Chef Jobs in Prescott, AZ

LOVE YOUR WORK. JOIN OUR TEAM. A community, not a facility. As thought leaders in the industry, we take a positive, holistic approach to senior care and encourage independence, as people are happiest when they can make their own choices. We provide opportunities for physical activity, social engagement, intellectual stimulation, spiritual involvement, and fun. We treat our residents and our team members like family. This opportunity will allow you to positively impact the quality of life for over 700 seniors and their families. SOUS CHEF Are you passionate about food? Do you nurture those you care for through your cooking? Do you believe creating food is both a science and an art? If so, maybe this is an opportunity for you. We are looking for the right person to work with our culinarians to implement the food and beverage program for our residents. We specialize in assisted living and memory care. Highgate Senior Living's mission is to devote ourselves to help each resident live a life of purpose and each of us plays a crucial role in doing so. We operate communities in the western US and are seeking the right Sous Chef to join our team. Come help us create an environment that promotes a sense of well-being and the feeling of true community in a gracious, homelike setting. This position is fulltime and is responsible to help provide a culinary experience for our residents that engages all five senses in the most pleasant ways to nourish both the body and the soul. The successful candidate will be motivated by service, an organized and detail-oriented individual with a positive and self-motivated attitude. You must have good communication skills and be willing to work hard. This can be a great opportunity for those chefs that have a passion for food creation and are looking for a new industry with an exciting career path. If you are tired of long nights, spending all weekend at work, and a high stress work environment, this may be just the change you need to keep that passion ignited. Our industry needs heart driven, committed professionals that enjoy working in service to others while sharpening their skills and knowledge necessary for a long term, deeply satisfying profession. This is a great opportunity to train for the next step in your culinary career. We support internal promotions for our team members. We also evaluate a person's unique skill sets and recognize different levels of professional experience when considering candidates for the role. SKILLS NEEDED: * Confidence to engage with seniors, individually and in groups, with different physical and cognitive ability levels * Advanced culinary skills that demonstrate innovation, creativity, and thoughtfulness * Solid safety awareness in work habits and the ability to promote a safe work environment in the kitchen * Menu creation skills that incorporate both proper nutrition and good diversity combined with creative flair * Awareness of food safety, infection control, and cleanliness standards * Finely developed skills with varied cooking techniques and the desire to teach and train others these skills * Calm demeanor in times of pressure and the ability manage the environment during stressful situations * Business acumen to help manage culinary labor, purchasing and procurement, and equipment maintenance * Team player with ability to develop strong working relationships along with customer service focus * Ability to adapt/respond quickly to the needs and preferences of our residents * An understanding or the willingness to gain an understanding of the various forms of dementia and how to help residents with dementia still live with purpose * Leadership capability to help motivate and manage teams of people RELATABLE EXPERIENCE: * Experiences where you have been instrumental in the production and delivery of a culinary program * Past culinary roles where you have been asked to deliver highest quality service * Culinary opportunities you had that include serving seniors or other vulnerable populations * Previous culinary service-based positions in healthcare, hospitality, or hotels * Prior volunteer work or other work with vulnerable groups of people * Internships and special programs or assignments that have honed your culinary skill set * Leadership roles in the culinary profession QUALIFICATIONS: 1- At least 21 years of age 2- A combination of education and experience that supports Sous Chef status 3- Current negative TB test 4- Knowledgeable in, or can quickly learn, various regulatory standards for the kitchen 5- Willingness to learn how to work in a healthcare/assisted living environment 6- ServeSafe certified or able to obtain within 60 days of hire 7- Ability to pass criminal record/background check 8- Good time management skills 9- Must be able to work well independently with little oversight As an organization we offer our team members a good benefits package, the ability to be heard, have their opinions count and the opportunity to innovate. Our compensation package will be flexible for this role based on the credentialing, tenure and skill sets each candidate brings for consideration. The starting hourly wage range for this position is $22.00 to $27.00 per hour. A passion for your work and a commitment to serving others are essential job qualifications. This is an opportunity to work in a booming industry that is constantly evolving and is making a positive impact for seniors every day. We are a healthcare company and being vaccinated against COVID-19 is preferred. If you want to learn more about this opportunity, please reach out to connect with us.

LOVE YOUR WORK. JOIN OUR TEAM. A community, not a facility. As thought leaders in the industry, we take a positive, holistic approach to senior care and encourage independence, as people are happiest when they can make their own choices. We provide opportunities for physical activity, social engagement, intellectual stimulation, spiritual involvement, and fun. We treat our residents and our team members like family. This opportunity will allow you to positively impact the quality of life for over 700 seniors and their families. SOUS CHEF Are you passionate about food? Do you nurture those you care for through your cooking? Do you believe creating food is both a science and an art? If so, maybe this is an opportunity for you. We are looking for the right person to work with our culinarians to implement the food and beverage program for our residents. We specialize in assisted living and memory care. Highgate Senior Living's mission is to devote ourselves to help each resident live a life of purpose and each of us plays a crucial role in doing so. We operate communities in the western US and are seeking the right Sous Chef to join our team. Come help us create an environment that promotes a sense of well-being and the feeling of true community in a gracious, homelike setting. This position is fulltime and is responsible to help provide a culinary experience for our residents that engages all five senses in the most pleasant ways to nourish both the body and the soul. The successful candidate will be motivated by service, an organized and detail-oriented individual with a positive and self-motivated attitude. You must have good communication skills and be willing to work hard. This can be a great opportunity for those chefs that have a passion for food creation and are looking for a new industry with an exciting career path. If you are tired of long nights, spending all weekend at work, and a high stress work environment, this may be just the change you need to keep that passion ignited. Our industry needs heart driven, committed professionals that enjoy working in service to others while sharpening their skills and knowledge necessary for a long term, deeply satisfying profession. This is a great opportunity to train for the next step in your culinary career. We support internal promotions for our team members. We also evaluate a person's unique skill sets and recognize different levels of professional experience when considering candidates for the role. SKILLS NEEDED: Confidence to engage with seniors, individually and in groups, with different physical and cognitive ability levels Advanced culinary skills that demonstrate innovation, creativity, and thoughtfulness Solid safety awareness in work habits and the ability to promote a safe work environment in the kitchen Menu creation skills that incorporate both proper nutrition and good diversity combined with creative flair Awareness of food safety, infection control, and cleanliness standards Finely developed skills with varied cooking techniques and the desire to teach and train others these skills Calm demeanor in times of pressure and the ability manage the environment during stressful situations Business acumen to help manage culinary labor, purchasing and procurement, and equipment maintenance Team player with ability to develop strong working relationships along with customer service focus Ability to adapt/respond quickly to the needs and preferences of our residents An understanding or the willingness to gain an understanding of the various forms of dementia and how to help residents with dementia still live with purpose Leadership capability to help motivate and manage teams of people RELATABLE EXPERIENCE: Experiences where you have been instrumental in the production and delivery of a culinary program Past culinary roles where you have been asked to deliver highest quality service Culinary opportunities you had that include serving seniors or other vulnerable populations Previous culinary service-based positions in healthcare, hospitality, or hotels Prior volunteer work or other work with vulnerable groups of people Internships and special programs or assignments that have honed your culinary skill set Leadership roles in the culinary profession QUALIFICATIONS: 1- At least 21 years of age 2- A combination of education and experience that supports Sous Chef status 3- Current negative TB test 4- Knowledgeable in, or can quickly learn, various regulatory standards for the kitchen 5- Willingness to learn how to work in a healthcare/assisted living environment 6- ServeSafe certified or able to obtain within 60 days of hire 7- Ability to pass criminal record/background check 8- Good time management skills 9- Must be able to work well independently with little oversight As an organization we offer our team members a good benefits package, the ability to be heard, have their opinions count and the opportunity to innovate. Our compensation package will be flexible for this role based on the credentialing, tenure and skill sets each candidate brings for consideration. The starting hourly wage range for this position is $22.00 to $27.00 per hour. A passion for your work and a commitment to serving others are essential job qualifications. This is an opportunity to work in a booming industry that is constantly evolving and is making a positive impact for seniors every day. We are a healthcare company and being vaccinated against COVID-19 is preferred. If you want to learn more about this opportunity, please reach out to connect with us.

!! SOUS CHEF WANTED - HIGH-VOLUME, FAST-PACED SCRATCH KITCHEN !! $65,000 - $80,000 Are you a high-performing, quick-thinking culinary leader who thrives in an extremely fast-paced, high-volume kitchen? Do you have the skills to lead a team under pressure, keep up with intense service demands, and deliver top-quality, from-scratch dishes-every time? If so, we want YOU to join our family-run restaurant as our next Sous Chef! WHAT WE OFFER: Non-stop, high-energy environment - We move FAST and expect precision A family-owned restaurant with long-term, dedicated employees A scratch-made menu - No shortcuts, no compromises A commitment to gluten-free and vegan cooking without sacrificing flavor A tight-knit, team-focused kitchen where speed, efficiency, and quality are key WHAT YOU'LL DO: Lead, inspire, and push a hardworking kitchen team in a high-volume setting Crush busy services with speed, precision, and consistency Multi-task and stay cool under extreme pressure-this kitchen never slows down Maintain top-tier food safety and quality standards, even during the rush Innovate and contribute to an ever-evolving, scratch-made menu Keep everything running smoothly-organization and efficiency are a must WHAT YOU BRING: Proven experience in a HIGH-VOLUME, from-scratch kitchen-if you can't keep up, this isn't for you Strong leadership, organization, and problem-solving skills under intense pressure Ability to multi-task at a rapid pace-this job is NOT for the faint of heart Expertise in gluten-free and vegan cooking techniques Relentless energy, adaptability, and a drive for excellence-every shift, every service If you're looking for a serious challenge in a high-volume, high-speed kitchen, and you have what it takes to thrive under pressure, WE WANT TO HEAR FROM YOU!

Merkin Vineyards Hilltop Winery & Trattoria features finely crafted Arizona wines paired with freshly made breads, pasta, entrees, salads and wood-oven pizzas... Our restaurant and tasting rooms are well-known and well-established and we look forward to adding talented, dedicated, and energized Sous Chef to our existing team! Check us out at ************************ Position Summary: The Sous Chef is responsible for planning and preparing food in the restaurant and supervising other kitchen staff. Experience: Five years or more experience in a full-service restaurants, to include pizza experience. Compensation: Competitive salary depending on experience. Duties Include: The following is a general, but not fully inclusive, list of basic daily/weekly job duties and functions: Oversees food preparation and cooking. Prepares meals and food to meet the specifications of guests in a timely manner. Assists with the hiring and training of new kitchen staff. Properly measures kitchen ingredients and food portions. Ensures kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Uses kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation. Manages kitchen inventory and ensures supplies are fresh and of high quality. Ensures proper food temperatures when cooking and storage after. Keeps workstation and kitchen equipment clean, organized and sanitized according to sanitation standards. Facilitates kitchen opening and closing. Performs other related duties as assigned by the Executive Chef. Benefits: Eligible for health insurance and vacation pay (subject to Company policies). Additional Requirements: Yavapai County Food Worker Certificate. (*************************** This job is ideal for someone who is: Team oriented and appreciates providing support to others while expecting support in return. Dependable and reliable in relation to their work schedule and work duties. Adaptable and flexible to a dynamic workplace that is structured but also evolving. Goal oriented and appreciates and responds well to working towards specific results. Self-managed and self-aware once provided goals and objectives. Collaborative by nature and appreciates offering and receiving creative ideas and constructive feedback. Merkin Vineyards an EEO/AA/Minority/Female/Disability/Veteran employer.

Wildflower CareersPrescottBack of House Breadhead - Closing Cook Back of House Breadhead - Closing Cook $17 - 22 per hour SMS Email Messenger Facebook Twitter LinkedIn Whatsapp ">ShareApply Wildflower is looking for energetic, positive individuals wanting a fresh start that will allow your passion for providing high-quality guest service shine! If you appreciate just how special a warm, genuine service experience makes a guest feel, and you are passionate about serving fresh delicious food, we believe this role is a great fit for you. Most importantly, we are more interested in you than your prior experience. Why? We are extremely proud of our culture and training programs. If you bring your best effort to the Wildflower we can work together to make this the best career you have ever had. That is our goal, period. Our Back of House Breadheads are our Line Cooks, Prep Cooks, and Dishwashers! Here are the expectations for our Back of House Breadheads: * Some prior food service experience is a plus * Keep the kitchen well stocked * Execute flawless plates on every order * Strong organizational skills * Dishwashers - keep everything clean and sanitary * Drive to succeed: every time, every day! BOH Benefits * No late nights * Tips * PTO * Company supplemented healthcare * 401k matching * 25% meal discount * Free soup during shifts * Guest recognition bonus

Wildflower is looking for energetic, positive individuals wanting a fresh start that will allow your passion for providing high-quality guest service shine! If you appreciate just how special a warm, genuine service experience makes a guest feel, and you are passionate about serving fresh delicious food, we believe this role is a great fit for you. Most importantly, we are more interested in you than your prior experience. Why? We are extremely proud of our culture and training programs. If you bring your best effort to the Wildflower we can work together to make this the best career you have ever had. That is our goal, period. Our Back of House Breadheads are our Line Cooks, Prep Cooks, and Dishwashers! Here are the expectations for our Back of House Breadheads: Some prior food service experience is a plus Keep the kitchen well stocked Execute flawless plates on every order Strong organizational skills Dishwashers - keep everything clean and sanitary Drive to succeed: every time, every day! BOH Benefits No late nights Tips PTO Company supplemented healthcare 401k matching 25% meal discount Free soup during shifts Guest recognition bonus

Responsible for maintaining and setting up food production station and quality control of all meat, fish, fowl, sauces, stocks, seasonings and all other food items prepared on the hot line. Has knowledge of and ability to work multiple kitchen functions to include grill, sauté, and pantry stations on the line. Responsible for maintaining quality of food prepared on the line. Creates appealing plate designs and maintains the quality of presentation for all food items. What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: * Hospitality - We're passionate about delivering exceptional guest experiences. * Integrity - We do the right thing, all the time. * Leadership - We're leaders in our industry and in our communities. * Teamwork - We're team players in everything we do. * Ownership - We're the owners of our actions and decisions. * Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: * Quality * Productivity * Dependability * Customer Focus * Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

$16.11/hr, 40 hrs/wk, 44 wks/yr In compliance with Federal Law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. Prepares nutritious meals and snacks for Head Start children and maintains complete and accurate records of the food service program. ESSENTIAL DUTIES AND RESPONSIBILITIES Plans menus with parents and center staff to meet nutritional requirements of children. Orders or purchases food for the menus within budgetary limitations. Prepares meals and snacks from the approved menu. Serves the food in a family style setting and eats with the children. Practices safety and sanitation in preparation and storage of food. Cleans and maintains the food preparation and storage areas and equipment. Participates in classroom cooking experiences. Prepares all necessary records and reports. Participates in general and center staff meetings and in parent activities. Recruits parents to participate in menu planning and to act as substitute cooks. Participates in training programs and workshops. Posts weekly menus, list of vendors and weekly work schedules for Cook and Lunch Aide. Observes required health and safety rules. Performs related duties, as assigned. SUPERVISORY RESPONSIBILITIES Supervises a Lunch Aide. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education and/or Experience Experience and training equivalent to graduation from high school and one year of nutrition and food preparation experience. Experience and training planning and preparing nutritious meals for the Head Start children, assuring that one-third of the daily nutritional needs are met. The cook is responsible for purchasing and storing food, keeping sanitary standards, and record keeping. The cook participates in all staff and center meetings and training. The cook works under general supervision of the Center Director after the requirements have been learned. Required Knowledge, Skills, & Abilities Knowledge of food preparation, safe storage and sanitation. Genuine care and respect for children and their needs. Physical condition adequate to meet the physical and emotional demands of assigned duties. Ability to maintain effective working relationships with people of varied social, cultural, and educational backgrounds. Must be bondable. Other Skills and Abilities Certificates and Licenses Current, valid Arizona Drivers License. Obtain Department of Public Safety Fingerprint Clearance Card Obtain Food Mangers or Food Managers certification as required by the County Health Department PHYSICAL DEMANDS and WORK ENVIRONMENT The physical demands and work environment characteristics described here are representative of those that must be met, or are encountered, by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this position. Benefits include: Agency paid health, dental, vision; Arizona State Retirement (ASRS); paid sick leave and paid holiday leave. #IND

The purpose of this position is to accurately and efficiently prepare salads, pizzas, appetizers and pastas as well as prepare and portion food products prior to cooking while mirroring Picazzo's standards that align with our Core Values, Mission Statement and Culture. Line cooks are responsible for positive team interactions while maintaining a clean and safe workstation and assist team members when necessary. At all times, line cooks are expected perform multiple duties in the areas of food and final plate preparation including plating and garnishing of cooked and prepared items and utilizing appropriate garnishes and presentation techniques. Line cooks are expected to be quick and self motivated to be a part of a team. Responsibilities Able to multi-task in a fast-paced environment. Maintains a sense of urgency throughout the shift. Acts as a true team member and recognizes areas to be helpful and supportive to other staff members. Adheres to proper side-work duties, policies, and health department requirements. Food hander certification within the county of employment. Able to work on feet for long hours. Ability to lift up to 50 lbs. Filling in for absent staff as needed. Adhere to grooming and appearance standards consistently. Makes efforts to improve overall menu knowledge. Prepares a variety of products such as meat, seafood, poultry, vegetables and other food items for cooking in ovens, grills, sauté burners and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, pasta cookers, sauté burners, deck ovens and refrigeration equipment. Prepares item for grilling, sautéing or other cooking methods by portioning, chopping, dicing, blending, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort is the perfect spot for you! At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you'll ever find! Come join us! How you will enjoy your day: Responsible for specifics aspects of food handling and preparation. The line cook is the person in charge of the station assigned by his supervisor/manager. Adhere to sanitation practices. Responsible for the day to day operation of their respective work station. Must have good interpersonal skills to work on a team and good self-motivation and discipline. Work Performed: Responsibilities include cooking processes such as respect of recipes, organization and cleanliness of assigned working station. Organization and preparation of menu items to open on time. Responsible for the entire set-up and mise en place for assigned station. Responsible for ensuring the freshness and the quality of all food products. Cook menu items with speed and efficiency. Must be proficient at assigned workstation for assigned restaurant. Must be available to work any station as business levels require. Responsible for the freshness and quality of all food products on the line, including proper rotation of all food items in workstation mise en place and kitchen. Must have knowledge of degrees of doneness of meats. Expedite service period as needed to ensure smooth and seamless operation for respective and assigned station. Responsible of maintaining ticket times based on management expectations. Checks final product from station before it is delivered to the customer to ensure proper preparation, plating and presentation. Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that standards and regulations are followed. Assist in banquet preparation and pickups when requested by management. Produce the finest quality product on a consistent basis. Be familiar with all menu items from respective restaurant and its ingredients. Other duties as assigned

strong Description/strongbr/pstrong About Us/strong/pp The Yarrow Group is a collection of independently spirited and branded hotels focused on emremarkable hospitality/em™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos-just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors. /ppstrong Our Values/strong /pp We Engage and We Listen /pp We Care and We Own /pp We Provide and We Ensure /pp We Appreciate and We have Fun /pp/pp JOB SUMMARY/pp Line Cooks assist the Executive Chef in daily operations and cooking, as well as banquets. Line Cooks are responsible for preparing food items, cooking during service, and general pantry stock. Under the supervision of the Head Chef, Line Cooks may create their own specials. Cleaning and maintaining a safe work area are also required. /pp/pp ESSENTIAL JOB FUNCTIONS /pulli Memorizing recipes, policies, procedures, and standard portion sizes. /li/ululli Preparing ingredients and components of each recipe on the restaurant's menu. /li/ululli Maintaining freshness of product and rotating old product out. /li/ululli Working with a team of Cooks to handle varying levels of activity. /li/ululli Maintaining a clean, sanitary, and safe workspace at all times to avoid contamination. /li/ululli Being aware of and following all kitchen health and safety regulations and guideline. /li/ululli Daily preparation of all food items. /li/ululli Communicating with other cooks and servers in regards to customer needs. /li/ululli Receiving and checking food orders. /li/ululli Cleaning dishes. /li/ululli Assist with the creation and planning of menu items. /li/ululli Adhere to the policies and procedures of the hotel. /li/ululli Maintain effective communication within department, including Front of House. /li/ululli Participates in all projects, programs, and assignments to ensure that hotel and restaurant guidelines and procedures are being followed. /li/ululli Is aligned with the culture, values, goals, and human resource programs of the hotel and The Yarrow Group. /li/ululli Always maintains a professional appearance and attitude. /li/ulp/pp/pp/pbr/br/strong Requirements/strongbr/pESSENTIAL QUALIFICATIONS /pulli1-year cook experience preferred /li/ululli Serv-Safe certified preferred /li/ululli Familiarity with commercial kitchen equipment /li/ululli Knife handling and food preparation experience /li/ululli Proper food handling skills /li/ululli Desire to design new dishes /li/ululli Knowledge of food allergies /li/ululli Organizational and time management skills /li/ululli Be an active team player and ability to collaborate across teams /li/ulp/pp PHYSICAL DEMANDS amp; WORK ENVIRONMENT /pp The physical demands amp; work environment 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. /pp /pp While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. /pbr/br/strong Benefits/strongbr/ul li Wellness Resources/li li Training amp; Development/li li Short Term amp; Long Term Disability/li li Paid Time Off (Vacation, Sick amp; Public Holidays)/li li Life Insurance (Basic, Voluntary amp; ADamp;D)/li li Retirement Plan (401k, IRA)/li li Health Care Plan (Medical, Dental amp; Vision)/li /ul

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort is the perfect spot for you! At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you'll ever find! Come join us! How you will enjoy your day: Responsible for specifics aspects of food handling and preparation. The line cook is the person in charge of the station assigned by his supervisor/manager. Adhere to sanitation practices. Responsible for the day to day operation of their respective work station. Must have good interpersonal skills to work on a team and good self-motivation and discipline. Work Performed: Responsibilities include cooking processes such as respect of recipes, organization and cleanliness of assigned working station. Organization and preparation of menu items to open on time. Responsible for the entire set-up and mise en place for assigned station. Responsible for ensuring the freshness and the quality of all food products. Cook menu items with speed and efficiency. Must be proficient at assigned workstation for assigned restaurant. Must be available to work any station as business levels require. Responsible for the freshness and quality of all food products on the line, including proper rotation of all food items in workstation mise en place and kitchen. Must have knowledge of degrees of doneness of meats. Expedite service period as needed to ensure smooth and seamless operation for respective and assigned station. Responsible of maintaining ticket times based on management expectations. Checks final product from station before it is delivered to the customer to ensure proper preparation, plating and presentation. Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that standards and regulations are followed. Assist in banquet preparation and pickups when requested by management. Produce the finest quality product on a consistent basis. Be familiar with all menu items from respective restaurant and its ingredients. Other duties as assigned

Backland, is a luxury eco glamping resort in northern Arizona's backcountry. Nestled near the majestic Grand Canyon and completely surrounded by miles of ponderosa pine, our unique tents and secluded location completely redefine the concept of glamping. We're presently seeking a PART TIME dinner Line Cook. This property features 10 luxury year-round glamping tents (with plans to expand over the next couple years) and a restaurant. The camp is located in remote area 15 minutes outside Williams AZ (Grand Canyon Area). Please see our website to get a real feel for who we are and what we do ********************** . JOB SUMMARY Prep and cook meals for the guests according to the menu created by the Chef. Here's what you can expect from us... We believe every person truly matters, this includes team members, guests, vendors and members of our community. Everyone, including you, should be treated with compassion and respect. We will provide you with the resources and tools you need to be the master of your job. We will give you the autonomy and creative freedom you need to excel. We stive to create a culture that we all will enjoy being a part of Here's what we expect from you... You will treat others with compassion and respect and will act professionally in all interactions You will be creative and resourceful in creating and amazing experience for our guests. You will approach business decisions as if the business were your own and act in harmony with our company beliefs If you need additional resources, you'll let us know You will contribute to our culture and create an environment for your team members and guests that we all enjoy being a part of

Wickenburg Ranch Golf and Social Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Key Responsibilities of the Sous Chef: * Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. * Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. * Monitors and checks the maintenance of all kitchen equipment daily. * Maintains and directs a quality sanitation program. * Maintains and implements daily food prep lists. * Assists Executive Chef with the ordering of all food products. * Assigns duties to associates for efficient operation of the kitchen. * Maintains and evaluates existing food concepts. Assists in the development of new food concepts. * Assists in the achievement of budgetary objectives for the Food and Beverage Department. * Processes requisitions for supplies quickly and accurately. * Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. * Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. * Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. * Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. * Incorporates safe work practices in job performance. Minimum Qualifications for the Sous Chef: * Associate's degree (AA); or two to three years of related experience and/or training. Other Qualifications: * Food Safety and Sanitation Training * • Regular and reliable attendance.

Merkin Vineyards Hilltop Trattoria Old Town, Cottonwood Executive Chef Arizona's premier wine producer, Merkin Vineyards, Caduceus Cellars and Four 8 Wineworks is seeking an Executive Chef. The Executive Chef is responsible for facilitating and supervising onsite kitchen, food related, daily operations ensuring a safe, efficient, clean and organized workplace. The Executive Chef will conduct business in a manner consistent with and compliant with the company's standard operating practices and all applicable rules, laws and regulations. Essential Duties and Responsibilities: To perform this job successfully, an individual must be able to perform the following tasks satisfactorily; other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Cleanliness and Sanitation: Meet or exceed all company standards generally and all requirements of the Yavapai County Environmental Health Department specifically, as well as all other applicable rules, regulations and laws. Organization: The facility is limited in size, optimal organizational strategies must be developed and consistently adhered to in order ensure a highly functional workplace. Safety: The kitchen facility utilizes equipment and operational practices that can create safety hazards if not properly monitored and managed. Meet or exceed all company standards for safe operational practices as well as all other applicable rules, regulations and laws. Personnel: Per directions, directly or indirectly recruit, hire, train and supervise all employees in the food service department. Scheduling: Develop and maintains a work schedule for employees in the food service department in a manner that provides proper staffing levels and is within approved budget parameters. Purchasing: In an authorized manner, purchase products and services as needed, when approved. Inventory: Maintain an approved inventory system that allows for proper controls and will lead to data that can be reliably used for the purposes of purchasing, trend analysis and cost measurements (COGS). Environmental Controls: Be aware of and ensure that room temperature, lighting levels and sound levels are in accordance with the company's standards. Reports: Complete all daily, weekly and monthly operational and financial reports as determined by the company's ownership. Reporting: Submit all reports as directed and be prepared to address the information contained within each report. Promotions: Assist ownership in developing new, interesting and relevant promotional ideas/concepts. Execute and support all aspects of existing promotional programs. Marketing: Assist ownership in developing new, interesting and relevant marketing ideas/concepts. Execute and support all aspects of existing marketing programs. Social Media: At the discretion of and direction of ownership, support social media platforms as directed. Menu: Execute any/all menus as they are developed and approved. Offer new, additional menu ideas/concepts and submit to senior management for review and/or approval/denial. Recipe: Follow all recipes as written/approved. Prior to adding new recipes to the food program or changing existing recipes do so only with the approval of senior management and/or ownership. Plating: Ensure that all food products are plated with correct portion measurements, plateware and visually consistent with the recipe card photo. Opening Duties: When applicable, per scheduled shifts, ensure that all operating practices are followed and in place with regard to opening for business. Closing Duties: When applicable, per scheduled shifts, ensure that all operating practices are followed and in place with regard to opening for business. SOPs: Assist in the development of and ongoing revisions of SOPs. SOPs are written procedures that describe the activities specific to our menu and operation to ensure compliance with the requirements within the Yavapai County Health Department's rules and regulations. These procedures should be used to train the staff members responsible for these activities. CANDIDATE CHARACTERISTICS: The following characteristics are a central part of a management style that will prove helpful in achieving successful results: Willing and able to develop kitchen staff members and support all other staff members in the ongoing daily operations of the business. Dependable and reliable in relation to their work schedule and work duties. Adaptable and flexible to a dynamic workplace that is structured but also evolving. Goal oriented and appreciates and responds well to working towards specific results. Self-managed and self-aware once provided goals and objectives. Collaborative by nature and appreciates offering and receiving creative ideas and constructive feedback. QUALIFICATIONS and REQUIREMENTS: The following is a brief list that includes but is not limited to qualifications preferred to properly execute the job requirements. A minimum of seven years commercial kitchen experience with at least three years with the bona fide title of Chef. Experience in Italian cuisine, highly preferred Experience with bread baking, a plus Experience in a high-volume restaurant, a plus Three professional, relevant, recent references. Food: Certified Food Safety Manager Certificate: Environmental Health Department - Yavapai County. COMPENSATION and BENEFITS: The compensation and benefits listed are provided for discussion purposes during the recruiting and interviewing process: Above market rate base salary, quarterly bonus program, paid vacation, medical, dental and vision insurance (all per the company's policies). Merkin Vineyards, Caduceus Cellars and Four 8 Wineworks are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

Wildflower CareersPrescottLine Cooks Line Cooks $17 - 22 per hour SMS Email Messenger Facebook Twitter LinkedIn Whatsapp ">ShareApply Wildflower is looking for energetic, positive individuals wanting a fresh start that will allow your passion for providing high-quality guest service shine! If you appreciate just how special a warm, genuine service experience makes a guest feel, and you are passionate about serving fresh delicious food, we believe this role is a great fit for you. Most importantly, we are more interested in you than your prior experience. Why? We are extremely proud of our culture and training programs. If you bring your best effort to the Wildflower we can work together to make this the best career you have ever had. That is our goal, period. Our Back of House Breadheads are our Line Cooks, Prep Cooks, and Dishwashers! Here are the expectations for our Back of House Breadheads: * Some prior food service experience is a plus * Keep the kitchen well stocked * Execute flawless plates on every order * Strong organizational skills * Dishwashers - keep everything clean and sanitary * Drive to succeed: every time, every day! BOH Benefits * No late nights * Tips * PTO * Company supplemented healthcare * 401k matching * 25% meal discount * Free soup during shifts * Guest recognition bonus

Wildflower is looking for energetic, positive individuals wanting a fresh start that will allow your passion for providing high-quality guest service shine! If you appreciate just how special a warm, genuine service experience makes a guest feel, and you are passionate about serving fresh delicious food, we believe this role is a great fit for you. Most importantly, we are more interested in you than your prior experience. Why? We are extremely proud of our culture and training programs. If you bring your best effort to the Wildflower we can work together to make this the best career you have ever had. That is our goal, period. Our Back of House Breadheads are our Line Cooks, Prep Cooks, and Dishwashers! Here are the expectations for our Back of House Breadheads: Some prior food service experience is a plus Keep the kitchen well stocked Execute flawless plates on every order Strong organizational skills Dishwashers - keep everything clean and sanitary Drive to succeed: every time, every day! BOH Benefits No late nights Tips PTO Company supplemented healthcare 401k matching 25% meal discount Free soup during shifts Guest recognition bonus

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort is the perfect spot for you! At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you'll ever find! Come join us! How you will enjoy your day: Responsible for specific aspects of food handling and preparation. The Line cook is the person in charge of the station assigned by his supervisor/manager. Adhere to sanitation practices. Responsible for the day-to-day operation of their respective work station. Must have good interpersonal skills to work on a team and good self-motivation and discipline. Work Performed: Responsibilities include cooking processes such as respect of recipes, organization and cleanliness of assigned working station. Organization and preparation of menu items to open on time. Responsible for the entire set-up and mise en place for assigned station. Responsible for ensuring the freshness and the quality of all food products. Cook menu items with speed and efficiency. Must be proficient at assigned workstation for assigned restaurant. Must be available to work any station as business levels require. Responsible for the freshness and quality of all food products on the line, including proper rotation of all food items in workstation mise en place and kitchen. Must have knowledge of degrees of doneness of meats. Expedite service period as needed to ensure smooth and seamless operation for respective and assigned station. Responsible of maintaining ticket times based on management expectations. Checks final product from station before it is delivered to the customer to ensure proper preparation, plating and presentation. Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that standards and regulations are followed. Assist in banquet preparation and pickups when requested by management. Produce the finest quality product on a consistent basis. Be familiar with all menu items from respective restaurant and its ingredients. Other duties as assigned.

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort is the perfect spot for you! At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you'll ever find! Come join us! How you will enjoy your day: Responsible for specific aspects of food handling and preparation. The Line cook is the person in charge of the station assigned by his supervisor/manager. Adhere to sanitation practices. Responsible for the day-to-day operation of their respective work station. Must have good interpersonal skills to work on a team and good self-motivation and discipline. Work Performed: Responsibilities include cooking processes such as respect of recipes, organization and cleanliness of assigned working station. Organization and preparation of menu items to open on time. Responsible for the entire set-up and mise en place for assigned station. Responsible for ensuring the freshness and the quality of all food products. Cook menu items with speed and efficiency. Must be proficient at assigned workstation for assigned restaurant. Must be available to work any station as business levels require. Responsible for the freshness and quality of all food products on the line, including proper rotation of all food items in workstation mise en place and kitchen. Must have knowledge of degrees of doneness of meats. Expedite service period as needed to ensure smooth and seamless operation for respective and assigned station. Responsible of maintaining ticket times based on management expectations. Checks final product from station before it is delivered to the customer to ensure proper preparation, plating and presentation. Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that standards and regulations are followed. Assist in banquet preparation and pickups when requested by management. Produce the finest quality product on a consistent basis. Be familiar with all menu items from respective restaurant and its ingredients. Other duties as assigned.