Line cook jobs in Rhode Island - 119 jobs

Our cooks (line, sauté, grill, fry, pantry) are responsible for creating that unforgettable guest experience through the proper preparation of the best tasting recipes around! You are responsible for top notch cleanliness and sanitation standards at all times. You will be a member of a cohesive team that supports each other's success in a fast-paced environment. What you will do: Understand our Guest-Obsessed culture and do whatever it takes to create a positive and memorable guest experience. Prepare raw ingredients and follow strict recipes. Use proper portioning techniques. Read tickets to determine what/when items need to be prepared. Clean station floors, counters, tools, cutting boards, and preparation surfaces to ensure station is clean and sanitized at all times. Perks of the Job: Great pay Flexible schedules Growth opportunities Paid Time Off Free meals daily A Cook is responsible for serving our guests and our team with unparalleled hospitality to create unforgettable experiences every day! If this sounds like you, please apply today!

Be a part of your Local Hometown Favorite. You bring your great attitude and readiness to learn, and we'll take care of the rest! The Ninety Nine is committed to growing our talent from within through our Rising Star Internal Leadership Development Program. Let us help you reach your full potential at The Nines! At The Ninety Nine Restaurant & Pub, we're proud to offer flexible schedules, full training with opportunities to grow your career, comprehensive benefits, and a safe enjoyable work environment We treat people right, and that's why our team makes new guests feel welcome, and regulars feel right at home. Full Time & Part Time Opportunities Available For: Line Cook At Ninety Nine Restaurant & Pub we're always looking for great team members to show A Passion to Serve. In return, we offer flexible work schedules, a great work environment, excellent opportunities for advancement along with the following benefits: * Get Paid Quicker - We pay our team members weekly * Growth Opportunities - Approximately 50 percent of Ninety Nine's entire management staff started out as hourly team members. * Stability - We have some of the lowest manager & hourly turnover in the industry, that means the team you'll be a part of doesn't change nearly as often as other restaurants * Better quality of life - no late night bar hours & flexible schedules! * Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift * Paid Time Off - Earn vacation based upon company policy * Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company 401(k) plan upon reaching 21 years of age. * Healthcare Coverage - Restaurant hourly team members may become eligible for health and welfare plans the first of the month following an ACA measurement period in which average hours worked per week is 30 or greater. * Strong Culture - welcoming and safe environment where you will Love Where You Work! * Community - The 99 gives back to the communities we serve in order to promote a greater understanding and respect for diversity * Respect - We value Team Members from of all backgrounds and always strive to communicate respectfully & cooperatively. WE ARE COMMITTED TO OUR GUESTS, TEAM MEMBERS & COMMUNITY Submit your application today, we can't wait to meet you. Ninety Nine Restaurants is an Equal Opportunity & E-Verify Employer committed to diversity, equity, and inclusion. Join the Ninety Nine (The 99 Restaurants) team today. We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.

Why Bally's? Bally's Corporation is one of the world's leading entertainment companies, with millions of players across digital gaming platforms and traditional casino venues. Recognized for our innovation, energy, and dedication to creating thrilling gaming experiences, we were born to entertain. A career with Bally's means starting on a path to endless possibilities. Our growing business is searching for service-minded individuals looking for a place to build and grow, excel, and truly make a difference. So, if you want to be challenged in an exciting and fast-paced environment, this is the place for you! The Role: Line Cook Responsibilities: * Preparing all the food items as directed in a sanitary and timely manner. * Preparing the kitchen before the arrival of the chefs * Cleaning the kitchen before and after food service * Preparing ingredients beforehand, like cleaning and chopping the vegetables. * Stock inventory appropriately * Cooking dishes under the supervision of the chef * Giving suggestions to the chef regarding new preparations and the menu * Help the chef in training the new staff * Follows the General Rules & Regulations of Bally's Tiverton, and performs other tasks that shall be assigned from time to time. QUALIFICATIONS: * Has knowledge of standard cooking, baking and grilling techniques. * Possesses excellent communication skills. * Works cooperatively and efficiently in a team environment. * Has the ability to perform calmly under pressure. * Uses critical thinking and reasoning skills to solve problems quickly. * Manages time effectively. PHYSICAL/MENTAL REQUIREMENTS: Constant standing; walking; using hand to finger; handling or feeling objects, tools or controls; reaching with hands and arms; talking or hearing. Frequent stooping, kneeling, crouching, or crawling. Occasionally sitting, climbing, or balancing; lifting and/or moving up to 50lbs. WORKING CONDITIONS: May be exposed to noise, smoke, and odors. Environment may be hot, cold, wet, humid or loud for long periods of time. Working with others and independently. What's in it for you: * Competitive Salary with annual performance reviews * Comprehensive health coverage plan that includes medical, dental, and vision * 401(K)/ Company Match * Access Perks and Childcare discounts Target Salary Range: $18 p/h Bally's Lincoln Casino Resort: About | LinkedIn ***************************** (Right Click to open) Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Let Bally's Bet on You - We can't wait to meet you!

Benefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Tuition assistance Vision insurance Spring House Grill located in the TF Green Airport is seeking winning personalities to join the BOH team!!! JOB OVERVIEW: Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: High school diploma or equivalent vocational training certificate Culinary College Degree 0 to 2 years experience as a Line cook at a 4/5 star restaurant Food handling certificate Ability to communicate in English with guests, co-workers, and management to their understanding Ability to compute basic mathematical calculations Ability to provide legible communication Sanitation certificate. (Preferred) Previous Supervisory experience is a plus Skills: Ability to perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organize, and follow through. Ability to be a clear thinker, remain calm, and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines for guests' food orders. Ability to maintain good coordination. Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line. Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions. Ability to work with all products and ingredients involved. Ability to use all senses to ensure quality standards are met. Ability to operate, clean, and maintain all equipment required in job functions. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Essential Job Function: Maintain and strictly abide by state sanitation/health regulations and restaurant requirements. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely. Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures. Complete opening duties: Set up the workstation with required tools, equipment, and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards. Check production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Continue prep work after the meal period for the next meal service. Check the printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift. Prepare all menu items following recipes and yield guides, according to department standards. Inform the Sous Chef of any shortages before the item runs out. Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Inform the Head Cook of any excess items that can be used in daily specials or elsewhere. Maintain proper storage procedures as specified by the Health Department and restaurant requirements. Minimize waste and maintain controls to attain forecasted food costs. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards in order to make clean-up a more efficient process. Review the status of work and follow-up actions required with the Head Cook before leaving. Successful completion of the Restaurant training/certification process. Breakdown workstation and complete closing duties according to department standards: All food items to the proper storage areas. Rotate all returned products. Wrap, cover, label, and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. SECONDARY FUNCTIONS: Assist with inventories as scheduled. Assist in plating up Banquet hot meals as assigned. Follow maintenance program and cleaning schedule. Perform duties in other areas of the kitchen as assigned. Work at off-premise functions. Research new menu items. Attend designated meetings (Line-up, monthly meeting, general session, etc.). Provide Lateral Service if and when possible. KEY RELATIONSHIP: Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grove Bay Concessions is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S. Compensation: $20.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Grove Bay Hospitality Group was created in 2010 with the idea that it would be fully connected to the community. Like our logo, our founders and core team members have deep roots in South Florida. For us, this connection to our community can be in the form of opening a great restaurant, providing new jobs for our fellow Miamians, or even donating our time and resources to the many charities we support. Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. From ingredients to customer service, Grove Bay is committed to delivering only the highest quality across all levels of operation. We believe that if we provide our guests with exceptional hospitality experiences, if we train and take care of our people, and if we're an active member of our community, then the performance and profits will take care of themselves.

Why Bally's? Bally's Corporation is one of the world's leading entertainment companies, with millions of players across digital gaming platforms and traditional casino venues. Recognized for our innovation, energy, and dedication to creating thrilling gaming experiences, we were born to entertain. A career with Bally's means starting on a path to endless possibilities. Our growing business is searching for service-minded individuals looking for a place to build and grow, excel, and truly make a difference. So, if you want to be challenged in an exciting and fast-paced environment, this is the place for you! The Role: Line Cook Responsibilities: Preparing all the food items as directed in a sanitary and timely manner. Preparing the kitchen before the arrival of the chefs Cleaning the kitchen before and after food service Preparing ingredients beforehand, like cleaning and chopping the vegetables. Stock inventory appropriately Cooking dishes under the supervision of the chef Giving suggestions to the chef regarding new preparations and the menu Help the chef in training the new staff Follows the General Rules & Regulations of Bally's Tiverton, and performs other tasks that shall be assigned from time to time. QUALIFICATIONS: Has knowledge of standard cooking, baking and grilling techniques. Possesses excellent communication skills. Works cooperatively and efficiently in a team environment. Has the ability to perform calmly under pressure. Uses critical thinking and reasoning skills to solve problems quickly. Manages time effectively. PHYSICAL/MENTAL REQUIREMENTS: Constant standing; walking; using hand to finger; handling or feeling objects, tools or controls; reaching with hands and arms; talking or hearing. Frequent stooping, kneeling, crouching, or crawling. Occasionally sitting, climbing, or balancing; lifting and/or moving up to 50lbs. WORKING CONDITIONS: May be exposed to noise, smoke, and odors. Environment may be hot, cold, wet, humid or loud for long periods of time. Working with others and independently. What's in it for you: Competitive Salary with annual performance reviews Comprehensive health coverage plan that includes medical, dental, and vision 401(K)/ Company Match Access Perks and Childcare discounts Target Salary Range: $18 p/h Bally's Lincoln Casino Resort: About | LinkedIn ***************************** ( Right Click to open ) Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Let Bally's Bet on You - We can't wait to meet you!

DEPARTMENT: Kitchen REPORTS TO: Executive Chef STATUS: Non-Exempt Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies. RESPONSIBILITIES:•Sets up, clears and breaks down workstation.•Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directedin accordance with portion sizes and quality standards.•Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.•Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.•Cleans working and storage areas, tools, equipment and floors as needed.•Disassembles and assembles component parts and accessories for cleaning kitchen equipment.•Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to Manager as they occur.•Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect.•Controls waste and maintain food cost.•Maintains all sanitation requirements including product rotation, temperature maintenance, and storageprocedures, cooling requirements, and handling techniques.•Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train inall areas of food preparation, safety, and sanitation.•Responds professionally to all questions and requests. Provides customers with the highest level of care andexcellent service.•Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilitiesmay be added or revised based on the volume of business and the need for the work to be completed at the presenttime. KNOWLEDGE, SKILLS AND ABILITIES:•Ability to read, write and make mathematical calculations.•Ability to work from and maintain production records and follows recipes.•Ability to weigh and measure ingredients.•Ability to maintain food quality no matter what the business and staffing level.•Ability to adapt to change, new situations, changes in staffing and procedures.•Ability to absorb a large amount of information in a short period of time.•Good, safe knife and equipment skills.•Work well without supervision, motivates others, shows initiative and desires to get things done.•May be required to work nights, weekends, and/or overtime. EXPERIENCE:•Previous experience in a fast-paced Kitchen preferred. PHYSICAL ABILITIES•Must be able to stand on hard surfaces up to eight (8) hours.•Position also involves bending, stooping and walking.•Must be able to lift and pull boxes, pans, trays up to fifty (50) pounds.•Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment. REQUIRED PERSONAL PROTECTIVE EQUIPMENT:•Closed toe, non-canvas and non-skid soled shoes.

Line Cook Reports To: Executive Chef / Sous Chef Employment Type: Full-time / Part-time About the Role We are seeking a skilled and motivated Line Cook to join our culinary team. As a Line Cook, you will play a critical role in executing menu items with precision and consistency, maintaining the highest standards of food quality, cleanliness, and efficiency. This position is ideal for individuals with a passion for food, a strong work ethic, and the ability to thrive in a fast-paced, team-oriented environment. Key Responsibilities Prepare and cook menu items according to standardized recipes and specifications. Maintain a clean, organized, and sanitized workstation in compliance with health and safety regulations. Work collaboratively with the kitchen team to ensure smooth service during high-volume periods. Assist with prep work, including chopping, marinating, portioning, and labeling. Monitor food quality and presentation to ensure consistency. Adhere to portion control guidelines and minimize food waste. Operate kitchen equipment safely and correctly. Follow all safety, sanitation, and hygiene procedures. Assist with receiving and storing deliveries, rotating stock, and maintaining inventory. Perform additional duties as assigned by the chef team. Qualifications ServSafe Certification and Proven experience as a line cook or similar role in a professional kitchen. Knowledge of culinary techniques, kitchen equipment, and food safety standards. Ability to work quickly, efficiently, and calmly under pressure. Strong attention to detail and commitment to quality. Excellent communication and teamwork skills. Flexibility to work evenings, weekends, and holidays as needed. Culinary degree or formal training is a plus but not required. Physical Requirements Ability to stand, walk, bend, and lift up to 50 lbs. for extended periods. Comfortable working in a hot, fast-paced kitchen environment. What We Offer Competitive hourly pay and opportunity for growth. Staff meals and employee discounts. A positive, professional, and team-oriented workplace. Opportunities for training and advancement within the restaurant group. View all jobs at this company

Job DescriptionDescription: Line Cook DEPARTMENT: Back of House REPORTS TO: Kitchen Manager Do you believe that dreams are built on smiles? At T's, we do, literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community. Our team is everything to us. Smiling teams equal smiling guest and that's what T's is all about. ABOUT US T's Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible. We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life's journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time. ABOUT THE POSITION Accurately and efficiently prepare, cook and plate breakfast and brunch entrees to include eggs, pancakes, waffles, french toast, proteins, vegetables, sandwiches, soups and other hot and cold food products in accordance with restaurant goals of timing, portion controls and plate presentation. Maintain sanitation of stations throughout the day and complete end of day clean and restock of kitchen units and kitchen cleanliness. PERKS AND BENEFITS Positive and supportive team culture. Paid Time Off Programs. Competitive Wages with Annual Performance Reviews. Day's only schedule- never work nights. Like T's Food? As a T's team member, you receive a meal benefit-whether on shift or off and at all locations. Home for the Holidays-Thanksgiving and Christmas Day OFF. Ongoing development and growth opportunity. Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more. Pet Insurance. Employee Assistance Program (EAP). Flexible and Predictive Scheduling. Additional benefits for full time teams: Medical Insurance Dental Insurance Vision Insurance Life Insurance DUTIES AND RESPONSIBILITIES Adhere to health department guidelines for food safety handling to include proper temperature guidelines, temperature checks, rotation of product, floor sanitation, equipment sanitation, hand washing, hair nets, guards, and/or hats, non-skid shoes, self-cleanliness and unit cleanliness, in all areas of food handling and food rotation. Prepare a variety of grill items to include eggs, pancakes, waffles, french toast, protein, vegetables and other food items for cooking on grills, fryers, stovetop and cold stations. Understand and comply with guidelines for recipe and portion sizes, cooking methods, and quality plating goals. (Hot plates hot/Cold Plates cold). Rotate, stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Maintain a clean and sanitary workstation throughout the shift to include floors, cutting boards, sinks, trash receptacles, tables, shelves, grills, broilers, fryers, microwave units, convection oven, flat top range and refrigeration equipment. Complete sanitation checks on the hour for all stations in the kitchen. Close the kitchen following the end of shift checklist for kitchen stations. Assist teammates in completing the end of shift responsibilities of the entire kitchen. Attend all scheduled team meetings and bring suggestions for improvement. Perform other related duties as assigned by management. Requirements: ABOUT YOU We are looking for someone who is passionate about food and who wants to be part of a professionally trained kitchen with like-minded individuals. While our kitchens run at a faster pace, we are truly committed to fresh, local ingredients and creating plates with an artistic spin. Whether you are an experienced cook looking to master your skills or a person with no culinary experience and want to learn a new trade then T's is the place for you. REQUIRMENTS AND QUALIFICATIONS Education and Experience: Experience in kitchen preparation and cooking a plus but not required. Passion in culinary. Pleasant, polite manner and a neat and clean appearance. Must be able to handle pressure and multitasking. Can communicate effectively in a kitchen setting safety and food quality standards are met. Professional Requirements: Passion in culinary. Pleasant, polite manner and a neat and clean appearance. Must be able to handle pressure and multitasking. Can communicate effectively in a kitchen setting safety and food quality standards are met. Working conditions: Hours vary based on team member's status. Availability on the weekends. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and various office equipment and answers phones. T's Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.

Job DescriptionMust have at least 2 years experience, good attitude, ability to work a flat top, saute and a frier. Good vibes. Bring good musical taste please.

Want to work for not only one of the fastest growing plant-based businesses in RI but the all-around best crew? Basil & Bunny is looking for passionate individuals to fill immediate roles at their new fast-casual location in Bristol, RI as well as work special events Looking for someone with experience in the restaurant industry, available 2-3 days per week What you'll do: Manage the grill and fryer Make the best sandwiches and burgers around Manage tickets and ticket time Veggie Prep Sauce Prep General kitchen prep duties for our Bunny recipes Maintain a clean workspace What you'll get: Basic Training Competitive Pay Benefits Free food - yeah we actually feed you during your shift The chance to be a part of a great team making a difference in the world About you: Experience in a kitchen Able to work in a fast paced environment Ability to lift 50 lbs Passion for food and cooking Passion for making a difference in the world Positive vibes Team builder All around kind person About us: All your favorite foods, made from plants. Basil & Bunny is comfort food inspired by multicultural flavors and 100% plant-based. Center-of-the-plate, mouthwatering dishes that you crave. We're increasing the vitality of peoples lives while reducing the worlds dependence on animals one bite at a time. By offering convenient and delicious meals that are more sustainable, we inspire you to make more conscious food decisions. We develop hand-crafted recipes all made from scratch using fresh, local ingredients for a more wholesome and comforting experience. View all jobs at this company

The Jefferson Hotel, a renowned Five Diamond property in Richmond, VA, is seeking a skilled and dependable Banquet Cook to join our culinary team. This position plays a vital role in executing high-quality banquets and special events throughout the property. The ideal candidate is career-minded, energetic, and thrives in a fast-paced, team-oriented environment where timing, consistency, and attention to detail are paramount. Banquet Cooks must be able to work flexible AM and PM shifts, including weekends and holidays, as dictated by the hotel's event schedule. Key Requirements Availability: Must be able to work any day of the week, including weekends and holidays, with flexibility for both AM and PM shifts based on business needs. Experience: Previous experience in a full-service kitchen required; banquet or high-volume event cooking preferred. Skills: Strong knife skills, ability to execute across all stations, and understanding of prep, timing, and presentation standards. Work Ethic: Hard-working, self-motivated, efficient, and organized, with attention to detail and commitment to excellence. Team Fit: Positive attitude, effective communication skills, and a collaborative approach within a fast-paced kitchen environment. Professionalism: Reliable, punctual, and able to represent The Jefferson Hotel's standards of quality and service. Basic Functions & Scope Prepare and execute all food items for banquets and special events under the direction of the Banquet Sous Chef and Executive Chef. Work efficiently across a variety of stations, maintaining standards of quality and consistency. Follow recipes and instructions precisely, adjusting based on scale and volume requirements. Assist in the setup and breakdown of banquet kitchen stations, ensuring cleanliness and readiness. Maintain food safety and sanitation standards throughout all shifts. Duties & Responsibilities Prepare high-quality food for events of all sizes, from plated dinners to buffets and receptions. Follow production schedules and timelines to ensure timely service. Ensure food is cooked, held, and served at proper temperatures and according to hotel standards. Communicate clearly with fellow cooks, banquet captains, and service teams to ensure smooth execution. Uphold a clean, organized, and sanitary work environment at all times. Demonstrate flexibility and professionalism during last-minute changes or high-pressure event execution. Participate in ongoing training and development opportunities. Qualifications High school diploma or equivalent required; culinary degree or certification preferred. Minimum of 2-3 years of experience in a professional kitchen. Experience with banquet or large-volume cooking strongly preferred. Knowledge of food safety regulations and kitchen sanitation practices. Must be punctual, reliable, and maintain a professional appearance. Why Work Here At The Jefferson Hotel, you'll be part of a team that takes pride in creating exceptional experiences for every guest. We foster a supportive and professional work environment where respect, teamwork, and service excellence are at the heart of everything we do. Team members enjoy opportunities for growth and development within our distinguished culinary program, along with competitive pay, employee meals, parking, and uniforms provided.

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. Work schedule Holidays Weekend availability Benefits Employee discount

855 W Main Rd Middletown, RI 02842 Min: $14.00 Hourly | Max: $22.00 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 DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities 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 Handlers 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

Benefits: * Dental insurance * Employee discounts * Health insurance * Opportunity for advancement * Paid time off * Training & development * Tuition assistance * Vision insurance Spring House Grill located in the TF Green Airport is seeking winning personalities to join the BOH team!!! JOB OVERVIEW: Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: * High school diploma or equivalent vocational training certificate * Culinary College Degree * 0 to 2 years experience as a Line cook at a 4/5 star restaurant * Food handling certificate * Ability to communicate in English with guests, co-workers, and management to their understanding * Ability to compute basic mathematical calculations * Ability to provide legible communication * Sanitation certificate. (Preferred) * Previous Supervisory experience is a plus Skills: * Ability to perform job functions with attention to detail, speed, and accuracy. * Ability to prioritize, organize, and follow through. * Ability to be a clear thinker, remain calm, and resolve problems using good judgment. * Ability to work well under pressure of meeting production schedules and timelines for guests' food orders. * Ability to maintain good coordination. * Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line. * Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions. * Ability to work with all products and ingredients involved. * Ability to use all senses to ensure quality standards are met. * Ability to operate, clean, and maintain all equipment required in job functions. * Ability to comprehend and follow recipes. * Ability to expand and condense recipes. * Ability to perform job functions with minimal supervision. * Ability to work cohesively with co-workers as part of a team. Essential Job Function: * Maintain and strictly abide by state sanitation/health regulations and restaurant requirements. * Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely. * Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. * Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. * Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures. * Complete opening duties: * Set up the workstation with required tools, equipment, and supplies according to standards. * Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards. * Check production schedule and pars. * Establish priority items for the day. * Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. * Transport supplies from the storeroom and stock in designated areas. * Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift. * Start prep work on items needed for the particular menu of the day. * Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. * Continue prep work after the meal period for the next meal service. * Check the printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift. * Prepare all menu items following recipes and yield guides, according to department standards. * Inform the Sous Chef of any shortages before the item runs out. * Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period. * Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. * Inform the Head Cook of any excess items that can be used in daily specials or elsewhere. * Maintain proper storage procedures as specified by the Health Department and restaurant requirements. * Minimize waste and maintain controls to attain forecasted food costs. * Disinfect and sanitize cutting boards and worktables. * Transport empty, dirty pots and pans to the pot wash station. * Direct and assist Stewards in order to make clean-up a more efficient process. * Review the status of work and follow-up actions required with the Head Cook before leaving. * Successful completion of the Restaurant training/certification process. * Breakdown workstation and complete closing duties according to department standards: * All food items to the proper storage areas. * Rotate all returned products. * Wrap, cover, label, and date all items being put away. * Straighten up and organize all storage areas. * Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. * Return all unused and clean utensils/equipment to the specified locations. * Ice down hot items from the steam table, so they cool quickly. * Turn off all equipment not needed for the next shift. * Restock items that were depleted during the shift. SECONDARY FUNCTIONS: * Assist with inventories as scheduled. * Assist in plating up Banquet hot meals as assigned. * Follow maintenance program and cleaning schedule. * Perform duties in other areas of the kitchen as assigned. * Work at off-premise functions. * Research new menu items. * Attend designated meetings (Line-up, monthly meeting, general session, etc.). * Provide Lateral Service if and when possible. KEY RELATIONSHIP: * Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. * External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grove Bay Concessions is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job DescriptionDescription: Line Cook DEPARTMENT: Back of House REPORTS TO: Kitchen Manager and Restaurant General Manager Do you believe that dreams are built on smiles? At T's, we do, literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community. Our team is everything to us. Smiling teams equal smiling guest and that's what T's is all about. ABOUT US T's Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible. We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life's journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time. ABOUT THE POSITION Accurately and efficiently prepare, cook and plate breakfast and brunch entrees to include eggs, pancakes, waffles, french toast, proteins, vegetables, sandwiches, soups and other hot and cold food products in accordance with restaurant goals of timing, portion controls and plate presentation. Maintain sanitation of stations throughout the day and complete end of day clean and restock of kitchen units and kitchen cleanliness. PERKS AND BENEFITS Positive and supportive team culture. Paid Time Off Programs. Competitive Wages with Annual Performance Reviews. Day's only schedule- never work nights. Like T's Food? As a T's team member, you receive a meal benefit-whether on shift or off and at all locations. Home for the Holidays-Thanksgiving and Christmas Day OFF. Ongoing development and growth opportunity. Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more. Pet Insurance. Employee Assistance Program (EAP). Flexible and Predictive Scheduling. 401(k) Additional benefits for full time teams: Medical Insurance Dental Insurance Vision Insurance Life Insurance DUTIES AND RESPONSIBILITIES Adhere to health department guidelines for food safety handling to include proper temperature guidelines, temperature checks, rotation of product, floor sanitation, equipment sanitation, hand washing, hair nets, guards, and/or hats, non-skid shoes, self-cleanliness and unit cleanliness, in all areas of food handling and food rotation. Prepare a variety of grill items to include eggs, pancakes, waffles, french toast, protein, vegetables and other food items for cooking on grills, fryers, stovetop and cold stations. Understand and comply with guidelines for recipe and portion sizes, cooking methods, and quality plating goals. (Hot plates hot/Cold Plates cold). Rotate, stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Maintain a clean and sanitary workstation throughout the shift to include floors, cutting boards, sinks, trash receptacles, tables, shelves, grills, broilers, fryers, microwave units, convection oven, flat top range and refrigeration equipment. Complete sanitation checks on the hour for all stations in the kitchen. Close the kitchen following the end of shift checklist for kitchen stations. Assist teammates in completing the end of shift responsibilities of the entire kitchen. Attend all scheduled team meetings and bring suggestions for improvement. Perform other related duties as assigned by management. Requirements: ABOUT YOU We are looking for someone who is passionate about food and who wants to be part of a professionally trained kitchen with like-minded individuals. While our kitchens run at a faster pace, we are truly committed to fresh, local ingredients and creating plates with an artistic spin. Whether you are an experienced cook looking to master your skills or a person with no culinary experience and want to learn a new trade then T's is the place for you. REQUIRMENTS AND QUALIFICATIONS Education and Experience: Experience in kitchen preparation and cooking a plus but not required. Passion in culinary. Pleasant, polite manner and a neat and clean appearance. Must be able to handle pressure and multitasking. Can communicate effectively in a kitchen setting safety and food quality standards are met. Professional Requirements: Passion in culinary. Pleasant, polite manner and a neat and clean appearance. Must be able to handle pressure and multitasking. Can communicate effectively in a kitchen setting safety and food quality standards are met. Working conditions: Hours vary based on team member's status. Availability on the weekends. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and various office equipment and answers phones. T's Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.

Be a part of your Local Hometown Favorite. You bring your great attitude and readiness to learn, and we'll take care of the rest! The Ninety Nine is committed to growing our talent from within through our Rising Star Internal Leadership Development Program. Let us help you reach your full potential at The Nines! At The Ninety Nine Restaurant & Pub, we're proud to offer flexible schedules, full training with opportunities to grow your career, comprehensive benefits, and a safe enjoyable work environment We treat people right, and that's why our team makes new guests feel welcome, and regulars feel right at home. Full Time & Part Time Opportunities Available For: Line Cook At Ninety Nine Restaurant & Pub we're always looking for great team members to show A Passion to Serve. In return, we offer flexible work schedules, a great work environment, excellent opportunities for advancement along with the following benefits: * Get Paid Quicker - We pay our team members weekly * Growth Opportunities - Approximately 50 percent of Ninety Nine's entire management staff started out as hourly team members. * Stability - We have some of the lowest manager & hourly turnover in the industry, that means the team you'll be a part of doesn't change nearly as often as other restaurants * Better quality of life - no late night bar hours & flexible schedules! * Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift * Paid Time Off - Earn vacation based upon company policy * Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company 401(k) plan upon reaching 21 years of age. * Healthcare Coverage - Restaurant hourly team members may become eligible for health and welfare plans the first of the month following an ACA measurement period in which average hours worked per week is 30 or greater. * Strong Culture - welcoming and safe environment where you will Love Where You Work! * Community - The 99 gives back to the communities we serve in order to promote a greater understanding and respect for diversity * Respect - We value Team Members from of all backgrounds and always strive to communicate respectfully & cooperatively. WE ARE COMMITTED TO OUR GUESTS, TEAM MEMBERS & COMMUNITY Submit your application today, we can't wait to meet you. Ninety Nine Restaurants is an Equal Opportunity & E-Verify Employer committed to diversity, equity, and inclusion. Join the Ninety Nine (The 99 Restaurants) team today. We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.

Benefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Tuition assistance Vision insurance Spring House Grill located in the TF Green Airport is seeking winning personalities to join the BOH team!!! JOB OVERVIEW: Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: High school diploma or equivalent vocational training certificate Culinary College Degree 0 to 2 years experience as a Line cook at a 4/5 star restaurant Food handling certificate Ability to communicate in English with guests, co-workers, and management to their understanding Ability to compute basic mathematical calculations Ability to provide legible communication Sanitation certificate. (Preferred) Previous Supervisory experience is a plus Skills: Ability to perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organize, and follow through. Ability to be a clear thinker, remain calm, and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines for guests' food orders. Ability to maintain good coordination. Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line. Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions. Ability to work with all products and ingredients involved. Ability to use all senses to ensure quality standards are met. Ability to operate, clean, and maintain all equipment required in job functions. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Essential Job Function: Maintain and strictly abide by state sanitation/health regulations and restaurant requirements. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely. Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures. Complete opening duties: Set up the workstation with required tools, equipment, and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards. Check production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Continue prep work after the meal period for the next meal service. Check the printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift. Prepare all menu items following recipes and yield guides, according to department standards. Inform the Sous Chef of any shortages before the item runs out. Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Inform the Head Cook of any excess items that can be used in daily specials or elsewhere. Maintain proper storage procedures as specified by the Health Department and restaurant requirements. Minimize waste and maintain controls to attain forecasted food costs. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards in order to make clean-up a more efficient process. Review the status of work and follow-up actions required with the Head Cook before leaving. Successful completion of the Restaurant training/certification process. Breakdown workstation and complete closing duties according to department standards: All food items to the proper storage areas. Rotate all returned products. Wrap, cover, label, and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. SECONDARY FUNCTIONS: Assist with inventories as scheduled. Assist in plating up Banquet hot meals as assigned. Follow maintenance program and cleaning schedule. Perform duties in other areas of the kitchen as assigned. Work at off-premise functions. Research new menu items. Attend designated meetings (Line-up, monthly meeting, general session, etc.). Provide Lateral Service if and when possible. KEY RELATIONSHIP: Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grove Bay Concessions is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Full-time Description Line Cook DEPARTMENT: Back of House REPORTS TO: Kitchen Manager and Restaurant General Manager Do you believe that dreams are built on smiles? At T's, we do, literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community. Our team is everything to us. Smiling teams equal smiling guest and that's what T's is all about. ABOUT US T's Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible. We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life's journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time. ABOUT THE POSITION Accurately and efficiently prepare, cook and plate breakfast and brunch entrees to include eggs, pancakes, waffles, french toast, proteins, vegetables, sandwiches, soups and other hot and cold food products in accordance with restaurant goals of timing, portion controls and plate presentation. Maintain sanitation of stations throughout the day and complete end of day clean and restock of kitchen units and kitchen cleanliness. PERKS AND BENEFITS Positive and supportive team culture. Paid Time Off Programs. Competitive Wages with Annual Performance Reviews. Day's only schedule- never work nights. Like T's Food? As a T's team member, you receive a meal benefit-whether on shift or off and at all locations. Home for the Holidays-Thanksgiving and Christmas Day OFF. Ongoing development and growth opportunity. Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more. Pet Insurance. Employee Assistance Program (EAP). Flexible and Predictive Scheduling. 401(k) Additional benefits for full time teams: Medical Insurance Dental Insurance Vision Insurance Life Insurance DUTIES AND RESPONSIBILITIES Adhere to health department guidelines for food safety handling to include proper temperature guidelines, temperature checks, rotation of product, floor sanitation, equipment sanitation, hand washing, hair nets, guards, and/or hats, non-skid shoes, self-cleanliness and unit cleanliness, in all areas of food handling and food rotation. Prepare a variety of grill items to include eggs, pancakes, waffles, french toast, protein, vegetables and other food items for cooking on grills, fryers, stovetop and cold stations. Understand and comply with guidelines for recipe and portion sizes, cooking methods, and quality plating goals. (Hot plates hot/Cold Plates cold). Rotate, stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Maintain a clean and sanitary workstation throughout the shift to include floors, cutting boards, sinks, trash receptacles, tables, shelves, grills, broilers, fryers, microwave units, convection oven, flat top range and refrigeration equipment. Complete sanitation checks on the hour for all stations in the kitchen. Close the kitchen following the end of shift checklist for kitchen stations. Assist teammates in completing the end of shift responsibilities of the entire kitchen. Attend all scheduled team meetings and bring suggestions for improvement. Perform other related duties as assigned by management. Requirements ABOUT YOU We are looking for someone who is passionate about food and who wants to be part of a professionally trained kitchen with like-minded individuals. While our kitchens run at a faster pace, we are truly committed to fresh, local ingredients and creating plates with an artistic spin. Whether you are an experienced cook looking to master your skills or a person with no culinary experience and want to learn a new trade then T's is the place for you. REQUIRMENTS AND QUALIFICATIONS Education and Experience: Experience in kitchen preparation and cooking a plus but not required. Passion in culinary. Pleasant, polite manner and a neat and clean appearance. Must be able to handle pressure and multitasking. Can communicate effectively in a kitchen setting safety and food quality standards are met. Professional Requirements: Passion in culinary. Pleasant, polite manner and a neat and clean appearance. Must be able to handle pressure and multitasking. Can communicate effectively in a kitchen setting safety and food quality standards are met. Working conditions: Hours vary based on team member's status. Availability on the weekends. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and various office equipment and answers phones. T's Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.