Chef Jobs in Fresno, CA

Hospitality Confidential is pleased to present this exciting new Executive Chef position for an acclaimed hotel in Central California! Purpose: To operate the culinary department as a full charge manager. To actively supervise, direct, train, develop, and motivate employees to achieve desired results. To consistently produce high quality, unique, trendy, in season, farm to fork, food products with high perceived value. To regularly inspect all culinary departments to ensure proper food preparation, food service, food presentation, employee hygiene, employee productivity, sanitation, cleanliness and safety. To ensure that all food handling and related practices are managed in full compliance with Health Department and ServSafe requirements. Adhere to and ensure compliance with company policies, company procedures, all county, state, and federal rules, regulations and laws. To facilitate all phases of menu planning, pricing, development and implementation. To continually grow and enhance your professional knowledge, keeping apprised of food industry trends and innovations. To manage the culinary department operating expenses, labor costs and food cost of sale expenses within budgetary parameters. To continually strive to improve profit, sales and quality. Ensure that the culinary department is a safe working environment for our employees and employees are routinely trained on safety. Environment: The Executive Chef will supervise the culinary management team to uphold high standards of quality, food, cost control, food safety, sanitation, and staff development. The position manages over 100 culinary staff members. Additional duties include collaboration with the restaurant operations manager to ensure our food concepts are creative and up to date with industry trends, establishing and achieving budget expectations, and providing expertise in hiring decisions. The position requires superior communication, leadership, attention to detail, strong organizational skills, and a willingness to work with a sophisticated clientele in a rural environment. Physical Requirements: The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen. The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen Stamina and endurance: The job often involves long hours, typically 10-12 hours a day, including evenings, weekends, and holidays. Standing on your feet for extended periods, walking around the kitchen, and working under pressure can be physically taxing. Strength and Coordination: Executive chefs frequently lift heavy pots, pans, and food ingredients, as well as move large trays or boxes. Proper body mechanics and strength are needed to manage the physical aspects of the job safely. Dexterity and Hand-Eye Coordination: Fine motor skills are important for tasks like chopping, garnishing, plating, and managing intricate cooking techniques. The ability to multitask in a fast-paced environment is crucial. Heat Resistance: Kitchens are often hot, with stoves, ovens, and grills running all the time. Being able to work in high-temperature environments for long periods without discomfort or injury is a must. Hearing and Sight: Kitchens can be noisy, with multiple stations operating simultaneously. Good hearing is essential for communication in the kitchen, and keen eyesight is required for tasks like inspecting food quality, managing cooking times, and ensuring safety standards. Manual Dexterity: The ability to quickly and accurately use various kitchen tools, from knives to mixers to blenders, is essential. Chefs often have to perform delicate tasks under tight timeliness. Adaptability to Stress: The kitchen environment is fast-paced, with pressure from customers, deadlines, and managing a team. The ability to remain physically composed and focused under stress is critical. Supervisory Responsibilities: The Executive Chef is responsible for hiring, training, and managing kitchen staff, (5 Sous Chefs and 1 kitchen manager and 5 supervisory staff members including line cooks, prep cooks, dishwashers, and other kitchen personnel. This involves setting expectations, providing guidance, and ensuring staff are skilled and efficient. Duties and Responsibilities: Responsible for the creation and oversight of annual budgets, managing and leading the unit in forecasting and cost controls to meet or exceed stated standards. Overseeing day-to-day operations of all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Developing and implementing new menus for all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Working closely with outlet managers to ensure that the front-of-the-house staff isknowledgeable of menu items and preparation Developing and maintaining positive relationships with employees, customers and vendors Ensuring employees follow safety, sanitation, and security procedures Responsible for all food preparation, productivity, and control for all food outlets and banquet facilities Hiring, training, supervising, scheduling, and participating in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs Thorough understanding of food safety standards, including the HACCP program Qualifications and Skill Minimum of 5-7 years of high-volume restaurant experience as Executive Chef of a 4 Star or 4 Diamond full-service property with the display of progressive culinary management experience as an Executive Sous Chef Knowledge and experience with forecasting, budgeting, labor management, and purchasing concepts Thorough knowledge of food products, standard recipes, and proper preparation Proven success in a high-quality / high-volume restaurant operation Demonstrated ability to create fresh and exciting menu items for all outlets based on current food trends and/or seasonal produce coming from our own farming operation Ability to analyze and forecast data and ensure proper payroll and production controls Ability to obtain any governmental required licenses or certificates (i.e., Serve Safe certificate) Bi-lingual in English / Spanish preferred but not required Superior communication skills, both written and verbal, with proficiency in MS Word, Outlook, Excel, PowerPoint, etc. Graduate of an accredited and recognized culinary program is required Education and Experience Extensive culinary skills, including a minimum of 2 - 4 years of culinary schooling Graduate of a recognized Culinary School Culinary Institute of America, Cordon Bleu, etc.) or a degree in hospitality management, business administration Proven experience in restaurant setting exceeding 15-20 million in food and beverage CEC (Certified Executive Chef) as awarded by ACF preferred Benefits and Salary: $110,000 - $125,000 base salary Bonus program worth up to 15% of base salary 401(k) with company match Health insurance Dental insurance Vision insurance Life insurance Paid time off Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Madera Community Hospital Located in the heart of Central California, Madera Community Hospital is a General Acute Care, private, not-for-profit hospital dedicated to improving and maintaining the health and wellness of residents throughout the Central Valley. We are committed to identifying and serving our community's needs with compassion, concern, care and safety for every patient. Madera Community Hospital is a growing acute care facility seeking talented individuals with a drive to provide quality care and dedicated to making a difference in our community. Position Summary: The Chef will assist in food production and presentation for patients, cafeteria, and other food service events for all hospital customers. Maintains high standards of food production, sanitation and safety. Responsible for meeting meal schedules, cleaning and maintaining equipment, and standardizing recipes. Supervises and instructs Nutrition Resource Aides. Assists in menu development process including suggesting cafeteria menu items to increase revenue. Qualifications: Culinary/Trade School certificate preferred. Minimum four years quantity food production experience recommended. ServeSafe Certification required. Requires experience cooking a variety of large quantities of foods, using various cooking methods and seasonings. Requires first hand knowledge of cooking characteristics of various cuts of meat and know names and contents of various types of dishes. Skilled in making accurate estimates relative to quantities of food required and length of cooking time necessary to prepare and preserve nutritional quality, flavor, and appearance. Working knowledge of Patient diets. Madera Community Hospital provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Now Hiring: Experienced Sushi Chef We are seeking a skilled and passionate Sushi Chef to join our team! at Maya sushi lounge Fresno ca. Requirements: Minimum 3 years of professional sushi chef experience Strong knife skills and knowledge of traditional and modern sushi techniques Ability to work efficiently in a fast-paced kitchen Commitment to food safety and cleanliness What We Offer: Weekly pay Tips included Supportive work environment Opportunity to be part of an exciting new concept If you're a team player with a passion for sushi and high standards for quality, we'd love to hear from you. Apply today!

CCL Hospitality Group Pay Grade: 13 Salary: $70,000 - $75,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events * Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: * A.O.S. Degree in Culinary Arts or culinary certificate and required experience * Some progressive culinary/kitchen management experience, depending upon formal degree or training * Catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences helpful * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in patient satisfaction programs/activities * ServSafe certified - highly desirable Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1410484 CCL Hospitality Group Caitlin Pham [[req_classification]]

We are seeking a skilled Line Cook with Sushi Experience or a dedicated Sushi Chef to join our culinary team. The ideal candidate has strong knife skills, a deep understanding of sushi preparation, and thrives in a fast-paced environment. You will also be doing cold station including salads Key Responsibilities: Prepare sushi rolls, nigiri, sashimi, and specialty items with consistency and quality Maintain cleanliness and organization of the sushi station Assist with prep work and line cooking as needed Ensure all food is prepared in accordance with health and safety standards Work collaboratively with kitchen staff and front-of-house team Uphold high standards of food presentation and customer satisfaction Requirements: 1-2 years of sushi preparation and/or line cook experience preferred Strong knife skills and seafood handling knowledge Ability to work efficiently under pressure Positive attitude and team player mentality Punctual, reliable, and professional Food Handler Certification (or ability to obtain upon hire)

Under general supervision, the Sous Chef's primary objective is to work with the Executive Chef managing and mentoring the kitchen staff and demonstrating advanced culinary skills in order to provide meals with nutritional value and creative appeal to residents and guests. Responsible for the proper preparation of the planned menu in the absence of the Executive Chef and assists in supervision of all kitchen team members. Assures that all foods are prepared and cooked in accordance with specified recipes and procedures. Assures that foods served to residents and guests are of a high quality, meeting standards of portion, doneness, freshness, and presentation. May work in any or all levels of care. As a representative and team member of dining services, this position is expected to present oneself in a manner that reflects professionalism and ensures resident satisfaction in the dining department. Shift: Monday-Friday-11:00AM-7:00PM Pay: $22.00-$26.00/DOE To be successful in the role, you would have: Education - * Associate's degree in culinary arts or other formal culinary education and/or advanced training preferred. Experience/Training - * 3-5 years of related work experience including kitchen supervisory experience in a hotel, senior community or restaurant environment. * Equivalent combination of training and experience which provides the required skills, knowledge and abilities. Certificates, Licenses, Registrations - * ServSafe certification and/or Food Handlers Certification or enrollment in the certification course preferred. What's in it for you? As the largest nonprofit owner/operator of senior living communities in California and one of the largest in the country, we are more than just a place to work. We are here to ensure that all we serve are provided with every opportunity to become their best selves as they define it, and this begins with YOU. At HumanGood, we offer the opportunity to be part of something bigger than yourself on top of an incredible package of benefits and perks for our part-time and full-time Team Members that can add up to 40% of your base pay. Full-Time Team Members: * 20 days of paid time off, plus 7 company holidays (increases with years of service) * 401(k) with up to 4% employer match and no waiting on funds to vest * Health, Dental and Vision Plans- start the 1st of the month following your start date * $25 + Tax per line Cell Phone Plan * Tuition Reimbursement * 5 star employer-paid employee assistance program * Find additional benefits here: ***************** Part-Time/Per Diem Team Members: * Medical benefits starts the 1st of the month following your start date * Matching 401(k) * $25 + Tax per line Cell Phone Plan

GENERAL SUMMARY Under the direction of the Director of Food Services, manages all food service preparation and operations at District school sites. Directs food preparation for breakfast/lunch service in accordance with District menus and provides a variety of entrees, hot foods, salads, sandwiches, breads, bake goods and desserts; responsible for effective, efficient operation of the assigned food service facility; directs kitchen/service staff; responsible for necessary bookkeeping and accounting; maintains daily records and inventory; and performs other duties directly related to this job description. The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. PRINCIPAL DUTIES AND RESPONSIBILITIES Estimates food and supplies required and prepares appropriate requisitions, validates food/supply orders and provides for proper storage. Prepares and cooks a variety of foods such as entrees, meats, vegetables and other hot dishes; prepares sandwiches, fruit, salads; makes varied gelatins and puddings; bakes breads, cookies and cakes. Manages cooks and service staff in the day-to-day operation of a school site cafeteria. Assists in the selection of staff and trains staff in proper work procedures. Ensures that food preparation and service standards are met, that left-over foods are properly stored and that kitchens and food service areas and equipment are maintained in a sanitary and orderly condition. Responsible for records of meals served, monies received and foodstuffs used. Maintains inventories of food and supplies. Operates kitchen equipment including ovens, steam table, electric mixers and slicers and is responsible to see that equipment and cooking utensils are properly maintained. Monitors work areas food service environment to ensure appropriate sanitation practices and safety precautions. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED Ability to see for the purpose of reading laws, codes, menus, rules, policies and other printed matter and observing students, with or without vision aids; ability to hear and understand speech at normal levels; ability to communicate so others will clearly understand normal conversation. Skill in the principles and procedures of quantity food production and preparation. Ability to successfully manage a cafeteria environment including nutrition and sanitation. Knowledge of principles and methods of large scale food services management, nutrition, food values, food combinations, use of leftovers, and economical substitutions. Knowledge of appropriate health and safety regulations and of proper storage of perishable items and supplies. Ability to train and supervise the work of others. Ability to prepare accurate and timely financial/operational records and necessary reports. Ability to establish and maintain cooperative working relationships with those contacted in the course of work. Ability to: Lift/carry 58 pounds occasionally (less than 33% of the time or 1-100 times per day); Lift/carry 40 pounds frequently (34-66% of the time or 100-500 times per day); Lift/carry 15 pounds constantly (67-100% of the time or over 500 times per day); Push a maximum force of 68 pounds on objects; Pull a maximum force of 68 pounds on objects. WORKING CONDITIONS Light to heavy physical effort; standing for extended periods of time; ability to reach in all directions; periodic lifting, carrying, loading and unloading of foodstuffs (40 pounds). Moderate stress level. Primarily indoor cafeteria environment. ENVIRONMENTAL CONDITIONS Work is predominately inside and generally provides protection from weather conditions, but not necessarily from temperature changes. Work surface - work done primarily on concrete floors. JOB PARTICULARS Use of kitchen and cafeteria related tools/equipment/work aids. CONTACTS Daily contact with students, teachers, school and District staff. Occasional contact with parents, community members and outside agency personnel. OCCUPATIONAL CERTIFICATES/LICENSES Standard Food Services Certificate EMPLOYMENT STANDARDS Education equivalent to the completion of the twelfth grade. At least two years of experience in the preparation and service of food in a school cafeteria. Dexterity and physical condition to maintain a rigorous work schedule and meet standards of physical and mental health. To perform this job successfully, an individual must be able to perform each principal duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the principal functions of the position. Must attend annual Blood borne Pathogen/Hep B training. Must successfully pass District administered Food Services Test and Basic Skills Test. Note: Minimum qualifications may be waived on a case-by-case basis by the Superintendent or designee in his/her sole and absolute discretion. Board approved: December 11, 2003 Revised: June 15, 2006 Requirements / Qualifications

Under general direction from the Director of Food and Beverage Operations, responsible for managing, organizing and providing strategic leadership for all kitchen operations in the resort. Lead the Food and Beverage team to ensure that the quality, presentation and safety standards are met as well as production cost of food products are the best value for the guests and the organization. Consistently enforce and uphold all Casino-wide Food and Beverage Operations policies and procedures and in accordance with all applicable established laws and regulations. Develops and maintains a high performing Culinary team and maintains confidentiality of all privileged information.. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: Manage, lead, and monitor the daily production of Food and Beverage Operations. Consistently enforce and uphold all Casino and department Policies and Procedures and ensure quality standards and processes are met. Oversee the property kitchens and Stewarding department. Responsible for menu creation and planning for catering and special events. Responsible for the planning and development of new recipes as well as the consistent presentation of menu items. Establish guidelines and procedures for ServSafe, safety and sanitation. Responsible for training and development of Food and Beverage skills to kitchen personnel and succession planning. Responsible for the scheduling, staffing, evaluating, discipline of kitchen Team Members. Meet with guests to resolve guest concerns. Prepare and present operational reports and prepared materials to Senior Management and Board of Directors. Manage the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs according to budget with the Director of Food and Beverage. Assist in the progression of Team Member career development plans through mentoring and coaching. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants. Hires, trains, and supervises the work of food production staff and stewarding. Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies. Manages the operations, revenue and assets of the kitchens. Establishes, implements and communicates goals, objectives, internal controls, policies and procedures in accordance with strategic plan. Ensures optimum staffing levels by coordinating the schedules of the prep cooks, bussers and dishwashers. Maintains a safe, orderly and sanitized kitchen; keeps kitchen, dish, and storage areas clean and organized. Instructs employees in methods and procedures, rules and regulations of safety, health and sanitation. Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Responsible for the profit and loss of the culinary department. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluates food products to ensure that quality standards are consistently attained. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner. Hosts regular staff meetings to ensure communication among personnel regarding administrative activities. Achieves financial objectives by overseeing kitchen labor and monitoring food costs to budgetary requirements. Keeps leadership and other departments informed of status of kitchen activities by attending meetings and submitting reports. Contributes to departmental effectiveness by: identifying short-term and long-range issues and goals that must be addressed and providing information and commentary pertinent to deliberations; recommending options and courses of actions; and implementing directives. Demonstrate new cooking techniques and equipment to staff. Supervises cleaning of all kitchen areas. Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. Ensures the line cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. Maintains good communication with co-workers and maintains a positive and professional work environment. Contributes to a team effort and accomplishes related results as required. Performs other duties as required. Access to Sensitive Areas: Access to F&B inventory storage areas. Signatory Authority: All Food & Beverage Operations related forms, receipts and personnel related forms. Minimum Qualifications: High School Diploma or Associates of Arts Degree in Culinary Arts from an accredited institution plus seven (7) years progressive management experience in Sous Chef role or above required. Working knowledge of extensive cooking techniques and food styles, including baking, garde manager, fine dining, off and on-site catering and mass production cooking techniques required. ServSafe Certification required. Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literacy and problem-solving skills are required. Demonstrated understanding of cost control methods and ability to analyze profit and loss statements required. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Knowledge, Skills and Abilitie

USC Auxiliary Services, one of the largest divisions at The University of Southern California, is focused on making a difference for over 65,000 students, athletes, faculty, staff, and guests who visit our campuses each day. Through our innovative services, our six central business units (USC Bookstores, USC Hospitality, USC Housing, USC Transportation, the USC Hotel and the Los Angeles Memorial Coliseum) collectively create the best USC experience for future leaders, scientists, filmmakers, engineers, and doctors alike. Auxiliary Services works tirelessly to welcome all visitors into the Trojan family. We are driven to succeed by our commitment to uphold our unifying values. The city of Los Angeles boasts endless attractions and tourist destinations. Amongst all of the sights and sounds, the USC Hotel offers a modern and convenient place to unwind, with 240 spacious, comfortable guest rooms and over 15,000 square feet of flexible event space. Owned and operated by the University of Southern California, and the site of a recent multi-million dollar renovation, the hotel features luxurious fabrics and artwork depicting the storied traditions of USC. Additional renovations, which include the restaurants and kitchens, are in the planning stage. We are seeking a Chef de Cuisine to join our rapidly growing team. The Opportunity: We look forward to serving our guests each and every day with a smile as we work to provide an exceptional guest experience. The Chef de Cuisine will oversee all of our culinary operations and ensure that the University's high standards are met. You will support, motivate, and educate our team while creating a friendly, positive, and welcoming environment for our students, athletes, faculty, staff, and visitors. As an innovative and analytical person, you will develop systems to increase our team's efficiency, facilitate volume growth, improve our facility, and manage our budget. Your passion and enthusiasm for your work will be contagious in all of your interactions! The Accountabilities: Responsible for the flow of all food production for general service and private events. Supervise the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Supervise and coordinate food preparation. Ensure products are being stocked properly. Develop and create new menu items and plate presentations. Schedule employees for mandatory trainings, complete employee reviews, and provide resources for employees' interpersonal needs while abiding by the Collective Bargaining Agreement and USC Hospitality Standard Operating Procedures. Attend culinary tastings to recruit and hire new staff. Manage and monitor employees' hours and breaks to control labor. Determine and post schedules. Ensure all wage and hours standards are being followed. Ensure all direct reports maintain a safe work environment. Provide all management and staff with day-to-day expectations, as well as daily, monthly, and yearly goals. Communicate with management to ensure all staffing issues, repairs, and daily operational logs are complete and accurate. Ensure direct reports have properly completed all assigned tasks that fit their job description. Direct, guide, and motivate staff to meet the production and/or sales goals. Supervise staff to ensure they are following the standards set by USC Hospitality and the Health Department. Work closely with the Health Department to maintain compliance. Ensure overall facility cleanliness at all times. Check equipment daily and make arrangements for repairs, if necessary. Ensure stellar working relationships with vendors. Respond to all customer comments, questions, and/or concerns. Facilitate and attend meetings with upper management, supervisors, assistant managers, and managers. Work closely with Associate Director to develop new ideas for future growth. Communicate changes to direct reports and execute a plan for implementation. Oversee the operational and financial goals of the kitchen. Develop new recipes, daily specials, and private event menus that are in line with food cost and current market trends. Prepare annual budget and ensure fiscal responsibilities are met. Cost out all specials and menu items to ensure proper budgeted food cost. Take inventory on a daily, weekly, and/or monthly basis. Create logs, order guides, and checklists to monitor temperatures, cleanliness, and ordering. Enter data and invoices into appropriate computer programs. Perform other related duties as assigned or requested. The university reserves the right to add or change duties at any time. The Qualifiers: Education: Specialized or technical training. Experience: 3 years. Expertise: Experience in leadership role in high-volume, full-service kitchen environment. Strong track record of success in previous assignments, demonstrated by upward career mobility. Demonstrated knowledge of pertinent local, federal, and state health and safety laws and regulations. Ability to supervise and train other workers. Must be able to communicate effectively in English. Ability to lift up to 50 pounds. Valid CA driver's license required. Position will participate in the Department of Motor Vehicles (DMV) Pull Notice System. A copy of DMV record will be required as a final condition of employment. For more information, please visit the policy website. In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC's Unifying Values. What We Prefer: Bachelor's Degree. 4 years of experience. Budgeting experience. Knowledge of kitchen equipment and procedures. Customer service and maintenance experience. The Trojan Family Rewards: We pride ourselves in creating the BEST USC EXPERIENCE , and that begins with our employees! We offer a wide variety of benefits and programs that support our staff and their families. For more information please visit ****************************************** This support advocates work-life balance and employee well-being. As members of the Trojan family, employees are connected by the traditions and history that make us proud to be Trojans! The work culture thrives on mutual respect, trust, and synergy amongst all of its members. USC has great minds that transform the world with their talents and research. Will you be one? Join us! FIGHT ON! The annual base salary range for this position is $75,446.72 - $82,000.00. When determining an offer, the University of Southern California considers factors such as the scope and responsibilities of the role, the candidate's experience, education, training, key skills, internal peer alignment, applicable laws, contractual requirements, grant funding, and market conditions. Minimum Education: Specialized/technical training Minimum Experience: 3 years Minimum Field of Expertise: Three plus years experience in a leadership role within a high-volume, full service kitchen environment. Strong track record of success in previous assignments demonstrating upward career mobility. Demonstrated knowledge of pertinent local, federal and state health and safety laws and regulations. In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC's Unifying Values. USC is 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, protected veteran status, disability, or any other characteristic protected by law or USC policy. USC observes affirmative action obligations consistent with state and federal law. USC will consider for employment all qualified applicants with criminal records in a manner consistent with applicable laws and regulations, including the Los Angeles County Fair Chance Ordinance for employers and the Fair Chance Initiative for Hiring Ordinance, and with due consideration for patient and student safety. Please refer to the Background Screening Policy Appendix D for specific employment screen implications for the position for which you are applying. We provide reasonable accommodations to applicants and employees with disabilities. Applicants with questions about access or requiring a reasonable accommodation for any part of the application or hiring process should contact USC Human Resources by phone at **************, or by email at *************. Inquiries will be treated as confidential to the extent permitted by law. Notice of Non-discrimination Employment Equity Read USC's Clery Act Annual Security Report USC is a smoke-free environment Digital Accessibility If you are a current USC employee, please apply to this USC job posting in Workday by copying and pasting this link into your browser: *************************************************************

Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What's in it for you Joining our team offers you access to supportive colleagues, cutting-edge learning technologies, employee wellness benefits, and more. Benefits: Comprehensive medical, dental, and vision benefits with several plan options to choose from! Generous Paid Time Off and Leave Programs. Access to wellness initiatives, financial planning, behavioral health assistance, and more. Wage range: $22.00 per hour Your Impact The role of a sous chef in a hospital kitchen extends beyond culinary expertise, playing a vital role in ensuring patients receive nutritious and appetizing meals tailored to their dietary needs. With their guidance, kitchen staff adhere to strict sanitation and safety protocols, contributing to the overall health and well-being of patients by providing nourishing meals in a healthcare environment. Through their dedication, sous chefs help elevate the dining experience for patients, supporting their recovery and fostering a positive hospital environment. Job Specific Duties Verifies kitchen staff follows all recipes and portions servings correctly. Observes all food stations to eliminate waste and to have the best and freshest products possible. Ensures the staff has a clean and sanitary work station/area by practicing the “clean as you go” method. Supervises / trains staff engaged in preparing, cooking, serving meats, carving, sauces, vegetables, soups, mise en place, technical skills and other food products. Ensures all stations remain stocked before and during meal periods. Produces daily production sheets and records left overs. Produces menu items by time line requirements. Identifies & fabricates all meats, raw or cooked for service or functions, as well as other products, but not limited to vegetables, fruits, starches, etc. Accurately plan and create requisitions for ordering. Receives and examines food products and supplies to ensure quality and quantity meet established standards and specifications. Ensures proper storage and organization from all suppliers. Counts accurate inventory of all items in all food storage areas. Maintains all Hazard Analysis and Critical Control Points (HACCP) standard operating procedures. Keeps kitchen, dish and storage areas clean and organized. Produces menu items by time line requirements. Performs all knife skills and cooking methods on proteins, vegetables, starches and other ingredients according to recipe within prescribed time frame to complete all service times for café or function contracts. Ensure all prepared items are labeled with the following information; item inside container, date item is prepped, use by date and initials of person who prepped the item. Assigns, directs, and reviews the work of subordinates, work methods, procedures, work flow and standards for quality and quantity of work. Mentors and trains existing staff as well as new staff. Assists in monitoring the job performance of staff and managing staffing levels throughout shifts. Assumes responsibility for kitchen in absence of the Chef. Other duties as assigned Assumes responsibility for kitchen in absence of the Chef. Other duties as assigned What you will need Ability to pass a criminal background check and drug screen. High School Diploma/GED Our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. This employment opportunity is subject to the satisfactory completion of a background check and medical screening, as mandated by applicable California laws and regulations. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner. Ability to prepare tasteful meals and to cook a variety of foods in large quantities. Ability to follow prepared menus and portion control guides. Ability to prepare special diets accurately. Record food temperatures for the meals. Prepare pureed foods. Ability to work in cooperation and harmony with personnel in all departments. Maintain quaternary solution in sanitizer buckets. Assist with serving the different meals. Clean cooking area and serving carts. Report resident care concerns and potential issues to Administrator and/or Director of Nurses. Participate in the orientation and on-going training of dietary staff. Ability to make the presentation of the food appealing to the residents. Ability to cooperate. Willing to supervise and to work under supervision. To make sure all cleaning schedules are followed. Supervisory Requirements This job has supervisory responsibilities in the absence of the Dietary Supervisor. Qualification Education and/or Experience High school diploma or equivalent. Should have experience as a cook in a hospital or long term care facility for not less than one year. Language Skills Ability to read technical procedures. Ability to read and follow recipes. Ability to effectively present information and respond to questions from managers and employees. Mathematical Skills Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Reasoning Ability Ability to solve practical problems. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations Must obtain and maintain ServSafe Certificate. Knowledge and experience with PCC preferred. Must remain in good standing with the Department of Public Health. Physical Demands The essential functions of this position require the following physical abilities: Standing and /or walking very frequently. Sitting occasionally. Reaching with hands and arms frequently, pushing/pulling very frequently. Talking and /or hearing very frequently. Tasting and /or smelling very frequently. Lifting up to 50 pounds frequently. Climbing, balancing, stooping, kneeling, crouching or crawling occasionally. Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate. Additional Information Note: Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.

Dos Palos Oro Loma Jt. Unified GENERAL SUMMARY Under the direction of the Director of Food Services, manages all food service preparation and operations at District school sites. Directs food preparation for breakfast/lunch service in accordance with District menus and provides a variety of entrees, hot foods, salads, sandwiches, breads, bake goods and desserts; responsible for effective, efficient operation of the assigned food service facility; directs kitchen/service staff; responsible for necessary bookkeeping and accounting; maintains daily records and inventory; and performs other duties directly related to this job description. The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. PRINCIPAL DUTIES AND RESPONSIBILITIES Estimates food and supplies required and prepares appropriate requisitions, validates food/supply orders and provides for proper storage. Prepares and cooks a variety of foods such as entrees, meats, vegetables and other hot dishes; prepares sandwiches, fruit, salads; makes varied gelatins and puddings; bakes breads, cookies and cakes. Manages cooks and service staff in the day-to-day operation of a school site cafeteria. Assists in the selection of staff and trains staff in proper work procedures. Ensures that food preparation and service standards are met, that left-over foods are properly stored and that kitchens and food service areas and equipment are maintained in a sanitary and orderly condition. Responsible for records of meals served, monies received and foodstuffs used. Maintains inventories of food and supplies. Operates kitchen equipment including ovens, steam table, electric mixers and slicers and is responsible to see that equipment and cooking utensils are properly maintained. Monitors work areas food service environment to ensure appropriate sanitation practices and safety precautions. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED Ability to see for the purpose of reading laws, codes, menus, rules, policies and other printed matter and observing students, with or without vision aids; ability to hear and understand speech at normal levels; ability to communicate so others will clearly understand normal conversation. Skill in the principles and procedures of quantity food production and preparation. Ability to successfully manage a cafeteria environment including nutrition and sanitation. Knowledge of principles and methods of large scale food services management, nutrition, food values, food combinations, use of leftovers, and economical substitutions. Knowledge of appropriate health and safety regulations and of proper storage of perishable items and supplies. Ability to train and supervise the work of others. Ability to prepare accurate and timely financial/operational records and necessary reports. Ability to establish and maintain cooperative working relationships with those contacted in the course of work. Ability to: Lift/carry 58 pounds occasionally (less than 33% of the time or 1-100 times per day); Lift/carry 40 pounds frequently (34-66% of the time or 100-500 times per day); Lift/carry 15 pounds constantly (67-100% of the time or over 500 times per day); Push a maximum force of 68 pounds on objects; Pull a maximum force of 68 pounds on objects. WORKING CONDITIONS Light to heavy physical effort; standing for extended periods of time; ability to reach in all directions; periodic lifting, carrying, loading and unloading of foodstuffs (40 pounds). Moderate stress level. Primarily indoor cafeteria environment. ENVIRONMENTAL CONDITIONS Work is predominately inside and generally provides protection from weather conditions, but not necessarily from temperature changes. Work surface - work done primarily on concrete floors. JOB PARTICULARS Use of kitchen and cafeteria related tools/equipment/work aids. CONTACTS Daily contact with students, teachers, school and District staff. Occasional contact with parents, community members and outside agency personnel. OCCUPATIONAL CERTIFICATES/LICENSES Standard Food Services Certificate EMPLOYMENT STANDARDS Education equivalent to the completion of the twelfth grade. At least two years of experience in the preparation and service of food in a school cafeteria. Dexterity and physical condition to maintain a rigorous work schedule and meet standards of physical and mental health. To perform this job successfully, an individual must be able to perform each principal duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the principal functions of the position. Must attend annual Blood borne Pathogen/Hep B training. Must successfully pass District administered Food Services Test and Basic Skills Test. Note: Minimum qualifications may be waived on a case-by-case basis by the Superintendent or designee in his/her sole and absolute discretion. Board approved: December 11, 2003 Revised: June 15, 2006 Internal Candidates Only-Please submit a Letter of Interest on Edjoin.org Refer to the job posting for a list of required skills or if you have any questions or need further clarification, please contact the email address listed in the posting. Internal Candidates Only-Please submit a Letter of Interest on Edjoin.org * Other (Internal Applicants-Need only to submit a letter of interest) Comments and Other Information Dos Palos Oro Loma Joint Unified School District prohibits discrimination, harassment, intimidation and bullying in educational programs, activities, or employment on the basis of actual or perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, citizenship or immigration status, race or ethnicity, religion, sex, sexual orientation, pregnancy actual or potential parental, family, or marital status, military status or association with a person or a group with one or more of these actual or perceived characteristics. Dos Palos Oro Loma Joint Unified School District requires that school personnel take immediate steps to intervene when safe to do so when he or she witnesses an act of discrimination, harassment, intimidation, or bullying. Questions or complaints of alleged discrimination, harassment, intimidation and bullying, equity or Title IX equity and compliance concerns should be directed to: Jason Von Allman ************** 2041 Almond Street Dos Palos, CA 93620 ******************* If you need a reasonable accommodation to participate in the hiring process, Dos Palos-Oro Loma JUSD will provide you with one upon notice.

The Regional Executive Chef for Yosemite Hospitality will be required to have demonstrated strong aptitude for culinary leadership, communication skills, personnel development, and team training. The Regional Executive Chef is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with the VPO, District Manager and LOB leadership. The ideal candidate should demonstrate a strong aptitude for new product and new concept development. This position be responsible for developing, implementing, and overseeing food and beverage initiatives including process standardization, purchasing compliance, initiative adherence, & product quality as well as consistency across LOB. Additional responsibilities include ensuring proper workplace safety, food safety, HACCP and sanitation programs are in place and active. He/she may be required to cook selected items, and assist operational team as needed in organizing operational plans for VIP events, to include menu development, culinary instruction. The Regional Executive Chef supports executive chef hiring process and onboarding. COMPENSATION: The salary range for this position ranges from $120,000 to $150,000, depending on circumstances including an applicant?s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. This is Aramark?s good faith and reasonable estimate of the range of compensation for this position as of the time of posting.? ? If hired, employee will be in an ?at-will position? and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.? ?For LA County Applicants: Qualified Applicants with arrest or Conviction records will be considered for Employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act.? ? **Job Responsibilities** ? Work with Vice President of Operations, Director of F&B, District Manager, General Manager, and teams to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives. ? Active involvement and leadership in the recruitment and hiring of culinary leadership within the region. ? Coordinate and partner with leaders on chef onboarding and seasonal openings. ? Develop and or enhance LOB/national and regional concepts in partnership with senior leadership and operational team. ? Partner with marketing in the creation and development of on trend food concepts. ? Organize, implement & monitor concepts throughout Park operations. ? Review culinary vision with Executive Chefs as it relates to the over-all corporate focus, including, purchasing, labor management, COS, sustainability, team development, operational structure, revenue enhancing initiatives, and standardization. ? Support corporate risk management team to ensure all food and team safety initiatives meet or exceed corporate criteria ? Support culinary leadership training programs, including recruiting and retention programs ? Provide consistent assessment of property executive chef performance and provide feedback and mentoring as needed. ? Support organization of culinary talent for high profile events, and seasonal openings. ? Participate as needed in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities. ? Support compliance initiatives and product selection to maximize NVD initiative. ? Formulate, and supervise development of new products, processes, and cost/quality improvement programs. ? Other duties as assigned. **Qualifications** ? AOS/BS in Culinary Arts or equivalent culinary experience. ? Minimum 10 years culinary experience in hotels or restaurants and position in management. ? Multiple account oversight ? Computer skills including word processing, Excel, and presentation software. ? Excellent oral, leadership and communication skills. ? Project management experience preferred. ? People development experience. ? Ability to deal with ambiguity and effectively cope with change. **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter .

Provides guest satisfaction by preparing and cooking all meals in a timely manner that meets all Sizzler quality standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Wash, cut and/or cook vegetables, fruit, meat, fish, poultry and/or seafood to prepare for use. Measure and mix ingredients according to recipes to prepare menu items. Prepares plates to be served by placing appropriate menu items on plate. Uses prep lists to determine production for the day. Complete all responsibilities of assigned position in accordance with company standards. Promotes, establishes, and maintains a safe environment for all guests and Team Members. Assists with receiving and storing all orders properly as needed. Maintains the organization and cleanliness of the restaurant You can and will be assigned to other and/ or multiple departments, besides your primary job code From time to time you may be directed to work on special projects or assist with other work necessary or important to the operations of the Company. Sizzler may alter or change your job duties, reassign, or transfer job responsibilities or assign you additional job responsibilities in other positions. CORE COMPETENCY REQUIREMENTS “Here to Help Mentality”: Will assist different departments and team mates, other than primary job code, as needed. Guest Service: Manages difficult or emotional guest situations; Responds promptly to guest needs; Responds to requests for service and assistance; Identify and resolve problems in a timely manner. Communication: Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Able to read and interpret written information. Team Work: Balances team and individual responsibilities; Welcomes feedback; Contributes to building a positive team spirit; Supports everyone's efforts to succeed. Planning and Organization: Able to prioritize and plan work activities. Use time efficiently. Diversity & Ethics: Promotes a harassment-free environment; Treats everyone with respect; Works ethically and with integrity; Upholds organizational values. Organizational Support: Follows policies and procedures; Completes administrative tasks correctly and on time. Professionalism: Reacts well under pressure; Accepts responsibility for own actions; Complies with Grooming & Appearance requirements. Quality and Quantity of Work: Demonstrates accuracy and thoroughness; applies feedback to improve performance; meets productivity standards and strives to improve productivity; completes work in a timely manner; monitors own work to ensure quality. Safety & Security: Observes safety and security procedures; reports potentially unsafe conditions; Maintains a safe work environment; Uses equipment, materials and chemicals properly. Adaptability: Adapts to changes in the work environment; able to deal with frequent change, delays or unexpected events. Attendance/Punctuality: Is consistent at work and on time; ensures work responsibility are covered when absent; attends all restaurant meetings. Dependability: Follows instructions; responds to management directions; takes responsibility for own actions. Food Safety and Sanitation: Will be certified in accordance with local jurisdiction requirements QUALIFICATIONS Education and/or Experience High School Diploma/GED or 1-3 Months related experience and/or training or equivalent combinations of education and experience is required. Current California Food Handlers Card. Language / Mathematical Skills Ability to comprehend simple instructions and understand measurements. Able to read recipes. Ability to speak and understand English both written and verbally. Reasoning Ability Ability to apply common sense understanding to carry out detailed written or oral instructions. PHYSICAL DEMANDS While performing the duties of this job the employee is regularly required to stand, use hands, talk and hear. The employee is occasionally required to stoop, kneel or crouch. The employee must frequently be able to lift, pull and push up to 50 pounds. WORK ENVIRONMEN While performing the duties of this job the employee is regularly exposed to machinery with moving mechanical parts, sharp objects and open flames. The employee can sometimes be exposed to wet, humid, cold or hot conditions. The noise level is the work environment is usually moderate.

Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly learn and execute all of our recipe procedures * Maintain cleanliness throughout kitchen * Follow company safety and sanitation policies and procedures * Communicate ticket times to Team Members * Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Ability to use slicers, mixers, grinders, food processors, etc. * Prior experience preferred in a similar food and beverage service and preparation position

Come join the longest-running backyard BBQ in history! We are looking for enthusiastic Line Cooks with a passion for creating guest loyalty! About the Role As a Line Cook, you will uphold our Famous standards by Preparing menu items according to Famous Dave's recipes, plate presentations, and specifications Satisfying all assigned prep work Completing assigned daily and weekly cleaning projects Practicing sanitary and safe food handling at all times Setting up work station Being a core team member in a fast-paced kitchen Prepping assigned items Benefits at Famous Dave's Famous Dave's offers its team members the following benefits Employee meal discounts Career advancement opportunities Flexible work schedules Additionally, full time employees will receive: 401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Life insurance Vision insurance

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age. RequirementsSTUFF OUR ATTORNEYS MAKE US WRITE: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the team member will regularly be required to: Work in noisy, fast paced environment with distracting conditions. Move about facility and stand for long periods of time. Lift and carry 30 pounds. Walk or stand 100% of shift. Reach, bend, stoop, mop, sweep and wipe frequently. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified in this position. As an equal opportunity employer, Dave & Buster's is dedicated to our policy of nondiscrimination in all aspects of employment, and we comply with all Federal, State and Local laws regarding nondiscrimination. Dave and Buster's is proud to be an E-Verify Employer where required by law. Salary Compensation is from $16 - $19.25 per hour Salary Range: 16 - 19.25 We are an equal opportunity employer and participate in E-Verify in states where required.

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age. RequirementsSTUFF OUR ATTORNEYS MAKE US WRITE: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the team member will regularly be required to: Work in noisy, fast paced environment with distracting conditions. Move about facility and stand for long periods of time. Lift and carry 30 pounds. Walk or stand 100% of shift. Reach, bend, stoop, mop, sweep and wipe frequently. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified in this position. As an equal opportunity employer, Dave & Buster's is dedicated to our policy of nondiscrimination in all aspects of employment, and we comply with all Federal, State and Local laws regarding nondiscrimination. Dave and Buster's is proud to be an E-Verify Employer where required by law. Salary Compensation is from $16 - $19.25 per hour Salary Range: 16 - 19.25 We are an equal opportunity employer and participate in E-Verify in states where required.

Compensation Range $17. 25 - $20. 00 / Hour Overview: Why Join Our Team: Great earnings potential Full and part-time hours available Flexible scheduling to fit your life Medical coverage starting at $12 per pay period, plus dental and vision Paid vacation and sick time No-cost Hospitality, GED and Associates Degree programs Discounted shift meals and a 25% discount when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) Fortune 100 Best Companies to Work For since 2014 and PEOPLE Companies that Care since 2021 Career growth opportunities What You'll Do: With more than 200 dishes made fresh from scratch every day, our line cooks are passionate about fresh quality ingredients, great technique and delicious, memorable food. Line cooks use a wide range of cooking methods and kitchen tools, to make our dishes perfect. And although our restaurants are busy and our standards are high, you'll love our team spirit and commitment to having fun, as well as the glowing complements from guests about our food. Your Background: Great technique: strong knife skills and a range of cooking methods set you apart Attention to detail: you know your weights, measurements and volumes Cleanliness and organization: you know where everything is, and everything has a place Team player: it takes a team to keep our kitchens moving Comfortable standing for extended periods of time, able to lift up to 50 pounds and continuously bend, reach and twist At least 6 months experience as a line cook in a full-service restaurant preferred (if you have less experience, consider Prep Cook) Must be at least 18 years old Who we are: Named to FORTUNE Magazine's "100 Best Companies to Work For" list every year since 2014, The Cheesecake Factory is a leader in experiential dining. We are culinary-forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people-this defines who we are and where we are going. We currently own and operate 353 restaurants throughout the United States and Canada under brands including The Cheesecake Factory, North Italia, Flower Child and a collection of other FRC brands. Internationally, 34 The Cheesecake Factory restaurants operate under licensing agreements. Our bakery division operates two facilities that produce quality cheesecakes and other baked products for our restaurants, international licensees and third-party bakery customers. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities. #SoCheesecake #LifeAtCheesecakeWith more than 200 dishes made fresh from scratch every day, our line cooks are passionate about fresh quality ingredients, great technique and delicious, memorable food. Line cooks use a wide range of cooking methods and kitchen tools, to make our dishes perfect. And although our restaurants are busy and our standards are high, you'll love our team spirit and commitment to having fun, as well as the glowing complements from guests about our food.