Line Cook jobs at Margaritaville - 10655 jobs

CAMERON MITCHELL RESTAURANTS is seeking a LINE COOK to join our team! Who are We? We are Great People Delivering Genuine Hospitality. What is Your Role? To make "Raving Fans" of our Associates, Guests, Purveyors, Partners, and the Communities in which we do business. Summary: We believe in putting our Associates first. Our Associates come to work with a positive attitude, creative mindset, and a team mentality. It is the responsibility of our cooks to prepare a variety of hot and cold food items such as salad mixes, sauces, side dishes, and appetizers. Portions, washes, peels, slices, and mixes vegetables, fruits, pasta, and other ingredients from entrees appetizers, salads, and garnishes. Carves and slices meats and cheese. Measure and mixes ingredients to make salad dressings, sauces, salads, and hot and cold food items following recipes. At Cameron Mitchell Restaurants, we put our associates first and strive to continually offer great benefits and perks listed below: Opportunities for career growth, 80% of all positions promoted from within Dining discounts at any of our 60+ restaurants Health benefits for eligible associates Inclusive, fun, and creative environment Flexible scheduling, paid time off, and closed 7 major holidays! Starting pay $15.00-$24.00/hour based on experience WHAT WE ARE LOOKING FOR: Genuine approach to hospitality Individuals who exemplify leadership, kindness, and positivity "Yes, is the Answer!" Mentality Those that value teamwork, family, and community ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Reports to work on time as indicated on the work schedule. Uniform meets restaurant requirements and is maintained and cleaned. Practices positive personal hygiene and cleanliness habits during all work shifts. Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation, and quality standards. Ensures our guests have a superior dining experience by correctly prepping food products. Displays proper food safety techniques in handling and preparation. This includes proper personal hygiene, hand washing, gloves, knife skills, etc. Knows emergency procedures for the restaurant. Maintains the highest degree of sanitation, cleanliness, and food safety for the work area to include prep tables, countertops, refrigeration units, floors, walls, and shelving. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accident, or injury. Cameron Mitchell Restaurants is an Equal Opportunity Employer celebrating diversity & committed to creating an inclusive environment for all Associates.

Who says FUN and RESPONSIBILITY cant hang together? At SONIC Drive-In restaurants, youll have all that, along with great pay, flexible hours, a cool uniform and the camaraderie of fantastic co-workers. As a SONIC Drive-In restaurant Cook, you will oversee the Appetite Satisfaction Department, which involves operating the following stations: Food Production, Grill, Fryer and other tasks if applicable. Cook tasks in the restaurant may include: - Preparing and cooking food orders to meet product quality standards - Food preparation and portioning - Cooking on the grill - Operating the fry station - Dressing items to order - Packaging all menu items and checking for product quality and consistency - Cleaning including trash disposal, mopping, sweeping, washing dishes, wiping counter-tops and sanitizing food areas SONIC Drive-In Restaurant Cook Requirements: - Ability to work irregular hours, nights, weekends and holidays - Ability to be flexible in all situations based on business need - Effective communication skills; basic math and reading skills - Ability to follow directions - Willingness to abide by the appearance, uniform and hygiene standards at SONIC Drive-In restaurants - General knowledge and understanding of the restaurant industry or retail operations preferred, but not required Additional SONIC Drive-In Restaurant Cook Qualifications... - Friendly and smiling faces that enjoy providing quality products for our guests! - A willingness to cross-train on all the stations it never gets boring here! - Motivated individuals who are team players and committed to keeping our drive-in clean and safe. Sure, classic cars and vintage threads may be things of the past, but the SONIC Drive-In restaurant experience will always be groovy, right on, awesome, wicked, fab, the bees knees, cruisin . . . you get the picture! Its downright sensational!! All thats missing is you, so APPLY TODAY! SONIC and its independent franchise owners are Equal Opportunity Employers.

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

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. Requirements: 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.

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. Requirements: 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. Additional Info: 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.

SUMMARY: To assist the Sous Chef with day-to-day kitchen operations. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: 3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: Previous lead / supervisory experience Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Abilities Required: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice REQUIRED TRAINING Treasure Island guest service training Effectively Handling Harassment training Bloodborne Pathogens training Treasure Island food handling procedures Any position-related training as determined by department manager PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required

Beloved South Florida institution serving great food, drink, and fun since 1959; collection of family-run restaurants + sports bars open 365 days a year, lunch - late night.

Pay Rate: $20.00 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for quality, quantity and timeliness of food preparation Ensure quality food presentation, portioning and proper garnishes / substitution procedures are followed Demonstrate knowledge of menu items and standards Follow procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination Follow recipes, times and temperatures in order to produce high quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Services standards Assist cashiers as need to include greeting guests, taking / delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 2 years line cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred Knowledge and Certification: Previous cash handling experience Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Good verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to learn proper equipment usage Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to serve both internal and external customers PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen area near the gaming floor or Bowling Center Complex and may include fumes, hot and cold temperatures, flashing lights, frequent loud noises, and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required Occasionally must deal with angry or hostile individuals

Pay Rate: $20.00 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for quality, quantity, consistency and timeliness of food preparation Ensure quality food presentation, portioning and proper garnishes / substitution procedures are followed Demonstrate knowledge of menu items and standards Follow procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination Follow recipes, times and temperatures in order to produce quality, consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 2 years a la carte cooking experience Previous knowledge of kitchen design and the operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Good verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to learn proper equipment usage Ability to interact with guests, coworkers and management in a professional and courteous manner PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays

Pay Rate: $20.00 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for quality, quantity, consistency and timeliness of food preparation Ensure quality food presentation, portioning and proper garnishes / substitution procedures are followed Demonstrate knowledge of menu items and standards Follow procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination Follow recipes, times and temperatures in order to produce quality, consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 2 years a la carte cooking experience Previous knowledge of kitchen design and the operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Good verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to learn proper equipment usage Ability to interact with guests, coworkers and management in a professional and courteous manner PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays

. Pay Rate: $23.50 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: Previous lead / supervisory experience Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays

Pay Rate: $20.00 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for quality, quantity, consistency and timeliness of food preparation Ensure quality food presentation, portioning and proper garnishes / substitution procedures are followed Demonstrate knowledge of menu items and standards Follow procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination Follow recipes, times and temperatures in order to produce quality, consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 2 years a la carte cooking experience Previous knowledge of kitchen design and the operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Good verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to learn proper equipment usage Ability to interact with guests, coworkers and management in a professional and courteous manner PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required

SUMMARY: To assist the Sous Chef with day-to-day kitchen operations. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: 3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: Previous lead / supervisory experience Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Abilities Required: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice REQUIRED TRAINING Treasure Island guest service training Effectively Handling Harassment training Bloodborne Pathogens training Treasure Island food handling procedures Any position-related training as determined by department manager PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required

SUMMARY: To assist the Sous Chef with day-to-day kitchen operations. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: 3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: Previous lead / supervisory experience Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Abilities Required: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice REQUIRED TRAINING Treasure Island guest service training Effectively Handling Harassment training Bloodborne Pathogens training Treasure Island food handling procedures Any position-related training as determined by department manager PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required

Pay Rate: $20.00 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for quality, quantity, consistency and timeliness of food preparation Ensure quality food presentation, portioning and proper garnishes / substitution procedures are followed Demonstrate knowledge of menu items and standards Follow procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination Follow recipes, times and temperatures in order to produce quality, consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 2 years a la carte cooking experience Previous knowledge of kitchen design and the operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Good verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to learn proper equipment usage Ability to interact with guests, coworkers and management in a professional and courteous manner PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays

Pay Rate: $20.00 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for quality, quantity, consistency and timeliness of food preparation Ensure quality food presentation, portioning and proper garnishes / substitution procedures are followed Demonstrate knowledge of menu items and standards Follow procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination Follow recipes, times and temperatures in order to produce quality, consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 2 years a la carte cooking experience Previous knowledge of kitchen design and the operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Good verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to learn proper equipment usage Ability to interact with guests, coworkers and management in a professional and courteous manner PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required

. Pay Rate: $23.50 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: Previous lead / supervisory experience Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays

Pay Rate: $20.00 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for quality, quantity and timeliness of food preparation Ensure quality food presentation, portioning and proper garnishes / substitution procedures are followed Demonstrate knowledge of menu items and standards Follow procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination Follow recipes, times and temperatures in order to produce high quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Services standards Assist cashiers as need to include greeting guests, taking / delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 2 years line cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred Knowledge and Certification: Previous cash handling experience Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Good verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to learn proper equipment usage Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to serve both internal and external customers PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen area near the gaming floor or Bowling Center Complex and may include fumes, hot and cold temperatures, flashing lights, frequent loud noises, and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required Occasionally must deal with angry or hostile individuals

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for the preparation and/or cooking of food by following company-directed specifications and by performing the following duties: Position Description: Ensures all materials and supplies are available. Sets up station according to established guidelines and requirements to ensure guest safety. Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards. Coordinates food orders to ensure timely and efficient delivery to each table. Executes designated preparation and/or line stations without support under normal conditions. Prepares food according to the sales forecast and business level. Meets special guest requests while providing the same quality standards. Follows all company HACCP documentation and procedures throughout daily shifts. Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift. Maintains safety standards while using knives and other food preparation equipment. Restocks and/or breaks down workstation at the conclusion of the shift. Stocks all stations as directed and cleans/closes all stations as directed. Assists management in training new Staff Members within their department when applicable. Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction. Maintains high-level of knowledge regarding the company's products and happenings. Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns. Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency. Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management. Adheres to all company policies and procedures as established in the Staff Member Handbook. Requirements: Skills/Experience: Good written and verbal communication skills. Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience. Ability to interact professionally with other departments and outside contacts. Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision. Good judgment and decision-making abilities. Educational Requirements: High school degree or GED preferred. Culinary degree or equivalent preferred Health permit/food safety cards and alcohol awareness certification; staff member is required to obtain cards individually and provide proof of possession prior to first day of employment in states required by law The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements: Must be able to work in a fast-paced, high energy, and physically demanding environment. Must be able to spend 100% of working time standing, walking, and reaching. Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position. Feeling or grasping objects of different size and shape. Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces. Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps. Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently. Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English) Hearing sounds at normal speaking levels with or without correction. Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus. Work Environment: Exposed to weather conditions and prevalent temperature changes. Subject to moderate to high ambient noise levels. Frequently required to function in narrow aisles or passageways. Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping. Frequently required to wash hands and/or wear gloves. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and guests. Expressing or exchanging ideas or instructions by the spoken word. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.