Line cook, prep cook jobs in Selma, TX - 289 jobs

EOE STATEMENT EQUAL EMPLOYMENT OPPORTUNITY LongHorn Steakhouse is an equal opportunity employer committed to employing individuals regardless of sex, race, color, religion, age, national origin, disability, sexual orientation, or membership in any other protected category. DESCRIPTION Work in a team-oriented, high-volume, fast-paced, guest-centric environment to deliver Genuine Western Hospitality to our guests by: Preparing high quality food items to order for our guests: Following recipe and presentation guidelines to meet or exceed guests' expectations. Coordinating food orders to support timely and efficient delivery to each table Ensuring proper food safety and sanitation standards to ensure guest safety Meeting special guest requests while ensuring same high quality standard

Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. As a member of The Great Greek Family, you'll enjoy a fun, fast paced work environment in one of the fastest growing franchises in the United States. Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Participate in daily kitchen opening and closing procedures Performs other duties as assigned by the head chef or management Qualifications: Previous experience in a similar role is preferred ServeSafe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds Compensation: $10.00 - $14.00 per hour The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition still remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. We've made the dining room a little bigger to fit more guests, but you'll always feel right at home with smiling faces, table service, and a bright cheerful atmosphere.

The Emily Morgan Hotel - a DoubleTree by Hilton Downtown San Antonio, TX About the Hotel & Experience Located directly across from the historic Alamo in downtown San Antonio, The Emily Morgan Hotel - a DoubleTree by Hilton is a unique, historic property known for delivering memorable guest experiences. We are proud to introduce Le Petit Chef, an immersive and interactive dining experience that blends culinary excellence with entertainment. Le Petit Chef is not traditional fine dining-it is Fun Dining executed with precision, quality, and energy. Our culinary team plays a vital role in delivering a seamless, high-quality experience that supports the show and delights our guests. Position Summary The Le Petit Chef Line Cook is responsible for preparing and executing menu items according to established recipes, standards, and timing required for the Le Petit Chef experience. This role requires consistency, attention to detail, teamwork, and the ability to perform in a fast-paced, show-driven environment. This is a part-time position with consistent scheduling Friday through Sunday. Weekend availability is required. Pay: Up to $18/hour based on experience. Job Duties (include but are not limited to): - Set up assigned station and prepare mise en place according to Executive Chef specifications and recipes. - Cook and prepare food to order with accuracy, consistency, and proper timing. - Support banquet-style production and service with minimal supervision when required. - Properly store all mise en place and communicate production needs for the following shift. - Work all line stations as needed to support service flow. - Perform opening and closing duties as scheduled, including late-night responsibilities. - Assist in training line staff, interns, or externs to standard performance levels. - Maintain safe, clean, and sanitary work conditions at all times. - Communicate with the Chef or Sous Chef on duty to ensure smooth service execution. - Report to work on time, in proper uniform, neatly groomed and professional. - Follow all hotel policies, procedures, and Hilton brand standards. - Expedite service from the line as needed to support show timing and guest experience. - Maintain cleanliness of kitchen stations, walk-ins, and storage areas. - Report any equipment or mechanical issues to the Chef or Sous Chef promptly. - Communicate guest feedback or concerns to the Chef on duty. - Assist with daily inventory of coolers and dry storage areas. - Comply with all fire, safety, health, and food safety regulations. - Assist with production of employee family meal as assigned. - Use labor and product efficiently, minimizing waste with Chef approval. - Check quality and par levels of station mise en place daily. Job Requirements - Effective communication skills and ability to work collaboratively with the culinary and service teams. - Ability to conduct oneself professionally and contribute to a positive, team-oriented kitchen culture. - Three to six months of related cooking experience and/or culinary training preferred. - Flexible schedule required, including evenings, weekends (Friday-Sunday), and holidays as needed. - Ability to stand for extended periods and lift up to 40 lbs. - Knowledge of food safety, sanitation, and health inspection standards. What We Offer - Competitive hourly pay up to $18/hour based on experience. - Free employee meal during shifts. - Hilton team member travel discounts worldwide. - Partially paid parking or convenient street parking options. - Positive, supportive, and family-oriented work environment. - Opportunity to be part of a unique, high-profile dining experience. How to Apply Apply in person at The Emily Morgan Hotel between the hours of 10:00 AM and 5:00 PM, Tuesday through Thursday. Please ask for an application at the hotel front desk. If you have any questions, feel free to email ****************************. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Benefits: Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Training & development Vision insurance Wellness resources Position Overview: The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurant's standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment. Key Qualifications: • Proficient in preparing menu items consistently to the specified recipes and customer requests. • Available to work flexible shifts, including evenings, weekends, and holidays. • Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives. • Effective communicator with the ability to follow oral and written instructions. • Capable of multitasking effectively under pressure in a busy kitchen setting. • Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels. • Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces. Responsibilities: • Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality. • Adhere to portion control and food preparation standards to maintain product consistency and manage costs. • Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures. • Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef. • Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations. • Ensure all dishes from the station are accounted for and meet the restaurant's quality expectations. • Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety. • Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment. • Collaborate effectively with the kitchen team and maintain positive working relationships with all staff. • Undertake additional tasks as needed to support the efficient operation of the kitchen. Compensation: $16.00 - $18.00 per hour Based in San Antonio, Texas, Southerleigh Hospitality Group is an independent fully integrated restaurant and hospitality company, owning and managing various restaurants and food concepts such as, Southerleigh Fine Food & Brewery, Southerleigh Brewery, Southerleigh Haute South and Brasserie Mon Chou Chou. Southerleigh Hospitality Group is a strong group of foodies who are obsessed with connecting people with savory, comfort, flavorful food experiences and they make no excuses about it. With an unwavering passion for palette tantalizing menus, the restaurants serve up decadent cuisine along with distinguished hand-crafted beers for food lovers abound. The friendly neighborhood gathering places make every visit an unforgettably fun social dining experience. Southerleigh Fine Food and Brewery: The first Southerleigh restaurant, Southerleigh Fine Food & Brewery, was launched by renowned Chef Jeff Balfour in April 2015. Located in the heart of one of the most valuable and recognizable modern-day developments in the U.S. called “Pearl”, based on its late-1800's start as a beer production facility and now the jewel of the food scene in San Antonio, Southerleigh Fine Food & Brewery, quickly became the recipe of success preparing smart exceptional comfort food and sought-after hand-crafted beers. As the cornerstone successful restaurant and brewery of the 18-acre property, local and national visitors alike were elated that once again, beer was flowing from the taps and the livelihood of the Southerleigh atmosphere was in full swing. Balfour brought together the best of the new and old, as he created a unique culinary concept by taking Texas' cross-cultural cuisine, influenced by his native coastal upbringing in Galveston, Texas, and combined it with Head Brewer Les Locke's unique craftsmanship of distinguished custom brews, all orchestrated by the French General Manager, Phillipe Placé. The extraordinary setting, extreme attention to detail, and the endless pursuit of creating memorable meal experiences were the foundation for Southerleigh's blueprint. With a fanatical obsession for connecting people with fun, memorable dining experiences, and an indisputable knack for finding the right up and coming locations, the Southerleigh Restaurant family continued to grow. Southerleigh Haute South: In August 2019, Southerleigh Hospitality Group announced plans to expand by replicating the successful blueprint to more locations in San Antonio. With the original restaurant and brewery in the heart of downtown San Antonio, new gathering places were selected in the northern and southern districts of the city. A new concept opened its doors in September 2020, Southerleigh Haute South, with two locations, first one in the fastest-growing commerce, life, and leisure destination in the northwest part of San Antonio known as the RIM and a second one in the up-and-coming community of Brooks on the Southeast side. Those friendly community locations will be home to the leading fried chicken fine-casual dining experience. Brasserie Mon Chou Chou In November 2020, Southerleigh Hospitality Group is launching a new restaurant, Brasserie Mon Chou Chou that will feature quintessential French comfort food that showcases simple, earthy, flavorful dishes from regions throughout France. As opposed to upscale French restaurants, brasseries are more informal, serving full dinner options but also allowing for a more casual atmosphere of just wine, oysters, cheese plates and more. The menu at Mon Chou Chou will feature classic, but accessible, French comfort foods that will appeal to a range of guests. The new restaurant was conceptualized in partnership with Chef Réa and Southerleigh Hospitality Group partners Jerome Serot, Philippe Placé and Chef Jeff Balfour. Réa, Placé and Serot all hail from France, did not meet until they all ended up in San Antonio in 2001. Nineteen years of friendship later, they have joined forces to bring the comforts and flavors of their native France to Pearl. Chef Rea started his career in culinary school in Strasbourg, France. After a successful start in various world-class restaurants such as The Lygon Arm Hotel in Broadway, England, and Ca'Savio in Venice, Italy, Rea had an opportunity to join Paul Bocuse and Roger Vergé's restaurant, Chef de France, in Orlando, FL. Chef Rea then moved to San Antonio and worked at several restaurants prior to joining Southerleigh Hospitality Group as the Executive Chef of Brasserie Mon Chou Chou. We believe connecting people with food and drinks is the ultimate proof of love. Southerleigh Hospitality Group: By foodies. For foodies.

Job Description Guaranteed Average Pay starts at $16-18 Family Meal Included Every Shift $20 reimbursement for slip-resistant shoes OPPORTUNITY FOR ADVANCEMENT * Hello, we are Gwendolyn LLC, with two prominent restaurants in San Antonio: Kimura Ramen (at 1017 N. Flores,), and Il Forno Pizzeria (Southtown SA). New larger restaurant, so many positions and shifts to choose from. Full time is preferred, but we will make accommodations for the right candidate. We have need for both entry level and experienced staff. We employ a good number of students and parents, and work around their schedules. We need people who are serious about their craft: the work is fast-paced, and the food is among the best in the city. We strive to have a happy, healthy workplace, and are looking for members with a good heart and the right attitude. Job Types: Full-time, Part-time ( PM CLOSING COOKS WITH RELIABLE TRANSPORTATION PREFERRED) Powered by JazzHR RIsNOoZHtu

, pay will be variable by location - See additional job details and benefits below Our Line Cooks make all the magic possible. They put their heart into coordinating quality food with fresh ingredients to our guests in a timely fashion, while following proper food safety and sanitation standards. This is why we refer to them as the Heart of Our House. Our House Rules! * Bring The Vibe - There is no library, we've got 100+ beers on tap. People are here to turn it up, so don't let 'em down. * Be ALL IN - Don't just talk about our food and beer. Eat it. Drink it. Live it. Give every guest and every shift all you've got. * Have Heart - We're bonded by more than just beer. We are family. So be kind and put each other first. Together, we are YARD HOUSE. * Celebrate Variety - We like our people, food, beer, and experiences to be extraordinary. Diversity makes life interesting. Embrace it with open arms and raised glasses. Everyone[s always welcome to our party. Tap into great opportunities and benefits including: * Competitive Pay and Flexible Work Schedules * Sick Pay * Growth Opportunities * Health and Well-Being Benefits * And More!

Blue Star Brewing Co in San Antonio, TX is looking for one line cook to join our 67 person strong team. We are located on 1414 S Alamo St 105. Our ideal candidate is self-driven, ambitious, and engaged. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Cook menu items in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Qualifications Cooking experience or Back of the House experience preferred Able to meet all scheduling commitments Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail We are looking forward to hearing from you.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Role The Line Cook is responsible for providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience and maintaining sanitation standards Company Overview: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities: The Line Cook is responsible for providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience and maintaining sanitation standards • Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. • Prepare food items by complying with portion size, quality standards, departmental rules, policies and procedures. • Ensures that proper food temperatures are maintained. • Responsible for safety standards, neatness and sanitation of work areas. • Maintain cleanliness of kitchen including shelves, walls, floors and drains. • Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. • Maintain proper sanitation for all dining and cooking utensils and cookware. • Handles and cleans kitchen equipment carefully and safely to prevent damage or injury. • Adhere to company guidelines for appearance and uniform standards Qualifications • All applicants must be at least 18 years of age. • Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility preferred with strong line experience for Ala Carte Service • Ability to interact with co-workers in order to assure compliance with company service standards. • Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. • Ability to multitask in a fast paced, team orientated setting. • Must be able to read, speak and write in English. • Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. • Ability to work all Prudential Center events, including extended hours, nights, weekends, and holidays. • Must have sufficient mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. • High school diploma or equivalent. Culinary training preferred • Must have three years working in a fast-paced high-end club, or restaurant Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

Job Description New restaurant opening in La Cantera! OPENING OCTOBER 2024 - Ring the dinner bell! The Haywire & The Ranch brand is looking for our next great Line Cook! Company's Comin' and that means we need a Line Cook who treats our Guests like family joining us for Sunday dinner. Everybody's taken care of here and welcomed with open arms. We are a Texas Tried and Texas True restaurant delivering farm to fork, chef-driven cuisine. We provide a locally sourced menu that guests can depend on every time, so cowboy up - it's time to impress! BENEFITS: Medical Insurance benefits available for hourly workers who average 30 hour per week 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service) Multiple pathways for growth and development with encouraged opportunity to be promoted into Management and other leadership roles OUR LINE COOKS: Possess a Texas-sized hustle paired with genuine hospitality Pride themselves on attention to detail to make sure every menu item has been prepared correctly and every detail is perfect Know the cooking techniques and menu builds like the back of their hands Understand the importance of a clean, safe and sanitary kitchen environment and take the safety of the food, guests and team seriously Inspire their teammates to ask them for help Understand the balance of Texas hospitality and efficiency Practice proper sanitation procedures and follow state, city, and company regulations EXPERIENCE & QUALIFICATIONS: Minimum one (1-2) years line cook experience preferred, steak house experience a plus Must be able to read and understand tickets and recipes Stand for long periods of time & be able to lift a minimum of 50 pounds Properly use a knife and other equipment required to execute necessary tasks Maintain a current Food Handler's Certification Must be at least 18 years of age *Pay ranges based upon experience. The range for this position is $18-$24 and will be discussed during the interview. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description Line Cook: Primarily responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items in accordance to the designated times given for each item by the Chef de Cuisine and prescribed recipes. Responsibilities: (To include, but not limited to) Interact with guests and coworkers in a friendly and professional manner. Prepare all food products according to the prescribed methods and recipes. Follow and maintain outlined cook times for all prepared items. Maintain the highest level of food quality obtainable. Receive and store all products according to local health regulations. Maintain a clean and safe kitchen and work environment. Maintain clean and dry floors. Clean and organize the walk-in, dry storage and freezer areas on a regular basis. Follow all health and safety regulations, including maintaining a current Food Handler's Certification. Follow all restaurant regulations as outlined by Chef de Cuisine and management team. Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner. Clean and maintain all equipment and utensils necessary for job performance. Report any issues with equipment immediately to supervisor. Arrive on time for scheduled shifts, ready to work. Proper uniform should be worn at all times while in work areas. Follow proper storage and rotation procedures, as well as sanitation guidelines. Label and date all products prepared. Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team. Follow management's instructions and suggestions. Respond to verbal requests from other kitchen staff members in a timely and professional manner. Able to read and understand tickets, including menu items and modifications. Assemble/dismantle work station in a timely manner. Maintain cleanliness of station during shift. Qualifications: High School diploma or equivalent. Must be able to read and understand tickets as they come through. Stand for long periods of time. Lift a minimum of 50 lbs. Properly use a knife and other equipment required to execute necessary tasks. Maintain a current Food Handler's Certification and practice proper sanitation procedures. Equal Opportunity Employer We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

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.

As a Fry Cook: You are passionate about cooking. You prepare food with care, ensuring quality is served to each guest, every time. Essential Duties and Responsibilities: Follow food safety and handling procedures, such as product rotation, dating and labeling all food items Prepare fryers and prep items in a timely matter Demonstrate expertise when it comes to timing when fried food need to be ready Maintain fresh oil and dispose of used oil Cook all food items according to the specified cooking times to ensure they are safe for customer consumption Follow proper knife handling procedures Ensure the quality of the food items and notify the manager if a product does not meet company standards Prepare ingredients for cooking, including portioning, chopping and storing Wash and disinfect kitchen area including tables, tools, knives and equipment to ensure sanitary conditions are met Assist cooks and kitchen staff to prepare food and provide them with needed items Qualifications: Must be 18 years of age Must have a Handlers certification before employment begins Must display exceptional customer service and communication skills Excellent verbal communication skills Punctual and reliable attendance is required 1 plu(s) years of experience in a high-volume establishment is required Must be well-groomed and professionally dressed following uniform standards Must have attention for detail, and a passion for serving Guests Positive and professional attitude in every aspect of the position Physical requirements: Ability to stand and work for extended periods of time; capability to lift and carry items weighing up to 50 lbs.; ability to bend, reach, and perform repetitive motions during shifts. Benefits and Perks of the Job: Weekly payroll Discounted food, beverages and merchandise at any of our locations 401(k) retirement plan with Company MATCH! Access to an internal career coach providing personal and professional skills advice Opportunities for advancement Medical benefits plan tailored to you, including health membership plans

As a Fry Cook: You are passionate about cooking. You prepare food with care, ensuring quality is served to each guest, every time. Essential Duties and Responsibilities: Follow food safety and handling procedures, such as product rotation, dating and labeling all food items Prepare fryers and prep items in a timely matter Demonstrate expertise when it comes to timing when fried food need to be ready Maintain fresh oil and dispose of used oil Cook all food items according to the specified cooking times to ensure they are safe for customer consumption Follow proper knife handling procedures Ensure the quality of the food items and notify the manager if a product does not meet company standards Prepare ingredients for cooking, including portioning, chopping and storing Wash and disinfect kitchen area including tables, tools, knives and equipment to ensure sanitary conditions are met Assist cooks and kitchen staff to prepare food and provide them with needed items Qualifications: Must be 18 years of age Must have a Handlers certification before employment begins Must display exceptional customer service and communication skills Excellent verbal communication skills Punctual and reliable attendance is required 1 plu(s) years of experience in a high-volume establishment is required Must be well-groomed and professionally dressed following uniform standards Must have attention for detail, and a passion for serving Guests Positive and professional attitude in every aspect of the position Physical requirements: Ability to stand and work for extended periods of time; capability to lift and carry items weighing up to 50 lbs.; ability to bend, reach, and perform repetitive motions during shifts. Benefits and Perks of the Job: Weekly payroll Discounted food, beverages and merchandise at any of our locations 401(k) retirement plan with Company MATCH! Access to an internal career coach providing personal and professional skills advice Opportunities for advancement Medical benefits plan tailored to you, including health membership plans

Now Accepting Applications for all back of house positions! BOH positions starting up to $13/hr Come join our Pericos family where we enjoy a fun, fast paced work environment and we value time for quality of life outside of work. New to the industry? We provide training for all positions. Applications being accepted for Dish, Prep, Line Cook, Grill/Fry Cook, and Tortillera. Job Scope: Ability to perform job duties quickly and efficiently in a hot environment Must have superior customer service skills Must be able to plan, organize and multi task and maintain work station in a clean and orderly manner Essential Functions: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to perform job duties as assigned, including, but not limited to, properly handling kitchen machinery and food processing equipment, following recipes and pars, and upholding health and safety standards. Ability to stand on your feet for several hours at a time without a break Must be open to receiving instruction and altering behavior to adapt to instruction given Being able to communicate effectively with other team members Physical Demands: The physical demands 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 job functions. The employee must occasionally lift and/or move up to 50 pounds Specific vision abilities required by this job include Peripheral vision While performing the duties of this job, the employee is regularly required to talk or hear The employee is frequently required to stand, walk, handle or feel and reach with hands and arms The employee is occasionally required to sit, climb, stoop, kneel, crouch, or crawl Additional Responsibilities: All job duties are subject to change as deemed necessary by management Employee is required to comply with attendance and tardiness standards established by management Employee is required to comply with all safety procedures Employee is required to use proper body mechanics Employee is required to perform other job duties as requested by their supervisor All Back of House employees must obtain a Food Handler's Certificate.

Job DescriptionDescription: Walk-On's Sports Bistreaux Line/Prep Cook Walk-On's has the perfect gameday atmosphere with a taste of Louisiana to keep you wanting more. Our passion for food and fun are on display every day, and we need you to help us win championships! At Walk-On's we value team camaraderie, and we play for the name on the front not the back. We believe our kitchen and the people who work there are our “Heart of House!” Our Line/Prep Cook positions give team members an opportunity to work in a fast paced, team-oriented, gameday atmosphere taking care of our guests. Heart of House opportunities are part time. Flexible hours and scheduling are available, which is great for the busy student or anyone who has outside obligations. Room for advancement on the team is always a possibility for the right team member! Job Duties Assist in cleaning and preparing various foods for cooking or serving as needed. Cook and prepare food while maintaining a high standard of quality and presentation Perform duties while maintaining food safety protocols and procedures Perform daily and weekly duties and cleaning lists Must possess the following qualities: Winning personality Consistent positive attitude Teamwork mentality Previous restaurant or customer service experience is not required but is preferred Requirements: Requirements/Responsibilities Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers. Ability to stand for 10+ hours Ability to work at a fast pace for at least 6 hours consecutively Ability to reach, bend, stoop, and wipe. Ability to adhere to uniform guidelines Have a reliable form of transportation

Description Cook-Food Prep Salary: Above Market Pay ($9.00 to $13.00 per hour) Thanks for choosing to apply with Goodfire BBQ. We offer flexible hours, higher pay rates, great working conditions, and excellent training. Strong employees will find us a great place to work.

Our Job Corps programs provide life-changing services that help young people succeed in school, obtain good jobs, excel in their chosen fields, and serve as contributing members of their communities. We accomplish this through an intense commitment to safety, quality service, excellence, and partnerships. Job Description Keeps all equipment used in the preparation, storage, and serving of food in sanitary condition. Keeps storerooms, walk-in refrigerators, and freezer clean and orderly. Sets up dish room and dishwashing machine before each meal. Washes worktables, walls, refrigerators, and meat blocks. Scrapes food from dirty dishes and places them in the rack or on conveyor to dishwashing machine. Sweeps, mops, and waxes cafeteria and kitchen floors. Segregates and removes trash and garbage and places it in designated containers. Steam cleans or hoses out garbage cans. Setup dining room tables. Keeps service line supplied with dishes, silverware, glasses, milk, food, etc. during service times. Assist in preparing and serving food in accordance with pre-planned menus. Helps supervise work-based learning program to include the development of student's employability, social skills and Career Success Standards while in the Food Service area. Explores innovative ways to incorporate Food Services into the academic, vocational and leisure time learning programs. Establishes center wide events for trainees and staff that promote health and wellness learning. Responsive to student conduct, abilities, and needs. Other duties as assigned Qualifications Three to six months of related experience, and/or training; Must be able quantitative calculations using both fractional and decimal measure units. Education High School Diploma and valid Driver's License Valid Food Handler's certification preferred Additional Information All your information will be kept confidential according to EEO guidelines. Equus Workforce Solutions is a leading provider of workforce development services in North America. With a dedicated and passionate team, Equus puts the industry's best practices to work by focusing on the development, design, and delivery of demand-driven workforce solutions. When you join Equus, you can expect extensive learning opportunities and networking programs. But most of all you can expect to make a lasting impact on the lives of others. At Equus we are strengthened by diversity. We are committed to providing a work environment in which everyone is included, treated fairly and with respect. Equus Workforce Solutions is proud to be an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, gender, age, pregnancy, sexual orientation, gender identity, ancestry, religion, national origin, veteran status, physical or mental disability, or reprisal or any other characteristic protected under state, federal, or local law.

We are looking for an experienced Cook to join our team! You will be preparing and cooking a variety of dishes for restaurant guests to enjoy.. Availability: Shifts run from 8am - 5pm or 2pm - 11pm/12am Weekend shift availability is mandatory. You are passionate about creating exceptional dining experiences through good, quality food. With previous experience as a cook, you are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. Ideally, you have your ServeSafe or Food Handler's certification. Responsibilities: Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters Season and cook food according to recipes or personal judgment and experience Turn or stir foods to ensure even cooking Respond to guest feedback with appropriate urgency and professionalism Qualifications: Previous experience as a restaurant cook preferred ServeSafe or Food Handler's certification (or must be willing to attain) Effective communication skills Ability to lift 30+ lbs Ability to work standing for 8+ hours Compensation: $14.00 - $18.00 per hour Based in San Antonio, Texas, Southerleigh Hospitality Group is an independent fully integrated restaurant and hospitality company, owning and managing various restaurants and food concepts such as, Southerleigh Fine Food & Brewery, Southerleigh Brewery, Southerleigh Haute South and Brasserie Mon Chou Chou. Southerleigh Hospitality Group is a strong group of foodies who are obsessed with connecting people with savory, comfort, flavorful food experiences and they make no excuses about it. With an unwavering passion for palette tantalizing menus, the restaurants serve up decadent cuisine along with distinguished hand-crafted beers for food lovers abound. The friendly neighborhood gathering places make every visit an unforgettably fun social dining experience. Southerleigh Fine Food and Brewery: The first Southerleigh restaurant, Southerleigh Fine Food & Brewery, was launched by renowned Chef Jeff Balfour in April 2015. Located in the heart of one of the most valuable and recognizable modern-day developments in the U.S. called “Pearl”, based on its late-1800's start as a beer production facility and now the jewel of the food scene in San Antonio, Southerleigh Fine Food & Brewery, quickly became the recipe of success preparing smart exceptional comfort food and sought-after hand-crafted beers. As the cornerstone successful restaurant and brewery of the 18-acre property, local and national visitors alike were elated that once again, beer was flowing from the taps and the livelihood of the Southerleigh atmosphere was in full swing. Balfour brought together the best of the new and old, as he created a unique culinary concept by taking Texas' cross-cultural cuisine, influenced by his native coastal upbringing in Galveston, Texas, and combined it with Head Brewer Les Locke's unique craftsmanship of distinguished custom brews, all orchestrated by the French General Manager, Phillipe Placé. The extraordinary setting, extreme attention to detail, and the endless pursuit of creating memorable meal experiences were the foundation for Southerleigh's blueprint. With a fanatical obsession for connecting people with fun, memorable dining experiences, and an indisputable knack for finding the right up and coming locations, the Southerleigh Restaurant family continued to grow. Southerleigh Haute South: In August 2019, Southerleigh Hospitality Group announced plans to expand by replicating the successful blueprint to more locations in San Antonio. With the original restaurant and brewery in the heart of downtown San Antonio, new gathering places were selected in the northern and southern districts of the city. A new concept opened its doors in September 2020, Southerleigh Haute South, with two locations, first one in the fastest-growing commerce, life, and leisure destination in the northwest part of San Antonio known as the RIM and a second one in the up-and-coming community of Brooks on the Southeast side. Those friendly community locations will be home to the leading fried chicken fine-casual dining experience. Brasserie Mon Chou Chou In November 2020, Southerleigh Hospitality Group is launching a new restaurant, Brasserie Mon Chou Chou that will feature quintessential French comfort food that showcases simple, earthy, flavorful dishes from regions throughout France. As opposed to upscale French restaurants, brasseries are more informal, serving full dinner options but also allowing for a more casual atmosphere of just wine, oysters, cheese plates and more. The menu at Mon Chou Chou will feature classic, but accessible, French comfort foods that will appeal to a range of guests. The new restaurant was conceptualized in partnership with Chef Réa and Southerleigh Hospitality Group partners Jerome Serot, Philippe Placé and Chef Jeff Balfour. Réa, Placé and Serot all hail from France, did not meet until they all ended up in San Antonio in 2001. Nineteen years of friendship later, they have joined forces to bring the comforts and flavors of their native France to Pearl. Chef Rea started his career in culinary school in Strasbourg, France. After a successful start in various world-class restaurants such as The Lygon Arm Hotel in Broadway, England, and Ca'Savio in Venice, Italy, Rea had an opportunity to join Paul Bocuse and Roger Vergé's restaurant, Chef de France, in Orlando, FL. Chef Rea then moved to San Antonio and worked at several restaurants prior to joining Southerleigh Hospitality Group as the Executive Chef of Brasserie Mon Chou Chou. We believe connecting people with food and drinks is the ultimate proof of love. Southerleigh Hospitality Group: By foodies. For foodies.

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's 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. 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 is responsible for the execution of proper food recipes 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.