Cook jobs at Rane (risk Assistance Network + Exchange)

Job Description Cook I will plan, prep, set up, and provide quality service in all areas of restaurant production, including, but not limited to, all menu items supplied by the outlet kitchen. Supervisory Responsibilities: None Duties & Responsibilities: Displays and presentations of all items designated by the sous chef for service. Complete mise-en-place to the satisfaction of the supervisor and or sous chef. Assist the Sous chef in guiding and maintaining a quality product. Rotate, label, and date all food on the station. Properly follow all processes that are in place. Communicate with all internal customers efficiently. Fill out all requisitions properly. Properly rotate the product in the walk-in cooler. Clean and maintain equipment properly. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Organize and set up workstations fast and efficiently. Assist the Sous chef in guiding and maintaining a quality product. Follow the cleaning schedule. Complete requisitions, read recipes, and communicate with other employees. Performs other related duties as assigned. Required Skills & Abilities: Ability to work in a fast-paced, intense work environment. Basic mathematical skills. Good knife skills. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Ability to work any station in the kitchen and perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organize, delegate work, and follow through with multiple assigned tasks. Ability to work well with others in a team environment. Education & Experience: High school diploma or equivalent is required. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. Must be able to tolerate heat and stress. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Introduction: We are seeking a skilled and experienced Cook to join our team and prepare high-quality dishes for our guests. The Cook will be responsible for preparing ingredients, cooking and presenting dishes, and maintaining a clean and organized work area. The successful candidate will have strong attention to detail and be able to work efficiently in a fast-paced environment. Responsibilities: Prepare ingredients for cooking, including washing and chopping vegetables and meat Cook and present dishes according to menu specifications, including following recipes and presentation standards Maintain a clean and organized work area, including washing dishes and utensils and maintaining inventory levels Communicate effectively with other team members, including the kitchen staff and management Follow all safety and sanitation policies and procedures Other duties as assigned Qualifications: Minimum of 1 year of experience as a cook or in a similar role Strong attention to detail Ability to multitask and handle a high-volume workload Ability to work efficiently in a fast-paced environment Basic math skills Perks: Competitive salary Paid time off Medical, dental, and vision insurance 401(k) retirement plan (US only), Employer RRSP match (Canada only) Professional development opportunities Positive and supportive work environment Mobile NRC LLC is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Line Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role pays an hourly rate of $15.00-$19.00. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. Receives verbal orders from the front counter staff for food product requirements for guest orders. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. Maintains sanitation, health and safety standards in work areas. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

SERVING UP COMPETITIVE SALARIES STARTING AT $12/HR * SAUCY PERKS- * FLEXIBLE SCHEDULES * 401K WITH MATCHING CONTRIBUTIONS * LOYALTY BONUS POTENTIAL * REFERRAL BONUS * PAID VACATION * MAJOR HOLIDAYS OFF * AND MUCH MORE! First of all, yes, Milo was a real person! Milo Carlton honed his burger craft as a mess cook in the U.S. Army and opened his first burger shop in 1946 in the heart of Birmingham, AL. He spent the first summer testing and perfecting the secret sauce still in service to this very day. The secret sauce was and still is a mystery that has people coming back for more. LOCALLY OWNED. LOCALLY RECOGNIZED. LOCALLY RESPECTED. Our sauce has been a well-guarded secret since 1946; but the recipe for our culture is no secret, IT'S OUR TEAM! * Cultivating our team - Teamwork and leadership development * Lasting impacts - Beyond simply serving food, we serve each other, and we serve our friends and neighbors, and it is a privilege to do so. Primary Duties and Responsibilities Every Meal - Hot, Fresh and Accurate Every Customer - Fast, Friendly and Sincere Qualifications TRUE ORIGINAL SEEKS TRUE ORIGINAL! Our secret is not just in the sauce, it's our team. We believe that it takes great people to serve up a great experience. We are very selective in who we hire, but also very committed to those we bring into our family. Not only do we offer better-than-standard wages and benefits, we also offer opportunity to grow. All we ask, is that you embrace our culture, be open to our way of doing things, work hard, and have fun while you're doing it!

We are looking for someone who finds passion in creating cuisine that wows the guest in both flavor and presentation. We are looking for someone with a thirst for learning skills, technique, and artistry from a MasterChef. Botanic will be a destination that will impact generations to come. If you are interested in being a part of something larger than yourself, come join our culinary team! Duties/Responsibilities: Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Performs inventory checks and completes food storage logs. Line Cook Qualifications/Skills: Basic written and verbal communication skills Organizational skills Accuracy and speed in executing tasks Ability to work as a team member Follows directions and instructions Education and Experience Requirements: High school diploma or GED One to two years of experience as a line cook, restaurant cook, or prep cook Certificate in Culinary Arts preferred Experience with various cooking methods and procedures Familiar with industry best practices

We are looking for experienced Line Cooks & Prep Cooks to join The Hound's Culinary team! The Hound's daily purpose is to craft excellence in all we do so as to foster authentic hospitality for our guests and each other.Our commitment to excellence, growth, hospitality, & teamwork define our restaurant group. We look for individuals to join our team who have integrity, practice authenticity, maintain a positive attitude while at work, and understand the importance of putting in maximum effort daily. If you are passionate about creating exceptional dining experiences through good & quality food, have previous cooking experience, are able to manage multiple priorities and contribute to a friendly and productive team atmosphere, we want YOU to apply today. Note: No experience but want to get started in the kitchen? Still apply! We pride ourselves in being a teaching environment and are open to hiring new candidates with limited to no experience if they are eager to learn. Beginning pay scale subject to change based on experience. Responsibilities: Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters Season and cook food according to recipes or personal judgment and experience Respond to guest feedback with appropriate urgency and professionalism Set up and stocking stations with all necessary supplies Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, with high quality standards and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications: Previous experience as a restaurant cook in a high volume environment preferred Effective communication skills Ability to lift 30+ lbs Ability to work standing for 8+ hours Benefits: Health Insurance Plans with affordable prices through the company provided for Full Time Employees Our culinary team is paid, in addition to their base wages, a culinary fee that is equal to 3% of the total food sales in the pay period. The culinary fee is divided amongst the team based on hours worked and adds an additional (on average) $1.25 - $2.00 per hour to our staffs wages. Complete our short application today! Compensation: $14.00 - $17.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Hound Located in a historic building, The Hound has been a consistent local hotspot since its initial opening, breathing new life into the community. Designed with family and Auburn in mind, the restaurant echoes Southern hospitality, and features traditional American classics reimagined with heirloom ingredients. The Hound has become a culinary destination especially for Brunch under the culinary vision of Executive Chef and operating partner “Robbie” Nicolaisen. Chef Robbie joined The Hound in late May of 2017 and has been a staple of the Alabama culinary scene since tying on his Hound apron. Chef Robbie's background has brought a wealth of experience and creativity to the menu. The Hound's innovative menu items such as the “Chicken Fried Steak” (slow braised wagyu beef cheeks breaded and chicken-fried) or the “Bacon flight” (a selection of various styles of bacon produced in-house or thoughtfully sourced from crafted artisans) are key to The Hound's success, as people travel near and far to try their famous dishes. The Hound's purpose is to provide an elevated dining experience within a warm and welcoming environment without pretentiousness. Our team of passionate and talented individuals are committed to providing innovative, yet approachable food and beverage offerings.

Job Description Eden Senior Care, founded in 2016, is a growing Healthcare Management company focused on managing and operating Skilled Nursing, Rehabilitation and Assisted Living communities in Minnesota, Wisconsin & Ohio. Our mission with each community is to support their success by providing strong leadership, corporate support, and the resources and tools to realize their goals. Edenbrook of Oshkosh promotes and encourages the success of each of its employees and values the individual experience of its guests and their families. Edenbrook Oshkosh, part of the Eden Senior Care Network, a skilled nursing facility is seeking for a Full-time Cook for our wonderful skilled nursing facility! Position: Full-time Cook Shift Schedule: Full time PM Shift schedule We are looking for a positive and reliable Cook who understands how important his/her work is to providing quality care for residents. Responsibilities Set up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Cook food in various utensils or grillers Check food while cooking to stir or turn Ensure great presentation by dressing dishes before they are served Keep a sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check quality of ingredients Monitor stock and place orders when there are shortages Skills Proven experience as cook Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) Ability to follow all sanitation procedures Ability to work in a team Very good communication skills Excellent physical condition and stamina High school diploma or equivalent; Diploma from a culinary school will be an advantage Benefits: 401(k) with company match Dental insurance Health insurance Vision insurance Work Location: In person #INDOSH

Part-time Description Baumhower's Victory Grille Daphne Line Cook/Prep Cook- Up to $22/hour!! Baumhower's Victory Grille is a part of the Aloha Hospitality International restaurant group. Aloha Hospitality is an Alabama based company whose team recently celebrated their 40th anniversary. The Aloha Group includes award winning restaurants including Baumhower's Victory Grille, Dauphin's, Las Floriditas and Wingfingers restaurant chains. We care about our teams and are looking for team members that understand how to create a positive restaurant culture and will help us grow. · Cooks can start at up to $22 an hour · We are a high-volume restaurant with strong training and ongoing development programs · Internal advancement opportunities · Our menu features classic signature selections and chef specials · WE NEED YOU TO HELP US GROW AND PROSPER! Baumhower's offers: · Our priority is to pay above industry standards · Paid vacation after 1 year up to 4 weeks per year · Large management and team member referral bonuses (Have a buddy in the business that's looking to move up? Bring your buddy and get a periodic bonus!) · Contest incentives including cruises · Meal and retail discounts · Health, dental and VSP vision insurance and a managed 401K plan with employer matching · New restaurant openings Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Shift: Day shift Evening shift Night shift Work Location: In person Salary Description Up to $22/hour

We are looking for someone who finds passion in creating cuisine that wows the guest in both flavor and presentation. We are looking for someone with a thirst for learning skills, technique, and artistry from our Executive Chef. Botanic is a destination that will impact generations to come. If you are interested in being a part of something larger than yourself, come join our culinary team! Duties/Responsibilities: · Sanitize and maintain kitchen, equipment, utensils, and service and eating areas · Maintain personal hygiene in compliance with applicable rules, regulations, and laws · Prepares and produces a wide variety of bakery products · Monitors, replenishes all kitchen production items using proper rotation procedures · Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, meats, sauces, cheeses or salad dressings, and bakery items · Responsible for supervision of an assigned staff, either directly or through lead personnel Qualifications/Skills: · Ability to stand and/or walk continuously performs essential functions for an extended period of time · Minimum 1 year restaurant culinary and/or baking experience required · Active Listening - Give full attention to what other people are saying, take time to understand the points being made, ask questions as appropriate, and not interrupting at inappropriate times · High School Diploma or equivalent or culinary training · Pay rate of $17-$19/hour dependent on experience

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role will pay an hourly wage of $12.00 to $14.00. For PT roles: Benefits: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. The Cook is responsible for preparing and executing menu items for large-scale Mardi Gras Balls held from early January through mid-February. Each event hosts between 1,500 and 5,000 guests nightly and features buffet-style service, plated dinners, and multiple bar setups. The Cook ensures all food is prepared to the highest quality and safety standards while maintaining an efficient, clean, and organized kitchen. This is a seasonal role from December 15, 2025 and will end on February 18, 2026. This role pays an hourly rate of $16.00-$18.00 This position will remain open until December 31, 2025. Responsibilities Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. Receives verbal orders from the front counter staff for food product requirements for guest orders. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. Maintains sanitation, health and safety standards in work areas. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Botanic - Grill Cook Are you passionate about creating delicious dishes in a fun and loving environment? Do you thrive in a dynamic kitchen setting? Botanic, a company deeply rooted in nature and people, is seeking a highly skilled Grill Cook to join our team. As a Grill Cook, you will have the opportunity to work in a restaurant featuring southern cuisine, set in beautiful garden surroundings with water views. This is a fantastic chance to enhance your culinary skills and be a part of a truly southern experience! Job Responsibilities: Prepare and cook delicious grilled dishes by specified recipes and standards Ensure food quality and presentation meet the highest standards Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage Qualifications: Prior experience as a Grill Cook Knowledge of southern cuisine is a plus Ability to work in a fast-paced environment Strong attention to detail Benefits: Opportunity to work in a beautiful setting Learn new culinary skills and techniques Be part of a motivated and enthusiastic team Benefits Health insurance Dental insurance Vision insurance

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role pays an hourly rate of $14.00-$15.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline Responsibilities Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. Receives verbal orders from the front counter staff for food product requirements for guest orders. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. Maintains sanitation, health and safety standards in work areas. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {Stewarding, service staff} Can fill out all requisitions properly Can follow all rules and regulations in employee hand book properly Properly rotate product in walk in cooler. Clean and maintain equipment properly Maintain and strictly abide by state sanitation/health regulations and hotel requirements Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress. Ability to work any station in the kitchen. Follow cleaning schedule. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees. Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Ability to contribute to the growth and success of the team. Ability to butcher meat. Ability and work pertaining station as outlined in the CBA under classification for Group II. Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Tasks Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Knowledge Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Ability to compute basic mathematical calculations. Knowledge of meat temperatures. High school diploma or equivalent vocational training certificate. Education and Training - Two years' experience in culinary field. Previous experience for position as outlined in CBA for Group II position. Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, coworkers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet hotel standards. Maintain and contribute to a positive work environment. Assist Sous chef in guiding and maintaining a quality product. Good knife skills. Rotate, label and date all food on station. Can season food properly. Can properly follow all processes that are in place. Can communicate with all internal customers efficiently. Can fill out all requisitions properly. Properly rotate product in walk in cooler. Clean and maintain equipment properly. Maintain and strictly abide by state sanitation/health regulations and hotel requirements Can organize and set up workstation fast and efficiently. Assist Sous chef in guiding and maintaining a quality product. Follow cleaning schedule. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees. Abilities Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress. Ability to work any station in the kitchen Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Ability to contribute to the growth and success of the team. Ability to butcher meat. Ability and work pertaining station as outlined in the CBA under classification for Group 1. Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {Stewarding, service staff} Can fill out all requisitions properly Can follow all rules and regulations in employee hand book properly Properly rotate product in walk in cooler. Clean and maintain equipment properly Maintain and strictly abide by state sanitation/health regulations and hotel requirements Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station. Follow cleaning schedule. Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Ability to contribute to the growth and success of the team. Ability to butcher meat. Ability and work pertaining station as outlined in the CBA under classification for Group III. Ability to maintain a clean, neat and organized work environment. Ability to follow recipes, to increase or decrease recipe as needed. Ability to compute basic mathematical calculations. Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress. Ability to work any station in the kitchen. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees. Tasks Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Knowledge Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Knowledge of meat temperatures. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Education and Training- High school diploma or equivalent vocational training certificate. Two years experience in culinary field. Previous experience for position as outlined in CBA for Group III position. Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, coworkers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. Work Values Support - Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. Relationships - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Coworkers, Moral Values and Social Service. Independence - Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. Achievement - Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement. Working Conditions - Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions. Interests Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others. Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business. Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow. Artistic - Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules. Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {Stewarding, service staff} Can fill out all requisitions properly Can follow all rules and regulations in employee hand book properly Properly rotate product in walk in cooler. Clean and maintain equipment properly Maintain and strictly abide by state sanitation/health regulations and hotel requirements Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress. Ability to work any station in the kitchen. Follow cleaning schedule. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees. Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Ability to contribute to the growth and success of the team. Ability to butcher meat. Ability and work pertaining station as outlined in the CBA under classification for Group II. Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description 1856 - Culinary Residence, under the leadership of Michelin-starred Chef Joël Antunes, is seeking a Fine Dining Cook to join our team. This role is ideal for a cook with strong foundational culinary skills, a willingness to learn and adapt quickly, and a commitment to precision and excellence in a high-caliber, fine dining kitchen. The position requires a deep respect for technique, an ability to absorb and execute new methods efficiently, and the ability to maintain the highest standards under the pressures of a dynamic kitchen environment. This is an intensive, skills-driven role, designed for individuals who are eager to develop their craft under the guidance of one of the industry's most respected chefs. The successful candidate must be able to learn quickly, execute at a high level, and work seamlessly with the team to deliver an exceptional tasting menu experience. Key Responsibilities: Precise Execution: Follow Chef Antunes' direction and execute dishes at the highest standard, maintaining consistency in flavor, texture, and presentation. Adaptability & Learning Speed: Quickly absorb new techniques and skills, applying them efficiently in service. High-Level Organization: Maintain an impeccably clean and structured workstation, ensuring mise en place is set for a seamless service. Knife Skills & Prep Efficiency: Demonstrate proficiency in fundamental knife techniques, precision butchery, and fine vegetable work. Sauces & Cooking Techniques: Understand the basics of classic French sauces, emulsifications, reductions, and fundamental fine dining cooking methods. Service-Ready Mentality: Work cleanly and with urgency to meet the fast-paced demands of a tasting menu restaurant. Teamwork & Communication: Work in sync with a team of professionals, taking direction well and contributing to a collaborative kitchen environment. Ingredient Knowledge: Possess an understanding of seasonal ingredients, proteins, and specialty products used in fine dining. Attention to Detail: Execute dishes with meticulous attention to plating, precision seasoning, and consistency. Qualifications & Requirements: Fundamental Culinary Knowledge: A strong base of kitchen skills acquired through formal training or on-the-job experience. Willingness to Learn: Must be coachable, receptive to feedback, and able to refine techniques rapidly. Fine Dining or High-Level Restaurant Experience Preferred: Experience working in a structured, fast-paced, and disciplined environment is a plus. Time Management & Efficiency: Ability to move with urgency while maintaining quality. Professionalism & Work Ethic: A high level of dedication to craft, respect for ingredients, and pride in execution. Physical Stamina: Ability to stand for long periods, work under pressure, and handle the demands of a high-intensity service. Interview Process - Active Skills Trial: This position requires a one-day working interview with Chef Joël Antunes. Candidates will be expected to demonstrate: Speed, efficiency, and organization in prep work. Knife skills and technical execution. The ability to follow direction with precision. Adaptability and willingness to learn under pressure. This is a highly competitive role and is designed for those who are passionate about elevating their skills in a Michelin-level kitchen environment. How to Apply: Interested candidates should submit: A resume detailing relevant experience. A brief cover letter describing their culinary background and motivation for applying. References from previous fine dining or high-end restaurant experience (if applicable). Join us at 1856 - Culinary Residence and train under the leadership of Chef Joël Antunes, refining your craft in one of the most challenging and rewarding culinary environments. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.