Line cook jobs in Wilton Manors, FL - 1,382 jobs

GENERAL PURPOSE OF THE JOB This job requires the Twin Peaks Heart of House Line Cook to prepare best in class food to every Twin Peaks guest. Each HOH team member is defined by extreme standards & discipline that produce 100% Food Quality, Sanitation & Safety. THE UNIFORM * Clean TP black hat facing forward at all times. Brim never bent. * Hair must be kept clean. All hair must be kept underneath the TP hat. * Clean shaven. Beards & mustaches are allowed, but must be maintained. * Fingernails must be kept trimmed. * Jewelry is not allowed to be worn in ears, face, around the neck or wrists. * Head phones or ear buds are not to be worn. * Clean non-faded/wrinkled TP kitchen shirt tucked in. . Belt is required. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties and responsibilities of a Twin Peaks Heart of House Line Cook include, but are not limited to: * Adhering to uniform standards * Adhering to prep and line build recipes * Check quality of ingredients * Maintain clean and organized stations and equipment * Ensure HOH Standards, Safety and Sanitation requirements are followed at all times * Ability to work as a team * Train using tablets or computer * Any other duty/responsibility that management may deem necessary EDUCATION and/or EXPERIENCE Proven experience as a Line Cook. LANGUAGE SKILLS Ability to communicate in English. Must be able understand the prep recipes and line build procedures. REASONING ABILITY Ability to apply common sense and understanding to carry out simple one or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. CERTIFICATES, LICENSES, REGISTRATIONS Must attend orientation and agree to policies and procedures as outlined in the Twin Peaks HOH training. Must attend and successfully complete the HOH training program prior to working a shift without supervision. Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. PHYSICAL DEMANDS The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the line cook is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. The line cook is required to reach with hands and arms. The line cook must occasionally lift and/or move up to 15 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to focus.

Who We Are Since opening our doors in 1992, we've dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our line cooks play a vital role in the delivery of these core values. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Line Cook candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals. Successful candidates must have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products and cooking in high-volume environments. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven track record of professionalism, accountability, and team commitment. Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Benefits: Continued Education for Culinary & Wine Knowledge Daily Shift Meals Performance-Based Culture (promotions & pay) Health Insurance Vision Insurance Dental Insurance Employee Discount Paid Time Off Flexible Schedule 401k with matching (After a year of full-time employment) COMPENSATION: $20-$25/ hour REQUIRED TRAINING/ EDUCATION/EXPERIENCE: High school diploma or equivalent helpful but not required. Former culinary schooling preferred Minimum two years' experience in a similar capacity. MINIMUM QUALIFICATIONS: Must be able to stand for 9 hours. Must be able to lift at least 40 pounds. Ability to perform all job functions while wearing the specified uniform, including proper footwear. Professional and accurate communication skills. DETAILED DESCRIPTION OF RESPONSIBILITIES/DUTIES: Checks with supervisor on duty for that shift's prep schedule. Always uses a recipe book for batch, process, and portion prep. Reads recipe before starting. Weigh and measure all ingredients. Always ice bath hot recipes before storing and store in walk-in with lid cracked. Immediately refrigerate all items prepared. Always clean as you go. Always use clean food storage containers. Always dates label and rotates product. Assumes responsibility for freshness and quality of items prepared. Follows sanitation and safety procedures. Checks with the Leader on Duty regarding condition of prep done storage of items and cleanliness of prep area. Passes all general and departmental tests with 90% grade or greater. Performs other related duties as assigned by Chef/Sous Chef. Always keeps clean and professional appearance. Works with “teamwork” always in mind. Performs other related duties as assigned by the Leadership Team.

Lead Line Cook American Cruise Lines, the largest cruise line in the United States, is looking to add Lead Line Cooks to our shipboard team for the 2026 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Our Lead Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You assist the Executive Chef/Sous Chef with the preparation and service of “all” food related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Commitment to controlling inventory and minimalizing food waste by utilizing standardized recipes. Ensures “all” special requests and allergies are acknowledged, prepared and served accordingly. Adheres to the strict food safety and sanitation policies within the galley. Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient. Adheres to all American Cruise Lines' Chefs Manual standards and procedures. Anticipates the needs of both guests and crew. Assists in the production and service of all Crew meals. Responsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs. Responds quickly to guest requests and ensure follow through of service delivery. Assists with breakfast, lunch, cocktail hour and dinner preparation, as well as any special onboard events. Work closely with the Executive Chef/Sous Chef to ensure that the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to. Assist the Sous Chef wit ensuring Galley Steward timecards are submitted and correct. Follow approved menus, standardized recipes, and food sanitation standards. Work with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely manner. Assist in orchestration of proper storage of deliveries in appropriate areas of the galley. Comply FDA logs are completed on a daily, weekly and monthly basis with the Sous Chef. Create positive crew experiences and a healthy work environment. Maintain sanitation and cleanliness standards of the galley, storage rooms and galley crew rooms. Responsible for supervising and assisting the Galley Stewards with the Sous Chef to make sure various tasks throughout the day are being taken care of by the Galley Stewards. Such as removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tableware. Communication with all coworkers is imperative to all meal services. Qualifications: Must be able to work around 14 hours per day. Preferred Associate's Degree in Culinary Arts or Hotel & Restaurant Management. Minimum 4 years' experience at a full-service restaurant, hotel, resort, or cruise ship. Must have “Line” experience with breakfast, lunch, dinner, and buffets. Strong organizational skills and excellent verbal and written communication skills (English). Available to travel and work a flexible schedule including long days for extended periods of time. Must be able to lift at least 50 lbs. without struggle. US Coast Guard regulated pre-employment drug test. Ability to manage a team of three galley stewards during daily ware washing operations as well as effectively lead, direct, teach and guide and ensure the team is working efficiently throughout the day. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

About Us Escape to The Westin Fort Lauderdale Beach Resort and discover the "Venice of America." Enjoy spectacular views of the ocean and Intercoastal Waterway and let the sound of lapping waves soothe your senses, day and night. Our associates love working here, and we think you will too! We offer free employee lunches, free parking, and monetary incentives based on Trip Advisor and GSS mentions, among other perks. Come find your home away from home and join the Westin team today! Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Prepare food of consistent quality and assist in kitchen functions. Essential Duties and Responsibilities Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. Date all food containers and rotate as per HEI Hotels and Resorts standards, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per HEI Hotels and Resorts standards. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. Comply with attendance rules and be available to work on a regular basis. Perform any other job-related duties as assigned. Qualifications and Skills Hotel experience preferred. Finger/hand dexterity in order to operate food machinery with or without reasonable accommodation. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule with or without reasonable accommodation. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Compensation Tipped/Service Charge Eligible? No Discretionary Performance Bonus Eligible? No Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Cook III. This position has a competitive wage , depending on experience. All eligible full-time regular employees are also offered great benefits , including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals . If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property comprises a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites surrounding the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages , we are pleased to offer a variety of excellent benefits and career growth opportunities . COOK 3JOB DESCRIPTION Department: Culinary Place of Work: All kitchens and all support areas Job Overview: Cook 3 must be able to plan, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen. Cook 3 must display a basic level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, and egg cooking, and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef's specifications in a timely manner, Employees will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef's expectations. Maintain and contribute to a positive work environment Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements represent minimum levels of knowledge, skills, and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate. 2. 1 years experience in the culinary field 3. Ability to communicate in English with guests, co-workers, and management. 4. Ability to compute basic mathematical calculations. 5. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree 2. Food handling certificate 3. Sanitation Certificate. 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy. 2. Ability to prioritize, organize and execute work and follow through with assigned tasks 3. Ability to be a clear thinker, remain calm, and resolve problems using good judgment. 4. Ability to work well under pressure. 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. 6. Ability to work well with others in a team environment. 7. Contribute to the growth and success of the team. Essential Job Function: Must be able to stand and/or walk for extended periods of time. Always have a notebook to write recipes, procedures, and prep lists with. Develop and maintain a positive working relationship with other employees. Create a great team environment, where the diversity of the individual members is valued. Be there for your team. Be passionately involved in the training and development of the group. It is our responsibility. Understand and be the driver of the agreed culinary concepts, goals, philosophies, and food and beverage directions. Create a seamless work environment with the leaders of food and beverage and synergize the team effort, remember we are one team. Take ownership and initiate problem-solving opportunities. Follow up and hold yourself accountable at all times. Be open to suggestions and criticize your own work performance, and be a leader and innovator in the industry. Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow. Find a way, be positive, utilize your experiences, and welcome challenging circumstances. Basic knife skills - safe handling techniques, a basic understanding of cuts with speed and accuracy, and knife sharpening skills Introduction to cooking: cold food preparations and techniques Basic understanding of bulk food prep and scales of efficiency Equal Employment Opportunity - Drug-free workplace

Job Description My Deli Market in Miami, FL is looking for one cook to join our team. We are located on 1100 Brickell Bay Drive. Our ideal candidate is self-driven, motivated, and hard-working. Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively Excellent Benefit Package and Competitive Pay. We are looking forward to receiving your application. Thank you.

Holiday Inn & Suites is looking for a Line Cook with responsibilities to prepare all hot/cold food items. Be responsible for consistency and quality production and ensure all food is served according to specification. Responsibilities All F&B associates are responsible for ensuring a positive guest experience by engaging with guests, keeping buffet line stocked and all guest areas clean. ·Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. · Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. · Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. · Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. · Return all food items not used on next shift to designate storage areas, being sure to cover/date all perishables. · Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. · Assist in prep work of vegetables and condiments as required for the next shift. Qualifications · High School diploma or equivalent. · Prior kitchen experience preferred. · Excellent time management and the ability to prioritize tasks. · Attention to cleanliness and safety. · Must be fluent in English. Physical Requirements · Frequently required to stand, walk, sit, use hands to handle or feel objects, tools or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk, or hear. · Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. · Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. · Ability to stand for long periods of time. Reasonable accommodations may be made to enable individuals with disabilities to perform the requirements of this position if such accommodations do not create an undue hardship for the company. Lexima is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Full-Time Fry Cook/Sauté Cook PM @ Benny's on the Beach and Viva La Playa located in Lake Worth, FL Compensation: Pay: $15.00 - $20.00 per hour We provide opportunities for talented, hard-working individuals Requirements, Skills: Looking for a dynamic kitchen to work in? Are you talented multi-tasking pro, clean freak and passionate cook? Join a growing team that promotes hard work and passion for cooking. Become a chef with us and be part of our future. Looking for an experienced PM fry cook and sauté cook at a very high volume restaurant on the beach! Opportunity for growth through strong performance, reliability and training. Yearly review and pay increase. Consistent schedule at night. Steady full-time year-round position. Team players only! No "I's" Chef Jeremy has been in this business for 25 years. Learn from the best we enjoy cooking on the beach Benefit Conditions: We offer Medical, Dental and Vision coverage - a waiting period may apply Compensated meals during work hours Dine-in discount at both restaurants (25%) COVID-19 considerations: Follow and adhere to all CDC guidelines and laws passed on by PBC

Position Overview: As an Assistant Cook on a cruise ship, you will play a crucial role in supporting the culinary team in the galley kitchen. Under the supervision of the Executive Chef, Sous Chef, 1st Cook, and 2nd Cook, you will assist in food preparation, cooking, and other kitchen activities. Your contributions will help ensure the timely production of high-quality meals for passengers and crew, contributing to a memorable dining experience on the cruise ship. Responsibilities: Food Preparation and Cooking: Assist in the preparation and cooking of a variety of meals, following established recipes and portion sizes. Participate in various cooking techniques, such as chopping, dicing, grilling, sautéing, frying, and baking. Ensure that ingredients are properly measured, weighed, and prepared for cooking. Maintain consistency and quality in food preparation and presentation. Food Production Support: Support the culinary team in executing menu items and meeting production targets. Assist in coordinating with the kitchen staff to ensure smooth workflow and timely service. Follow standardized recipes and portion control guidelines to maintain consistency. Contribute to the overall efficiency and cleanliness of the galley kitchen. Food Safety and Sanitation: Maintain cleanliness and organization of work areas, equipment, and utensils. Adhere to food safety and sanitation practices, following international regulations and company policies. Assist in the proper storage, handling, and temperature control of food items. Contribute to maintaining a clean and hygienic work environment. Inventory Control and Ordering: Assist in monitoring inventory levels of food and kitchen supplies. Collaborate with the culinary team and Provisioning Department to ensure proper stock levels. Support inventory control measures to minimize waste and ensure efficient resource utilization. Help with the proper storage and rotation of food items to preserve freshness and quality. Team Collaboration and Support: Work cooperatively with other members of the culinary team to ensure smooth operations. Support and assist more experienced cooks in their duties. Contribute to maintaining a positive work environment that promotes teamwork and cooperation. Guest Interaction and Satisfaction: Interact with guests in a friendly and professional manner. Assist in addressing guest inquiries, concerns, and special requests related to meals. Strive to meet guest expectations and contribute to creating a positive dining experience. Qualifications: Culinary experience, preferably in a professional kitchen setting. Basic knowledge of food preparation techniques, cooking methods, and kitchen operations. Familiarity with food safety and sanitation practices. Basic organizational and time management skills. Ability to work well under pressure in a fast-paced environment. Effective communication and interpersonal skills. Flexibility to work long hours, including evenings, weekends, and holidays, as required on a cruise ship. Working Place: Miami, FL, United States

Our Commitment to Service: We don't have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn't just a part of our mission statement at Seminole Gaming; it's a commitment to each and every one of our current and future Guests. Responsibilities departmental and Seminole Casino Coconut Creek policies, practices and procedures, as well as within the framework and intent of the Seminole Casino Coconut Creek. Service Initiative: * Create and ensure a fun-filled, entertaining and exciting environment with the five F's - Fast, Fun, Friendly, Fresh and Focused * Treat Guests with a sense of caring and individuality while effectively identifying their specific needs * Inform Supervisor of Guest needs which may require special accommodations * Show special recognition of frequent Guests * Maintain a safe, clean and comfortable environment for Guests at all times * Consistently welcome Guests, thank them for their patronage, seek ways to make them comfortable and express the desire to have them return * Present a neat, clean and well-groomed appearance at all times * Maintain constant awareness of services, promotions, and events offered at the facility and inform Guests * Handle Team Member and Guest concerns/dissatisfaction and disputes timely and professionally to the Team Member/Guest satisfaction, while maintaining financial responsibility * Promote positive public relations and create an enjoyable atmosphere for all * Inspect and ensure a clean, safe working environment, notify appropriate departments to handle deficient situations * Maintain a professional and positive relationship with vendors, Guests and co-workers * Create a work environment that is safe, professional, friendly and conducive to a high level of morale, productivity and performance * Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures * Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discretely notifying appropriate management of concerns * Ensure prompt and discrete notification to management and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations Qualifications * High school diploma or GED and/or a culinary apprenticeship or an AOS degree from a culinary institution is preferred, or an equivalent combination of education and/or work experience. * Must possess a knowledge of sanitation and quality food preparation techniques. Work Environment: * May be exposed to casino related environmental factors including, but not limited to, second hand smoke and excessive noise. * While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, and talk or hear. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. * The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. * The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to, second hand smoke, excessive noise and constant exposure to general public. Closing: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming's employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: * Credit Check * Criminal Background Check Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Salary Range: $14.42 - $15.00 per hour Work Schedule Primarily: 9:00 am-2:00 pm (Subject to change) Help us make a difference in our community. United, we are tackling complex issues and turning contributions into real change. We fight for equitable access to quality education, financial security, and the health of everyone in our community. Join our team and join us in the fight for a stronger Miami! United Way Miami is looking for an Assistant Cook who will assist the Cook in the procurement, receiving/storage, planning, production, distribution, clean up, and documentation for all the meals served to children and adults following the established guidelines of the Florida Department of Health Child Care Food Program; United Way Center for Excellence Demonstration School, and other funding sources. In the absence of the Cook, the Assistant Cook assumes the full responsibilities of the Cook's position. PRINCIPAL DUTIES AND RESPONSIBILITIES Assists in the planning and execution of weekly food and supplies orders following the Purchasing List according to guidelines. Assists in reviewing orders at the time of delivery using the Purchasing Lists vs. Invoices to ascertain the accuracy and completeness of the order. Assists in contacting vendor(s) if the orders are incomplete. Assists in making appropriate substitutions if needed. Assists in examining food items delivered for freshness, temperature, and overall condition. Refuses those items not meet strict guidelines. Assists with the storage of merchandise following the FIFO system (first in, first out) to maintain the freshness of items. Assists in planning food production by anticipating the need to defrost foods, marinate foods, and other pre-production requirements, following set guidelines for Safe Food Handling. Assists in forecasting food production needs based on the previous day's attendance and required portions for children and adults to minimize waste. Assists in the preparation and handling of foods following all Safe Food Handling and Sanitation regulations. Assists in maintaining Safe Food Temperatures during the entire process. Assists in controlling portions served to each classroom by following the required amounts for children and adults closely and minimizing waste. Assists in providing the classrooms with the appropriate serving utensils to ensure the correct portions are served. Assists in planning and executing food distribution promptly to meet set mealtime schedules. Notifies Teachers and the director of any delays affecting mealtime schedules. Assists in the communication with Teachers about changes made to the daily menu and documents these changes according to guidelines. Changes to the menu must be approved by the Director or appropriate staff before implementation. Cleans & washes all dinnerware, pots and pans, and other utensils and equipment used in meal preparation and service. Cleans the floors, tables, shelves, refrigeration units, and other equipment in the Food Service Department, adhering to set Sanitation and Safety regulations; and maintains storage shelves, containers, and refrigeration unit shelves in a clean and organized manner. Assists in the daily documentation of meals served on the Meal Count Worksheet and invoices on the Expenditure Worksheet; retains a copy of all Milk Purchase invoices for auditing. Assists in documenting daily use of milk and milk purchases to assure compliance with the Florida Department of Health Child Care Food Program regulations. Assists in documenting refrigeration temperatures on the Temperature Log Sheet. When appropriate, assist in documenting food temperatures on the Food Temperature Log sheet in a timely and accurate manner, following set guidelines. Assists in submitting all the documentation to the appropriate staff for the End of the Month Reports to meet set deadlines. Assists in recording the End of the monthly inventory for food and kitchen supplies accurately; assists in extending inventory information; assists in adding inventory and in the preparation of the inventory summary report following set guidelines. Assists in submitting completed inventory by the 10th of each month to the appropriate staff. Participates in all mandatory trainings and in-services as required by the Florida Department of Health Child Care Food Program, conducted by the Food Program Administrator, and attends staff meetings according to guidelines. UWM is an equal opportunity employer and a drug-free workplace. Please visit our Career site homepage to view our EEO statement and Drug-Free policy. Requirements Education Requirements: Food Handler Certificate within one year of employment or equivalent experience. Experience Requirements: 1-2 yrs school setting Technology Requirements: Knowledge of modern web browsers, Intermediate Word, Beginning Excel, and Beginning Outlook. Other Essential Knowledge/Skills: Knowledge of the Safe Food and Nutrition Program. Career Growth: We encourage you to grow through formal and informal development programs, coaching, and on-the-job challenges. We want you to ask questions, take chances, and explore the possible. Apply with confidence! Research indicates that individuals may hesitate if they don't meet every requirement. If you're enthusiastic about a role, apply, even if your experience or education isn't an exact match. You could be the perfect fit for this position or discover other exciting opportunities within our organization. Please note that while some roles may have specific requirements for funding eligibility, we STILL encourage you to explore our job opportunities. Salary Description $14.42 - $15.00 per hour

Job DescriptionBenefits: Competitive salary Employee discounts Flexible schedule Free uniforms Training & development We are seeking a Cook for our restaurant - Please Call ************ For tday Job Fair Info to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: Prepare all served food Plan food production to coordinate with meal serving hours Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions Follow standard recipes and special diet orders Operate standard kitchen equipment safely and efficiently Adhere to all sanitation and food production codes Clean and maintain kitchen equipment, utensils, and appliances Qualifications: Previous experience in cooking, culinary arts, or other related fields Knowledge of kitchen equipment and cooking techniques Strong attention to detail Ability to thrive in a fast-paced environment Ability to work well in teams

Job Description The Pizza Bar on Collins is looking for an experienced Fry Cook. The Fry Cook is responsible for preparing all food according to recipe requirements and adhering to product sensitivities and plate presentations; and ensuring all food meets Pizza Bar standards. KEY RESPONSIBILITIES AND ACCOUNTABILITES Working the Fryer station, prioritizing orders as they com in to give the best service possible. Maintains compliance with recipe changes, while ensuring proper execution of recipe procedures to maintain a high quality and consistent product. Communicates ticket times and potential problems with the service staff, kitchen staff and managers. Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position. Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness. Additional duties and responsibilities as assigned Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply rules and regulations for the safe and effective operation of the restaurant's facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. QUALIFICATION STANDARDS Education High school or equivalent education required. Experience 1 year prep cook experience required.

Duffy's Line Cook Job Description Reports to: Chef Job Summary: Line cooks are responsible for preparing assigned food items. They must follow the recipes and the portion control guidelines set by Duffy's. Major areas of responsibility: Clean food preparation equipment, work areas, and counters or tables. Perform food preparation tasks. Perform general cleaning activities in kitchen. Restock kitchen supplies, rotate food, and print the time and date label for food in coolers. Grill, cook, and fry foods. Coordinate timing of orders so that items served together. Cook, plate, and garnish all menu items. Clean and sanitize work areas, equipment, utensils, dishes, or silverware. Store food in designated containers and storage areas to prevent spoilage. Take and record temperature of food and food storage areas, such as refrigerators and freezers. Prepare a variety of foods, such as meats, vegetables, or desserts, according to guest's orders or supervisors' instructions, following approved procedures. Package take-out foods. Stock storage areas and refrigerators. Carry food supplies, equipment, and utensils to and from storage and work areas. Distribute food to servers to serve to guests. Remove trash and clean kitchen garbage containers. Receive and store food supplies, equipment, and utensils in refrigerators, and other storage areas. Weigh or measure ingredients. Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items. Assist other kitchen staff with various tasks as needed and provide with needed items. Use manual or electric appliances to clean, peel, slice, and trim foods. Keep records of the quantities of food wasted or thrown away. Sweep and mop kitchen floor. Maintain Food Handler's Certification. Maintain a positive and professional approach to coworkers and customers. Qualification Standards Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Initiative - Job requires a willingness to take on responsibilities and challenges. Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Integrity - Job requires being honest and ethical. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. Social Orientation - Job requires preferring to work well with others rather than alone. Essential Functions Stand for long periods of time. Use both hands and all fingers to handle, control, grasp, move, assemble or feel objects, tools, or controls. Repeat the same movements. Walk or stand for long periods of time. See details of objects that are less than a few feet away. See details of objects that are more than a few feet away. See differences between colors, shades, and brightness. Understand the speech of another person. Speak clearly so listeners can understand. Use stomach and lower back muscles to support the body for long periods without getting tired. Keep your hand and arm steady while moving. Move two or more limbs together (for example, two arms, two legs, or one leg and one arm). Bend, stretch, twist, or reach out their body. Be physically active for long periods without getting tired or out of breath. Focus on one source of sound and ignore others. Hear sounds and recognize the difference between them. Use muscles to lift, push, pull, or carry heavy objects. Use muscles for extended periods without getting tired. Determine the distance between objects. Coordinate movement of several parts of the body, such as arms and legs, while the body is moving. React quickly using hands, fingers, or feet. Multitasking different work activities and shifting attention from one task to another. Occasionally exposed to toxic or caustic chemicals. Occasionally exposed to extreme cold and/or heat (non-weather). Heavy lifting up to 40 lbs. Add, subtract, multiply, or divide quickly and correctly. Available to work days, nights, weekends, and holidays. Days

GENERAL PURPOSE OF THE JOB This job requires the Twin Peaks Heart of House Line Cook to prepare best in class food to every Twin Peaks guest. Each HOH team member is defined by extreme standards & discipline that produce 100% Food Quality, Sanitation & Safety. THE UNIFORM * Clean TP black hat facing forward at all times. Brim never bent. * Hair must be kept clean. All hair must be kept underneath the TP hat. * Clean shaven. Beards & mustaches are allowed, but must be maintained. * Fingernails must be kept trimmed. * Jewelry is not allowed to be worn in ears, face, around the neck or wrists. * Head phones or ear buds are not to be worn. * Clean non-faded/wrinkled TP kitchen shirt tucked in. . Belt is required. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties and responsibilities of a Twin Peaks Heart of House Line Cook include, but are not limited to: * Adhering to uniform standards * Adhering to prep and line build recipes * Check quality of ingredients * Maintain clean and organized stations and equipment * Ensure HOH Standards, Safety and Sanitation requirements are followed at all times * Ability to work as a team * Train using tablets or computer * Any other duty/responsibility that management may deem necessary EDUCATION and/or EXPERIENCE Proven experience as a Line Cook. LANGUAGE SKILLS Ability to communicate in English. Must be able understand the prep recipes and line build procedures. REASONING ABILITY Ability to apply common sense and understanding to carry out simple one or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. CERTIFICATES, LICENSES, REGISTRATIONS Must attend orientation and agree to policies and procedures as outlined in the Twin Peaks HOH training. Must attend and successfully complete the HOH training program prior to working a shift without supervision. Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. PHYSICAL DEMANDS The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the line cook is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. The line cook is required to reach with hands and arms. The line cook must occasionally lift and/or move up to 15 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to focus.

Who We Are Since opening our doors in 1992, we've dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our line cooks play a vital role in the delivery of these core values. We are here to make good things happen for other people. Who are you? We are currently seeking Fine Dining Line Cook candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals. Successful candidates must have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products and cooking in high-volume environments. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven track record of professionalism, accountability, and team commitment. Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Benefits Continued Education for Culinary & Wine Knowledge Daily Shift Meals Performance-Based Culture (promotions & pay) Health Insurance Vision Insurance Dental Insurance Employee Discount Paid Time Off Flexible Schedule 401k with matching (After a year of full-time employment) COMPENSATION: $16.00-$22.00/hour (Rate is based on experience) REQUIRED TRAINING/ EDUCATION/EXPERIENCE: High school diploma or equivalent helpful but not required. Former culinary schooling preferred Minimum two years' experience in a similar capacity. REQUIRED TRAINING / MINIMUM QUALIFICATIONS: Must be able to stand for 9 hours. Must be able to lift at least 40 pounds. Ability to perform all job functions while wearing the specified uniform, including proper footwear. Clear and professional communication skills. DETAIL DESCRIPTION OF RESPONSIBILITIES/DUTIES: Check with Chef/Sous Chef for all menu of the day specials. Preparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area. Stock food products and equipment needed for the station. Clean, set and prepare service area prior to service to ensure that the station is equipped for service. Follow sanitation and safety procedures. Assume 100% responsibility for the quality of product served as per spec sheets. Maintains good cleaning habits throughout the area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. Rotate all perishable products properly. Follow all opening and closing checklist. Maintain a high level of professionalism. Passes all Unit and departmental tests with 90% grade or greater. Always maintain a clean and professional appearance. Work with “Teamwork” always in mind. Perform other related duties as assigned by the Leadership Team.

Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Cook III. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property comprises a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites surrounding the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. COOK 3JOB DESCRIPTION Department: Culinary Place of Work: All kitchens and all support areas Job Overview: Cook 3 must be able to plan, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen. Cook 3 must display a basic level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, and egg cooking, and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef's specifications in a timely manner, Employees will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef's expectations. Maintain and contribute to a positive work environment Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements represent minimum levels of knowledge, skills, and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate. 2. 1 years experience in the culinary field 3. Ability to communicate in English with guests, co-workers, and management. 4. Ability to compute basic mathematical calculations. 5. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree 2. Food handling certificate 3. Sanitation Certificate. 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy. 2. Ability to prioritize, organize and execute work and follow through with assigned tasks 3. Ability to be a clear thinker, remain calm, and resolve problems using good judgment. 4. Ability to work well under pressure. 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. 6. Ability to work well with others in a team environment. 7. Contribute to the growth and success of the team. Essential Job Function: Must be able to stand and/or walk for extended periods of time. Always have a notebook to write recipes, procedures, and prep lists with. Develop and maintain a positive working relationship with other employees. Create a great team environment, where the diversity of the individual members is valued. Be there for your team. Be passionately involved in the training and development of the group. It is our responsibility. Understand and be the driver of the agreed culinary concepts, goals, philosophies, and food and beverage directions. Create a seamless work environment with the leaders of food and beverage and synergize the team effort, remember we are one team. Take ownership and initiate problem-solving opportunities. Follow up and hold yourself accountable at all times. Be open to suggestions and criticize your own work performance, and be a leader and innovator in the industry. Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow. Find a way, be positive, utilize your experiences, and welcome challenging circumstances. Basic knife skills - safe handling techniques, a basic understanding of cuts with speed and accuracy, and knife sharpening skills Introduction to cooking: cold food preparations and techniques Basic understanding of bulk food prep and scales of efficiency Equal Employment Opportunity - Drug-free workplace

AM Breakfast Cook Looking for ambitious individuals who are ready to join an established team. If you have a passion for cooking and are ready to join a line that matches that energy, with a little experience please apply. Full-time employment available. Job Type: Full-time Pay: $14.00 - $18.00 per hour

OUR COMMITMENT TO SERVICE: We don't have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn't just a part of our mission statement at Seminole Gaming; it's a commitment to each and every one of our current and future Guests. Responsibilities JOB SUMMARY: Under the direction of the Chef, the incumbent assists with preparation of foods in assigned kitchen outlet. All duties are to be performed in accordance with departmental and Seminole Casino Coconut Creek policies, practices and procedures, as well as within the framework and intent of the Seminole Casino Coconut Creek. SERVICE INITIATIVE: * Create and ensure a fun-filled, entertaining and exciting environment with the five F's - Fast, Fun, Friendly, Fresh and Focused * Treat Guests with a sense of caring and individuality while effectively identifying their specific needs * Inform Supervisor of Guest needs which may require special accommodations * Show special recognition of frequent Guests * Maintain a safe, clean and comfortable environment for Guests at all times * Consistently welcome Guests, thank them for their patronage, seek ways to make them comfortable and express the desire to have them return * Present a neat, clean and well-groomed appearance at all times * Maintain constant awareness of services, promotions, and events offered at the facility and inform Guests * Handle Team Member and Guest concerns/dissatisfaction and disputes timely and professionally to the Team Member/Guest satisfaction, while maintaining financial responsibility * Promote positive public relations and create an enjoyable atmosphere for all * Inspect and ensure a clean, safe working environment, notify appropriate departments to handle deficient situations * Maintain a professional and positive relationship with vendors, Guests and co-workers * Create a work environment that is safe, professional, friendly and conducive to a high level of morale, productivity and performance * Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures * Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discretely notifying appropriate management of concerns * Ensure prompt and discrete notification to management and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations Qualifications QUALIFICATIONS: * High school diploma or GED and/or a culinary apprenticeship or an AOS degree from a culinary institution is preferred, or an equivalent combination of education and/or work experience. * Must possess a knowledge of sanitation and quality food preparation techniques. WORK ENVIRONMENT: * May be exposed to casino related environmental factors including, but not limited to, second hand smoke and excessive noise. * While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, and talk or hear. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. * The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. * The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to, second hand smoke, excessive noise and constant exposure to general public. CLOSING: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming's employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: * Credit Check * Criminal Background Check Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).