 year experience in a high-volume kitchen Able to obtain and maintain a Food handler's card (HLTH card) and any other certification or license, as required by law or policy Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities Available to work varied shifts, including nights, weekends, and holidays What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. Pay Range USD $19.00 - USD $22.00 /Hr. Tipped Position This position does not earn tips Minimum age requirement is 18 1 year experience in a high-volume kitchen Able to obtain and maintain a Food handler's card (HLTH card) and any other certification or license, as required by law or policy Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities Available to work varied shifts, including nights, weekends, and holidays What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

Full-time, Part-time Description As a Line Cook at Gravity Haus you're responsible for preparing and executing high-quality dishes with precision, consistency, and efficiency, ensuring every plate meets our culinary and presentation standards. This hands-on role is an essential part of the kitchen team, contributing directly to smooth service execution and creating exceptional dining experiences for our guests. Key Responsibilities Prepare and cook menu items during service, maintaining quality, speed, and consistency. Set up and stock stations with necessary supplies. Follow recipes, portion controls, and presentation standards. Maintain cleanliness and organization of workstations. Support cross-training efforts and collaborate with other team members. Follow health, safety, and sanitation guidelines. What We're Looking For 1-2 years of professional cooking experience is preferred. Strong knowledge of culinary techniques and kitchen equipment. Ability to work under pressure in a fast-paced environment. Food Handler's Certification (or ability to obtain). Work Environment Stand/walk for extended periods (up to 8-10 hours). Lift, carry, or move up to 50 lbs. regularly. Work in hot, cold, and humid environments. Frequent bending, stooping, and reaching. About Gravity Haus Gravity Haus is a community-driven adventure lifestyle brand with hotels, restaurants, and experiences that empower a modern way of travel. We create spaces where locals and travelers connect, refuel, and play - all rooted in the spirit of the outdoors and intentional living. At the heart of everything we do are our core values, which guide our culture, service, and growth: Keep Growing Bring Others Along Create Powerful Moments Be “All-In” + Go the Distance Make it Better than You Found It We're looking for team members who share these values and want to make a meaningful impact in both their work and community. What We Can Offer You When you join Gravity Haus, you're not just taking a job - you're stepping into a community with benefits, perks, and opportunities to grow. Full-time team members enjoy health insurance, a 401(k) with company match, and an All-In Gravity Haus Membership that includes adventure perks like discounted stays, gear rentals, wellness programming, and more. Part-time team member benefits vary. Salary Description $20.00 - $24.00/HR Plus tips

Benefits: Fun environment and team culture Career growth opportunities Meal perks Paid training Flexible part-time or full-time schedule Safety and sanitation standards It's true! The Brass Tap has the best Craft Beer lineup anywhere and chef-inspired food that raises the bar on bar food. But the secret ingredient behind our success isn't beer, it's people! We're a leading craft beer chain with team members who make the magic happen every day ... bringing that special something that keeps guests coming back time and again. Our kitchen prep cooks are responsible for prepping the ingredients and sauces according to recipe procedures. They are dedicated to food quality and take pride in every item they prepare. Positive attitudes and teamwork are a part of The Brass Tap culture. If you like working behind the scenes dishing up guest favorites in a fast-paced environment, then apply now! Now hiring full-time and part-time positions. Responsibilities Prep vegetables, proteins and sauces for use in recipes Follow food safety guidelines for cooking, cooling & storage Follow safety and sanitation procedures Follow recipe procedures Keep equipment clean and organized Complete duties without constant supervision Requirements Minimum age 18 or older, based on applicable state & local requirements Available to work weekend and holiday shifts Ability to read recipes, prep sheets, spec charts in English Able to competently handle a knife and other kitchen utensils Able to competently operate kitchen equipment Continuous standing, bending and lifting up to 60 pounds Exposure to heat of equipment and kitchen environment Compensation: $16.00 per hour It's true The Brass Tap has the best Craft Beer lineup anywhere and chef-inspired food that raises the bar on bar food. But the secret ingredient behind our success isn't beer, it's people! We're a leading craft beer chain with team members who make the magic happen every day ... bringing that special something that keeps guests coming back time and again. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise, and all hiring decisions will be made by the management of this franchise. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to FSC Corporate.

Pay Range: $23.00- $25.00 hourly evo Campus Tahoe City evo Campus Tahoe City will be located on the shores of North Lake Tahoe, right across from the Commons Beach. This site is currently occupied by the historic Tahoe City Inn. Our new Campus will be home to evo Hotel Tahoe City, restaurant, and more! Who We Are Passionate - about hospitality and fostering an environment where associates will thrive. Culture driven - dedicated to respect, teamwork, an entrepreneurial spirit, and the drive to succeed. Unique - we encourage our associates to express themselves and their individual talents. We celebrate diversity and are committed to equity and inclusion. Innovators - we are a lifestyle hotel management company that is constantly evolving. We are open-minded individuals who embrace change. A growing team looking to expand with authentic and genuine individuals who recognize the importance of team engagement. A company that has a culture of promoting from within. Recognized as a Top Workplace in The Washington Post and Philadelphia Inquirer. What You Will Do To follow all specifications to properly and efficiently prepare and present all food items to be served, including accommodating special guest requests. To follow all specifications to properly and efficiently prepare hot foods, side dishes, and specialty items for employee meals, using left-over food from special functions as much as possible. To follow all specifications to properly handle all product used in hotel cooking, including trimming and cutting; marinating; and covering, labeling, and storing functions. To assist, as directed, to prepare food for banquet functions. To ensure proper portions of meat, fish, poultry, as specified, are served to each restaurant and banquet function. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the hotel. To take daily inventory of all items in the meat cooler and fish storage reach-in, and assist, as directed, to order stock. To rotate food in refrigerator to minimize waste and spoilage. Work to high standards of cleanliness and sanitation. To maintain internal cleanliness of iceboxes. Monitor and report food waste and equipment issues. Assist, as directed, to order food supplies. To follow all specifications to properly set up hot or cold line stations. To follow all company policies and procedures. To immediately report all suspicious occurrences and hazardous conditions. To maintain the cleanliness and safety of work areas at all times. To conduct departmental safety training for all new Kitchen employees, before they begin to work Follow all company safety standards, including proper equipment handling to avoid injury to yourself and others. To attend all mandatory meetings as directed. To perform other tasks, including cross-training, as directed. What's In It for You Generous health, dental and vision insurance, plus 401K. Comprehensive onboarding and training plan to set you up for success. Coaching, feedback, and mentorship to develop yourself and your team. Personalized development plan to fit your individual role and career goals. Leadership courses to improve your personal and interpersonal effectiveness. Generous PTO and 9 paid holidays. Opportunities to volunteer and give back to our local communities. Paid Parental Leave. Tuition reimbursement opportunities - when you grow, we grow! Non-Negotiables (Our Core Values) SERVE OTHERS. LIVE 360. BUILD A POSITIVE TEAM. COMMUNICATE. BE WILDLY PASSIONATE. TAKE OWNERSHIP. LEARN + INNOVATE. EMBRACE CHANGE As part of an organizational culture that embraces change and progress, this job description does not seek to limit the tasks and responsibilities of the position. Rather, it acts as a springboard for future career and personal development within the property team and entire Modus Hotels' community. We are an equal opportunity employer. We actively respect the right of any qualified individual who performs to Modus standards to work. Discrimination based on gender, age, race, religion, national origin, marital status, sexual orientation, disability, or any other characteristic not related. Modus by PM Hotel Group will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. This description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate. This position will require moving at least 50% of the time and lifting up to 40 lbs.

Part-time Description Tarantino Properties is a full-service real estate company specializing in income producing real estate. Founded in 1980, our company provides a full complement of property management, brokerage, leasing and renovation services for commercial, residential and senior living properties throughout the United States. Tarantino currently manages over $2 Billion in real estate assets. Stone Valley Senior Living Community is seeking a Prep Cook to be responsible for assisting the Cook with preparation of nutritious, appealing and quality food for residents and guests, while maintaining high standards of cleanliness and complying with all company and state food regulations. Essential Functions: Assists cook in preparation and coordination all meals from standardized recipes. Assists in preparation of all condiments and garnishes used in plating meals. Works the food line during mealtime. Ensures proper food temperature is maintained and recorded. Keeps work area and serving line equipment clean and adheres to sanitation cleaning schedules. Coordinates prep for the following day's menu. Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored in accordance with local, state and county health department policies. Performs other duties as assigned. Requirements High School Diploma or General Education Degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.