Chef Jobs in Jenison, MI

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY * Adhere to the company's mandated F&B menu and purchasing programs * Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary * Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. * Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume * Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. * Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food * Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits * Proactively ensures that a clean, safe environment is maintained at all times. * Report critical issues to General Manager ASAP. WHAT IT TAKES * Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required * Experience preparing catered events and presenting foods for special events desirable * Relevant experience or equivalent combination of education and experience is also acceptable. * Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) * Free Bowling * $1 Arcade Play * 20% off Events * 50% off Food & Beverages * Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS * Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Full Time Chef Salary Range $58,000 to 60,000 Taking care of dependent persons is worthwhile work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities Purpose of this position: Overall responsibility for the provision of a high quality dining service that takes into account resident preferences and dietary considerations, in compliance with applicable food safety and licensing regulations. Maintains a clean kitchen and follows safe food handling and storage practices. Provides positive leadership for all culinary staff. Qualifications: Degree as Chef from a culinary institute or certified program, or Restaurant/Food and Beverage management; or significant experience in food service and sanitation. Must maintain Food Protection Manager and HACCP Certification in food service safety and sanitation (such as ServSafe); knowledge and understanding of geriatric dietary needs and concerns; menu planning; kitchen management; Strong leadership and motivational skills for effective staff supervision, training and leadership; Excellent cooking skills, with experience in catering or culinary services management. Experience and training in professional cooking, applicable certification. Good math skills to accurately adapt ingredient measurements for recipes. Exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. Must be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. Must be able to pass the state mandated criminal background screening and random drug testing. Essential Functions: 1. Menu Planning: paying attention to resident likes and dislikes, including special diet considerations; incorporating seasonal and fresh fruits and vegetables into daily meals; incorporate “farm to table” foods in menus; balanced menus incorporating the Tufts Senior Food Pyramid. Maintain inventory for at least 3 days’ meal service, as well as emergency supply – including bottled water – for meal service in the event of a power outage or other emergency; If the home has a Live Herb Wall the chef will incorporate use of fresh herbs in cooking and serving of meals. 2. Meal service: assure meals are prepared and served on time, at the proper temperature. Establishing and maintaining standardized recipes, preparation guides, and production standards. Special events, including men’s lunches, cook-outs, family functions, etc. Educate staff on proper meal service and clearing (LL/RR) and use of proper portioning and serving utensils. Walks the dining room and interacts with residents and guests during meal service. 3. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assure that all residents have the opportunity to enjoy quality meals every day. Meeting with residents at move-in and periodically thereafter to review preferences. Lead the Chef Forum at least monthly to solicit input and feedback from residents regarding the content and quality of the entire dining experience. 4. Resident Well-Being - Provides input to the resident assessment process for the development of individual resident service plans as needed to assure nutritional needs are satisfied. Assures compliance with diet orders and nutritional status of residents (in cooperation with the Resident Services Coordinator). Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition. 5. Financial compliance with budget for food, beverage, supplies, equipment and labor. Maintain inventory of necessary food and non-food supplies – taking advantage of sales and promotions and local food sources to ensure best product at best price. Track Resident room trays, guest and staff meals for billing and credit back to culinary services account. 6. HR - Staff hiring, training and supervision: assure sufficient staff is hired, trained and performing the duties necessary to provide quality meals to meet resident nutritional needs. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible, and proper plating of food including use of garnish. Use ON SHIFT for staff scheduling and monitoring time in/out. Control overtime and labor hours. Provide timely education and disciplinary actions as needed. Prepare and review Employee Performance Evaluations timely for 90 days and annual reviews. 7. Sanitation - Maintains proper cleanliness of kitchen, equipment, storage, and surfaces; Regularly inspects all areas of kitchen for cleanliness; Proper use and maintenance of equipment. Monitors community for food-borne illnesses; Assures staff is well trained and competent in maintaining a clean kitchen and food service; maintains adequate supply of single use meal service items for use during resident illnesses. 8. Regulatory compliance with HFA rules, HPM policies and procedures, County Health Department Food Service Sanitation guidelines, and SERVSAFE standards for cleanliness, maintenance and documentation. 9. OTHER: Maintains Live Herb wall if applicable; Participate in marketing the home through preparation of gift foods provided to referral sources during outreach marketing, guest meals, special events, cooking programs, etc. Secondary Functions: 1. Participate in Family and Community events as directed. 2. Participate in the evening and weekend Manager on Duty (MOD) rotation. 3. Collaborate with the Life Enrichment Coordinator for special events and theme days 4. Direct involvement in at least 1 resident life enrichment events per month such as Chef Forum 5. Maintain a clean, safe and well organized desk and work space. 6. Proper utilization of email and internet, 7. Complies with, and enforces, the NO GOSSIP policy, 8. Compliance with HIPAA for resident and employee health information. 9. Other duties as assigned or as may be necessary to assure that the goals and objectives of this assisted living center are fulfilled. 10. Comply with Life Safety policies and participates in periodic drills; 11. Participate in educational and training opportunities; 12. Report safety and health hazards to your supervisor or the Maintenance Supervisor 13. Report any observed concerns or changes in a resident to the Shift Supervisor Code of Conduct: 1. The Chef is a member of the Management Team for this living center and is expected to maintain professional standards of behavior. 2. The Chef will model the HPM-ALC core values: Honesty, Quality, Respect, Teamwork, Potential and Balance. 3. The Chef is expected to communicate professionally, maturely and respectfully with ALL persons associated with this living center. 4. Compliance with the code of conduct included in the Employee Handbook. 5. Treats all residents with dignity, respect and compassion; 6. A good will ambassador for this assisted living center; 7. Reports to work on-time, as scheduled; 8. Works cooperatively with co-workers, supervisors, and other personnel associated with this assisted living center; 9. Complies with rules of Resident Rights; Complies with HIPAA Privacy rules; 10. Complies with the guidelines of the Employee Handbook for this assisted living center; Physical & Mental Requirements: 1. Able to lift 50# 2. Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. 3. Able to perform physically repetitive work. 4. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. 5. Able to work with strong smells and chemicals 6. Ability to handle pots and pans, stir a variety of textures for extended periods of time. 7. Ability to use telephone and computer (including email) for communication 8. Ability to communicate verbally and in writing with residents, co-workers, and supervisors. 9. Ability to comprehend written and verbal instructions in English 10. Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents. We Offer No wage cap Opportunity for advancement Optional health, dental and vision insurance 90-day potential pay raise (dependent on performance) PTO based on hours worked & years of service 401K with company match up to 50% of your contribution of up to 6% Annual pay raise (dependent on performance) Paid orientation and training Sheldon Meadows Assisted Living Centers is licensed by the Michigan Department of Human Services, Office of Child and Adult Licensing as a Home for the Aged. Our staff is carefully selected and trained to unobtrusively monitor each resident and their health - both physical and mental - watching for signs of pain, confusion, inattentiveness to personal hygiene, missed meals or changes in normal routine. Heritage Property Management is committed to excellence in all we do. That includes hiring and supporting team members who share our core values. When you work with us, you’ll see first-hand how important our residents are to us, and how our six core values: Honesty, Quality, Respect, Teamwork, Potential, and Balance reflect in our everyday interactions. “When I was a boy and I would see scary things in the news, my mother would say to me, "Look for the helpers. You will always find people who are helping.” Fred Rogers We are an equal opportunity employer and prohibit discrimination/harassment 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.

Kawa Sushi in Grand Rapids, MI is looking for one sushi chef to join our team. We are located on 415 Bridge St Nw. Our ideal candidate is a self-starter, ambitious, and hard-working. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Prepare sushi items in cooperation with the rest of the Sushi chefs Clean up station and take care of leftover food Stock inventory Qualifications Sushi experience or Back of the House experience preferred Able to meet all scheduling commitments Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail We are looking forward to receiving your application. Thank you.

BUTCH's Dry Dock is an award winning restaurant located in downtown Holland, Michigan. BUTCH's is family owned and operated and has been servicing the Holland community for 25 years. Job Description BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

GERALD R. FORD JOB CORPS CENTER COOK HELPE Cook Helper FLSA: Non-Exempt Department: Food Services Reports To: Food Services Supervisor The Cook Helper position provides support for a U.S Department of Labor Job Corps contractor. The Job Corps program is a federally-funded residential training program. The mission of Job Corps is to provide career-based technical and academic training and job placement assistance to program eligible youth ages 16-24. Summary of Duties: The Cook Helper position is responsible for assisting in coordinating meal preparation, assisting with kitchen and cafeteria activities, and maintains a clean and safe environment. Description of Duties: Assist in the preparation and serving of appetizing, attractive, and nutritional meals for trainees. Helps prepare food in accordance with planned menu. Assists in preparing food in large quantities in accordance with defined specific tasks or standard operating procedures (SOPs). Ensures proper storage of usable and non-usable leftovers. Ensures the maintenance and proper temperature for both hot and cold food items. Maintains acceptable standards of personal and area cleanliness when handling and preparing meals. Keeps assigned work areas well organized and clean. Cleans, mops, and empties waste when assigned or as needed. Handles food in a sanitary manner, including receipt, preparation and storage. Maintains food temperature records. Maintains equipment logs. Prepares monthly inventories. Records usage of leftovers. Maintains daily usage logs. Records number of meals served at each mealtime and documents number of staff and visitors. Assures proper equipment use and maintenance. Uses food service equipment including meat slicer, blender, food processor, mixer, ovens, grill, knives and other items as necessary. Cleans, sanitizes, and ensures equipment is maintained in good working order. Notifies supervisor when repairs or replacements are needed. Maintains a safe work environment. Credentials: Education and Experience High School Diploma or equivalent. Certifications, Licenses, Registration Valid state driver's license; CPR/First Aid certifications. Equal Opportunity Statement Human Learning Systems 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 law

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Kalamazoo, MI Hours: Full-Time Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: * Generous Compensation & Benefits Package * Health, Dental & Vision Insurance * Company-Paid Life Insurance * 401(k) Savings Plan * Paid Time Off: Vacation, Holiday, Sick Time * Employee Assistance Program (EAP) * Career Growth Opportunities * Employee Perks & Rewards Executive Chef Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Executive Chef Essential Functions and Key Tasks: Culinary: * Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures * Responsible for the quality of all food products and ensure that standards are met * Responsible for all aspects of food production, execution and presentation * Oversight of all aspects of catering operations Operations: * Responsible for maintaining vendor partner relationships * Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products * Receiving food and supplies - must be able to lift items up to 40 pounds * Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing * Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained * Manage client relationships to maintain client satisfaction and account retention Financial: * Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines * Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs * Responsible for inventory management * Submit financial reporting to the corporate office People: * Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff * Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food * Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: * High School diploma or equivalent * 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: * ServSafe Certification * Allergen Awareness Certification Preferred Education and Experience: * Culinary School degree or certificate * Microsoft Office Suite * Past Experience within Senior Living a Plus

Root - (Fennville, MI) We are located on 120 E Main St. Our ideal candidate is ambitious, creative , and able to work consistently. Root locally sources many of our ingredients and scratch makes most of our menu items. Ideal team member cares about customer experience, flavor, food safety and presentation. Compensation: $18-$20 hr plus overtime, 30-45 hours week year around This team member must be able to work in a fast paced environment, and stay on task whether it is busy or slow, while working with a pro-active work ethic. ********************* This opportunity is year around employment. Do you have a passion for food? Do you want to have creative input? Do you want to work for a growing small artisan business?

Job Title: Sous Chef Reports To: Executive Chef Summary: A Sous Chef is the assistant to the Executive Chef. The Sous Chef is responsible for planning and directing food preparation in the kitchen. Primary duties are to help with food creation, menu planning, inventory, purchasing and managing supplies. Other responsibilities include ensuring the kitchen is properly trained, up to safety standards and staff adhere to set standards, procedures, department rules and sanitation requirements. Duties and Responsibilities: Manage all kitchen activities including food prep, food production, management and training of all kitchen staff Perform interviewing, hiring, training, developing and furthering the abilities of kitchen staff Schedule staff, assign work tasks and coordinate activities of kitchen staff to ensure consistent levels of service Ensure efficient, cost-effective operation and profitability of food production Ensure that food products and presentation are of the highest quality and served in a timely manner Inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary and in operating order Monitor holding and storage operations, stocking and food rotations to ensure food service standards are met Investigate and resolve food quality and service complaints Assist in planning and pricing menus, taking advantage of foods in season and local availability Manage kitchen inventory and ensure supplies are fresh and of high quality Assists in performing kitchen duties Assume the role of Chef de Cuisine in their absence Report to maintenance needed repairs or unsafe conditions Perform other duties as assigned Requirements: Formal culinary training or degree preferred Minimum of 2-5 years cooking experience and experience in leadership role Ability to stand for prolonged periods of time with or without reasonable accommodations Strong communication skills with or without reasonable accommodations Reading and writing abilities with or without reasonable accommodations Individuals must be Servsafe certified Skills and Abilities: Problem Solving - Identifies and resolves problems in a timely manner Reasoning - Uses reason and understanding when dealing with difficult situations Customer Service - Responds promptly to customer needs and solicits customer feedback Interpersonal Skills - Maintains confidentiality Oral Communication - Speaks clearly and confidently. Listens, ask questions and seeks clarification Written Communication - Writes clearly and informatively. Edits work for spelling and grammatical error Teamwork - Contributes to building a positive team spirit Ethics - Treats people with respect Organizational Support - Follows policies and procedures Planning/Organizing - Uses time efficiently Professionalism - Reacts well under pressure and accepts responsibility for own actions Quality - Demonstrates accuracy and thoroughness. Applies feedback to improve performance Quantity - Completes work in timely manner Safety and Security - Observes safety and security procedures. Uses equipment and materials properly Adaptability - Adapts to changes in the work environment. Able to deal with frequent change, delays, or unexpected events Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Initiative - Asks for and offers help when needed Physical Demands and 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. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk and reach with hands and arms. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. The employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. *These are the minimum requirements for effective job performance, these duties are subject to change based on the needs of the company

Taking care of dependent persons is worthwhile to work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being a caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. Purpose of this position: Sous Chef must be familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between culinary staff and resident services staff: strong leadership and communication abilities are a must. Sous chef works with the chef, other cooks, and culinary staff preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. Sous chef is normally required to work nights, weekends, and many holidays. Qualifications: Experience and training in professional cooking, applicable certification. Must obtain and maintain Food Protection Manager Certification in food service safety and sanitation (such as ServSafe) and HACCP certification; obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the sous chef needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state-mandated criminal background screening and random drug testing. Essential Functions: Second in Command in the kitchen; in charge when Chef is not present. Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature. Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used, etc.; Assures food is served properly, at the correct temperatures, and in an appetizing manner. Monitors food / plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. a. Shift supervision of Utility Workers and Server/Prep assistants b. Immediately reports any malfunction in equipment or physical plant. c. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft. Budget compliance support – including monitoring stock, assisting in food and supply ordering Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance and documentation. Other duties as required to meet the goals and objectives of the assisted living center. General Responsibilities: Be a goodwill ambassador for this living center Comply with Life Safety policies and periodic “drills” Participate in training opportunities Report safety and health hazards to the Maintenance Supervisor Work cooperatively with others on the same shift and across shifts Report to work as scheduled Treat all residents with dignity and respect Observe residents for any change in condition (physical, emotional, cognitive or behavioral) Communicate any change in condition to the Shift Supervisor Comply with infection control protocols Compliance with all Resident Rights including confidentiality Compliance with the guidelines stated in the Employee Handbook Compliance with the code of conduct included in the Employee Handbook. Physical & Mental Requirements: Able to lift 50lb Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. Able to perform physically repetitive work. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. Able to work with strong smells and chemicals Ability to handle pots and pans, stir a variety of textures for extended periods of time. Ability to use telephone and computer (including email) for communication Ability to communicate verbally and in writing with residents, co-workers, and supervisors. Ability to comprehend written and verbal instructions in English Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents. Benefits & Compensation: Hourly Wage and benefits as stated in the Employee Handbook. Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review. The annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator. An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities. #INDRS

Kawa Sushi in Rockford, MI is looking for one sushi chef to join our 14 person strong team. We are located on 8 E Bridge St Ne Suite 104 A. Our ideal candidate is attentive, punctual, and engaged. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Prepare sushi items in cooperation with the rest of the Sushi chefs Clean up station and take care of leftover food Stock inventory Qualifications Sushi experience or Back of the House experience preferred Able to meet all scheduling commitments Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail We are looking forward to receiving your application. Thank you.

Benefits: * Childcare Discounts * Closed nights, weekends and major holidays * Opportunity for advancement * Paid time off * Competitive salary * Training & development Build a brighter future for all children. As the Food Service Teacher of Primrose School of Jenison, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve. You'll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Minimum Qualifications: * Must be 18 years of age or older. * Comply with all company and state-specific standards and maintains validation of required credentials for the position. * Ability to successfully pass a state background check. * Strong communication and interpersonal skills and ability to connect with students. * High School Diploma or GED AND at least two years of experience with cooking in large quantities, preferably in a school setting. * Have a ServSafe Food Handler certification or willing to obtaining it within 90 days of employment Make a difference every day. * Encourage healthy eating habits through delicious and nutritious foods. * Maintain a keen awareness of children who have allergies and food restrictions. * Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. * Follow the daily menu prepared in collaboration with or by the Director. * Assist with ordering food and calculating the amount needed. In order to inspire children to eat healthy, you need a school that inspires you. Primrose Schools is a mission-driven brand, and at Primrose School of Jenison, there are not only opportunities for professional development and growth but also for giving back to your local community through Spring Fling and charity events. As the leader in early education and care, our research-informed Balanced Learning approach provides teachers with the tools and guidance to accommodate children's natural curiosity and to fully support each child while building problem-solving skills and confidence. We are continuously working toward our mission of building a brighter future for all children-not only those who are able to attend a Primrose school-and every member of our organization plays a critical role in accomplishing that mission. Let's talk about building a brighter future together. Compensation: $14.00 - $17.00 per week

Taking care of dependent persons is worthwhile to work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being a caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. Purpose of this position: Sous Chef must be familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between culinary staff and resident services staff: strong leadership and communication abilities are a must. Sous chef works with the chef, other cooks, and culinary staff preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. Sous chef is normally required to work nights, weekends, and many holidays. Qualifications: Experience and training in professional cooking, applicable certification. Must obtain and maintain Food Protection Manager Certification in food service safety and sanitation (such as ServSafe) and HACCP certification; obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the sous chef needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state-mandated criminal background screening and random drug testing. Essential Functions: Second in Command in the kitchen; in charge when Chef is not present. Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature. Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used, etc.; Assures food is served properly, at the correct temperatures, and in an appetizing manner. Monitors food / plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. a. Shift supervision of Utility Workers and Server/Prep assistants b. Immediately reports any malfunction in equipment or physical plant. c. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft. Budget compliance support – including monitoring stock, assisting in food and supply ordering Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance and documentation. Other duties as required to meet the goals and objectives of the assisted living center. General Responsibilities: Be a goodwill ambassador for this living center Comply with Life Safety policies and periodic “drills” Participate in training opportunities Report safety and health hazards to the Maintenance Supervisor Work cooperatively with others on the same shift and across shifts Report to work as scheduled Treat all residents with dignity and respect Observe residents for any change in condition (physical, emotional, cognitive or behavioral) Communicate any change in condition to the Shift Supervisor Comply with infection control protocols Compliance with all Resident Rights including confidentiality Compliance with the guidelines stated in the Employee Handbook Compliance with the code of conduct included in the Employee Handbook. Physical & Mental Requirements: Able to lift 50lb Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. Able to perform physically repetitive work. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. Able to work with strong smells and chemicals Ability to handle pots and pans, stir a variety of textures for extended periods of time. Ability to use telephone and computer (including email) for communication Ability to communicate verbally and in writing with residents, co-workers, and supervisors. Ability to comprehend written and verbal instructions in English Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents. Benefits & Compensation: Hourly Wage and benefits as stated in the Employee Handbook. Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review. The annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator. An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities. #INDRS

Embassy Suites is a fast-paced, high-energy workplace, with endless opportunities for advancement. Come join the best team in the Hospitality Industry! * Shifts: varies-must be available weekends * Wage: Starts at $16, based on experience * Position can be used as a paid internship Benefits Include: Hotel and restaurant discounts Earned Paid Time Off for ALL Team Members Insurance (health, vision, dental, life) for full time Team Members Flexible schedules (dependent on position) Holiday Pay 8 hours of paid volunteer time per year (must be accredited) Advancement opportunities 100% paid maternity/paternity or adoption leave for those who qualify for FMLA Employee Assistance Program (EAP) through Pine Rest (3 free counseling visits, online library, and access to legal, financial and elder care consultations) Position Summary: Responsible for preparing food items required for all dining room orders and events, while following local health and department and Suburban Inns standards, Suburban Inns' Core Values, Hilton/Embassy Suites standards, as well as going above and beyond to ensure that guests are 100% satisfied. Essential Functions: Report to work in uniform presented professionally, neat, and clean Greet all guests in a friendly, positive manner. Ask questions of guests and make personal connections to make them feel they are welcome and valued Anticipate and meet the needs and expectations of our guests, then go one step further Prepare all required items according to make sheets/recipes Set up service units with needed items Service items in accordance with established portions and presentation standards Notify the Kitchen Manager of expected shortages Ensure that assigned work areas and equipment are clean and sanitary Assist the Kitchen Manager in maintaining security and safety in the kitchen Set up, maintain, and break down prep cook station Requisition items needed to produce menu items Adhere to local health and safety regulations Maintain any logs required by the health department Cover, date, and neatly store all leftover products that are reusable Maintain the highest sanitary standards Exhibit regular and recurrent attendance records Other duties as requested by management Uniform and Appearance Guidelines: Uniform: Uniform shirt and name tag provided. Suburban Inns approved black slacks and black, close-toed, non-slip shoes are the responsibility of the Team Member. Appearance: Visible earrings are allowed in the ears only or must be covered throughout the course of the shift. Hair must be of a natural color and kept well-groomed. This policy will be administered by the position's supervisor, without regard to race, religion, age, sex, national origin, disability, height, weight, genetics, familial status, veteran status, and other protected characteristics. The Director of Operations has the authority to veto any decision made by the position's supervisor.

Cook Part time, 11:30am to 8pm, rotating weekends Come work at Resthaven! We offer: * Shift premiums and weekend incentives * team-oriented environment * values-driven organization Prepares high-quality meals for the regular and modified resident service according to standardized recipes in the correct amounts as determined by the resident's dining services requests. Provide leadership support as assigned by the supervisor. Essential Responsibilities: * Prepare high-quality food according to standardized recipes in the appropriate amounts. * Keep work areas clean and sanitize work surfaces, mop floors, wash dishes and take out trash according to standardized procedures. * Follow production sheets demonstrating accuracy in weighing, measuring, and portioning of food. * Take temperatures of hot foods prior to mealtimes and record on production sheets. * Assists supervisor with leadership responsibilities as assigned. * Arrive to work on time and in proper uniform. * Set-up steam tables and clean at end of meal. * Arrange food onto plates in an attractive and efficient manner. * Report all discrepancies to supervisor in a timely manner. * Open or close kitchen. Put food away, date items, label all leftovers as well as lock or unlock refrigerator, freezer and stockroom. * Follow all proper safety and sanitation guidelines as described by organization and health department standards. * Work well under pressure in a fast-paced environment. * Be a positive role model with ability to train prep cooks and dietary aides. * Work collaboratively with employees to create a climate that promotes teamwork. * Maintain a professional and courteous approach with the residents. * Understand and support Resthaven policies and procedures. * Assumes all other position related responsibilities as assigned. Knowledge, Skills & Abilities: * Ability to operate standardized cooking equipment and dishwashers. * Understanding and working knowledge of proper techniques for food preparation, including modified diets. * Ability to read and follow written and verbal instructions. * Communicates effectively and tactfully, while recognizing age, cultural orientation, needs, abilities and physical condition. * Ability to establish and maintain effective and professional working relationships with residents, families, visitors, and employees. * Well organized and attentive to detail. * Ability to manage time productively. Education, Training, Experience: * High school diploma or successful completion of a GED preferred. * One to two years of food preparation experience in a commercial or institutional setting. * Exposure to working with the senior adult population desired. * Attends all required in-service training and departmental meetings. Required Licenses, Registration, and/or Certifications: * Ability to obtain Serve Safe Certification. Nonessential Responsibilities: * Practice high standards of ethics, honesty, and accuracy. * Ensure resident/customer satisfaction. * Flexible schedule with ability to work weekends and holidays. Physical Demands: * The employee is required to stand or walk for extended periods of time; handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; carry, pull, push, twist, turn, bend, stoop, kneel, or crouch; smell; talk and hear. * The employee must be able to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: While performing the duties of this job, there is a potential for sudden extreme changes in temperature. Employees are subject to burns, cuts and the possibility of falls on slippery floors. The noise level in the work environment is usually moderate. Requests for reasonable accommodations may be made through Human Resources to enable individuals with disabilities to perform the essential functions.

Part-time Description Are you a passionate cook who wants to make a difference in the lives of others? Do you enjoy cooking from scratch and working in a fast-paced environment that requires both creativity and excellent customer service? Are you looking to be a part of an exciting team where you will feel valued and respected? If so, come work with our fun and creative culinary team! We invite you to apply to work as a Cook at our Rose Garden Campus! This position is 12 hours per week, 2:30pm to 6:30pm. The schedule is Monday, Thursday, and every other weekend and holiday. Wage: starting at $17.25 *Experience Considered We recognize that we cannot fulfill our mission without the passion and teamwork provided by our team. We are proud to offer a holistic approach to benefits for our employees. All staff have access to our Care Services Team and free confidential counseling. Each campus has an employee committee dedicated to finding ways to show appreciation to our employees. Requirements Someone that wants to make a difference, have fun at work, and has a willingness to learn!

Are you a passionate cook who wants to make a difference in the lives of others? Do you enjoy cooking from scratch and working in a fast-paced environment that requires both creativity and excellent customer service? Are you looking to be a part of an exciting team where you will feel valued and respected? If so, come work with our fun and creative culinary team! We invite you to apply to work as a Cook at our Rose Garden Campus! This position is 12 hours per week, 2:30pm to 6:30pm. The schedule is Monday, Thursday, and every other weekend and holiday. Wage: starting at $17.25 *Experience Considered We recognize that we cannot fulfill our mission without the passion and teamwork provided by our team. We are proud to offer a holistic approach to benefits for our employees. All staff have access to our Care Services Team and free confidential counseling. Each campus has an employee committee dedicated to finding ways to show appreciation to our employees. Requirements Someone that wants to make a difference, have fun at work, and has a willingness to learn!

Job Details Social Misfits GR - GRAND RAPIDS, MIDescription Our Misfit Joints are based on a simple premise: we exist to create a hospitality experience like no other. A warm, welcoming refuge for all. We respect and celebrate the diverse, alternative, and authentic. Social Misfits is a delicious adventure and a house of worship to the ultimate comfort food: Waffles. With an iconic logo of one of history's most iconic misfits, you'd better believe this isn't your ordinary cafe. In addition to a cozy, lounge-like atmosphere evoking romanticism, character and dark allure of the iconic speakeasy, Social Misfits serves deliciously creative offerings including both savory and sweet scratch-made waffles from farm-fresh local ingredients, locally sourced Michigan maple syrups with unique flavor infusions, craft cocktails, and farmer direct, locally roasted, hand crafted coffee from Ferris Coffee Roasting Company. Social Misfits is equally suited for an unordinary lunch meeting, an extraordinary dinner date, or a boozy brunch with friends old and new. Kitchen Supervisor Responsibilities & Duties Provide Leadership and model a positive work environment at all times Assist the Executive Chef in all facets of Kitchen operations Work with the F&B Team to implement new menu items Work with other F&B managers and keep them informed of issues as they arise. Keep the immediate supervisor fully informed of all problems or matters requiring his/her attention. Monitor the quality of all food products and presentations. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make kitchen staff aware of daily forecasts concerning reservations, events, and staff issues. Ensure that all kitchen employees are in compliance with daily SOPs Ensure compliance with requisition procedures. Ensure accurate time records for all employees Enforce controlled food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Oversee daily activities such as preparation of all food items,receiving daily inventories, log-on report and food cost report. Oversee and supervise all kitchen staff, including training and assisting in hiring new employees. Monitor and ensure the use of safe sanitation practices, following all current federal and local Food Code guidelines. Offers suggestions and creative ideas that can improve upon the kitchen's performance Complete and submit Food orders, check food purchases for proper ordering, quality and price structure. Check orders as they are delivered and ensure accuracy of items and quantities Maintain inventory and equipment by cleaning and performing light maintenance according to company standards. Perform other duties and tasks as assigned or determined by management or leadership. Qualifications Reports To: Executive Chef Required Training, Education, & Experience: High School Diploma or equivalent Culinary Management/Arts Associate's degree recommended Servsafe Certified (required/provided) 2-5 years of previous kitchen experience. Previous supervisory experience preferred. Minimum Qualifications: Must have command of the English language, written and verbal. Basic mathematical skills for report/forecast preparation and other calculations. Must be able to work flexible days and hours, including weekends and holidays. Good hearing and vision with or without corrective lenses. The ability to work on your feet for most of the day and able to lift at least 60 pounds. Acute sense of taste is required Knowledge of various cooking methods, ingredients, and procedures Leadership and decision making skills Handles pressure and deals with uncertainty Time-management skills, able to perform several tasks simultaneously. Language Skills Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations. Physical Demands The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds. Work Environment The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet. Schedule Requirements Availability to work must include evenings, weekends, and some holidays during the restaurant's hours of operation.

Frederik Meijer Gardens & Sculpture Park promotes the enjoyment, understanding, and appreciation of gardens, sculpture, the natural environment, and the arts. Meijer Gardens is ranked among the 100 most visited art institutions in the world. The organization embraces the concept of a major cultural attraction centering around horticulture & sculpture. Meijer Gardens' commitment is to create a legacy of lifelong learning, enjoyment, and a rich cultural experience for generations to come. Department: Café Supervisor: Café Sous Chef Pay Type: Hourly, Full-Time Schedule: Requires availability for a combination of daytime, evening, weekend, and holiday shifts. Compensation: This position offers an hourly wage of $18.00-$22.00 per hour, depending on experience and qualifications. The Lead Line Cook oversees the assembly, execution, and presentation of menu items while running the line at the award-winning, high-volume James & Shirley Balk Café in the heart of Frederik Meijer Gardens & Sculpture Park. This role is responsible for leading a team of line cooks, ensuring exceptional food quality, and fostering an engaging guest service culture. The ideal candidate will take pride in their work and inspire a strong sense of ownership within the team. Essential Functions Lead, guide, and motivate the culinary team during café service. Provide exceptional customer service by engaging with guests regularly. Foster a positive team culture through leadership and collaboration with coworkers, volunteers, and vendors. Report equipment malfunctions or breakages to the Café Sous Chef. Address any disruptions to team culture with the Café Sous Chef, Assistant Café Manager, or Café Manager. Possess a working knowledge of all café line stations and be able to step into any role as needed. Ensure food quality, consistency, presentation, portion control, and recipe accuracy meet established standards. Maintain a clean, organized workspace, including storage areas and equipment, following standard operating procedures. Adhere to sanitation and food safety regulations set by the Health Department. Track and document food waste and interdepartmental transfers while providing mitigation strategies to the Café Sous Chef. Collaborate on menu ideas and daily specials with the Café Sous Chef. Communicate product shortages, quality concerns, and guest feedback to the Café Sous Chef. Assist with food preparation as directed by supervisors. Support the coordination and preparation of meals for tour groups. Other duties as assigned by supervisor. Education and / or Qualifications preferred: Education: Culinary degree or equivalent professional experience. Experience: 2 years line cook experience. 1 year leadership experience in a professional setting. Skills/Knowledge/Licenses: Strong culinary skills, strong knife skills, sense of urgency, excellent guest service skills, ability to coach and teach others. Serv Safe Certification preferred. Organizational Expectations Embrace Meijer Gardens' mission to promote the enjoyment, understanding and appreciation of gardens, sculpture, the natural environment, and the arts. Embrace the organization's non-profit status and commitment to serving and treating the public with dignity and working with a broad and diverse group of employees, volunteers, members, and guests in a respectful and professional manner. Working Conditions: Basic mobility is expected in offices, grounds, and exhibition areas. Ability to observe details at close range and communicate information accurately with others. Engage in occasional object manipulation with or without assistance, and efficiently navigate the workspace to access essential resources. Ability to regularly move up to 20 pounds, frequently up to 50 pounds, and occasionally move 100+ pounds (i.e., load, unload, and move supplies, medium to heavy weight tools, and equipment). Occasionally ascends/descends a ladder. This job operates in a professional indoor office environment, across grounds, and exhibition areas. Occasionally, may be required to work outdoors under inclement weather conditions. As part of our onboarding process, all new hires are required to complete our background check. Frederik Meijer Gardens & Sculpture Park is an Equal Opportunity Employer. We believe in fostering a diverse and inclusive workplace.

Lead Cook is an essential role of Camp Harvest and Cultivate Churches Ministry whose mission is to create life-changing experiences through extended trips and intentional relationships rooted in Jesus, focused on worship, teaching, encouragement, adventure, and rest. This position reports to the Kitchen Manager and is responsible for leading a kitchen shift, by preparing ingredients, making side dishes and salads ready for special events and regular meal service. This role is primarily seasonal with occasional opportunities throughout the off-season. Essential Roles & Responsibilities: Maintain safety and cleanliness standards for department by following all standard operating procedures to conform to local, state, federal and insurance regulations Manages the shift to ensure timely food preparation for predetermined mealtimes Creates the prep list for the prep cook to accomplish duties in a timely manner Label and stock all ingredients on shelves so they are organized and easily accessible Ability to follow recipes by ensuring the proper measurements of ingredients and seasonings to be used in cooking Ensures simple dishes such as salads, entrees and other menu items are completed with help of prep cooks Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash and other kitchen tasks assigned Ensure all food and other items are stored properly per food code Prepare ingredients to use in cooking, which may include chopping, peeling, and cutting using kitchen equipment and utensils Perform other duties as assigned Educational Requirements: High school diploma or equivalent Work Experience Requirements: 1 year experience in a commercial kitchen environment Basic knowledge of kitchen health and safety regulations Other Skills and Qualifications: Willing and able to follow directions with a good attitude Ability to explain “What Cultivate Churches Ministry believes” Ability to pray with other employees or guests Actively engaged in a local church Ability to work in a team with outstanding communication and organizational skills Proven leadership ability with problem-solving and conflict management abilities Physically able to be on feet for a full shift Must be able to work weekends, holidays, and evenings