Cook jobs at Spire Hospitality - 22 jobs

Less than a block from Union Square, our hotel is a short walk from San Francisco's galleries, restaurants, and shops along Geary Street. We're two miles from Fisherman's Wharf and six miles from the Golden Gate Bridge. Enjoy dinner and drinks at our restaurant and bar and catch the cable car just outside our doors when you're ready to explore the city. SPIRE Hospitality is a management company specializing in creating memorable guest experiences and delivering best-in-class service at our hotels and resorts across the country. We ensure you have the support, tools and opportunities you need to get the job done, grow as an individual, and excel in your hospitality career. We offer a comprehensive part-time benefits package consisting of EARLY PAY OR EARNED WAGE ACCESS get paid before payday, dental, vision, pet discount program, identity theft protection, pre-paid legal support, flexible spending accounts, matched 401K, life, critical accident or illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more. As a Line Cook, you will deliver exceptional Guest Services as part of our Food & Beverage - Culinary team, responsible for all food preparation at the hotel. The Culinary team will play a crucial role in ensuring guest satisfaction by crafting unparalleled experiences from the moment guests enter the dining area. Your dedication to providing a visually appealing and delicious culinary experience will create memories that guests will cherish. Essential Job Functions: • Crafts dishes according to standard recipes or guest specifications • Ensures meticulous product storage and precise portion control for each dish • Minimizes spoilage and waste through effective product rotation • Monitors food, produce, and cooking supply levels to facilitate timely reordering • Maintains impeccable cleanliness and functionality of refrigeration, storage, and work areas Compensation: $23 - $25/Hr Must be able to work AM shifts. Physical Demands: • Lift, carry, push, or pull heavy loads weighing up to 50 lbs • Ability to stand for long periods of time • Sufficient manual dexterity to grasp and use all kitchen equipment Qualifications: Education: • High school diploma or its equivalent • Completion of Culinary or Apprenticeship Program preferred Experience: • Minimum of 1 year cook experience in hotel preferred • Minimum of 1 year cook experience in a similar role, size of operation required • Managers Food Handlers Certification required ________________________________________________________________________________________________________________________________ Spire Hospitality, LLC is an Equal Opportunity Employer, including disability and veterans PURSUANT TO THE SAN FRANCISCO FAIR CHANCE ORDINANCE, WE WILL CONSIDER FOR EMPLOYMENT QUALIFIED APPLICANTS WITH ARREST AND CONVICTION RECORDS Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It's where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego's only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. Job Description Rate of Pay: $24.88/hour USD Responsibilities: To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications. * Prepare food of consistent quality following Fairmont Grand Del Mar and Forbes standards. * Date all food containers and rotate per Standard Operating Procedures (SOP). * Practice safety standards at all times. * Cook orders as requested, including special requests. * Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. * Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures. * Properly portion all items on assigned station. * Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems. * Check pars for shift use, determine necessary preparation, freezer pull and line set up. * Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. * Assist in prep work of vegetables and condiments as required for the next shift. * Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. * Each associate is expected to carry out, within their capabilities, all reasonable requests by management. Qualifications * Ability to verbally communicate effectively with guests and co-workers. * Pushing, pulling, bending, stooping, upward reaching * Ability to read BEO * Cooks on carving station, pasta, omelet and stir fry stations * Ability to work all banquet functions * Ability to cut, trim and bone meat prior to cooking * Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use * Ability to have a positive relationship with other departments * Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods * Ability to measure and mix ingredients according to recipes * Must be able to speak and understand basic English Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. Fairmont Grand Del Mar is proud to be an Equal Opportunity Employer. EOE/M/F/D/V Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It's where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego's only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. Job Description Rate of Pay: $23.38/hr To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications. This person maintains control charts of all food items produced and maintains a high degree of cleanliness throughout cooking area. * Prepare food of consistent quality following Fairmont Grand Del Mar standards. * Date all food containers and rotate per Standard Operating Procedures (SOP). * Practice safety standards at all times. * Cook orders as requested, including special requests. * Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. * Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures. * Properly portion all items on assigned station. * Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems. * Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. * Assist in prep work of vegetables and condiments as required for the next shift. * Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. * Each associate is expected to carry out, within their capabilities, all reasonable requests by management. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Ability to verbally communicate effectively with guests and co-workers. * Pushing, pulling, bending, stooping, upward reaching * Ability to read BEO * Cooks on carving station, pasta, omelet and stir fry stations * Ability to work all banquet functions * Ability to cut, trim and bone meat prior to cooking * Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use * Ability to have a positive relationship with other departments * Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods * Ability to measure and mix ingredients according to recipes * Must be able to speak and understand basic English * Must have ability to communicate well both verbally and written in basic English * Food Handler Card Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. Fairmont Grand Del Mar is proud to be an Equal Opportunity Employer. EOE/M/F/D/V Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It's where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego's only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. Job Description Rate of Pay: $24.88/h our USD To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications. * Prepare food of consistent quality following Fairmont Grand Del Mar and Forbes standards. * Date all food containers and rotate per Standard Operating Procedures (SOP). * Practice safety standards at all times. * Cook orders as requested, including special requests. * Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. * Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures. * Properly portion all items on assigned station. * Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems. * Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. * Assist in prep work of vegetables and condiments as required for the next shift. * Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. * Each associate is expected to carry out, within their capabilities, all reasonable requests by management. Qualifications Qualifications: * Ability to verbally communicate effectively with guests and co-workers. * Pushing, pulling, bending, stooping, upward reaching * Ability to read BEO * Cooks on carving station, pasta, omelet and stir fry stations * Ability to work all banquet functions * Ability to cut, trim and bone meat prior to cooking * Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use * Ability to have a positive relationship with other departments * Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods * Ability to measure and mix ingredients according to recipes * Food Handler Certification Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It's where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego's only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. What is in it for you: * Employee benefit card offering discounted rates in Accor worldwide for you and your family * Learning programs through our Academies designed to sharpen your skills * Ability to make a difference through our Corporate Social Responsibility activities * Career development opportunities with national and international promotion opportunities. The sky is your limit. * Job Description Hourly Rate of Pay: $23.38/hour USD To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications. * Prepare food of consistent quality following Fairmont Grand Del Mar standards. * Date all food containers and rotate per Standard Operating Procedures (SOP). * Practice safety standards at all times. * Cook orders as requested, including special requests. * Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. * Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures. * Properly portion all items on assigned station. * Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems. * Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. * Assist in prep work of vegetables and condiments as required for the next shift. * Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. * Each associate is expected to carry out, within their capabilities, all reasonable requests by management. Qualifications * Ability to verbally communicate effectively with guests and co-workers. * Pushing, pulling, bending, stooping, upward reaching * Ability to read BEO * Food Handlers card required * Cooks on carving station, pasta, omelet and stir fry stations * Ability to work all banquet functions * Ability to cut, trim and bone meat prior to cooking * Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use * Ability to have a positive relationship with other departments * Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods * Ability to measure and mix ingredients according to recipes * Must be able to speak and understand basic English Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. Fairmont Grand Del Mar is proud to be an Equal Opportunity Employer. EOE/M/F/D/V Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It's where classic meets cool, the fine unwinds into fun, and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego's only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. What is in it for you: * Employee benefit card offering discounted rates in Accor worldwide for you and your family * Learning programs through our Academies designed to sharpen your skills * Ability to make a difference through our Corporate Social Responsibility activities * Career development opportunities with national and international promotion opportunities. The sky is your limit. * Rate of Pay: $24.88/hour USD Job Description To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications. This person maintains control charts of all food items produced and maintains a high degree of cleanliness throughout cooking area. * Prepare food of consistent quality following Fairmont Grand Del Mar standards. * Date all food containers and rotate per Standard Operating Procedures (SOP). * Practice safety standards at all times. * Cook orders as requested, including special requests. * Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. * Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures. * Properly portion all items on assigned station. * Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems. * Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. * Assist in prep work of vegetables and condiments as required for the next shift. * Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. * Each associate is expected to carry out, within their capabilities, all reasonable requests by management. Qualifications * Ability to verbally communicate effectively with guests and co-workers. * Pushing, pulling, bending, stooping, upward reaching * Ability to read BEO * Cooks on carving station, pasta, omelet and stir fry stations * Ability to work all banquet functions * Ability to cut, trim and bone meat prior to cooking * Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use * Ability to have a positive relationship with other departments * Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods * Ability to measure and mix ingredients according to recipes * Must be able to speak and understand basic English * Must have ability to communicate well both verbally and written in basic English * Food Handler Card Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience. Job Description You represent Fairmont Century Plaza with enthusiasm and pride, providing exceptional service and attention for each guest you encounter. You are energetic and confident, and will encourage your teammates to achieve and be positive while being entrusted with the responsibility of ensuring the best possible experience for your guests at all times in a friendly, courteous, helpful, timely and professional manner. As a Banquet Commis, you will be at the forefront of our guests' culinary experience. Our Chefs are passionate about developing innovative, focused, and thoughtful individuals that will use a guest-focused approach in all applications of their job functions, from planning service during pre-shift meetings and accommodating spur-of-the-moment requests, to all steps of food production and maintaining the organization and cleanliness of work areas. Together, we shape an environment that cultivates talent and growth. Our culture distinguishes the quality of our services and offerings in the world's ever changing hospitality landscape. We are part of an evolution where every detail matters, especially in our interactions. We pledge to be an inspiration to others, in our drive to being the best versions of ourselves in everything we do. Your dynamic attention to detail, focus, and enthusiasm will make our guests feel unique and valued. What you will be doing: * You consistently offer professional, friendly and engaging service * You prepare quality food for our guess and high profile events we have * You actively share ideas, opinions and suggestions to improve the environment and menus * You ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards * You communicate effectively with the rest of the team and thrive for guest feedback * You provide training and development for culinary team members * You maintain and strictly abide by state, hotel and departmental requirements for safety, sanitation and health regulations * You maintain and strictly abide by cleanliness standards set forth by the Culinary Training Manual and Culture * You maintain and strictly abide by personal hygiene, appearance, and professionalism standards set forth by the Culinary Training Manual and Culture * You maintain complete knowledge of correct maintenance, cleanliness and use of equipment, and use equipment and tools only as intended: properly and safely * You report safety hazards and equipment malfunctions to supervisors * You maintain knowledge of and comply with Food and Beverage quality standards set forth by the Culinary Training Manual, Forbes and LQA standards. * You maintain knowledge of and comply with all departmental/hotel policies and procedures * You arrive in the kitchen at the start of shift prepared for work: clocked in on time, well-groomed, in uniform, and with a tool kit * You meet with Chefs team at daily line up to review assignments, anticipated business levels, changes and other information pertinent to the job performance * You complete opening duties as specified in opening duty checklist provided for respective kitchen/station * You prepare all food items following recipes and yield guides, according to department standards or otherwise specified by a Chef * You execute service in an efficient and accurate manner and with a sense of urgency * You communicate any assistance needed at any time to the Chefs Team to ensure optimum service to the guests * You maintain proper storage procedures as specified by Health Department and Hotel requirements * You minimize waste and maintain controls as directed by departmental standards * You assist Stewards in order to make cleanup a more efficient process * You maintain order and cleanliness of work areas: sweep, mop, and scrub periodically with the stewarding team, clean spills immediately, and ensure kitchens are always inspection-ready * You complete closing duties as specified in closing duties checklist provided for respective kitchen/station * You review prep lists, items to be ordered, station cleanliness (including refrigeration/dry storage) or any other duties outlined by the closing checklist with a Chef before leaving for the day * You carry out all duties while prioritizing guests at all times * Other duties as assigned What is in it for you: * Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe. * We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential * Opportunity to develop your talent and grow within your property and across the world! * Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH * Hourly Rate: $33.00 (Break-In Rate applicable for New Hires as per CBA) * Schedule based on Seniority and Business Needs Qualifications Your experience and skills include: * High school diploma or equivalent training certification * Food handling/sanitation certification * Ability to work well under pressure in a fast paced environment * Ability to work cohesively and collectively as part of a team * Previous cook experience required * Knowledge in garde manger and savory kitchen prep * Ability to work in big quantities and batches * Ability to perform job specifications with attention to detail, speed, and accuracy * Ability to prioritize, organize, and follow through * Ability to operate, clean and maintain all equipment * Ability to comprehend and follow recipes * Ability to expand and condense recipes * Ability to perform job functions with minimal supervision * Ability to work cohesively with co-workers as part of a team * Ability to use all senses to ensure quality standards are met * Knowledge requirements as outlined in the Culinary Training Manual * Basic knife skills * Cleanliness and Sanitation practices Additional Information Your team and working environment: What was true in 1966 remains true to this day: The Century Plaza Hotel is part of a visionary development intent on doing what others could only imagine. Previously deemed the "Western White House," (as the only venue outside the White House to host state dinners), Century Plaza's place in history remains unshakeable. A modernized take on luxury and elevated guest experience from product to people enlivens the real wow factor. This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor's Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor's Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Century Plaza is an Equal Opportunity Employer EEO M/F/V/D Visa Requirements: Must provide proof of current eligibility to be employed in the United States of America.

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It's where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego's only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. What is in it for you: * Employee benefit card offering discounted rates in Accor worldwide for you and your family * Learning programs through our Academies designed to sharpen your skills * Ability to make a difference through our Corporate Social Responsibility activities * Career development opportunities with national and international promotion opportunities. The sky is your limit. * Hourly Rate of Pay: $23.38/hour USD Job Description Rate of Pay: $23.38/hour USD Responsibilities: The Pastry Cook III prepares all pastry items. * This person maintains a high degree of cleanliness throughout the cooking area. * Must be able to read and follow menus and recipes and compute basic mathematical calculations. * This person must be able to work a flexible schedule. * Complete understanding of allocated stations to work efficiently * Banquet and restaurant plated desserts * General bakery production - understanding of 2 stations Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Culinary school preferred. * Minimum 1 year experience. * Must be able to communicate and understand basic English. * Some heavy lifting required. Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. Fairmont Grand Del Mar is proud to be an Equal Opportunity Employer. EOE/M/F/D/V Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product. KEY JOB FUNCTIONS: * Provides safe and wholesome food to our guests. * Maintains a sanitary and organized work area. * Demonstrates proper care, storage, use and cleaning of all tools and equipment. * Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. * Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. * Effectively communicates with other team members, including service and kitchen maintenance personnel. * Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces. EDUCATION and/or EXPERIENCE: * High School Diploma or equivalent preferred * Specialized training in broiler cooking * Minimum of 3 years as a Cook I QUALIFICATIONS: * Ability to understand and respond to written order, recipes and directs in English * Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed * Ability to recognize different cooking oils and their cooking temperatures * Ability to use knives, other hand-held instruments and other food preparation equipment * Must have a sense of urgency to serve customers properly * Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I * Ability to work unsupervised * Ability to coach other cooks in a team environment * Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces * Knowledge of the "mother sauces" (espagnole, velouté, béchamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment * Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant * Ability to interact and communicate with internal and external guests * Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business * Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. * Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: * Ability to correctly lift and transport objects weighing up to 50 lbs. * Ability to work a minimum of 8 hours with appropriate mobility and endurance * Ability to stand for 8 hours * Visual range must include immediate environment * Auditory range must include near and medium distances. * Dexterity to use food preparation machinery * Ability to use repetitive hand motion, holding and grasping * Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment. Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef's requirements. * Work requires a minimum of one year experience as a cook. for extended periods of time. * Work requires a neat appearance with good personal hygiene. * Work requires the ability to read, understand and follow recipes precisely. * Work requires competent knowledge and compliance of local health codes. About the role: * Prepare, sautéed, broiled, fried, baked, and grilled food items in accordance with kitchen needs. * Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs. * Perform preliminary preparation work in a timely manner. * Ensures ingredient supply levels are accurate. * Move items from shelves to carts and transport to assigned stations for restocking purposes. * Maintains the required par of food items in their assigned station from support areas throughout the property. * Maintains a sanitary and organized work area. * Understand proper safety and health codes and regulations and maintain them regularly. * Ensure all areas assigned are clean and free of debris. * Demonstrates proper care, storage, use and cleaning of all tools and equipment. * Follows proper zoning procedures, returning/ storing product, and equipment to designated areas. * Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity. * Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. * Effectively communicates with other team members, including service and kitchen maintenance personnel, chefs, and managers. * Verbally acknowledges chef's instructions, responds in a professional manner. * Assist with any other job-related duties that may be assigned. * Follows management directives. A few more things: * Loud, fast paced environment, multiple tasks to be handled under time constraint. * Front-line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property. * Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift. * Must be able to handle a heavy business volume in a timely manner. * Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist. Pay: $24.00 per hour The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef's requirements. Work requires a minimum of one year experience as a cook. for extended periods of time. Work requires a neat appearance with good personal hygiene. Work requires the ability to read, understand and follow recipes precisely. Work requires competent knowledge and compliance of local health codes. About the role: Prepare, sautéed, broiled, fried, baked, and grilled food items in accordance with kitchen needs. Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs. Perform preliminary preparation work in a timely manner. Ensures ingredient supply levels are accurate. Move items from shelves to carts and transport to assigned stations for restocking purposes. Maintains the required par of food items in their assigned station from support areas throughout the property. Maintains a sanitary and organized work area. Understand proper safety and health codes and regulations and maintain them regularly. Ensure all areas assigned are clean and free of debris. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Follows proper zoning procedures, returning/ storing product, and equipment to designated areas. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel, chefs, and managers. Verbally acknowledges chef's instructions, responds in a professional manner. Assist with any other job-related duties that may be assigned. Follows management directives. A few more things: Loud, fast paced environment, multiple tasks to be handled under time constraint. Front-line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property. Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift. Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist. Pay: $24.00 per hour The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.

Cook 2s are responsible for preparing recipes and food items for service in their respective kitchen. ESSENTIAL JOB FUNCTIONS: * Responsible for fast and sanitary preparation of all menus items following established recipes and standards. * Rotating between all cooking stations, each responsible for specific food items and each using particular cooking devices. * Ensures each order is uniform and consistent. * Controls food production to include: proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled. * Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment. * Be aware of current and needed par levels of products as to assure maintaining needed product. * Detailed cleanliness of all stations including all equipment and cooling units. ADDITIONAL JOB DUTIES: * Must be able to work any shift and station in their outlet * Meets attendance guidelines and adheres to regulatory, departmental and Company policies * Prepares for a rush period of work without getting behind. * May be asked to perform the basic job functions as a lead cook for purposes of advancement and development. * Able to make recommendations for food substitutions and menu adjustment. * Assists in all kitchen areas and other duties as assigned. DUTIES IN OUTLETS WHERE A CASHIER IS REQUIRED: * Operates cash register and properly settles checks * Greets and rings all customer checks on cash register, takes money from customer and accurately gives change back to the customer * Accurately maintains balance of cash register and restaurant checks or kiosk sales * Records all tips collected from credit cards, comps, and room charges * Must be able to meet or exceed all customer service expectations and behaviors * Greet all associate and Guests with a smile and positive attitude with friendly helpful tone. * Maintain Cleanliness of Work area and dining room floor. EDUCATION and/or EXPERIENCE: * High School diploma or GED required * Minimum of 4 years of experience in high volume, quality establishment, or equivalent technical training in the food industry. * Culinary school experience preferred QUALIFICATIONS: The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position. * Must have knowledge of kitchen sanitation and operation * Must be familiar with general maintenance of kitchen equipment * Must be able to cook using industry and property standard techniques, procedures and equipment. * Must have a solid skill base in all areas of Pantry and Cook operations. * Must be able to get along with co-workers and work as a team member. * Must present a well-groomed appearance. * Must be able to have a sense of urgency and react to changing business demands. WORK ENVIRONMENT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Must be able to maneuver to all areas of the kitchen * Must be able to tolerate areas with high or low temperatures. * Must be able to lift up to 75 pounds. * Must be able to push and pull up to 125 pounds in a cart. * Must possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, etc. * Must be able to bend, stoop, reach, crouch, kneel, push and pull * Must be able to operate the following kitchen equipment: stoves, grills, fryers and other utensils when preparing food orders. * Must be fast and accurate. * Must be able to read, write, speak and understand English. * Must be able to respond to visual and aural cues. * Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. DISCLAIMER: Preference is given to Ak-Chin community members and members of other recognized Arizona tribes. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

This role prepares all food orders in a timely manner and in accordance with Harrah's standards and kitchen/outlets guide specifications. Will also maintain organization, cleanliness and sanitation of work area and equipment in accordance with local USPH standards. Our ideal candidate: High school diploma or GED preferred. One year cooking experience in high volume food service operation is preferred. San Diego County Food Handlers certification required. Knowledge of kitchen sanitation standards and procedures Basic knowledge of food preparation techniques and presentation Must have knowledge to operate and maintain all basic kitchen equipment. Able to attend to multiple priorities simultaneously. Problem-solving abilities with ability to quickly perform mathematical computations. Able to handle high stress in the work environment and turn stress into high energy. Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required. Neat, professional appearance with excellent personal hygiene. Must be able to work a flexible schedule including weekends, evenings, holidays, and overtime, if required. About the role: Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Meet expected service delivery times as defined by department's service standards or as required by receiver of service or goods. Ensure that all food products prepared meet the established specifications and standards prior to being served. Responsible for fast and clean servicing of all menu items to the servers Prepare, cook, and season all food. Ensure the quality and presentation of food products prepared. Perform all station functions necessary in the prep and cooking areas. Always provide the highest quality of service to customers and associates. Ensure each order sent out is uniform and consistent. Adhere to kitchen maintenance and sanitation program. Control food production to include proper cooking methods, cooking time and temperature and ensuring sanitation, handling and storage of prepared food and leftovers. Prepare for rush period of work without getting behind. Check workstation and maintain the general cleanliness of the various cook stations throughout kitchen. Keep stock on hand and organizes orders. Fill special orders when customers request it. Organize workday. Knowledgeable about Harrah's facilities, promotions, and services Ensure products meet all recipe standards. Maintain portion consistency and food temperatures. Responsible for maintaining proper production levels. Calibrate pH meters, thermometers, and weight/volume measurement scales. Understand local sanitation, health code laws, weights, and measures requirements. Ensure all required logbooks, temperature logs and inventory sheets are maintained and verified. Protect all company assets regarding waste, breakage, and theft. Properly maintain and store company inventory including utensils, knifes, equipment and machinery Share equipment with co-workers. Adhere to regulatory, departmental and company policies/procedures in an ethical manner. Ability to cooperate and interact effectively with both front and back of house personnel. A few more things: Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke. Pay: $22.50 per hour, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.

Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product. KEY JOB FUNCTIONS: * Provides safe and wholesome food to our guests. * Maintains a sanitary and organized work area. * Demonstrates proper care, storage, use and cleaning of all tools and equipment. * Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. * Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. * Effectively communicates with other team members, including service and kitchen maintenance personnel. * Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.

Prepares food in an accurate and timely manner to provide guests with a quality product. Provides leadership for lower level cooks. KEY JOB FUNCTIONS: * Performs all functions of a Cook I and Cook II. * Maintains adequate supply of menu items. * Maintains assigned facility in a sanitary condition and equipment in operational condition. * Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward. * Regularly inspects food in steam tables to insure freshness. * Protects company assets against stealing, breakage and waste. * Maintains portion controls. * Provides leadership and training to lower level cooks. * Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef. Qualifications: EDUCATION and/or EXPERIENCE: * High School Diploma or equivalent preferred; Certificates in culinary arts, ACF Certification, etc., preferred * Minimum of 5 years of cooking in a high quality establishment * Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school QUALIFICATIONS: * Ability to understand and respond to written order, recipes and directs in English * Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed * Knowledge of breads, pastries, bakery production * Ability to implement a la carte desserts * Demonstrated expert skill level on all cook stations * Demonstrated leadership skills with a focus on coaching for success; ability to mentor * Ability to oversee the daily operations of the kitchen in the absence of a Chef * Good communication skills * Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business * Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. * Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTALDEMANDS: * Ability to correctly lift and transport objects weighing up to 50 lbs. * Ability to work a minimum of 8 hours with appropriate mobility and endurance * Ability to stand for 8 hours * Visual range must include immediate environment * Auditory range must include near and medium distances. * Dexterity to use food preparation machinery * Ability to use repetitive hand motion, holding and grasping * Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment. Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Located along Lake Tahoe in the Sierra Nevada, Harrah's and Caesars Republic Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development * Paid breaks and a free meal during each shift * PTO/FTO * Access to the on-site team member gym * Health and Wellness benefits after 90 days of service * On-site Wellness Center and monthly health and wellness initiatives * Employee Assistance Program * Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University * Optional 401(k) plan eligibility after 90 days of service * Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, "Create the Extraordinary". Our vision, "Create spectacular worlds that immerse, inspire and connect you". We don't perform magic; we create it with excellence. #WeAreCaesars". If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. Supervise all line and kitchen employees regardless of their station. In the absence of the Restaurant Chef and Tournants, the Lead cook is responsible for the continued overall operation of Hell's kitchen. All lead cooks should have working knowledge of all kitchen equipment and have their own tools ESSENTIAL JOB FUNCTIONS: * Work in a clean and sanitary manner at all times. * Ensure compliance with all company and department polices. * Resolve guest concerns. * Resolve team member concerns and conflicts. * Maintain a safe working environment. * Attendance of department meetings. * Expedite during peak periods, check all food products, do a walk through prior to service, check all equipment. * Prepare all menu items. * Train and coach all kitchen staff. * Delegate responsibility and authority to staff. * Provide a motivational working environment for all team members. * Have the ability to think on your feet. * Order all menu items from Warehouse, Butcher shop, Bakeshop, and Garde Manger. * Work in a productive manner with all F&B outlets and other departments to ensure guest satisfaction. QUALIFICATIONS: * Work requires effective communication in English, both verbal and written form in a professional manner. * Minimum 4 years cooking experience, with all aspects, Garde Manger, Baking, Butcher Shop, Cost controls etc * Work requires a neat appearance with good personal hygiene. * Work requires the ability to read, understand and follow recipes precisely. * Ability to supervise and work hands on in various food service operations * Competent cooking and knife skills. * Have a solid concept of cooking methods and procedures. * Some management and/ or supervisory skills. * Work requires competent knowledge and compliance of local health code. Education: Must have one of the following: * 2-year Culinary Degree * American Culinary Federation, CSC certification or higher * 3-year Culinary apprenticeship * 4-5 years in a high-volume outlet. Lead cooks need to be: * Open minded * Flexible to work any hours * Courteous * Patient * Self-motivated * Professional * Able to function under extreme pressure * A team player * Outgoing * Profit-oriented * Have a desire to better themselves and those around them. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Front-line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property. Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. Work requires ability to work from a standing position for extended periods of time. Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Prepares food in an accurate and timely manner to provide guests with a quality product. Provides leadership for lower level cooks. KEY JOB FUNCTIONS: * Performs all functions of a Cook I and Cook II. * Maintains adequate supply of menu items. * Maintains assigned facility in a sanitary condition and equipment in operational condition. * Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward. * Regularly inspects food in steam tables to insure freshness. * Protects company assets against stealing, breakage and waste. * Maintains portion controls. * Provides leadership and training to lower level cooks. * Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef. Qualifications: EDUCATION and/or EXPERIENCE: * High School Diploma or equivalent preferred; Certificates in culinary arts, ACF Certification, etc., preferred * Minimum of 5 years of cooking in a high quality establishment * Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school QUALIFICATIONS: * Ability to understand and respond to written order, recipes and directs in English * Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed * Knowledge of breads, pastries, bakery production * Ability to implement a la carte desserts * Demonstrated expert skill level on all cook stations * Demonstrated leadership skills with a focus on coaching for success; ability to mentor * Ability to oversee the daily operations of the kitchen in the absence of a Chef * Good communication skills * Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business * Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. * Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: * Ability to correctly lift and transport objects weighing up to 50 lbs. * Ability to work a minimum of 8 hours with appropriate mobility and endurance * Ability to stand for 8 hours * Visual range must include immediate environment * Auditory range must include near and medium distances. * Dexterity to use food preparation machinery * Ability to use repetitive hand motion, holding and grasping * Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may berequired to enter public areas from time to time, in connection with theirduties, and may be subject to the same environment. Disclaimer This is not necessarily an exhaustive list ofall responsibilities, skills, duties, requirements, efforts or workingconditions associated with the job. While this is intended to be anaccurate reflection of the current job, management reserves the right to revisethe current job or to require that other or different tasks be performed when circumstanceschange, (e.g. emergencies, changes in personnel, workload, rush jobs ortechnical developments).

Located along Lake Tahoe in the Sierra Nevada, Harrah's and Caesars Republic Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. * Professional and leadership development * Paid breaks and a free meal during each shift * PTO * Access to the on-site team member gym * Health and Wellness benefits after 90 days of service * On-site Wellness Center and monthly health and wellness initiatives * Employee Assistance Program * Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University * Optional 401(k) plan eligibility after 90 days of service * Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, "Create the Extraordinary". Our vision, "Create spectacular worlds that immerse, inspire and connect you". We don't perform magic; we create it with excellence. #WeAreCaesars". If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Prepares food in an accurate and timely manner to provide guests with a quality product. Provides leadership for lower-level cooks. KEY JOB FUNCTIONS: * Performs all functions of a Cook I and Cook II. * Maintains adequate supply of menu items. * Maintains assigned facility in a sanitary condition and equipment in operational condition. * Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward. * Regularly inspects food in steam tables to insure freshness. * Protects company assets against stealing, breakage and waste. * Maintains portion controls. * Provides leadership and training to lower level cooks. * Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef. EDUCATION and/or EXPERIENCE: * High School Diploma or equivalent preferred; Certificates in culinary arts, ACF Certification, etc., preferred * Minimum of 5 years of cooking in a high quality establishment * Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school QUALIFICATIONS: * Ability to understand and respond to written order, recipes and directs in English * Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed * Knowledge of breads, pastries, bakery production * Ability to implement a la carte desserts * Demonstrated expert skill level on all cook stations * Demonstrated leadership skills with a focus on coaching for success; ability to mentor * Ability to oversee the daily operations of the kitchen in the absence of a Chef * Good communication skills * Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business * Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. * Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: * Ability to correctly lift and transport objects weighing up to 50 lbs. * Ability to work a minimum of 8 hours with appropriate mobility and endurance * Ability to stand for 8 hours * Visual range must include immediate environment * Auditory range must include near and medium distances. * Dexterity to use food preparation machinery * Ability to use repetitive hand motion, holding and grasping * Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment. Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Silicon Valley-adjacent, near I-880 and I-660, and just north of Santa Clara, our Hilton Garden Inn Fremont Milpitas Hotel is easily accessible. Come be part of this recently opened property with a new F&B outlet and matchless team. SPIRE Hospitality is a management company specializing in creating memorable guest experiences and delivering best-in-class service at our hotels and resorts across the country. We ensure you have the support, tools and opportunities you need to get the job done, grow as an individual, and excel in your hospitality career. As a Line Cook, you will deliver exceptional Guest Services as part of our Food & Beverage - Culinary team, responsible for all food preparation at the hotel. The Culinary team will play a crucial role in ensuring guest satisfaction by crafting unparalleled experiences from the moment guests enter the dining area. Your dedication to providing a visually appealing and delicious culinary experience will create memories that guests will cherish. Essential Job Functions: • Crafts dishes according to standard recipes or guest specifications • Ensures meticulous product storage and precise portion control for each dish • Minimizes spoilage and waste through effective product rotation • Monitors food, produce, and cooking supply levels to facilitate timely reordering • Maintains impeccable cleanliness and functionality of refrigeration, storage, and work areas Compensation: $20/Hr AM SHIFTS Physical Demands: • Lift, carry, push, or pull heavy loads weighing up to 50 lbs • Ability to stand for long periods of time • Sufficient manual dexterity to grasp and use all kitchen equipment Qualifications: Education: • High school diploma or its equivalent • Completion of Culinary or Apprenticeship Program preferred Experience: • Minimum of 1 year cook experience in hotel preferred • Minimum of 1 year cook experience in a similar role, size of operation required • Managers Food Handlers Certification required *Spire Hospitality participates in E-Verify* Spire Hospitality, LLC is an Equal Opportunity Employer, including disability and veterans Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)