Chef Jobs in Rolla, MO

Additional Considerations (if any): * At Hy-Vee our people are our strength. We promise "a helpful smile in every aisle" and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other. Job Description: Job Title: Sushi Chef Department: Asian FLSA: Non-Exempt General Function: As a Sushi Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner. You will order and receive products; ensure orders are correct; labels, dates and puts product away. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Core Competencies * Partnerships * Growth mindset * Results oriented * Customer focused * Professionalism Reporting Relations: Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables; and Health Wellness Home; Food Service Director; Asian Department Manager; Assistant Asian Department Manager; Service Managers Positions that Report to you: Sushi Clerk Primary Duties and Responsibilities: * Prepares fresh sushi for customers both packaged and made-to-order. * Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. * Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. * Makes an effort to learn customers' names and to address them by name whenever possible. * Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. * Assists customers by: (examples include) * escorting them to the products for which they're looking * securing products that are out of reach * loading or unloading heavy items * making note of and passing along customer suggestions or requests * performing other tasks in every way possible to enhance the shopping experience * Works with co-workers as a team and provides training to ensure customer satisfaction and a pleasant work environment. * Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. * Involved in schedules and overseeing food ordering and planning. * Communicates to customers on phone, in person, or on e-mail regarding food and food preparation. * Aids in the merchandising techniques for sushi foods. * Aids in the merchandising food layout. * Attends company wide and industry meetings as assigned. * Adheres to company policies and individual store guidelines. * Reports to work when scheduled and on time Secondary Duties and Responsibilities: * Plans and performs fresh sushi demonstrations. * Stays current regarding meal trends and menu planning. * Performs other job-related duties and special projects as required. Education and Experience: High school or equivalent with Hy-Vee food safety training and Food Safety Certified. One to three years of similar or related work. Prior experience in meal preparation is preferred. Physical Requirements: * Must be physically able to exert up to 50 pounds of force frequently (energy exerted); and exert up to 10 pounds of force constantly to move objects. * Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. * Must be able to perform the following physical activities: Balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: * Must have the ability to do logical or scientific thinking to solve problems with several abstract and concrete variables. * Ability to do arithmetic calculations involving fractions, decimals, and percentages. * Possess the ability to compose original correspondence; follow technical manuals and have increased contact with people, talk with customers to identify their requests; guide people and provide basic direction. Working Conditions: This position is continually exposed to raw fish, flour, dust, noise, and temperature extremes. There is occasional exposure to cleaning chemicals/solvents. This is a fast paced work environment with significant pressure. Equipment Used to Perform Job: Oven, steamer, scale, big mixer, shrink wrap machine, Telexon re-ordering machine, register, walk-in-cooler, knives, serving cases and C.A.R.S. system. Contacts: Has daily contact with internal customers and the general public. Has weekly contact with suppliers and vendors. Has contact with Federal and State government and/or regulatory agencies as necessary. Are you ready to smile, apply today.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

On The Rise Restaurant in Osage Beach, MO is looking for one chef to join our 21 person strong team. We are located on 5439 Osage Beach Parkway. Our ideal candidate is self-driven, motivated, and engaged. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a chef is a plus We are looking forward to hearing from you.

Duties and Responsibilities The Chef oversees all kitchen operations including but not limited to restaurant-style main dining room, ancillary pub and coffee shop, in-house specialty and catered events, and occasional external catering. Actively participates in daily food production, oversees the kitchen staff, completes and participates in staff training and development and provides input for appraisals and discipline. The following is a general list of key job duties and responsibilities in your position. The list is not to be considered inclusive and you will be required to perform other duties/responsibilities as assigned by an authorized supervisor. Comply with the Community's personnel, safety, and corporate policies and procedures. Treat residents, family members, visitors, and team members with respect and dignity. Maintain the confidentiality of all resident and family information. Operates main kitchen and ancillary services within established health, safety and sanitation guidelines put forth by the local Health Department, Fire Safety and Federal guidelines at all times. Actively ensures daily food preparation of the highest caliber in terms of quality taste, texture and presentation; taking advantage of all opportunities to improve our resident experience. Coaches and provides leadership to all the kitchen staff to maintain food and service at the highest levels and maintain a professional workforce. Ensures the highest standards of sanitation, cleanliness and safety are maintained throughout the kitchen and ancillary outlets at all times. Monitors resident acceptability of scheduled menu items and adapts menu offering to maximize resident satisfaction. Address any internal or external resident or family concerns pertaining to food operations throughout the day. Ensures adequate ordering and inventory of all food and non-food items for every outlet for efficient kitchen operations. Ensures all food is received, stored, labeled rotated and produced to ensure high standards of freshness, minimizing waste and maximizing quality. Plans and executes special events throughout the facility including but not limited to Sunday Brunch, Holiday themed meals, Mother's Day Brunch, resident choice meals, sporting event themed meals in the pub, cookout nights through the warmer months. Oversee all food deliveries to ensure all food items have been delivered and stored according to nationally recognized food safety standards. Creation and implementation of menus. Outlines and supports safe work practices and provides a safe working environment at all times. With cooperation of Corporate staff, ordering foods and culinary related equipment deemed as necessary for the facility food service operations. Recruits, interviews and trains all new staff members. Holds all staff accountable to established policies and procedures. Schedules and coordinates work flows for all department staff. Responsible of compliance to all State and Federal regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety. Key Job/Physical Requirements The following is a general list of key job/physical requirements for your position. The list is not to be considered inclusive and other job/physical requirements may be necessary as deemed by the Community. 5 or 6 years related experience and training, preferred. Must be proficient in common computer programs including Microsoft Word and Excel. If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in Company's Motor Vehicles policy. Must be able to read, write, speak, and understand the English language. Must be able to work beyond normal working hours and on weekends and holidays when necessary. Must be able to assist in the evacuation of residents during emergency situations. Must be able to perform the essential position functions of the job with, or without reasonable accommodation. Must be able to meet the general health requirements set forth by State regulations and Company policy which may include medical and physical examinations. Must be able to push, pull, move, and/or lift a minimum of 30 pounds to a minimum height of 3 feet and be able to push, pull, move, and/or carry such a weight a minimum distance of 4 feet. Must be able to bend, stoop, kneel, crouch, perform overhead lifting, and perform other common physical movements as needed for your position. Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the Community. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.

Silo Restaurant in Sullivan, MO is looking for one executive chef to join our 34 person strong team. We are located on 200 S Service Rd West. Our ideal candidate is a self-starter, punctual, and engaged. Benefits Weekly Pay with competitive wages including monthly Bonuses! Key responsibilities of a Head Chef: Menu Planning and Development: Create and maintain menus based on seasonal ingredients, customer preferences, and budget constraints while working with the General Manager! Kitchen Staff Management: Lead and supervise the kitchen team, including sous chefs, line cooks, and prep cooks, assigning tasks and ensuring efficient workflow. Food Quality Control: Regularly inspect food quality, taste dishes, and ensure consistency in preparation and presentation. Ingredient Procurement: Source fresh, high-quality ingredients, manage inventory levels, and monitor food costs. Training and Development: Train kitchen staff on new cooking techniques, recipes, and safety procedures. Health and Safety Compliance: Adhere to all food safety regulations, sanitation standards, and kitchen hygiene practices. Cost Control: Monitor food costs, labor expenses, and identify areas for cost optimization. Kitchen Operations Management: Oversee daily kitchen operations, including scheduling staff, managing equipment, and addressing any issues that arise. Communication and Collaboration: Collaborate effectively with the General Manager and communicate with him and other staff members while maintaining a positive work environment. Required Skills and Qualifications: Extensive Culinary Skills: Deep understanding of cooking techniques, flavor profiles, and ingredient combinations. Leadership Abilities: Ability to motivate, delegate tasks, and manage a diverse kitchen team effectively. Problem-Solving Skills: Quickly identify and resolve issues in the kitchen under pressure. Communication Skills: Clear and concise communication with kitchen staff, service staff, and management. Financial Acumen: Understanding of food cost analysis and budget management Experience: Several years of professional kitchen experience with a proven track record as a sous chef or similar role. Culinary Degree (preferred):

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary $51-55K salary, great benefits, paid time off, free meals, 401K Are you a passionate culinary professional eager to lead and innovate? Chartwells Higher Education is seeking a dynamic Sous Chef to join our team at Missouri S&T. In this role, you'll play a vital part in managing the Culinary Department, supporting the preparation and cooking of exceptional food, and driving the success of our dining program. This position offers an exciting opportunity for an energetic, entrepreneurial leader ready to make an impact. As the Sous Chef, you will assist the Executive Chef in overseeing all culinary operations, including menu development, food preparation, and garnishment. You will supervise hourly associates, manage cost controls, and collaborate on new culinary programs to ensure excellence in food quality and customer satisfaction. This role is perfect for a forward-thinking individual passionate about delivering exceptional dining experiences. Rolla is surrounded by natural beauty, with access to places like the Ozarks. You can enjoy outdoor activities like hiking, camping, and fishing. The Mark Twain National Forest is nearby, making it great for outdoor enthusiasts. There's a sense of community in Rolla, with local festivals, farmers' markets, and events. The university also hosts various academic, cultural, and social events that are open to the public. It's a nice mix of local and university activities. Rolla is located off I-44, making it fairly accessible for traveling to larger cities like St. Louis, which is about two hours away. That gives residents the ability to explore or commute to a bigger city when needed, although many people find they don't need to leave often with everything Rolla has to offer. Springfield, Missouri, is about 80 miles southwest of Rolla via Interstate 44. It's a fairly straightforward drive, so you can easily make the trip for a day of shopping, dining, or exploring the attractions in Springfield. Key Responsibilities: + Collaborate with the Executive Chef to manage cost controls and oversee account expenditures. + Assist in menu planning and development, focusing on creativity, quality, and customer preferences. + Produce and execute high-quality catering events, ensuring flawless presentation and service. + Implement and roll out innovative culinary programs in partnership with the marketing and culinary teams. + Supervise and mentor culinary team members, fostering a culture of excellence and growth. + Maintain compliance with sanitation, safety, and food quality standards. Preferred Qualifications: + Associate's degree in Culinary Arts or equivalent professional experience. + Progressive culinary or kitchen management experience, with catering expertise considered a strong plus. + Proven experience in high-volume, complex foodservice operations is highly desirable. + Institutional or batch cooking experience is beneficial. + Deep knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation. + Strong proficiency with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet applications. + Participation in client satisfaction programs and activities is preferred. + ServSafe certification is highly desirable. Why Join Us? Be part of a collaborative and innovative team driving exceptional dining experiences. Gain valuable leadership experience in a fast-paced, high-volume foodservice environment. Access growth opportunities with Chartwells' expanding portfolio of campuses nationwide. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (************************************************************************************************* for paid time off benefits information Req ID: 1393965 Chartwells Higher Education SARA C ST CLAIR [[req_classification]]

Montauk Lodge, LLC Montauk Lodge in the spectacular setting of Montauk State Park is one of the state's most popular locations to fish for rainbow trout. Montauk Lodge offers quaint cabins for lodging guests, resort style guest rooms, retail gift sales, restaurant dining, and wonderful trails to walk. Who wouldn't want to experience this rustic adventure? Lead Cook Responsibilities Assist the Kitchen Manager in ensuring that the menu, which cannot be changed without corporate F&B approval, and guest service expectations as set forth by the employee handbook are being met or exceeded. Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day. Assist Café Manager in training the culinary team in proper cooking techniques, adhere to defined company recipes and understand sanitation guidelines in order to deliver an exceptional guest experience. Assist with all activities related to receiving, stocking and rotating orders, and oversight of inventory levels in grab and go/ deli items Assist the Café Manager with general maintenance items such as food waste, recycling and maintaining cleanliness of common areas and adhere to all policies regarding waste. Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances. Complete all required food and safety logs in a timely and efficient manner per company procedures and federal, state, and local regulations Cook and prepare food / meals as required Work individually and with the team to surpass expectations in an efficient, motivated, and positive can-do manner. Provide timely, courteous, and professional service to all guests Follow all health and safety standards, policies, and initiatives All other duties as may be assigned Requirements Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment Experience in using cutting tools, cookware and bakeware and knowledge of various cooking procedures and methods. Ability to follow all sanitation procedures. Must be self-motivated with the ability to perform with the highest professional and ethical standards Must respond well to a changing work environment and able to perform at the highest level with minimal supervision Must demonstrate effective written and verbal communication skills Intermediate computer skills with Microsoft Office and familiarity with POS system functionality Majority of shift will be spent on feet in a fast-paced environment and in proximity of other people. Must be able to carry up to 25 lbs. frequently and up to 50 lbs. occasionally. Frequent bending, twisting, lifting, and squatting will be required. Must be able to work a variety of day, night, weekend, and holiday shifts ServSafe and / or state food handler certification Must be a minimum of 18 years of age Education & Experience Education: High School Diploma or equivalent Experience: 3 years culinary experience POS experience ServSafe Certification required All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Information Schedule: 9am - 5:30pm with a rotating weekend schedule Benefits: 100% Company paid employee Medical, Dental, Life Insurance & short-term disability insurance; Paid time off available after 90 days of employment **This position does require a very thorough/strict background check** Position Summary Tiger Correctional Services is looking for a kitchen supervisor to oversee and administer food service operations and ensure health & sanitation standards are in compliance with company and jail policy and federal, state and local law. This a full-time, non-exempt, entry level position. Paid training is provided. Responsibilities Prepare meals in accordance with established recipes & menus. Maintain sanitary & safe conditions and equipment to comply with federal & state standards. Assign & oversee the work of facility-provided labor. Conduct daily inventory and maintain tracking logs. Responsible for kitchen stock levels and reorders. Perform quality checks as required. Establish a professional work relationship with company employees, jail administration and facility-provided labor while upholding our company values. Responsible for compliance & administration of all security procedures identified by the company and jail administration. Performs other duties as assigned or required. Skills Excellent cooking skills Dependable and able to meet deadlines. Adhere to Tiger Correctional safety policies and procedures, including proper food safety and sanitation. Ability to work well with others and have good oral and written communication skills, as well as the ability to read. Good computer skills, including experience with Microsoft Excel Spreadsheets. Physical requirements include standing 3-4 hours at a time and frequent lifting of 15 to 30 pounds. Must have the ability to perform basic math of addition, subtraction, multiplication, and division. Remote work is not allowed. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, disability, veteran status, age, marital status, pregnancy, genetic information, or other legally protected status. Background check and drug screen is required to ensure applicant meets all eligibility requirements for the assigned customer/location.

WE ARE LONGHORN. Legendary food and service begins with legendary people. We believe in earning the loyalty of our Team Members with our strong, diverse culture, well-done benefits and growth opportunities. It takes passion, pride and commitment to create our bold and flavorful food… and we want you to join us. Let's get Fired Up! For this position, pay will be variable by location - See additional job details and benefits below Combining quality and bold FLAVOR starts with our Line Cooks. They bring it… every steak, every time. Get our Guests Fired Up by… * Prepares high quality food items to order * Follows recipes and presentation guidelines * Ensures proper food safety and sanitation standards And on Team LongHorn, the Benefits sizzle… * Your schedule, Your way - conveniently swap shifts using your team member app! * Competitive pay, every week * Shift meals - sides, salads, soups and more! * Anniversary Pay * Home for the Holidays - Closed on Thanksgiving and Christmas * Discounts both inside and outside of Darden Restaurant walls - cellphones, hotels and more! * See full list here

Responsive recruiter Benefits: Competitive salary Employee discounts Flexible schedule Training & development Summary of Position: Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties and Responsibilities: Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment Assumes 100% responsibility for the quality of products served Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, 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. Properly labeled and day dotted for proper rotation Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment Prepares item for broiling, grilling, frying, sautéing, or other cooking methods by portioning, 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 MOD Qualifications: A minimum of 6 months experience in kitchen preparation and cooking preferred At least 6 months experience in a similar capacity Must be able to communicate clearly with managers, kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 40 pounds Be able to work in a standing position for long periods of time (up to 9 hours) Compensation: $14.50 - $16.50 per hour Founded in 2006, Big Whiskey's American Restaurant & Bar began in the heart of the midwest. What started as a dream to recreate the ‘hometown tavern' quickly grew to a household favorite. Big Whiskey's continues to grow its roots in the heart of the communities we are located in. With a commitment to friendly service, consistent and delicious cocktails and food, and integrating itself into community giveback, BW provides a safe and welcoming environment to all its employees. We are growing fast and are looking for dedicated team members to join our family and make history!

Are you passionate about creating great experiences that leave taste buds tingling with delight? Do you thrive in a fast-paced kitchen environment where precision meets creativity? If so, we want you on our team! We are looking for someone with proven experience as a Line Cook who will bring their culinary expertise and a passion for working with a team to our kitchen. The ideal candidate should have the ability to work seamlessly in a fast-paced environment, knowledge of various cooking techniques and kitchen equipment, an attention to detail, and a commitment to maintaining high food quality standards. The line cook works closely with the kitchen staff and clubhouse to assure an excellent guest experience, and as such, should have a team player mentality with excellent communication skills. ESSENTIAL DUTIES AND RESPONSIBILITIES It must be recognized that all specific duties cannot be listed and that responsibilities will change accordingly as the need arises. - Execute menu items with precision and efficiency during busy service periods. - Collaborate with kitchen team members to ensure smooth operations. - Follow recipes and presentation specifications. - Maintain a clean and organized workspace. - Contribute ideas for menu improvement and innovation. - Perform other duties as required. Requirements REQUIREMENTS - Flexible schedule, including evenings and weekends. - Proven experience as a Line Cook. - Food Handler's Certificate or willingness to get one. - Must be able to clearly communicate with other Team Members. - Ability to keep the kitchen area neat and clean - Ability to Stand 6-8 Hours - A positive attitude while on the job is also essential. PREREQUISITES To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. REASONING ABILITY It is necessary to have the ability to solve practical problems that may arise. Our team members must have the ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The Team Member may be required to spend long hours on their feet. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Team Member encounters while performing 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 Team Member could be exposed to outside weather conditions, if providing service during an outside event. The noise level in the work environment is usually moderate with increased levels during events. The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. Principal duties are intended to describe those functions that are essential to the performance of this job and “other” duties (if defined) include those that are considered incidental or secondary to the overall purpose of this job. This does not state or imply that the above are the only duties and responsibilities assigned to this position. Team Members holding this position will be required to perform any other job related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability. This is not an employment agreement or contract. Management has the exclusive right to alter this job description at any time without notice.

Line Cook - $18/hour (Full-time) The Osage View Restaurant has an immediate opening for a full-time Line Cook. Schedule may vary but will include evening and weekend shifts. Selected applicants will be responsible for preparing high quality food for our guest in a fun and recreational atmosphere. Dependability, a positive attitude and attention to detail is required for success in this position. This is an hourly position starting at $18/hour with potential annual raise. This is a benefit eligible position, including paid time off and MOSERS retirement. Requirements/Expectations: * Prior experience as a grill cook or line cook is required, preferably with knowledge of steak & seafood preparation * Must be 18 years of age or older. * Ability to stand for long periods of time. * Knowledge of food safety guidelines. * Outstanding interpersonal and communication skills. * The ability to move with a sense of urgency & efficiency. * Ability to remain calm, and maintain a positive demeaner even during high-stress situations. * Excellent organizational, time management & multitasking skills. * A team player and positive role model for fellow team members. * Remain guest focused & nurture an excellent guest experience by serving great tasting & beautifully presented/plated meals. * Desire for continuous learning and professional development. Responsibilities: * Slice, cut, shred, marinade, grill and sauté meat and vegetables. * Ensure all ingredients are fresh & safe for consumption. * Prevent cross-contamination. * Prepare meals in accordance with guest preferences. * Track the components of each meal to ensure that the final dish is completed in a timely manner. * Ensure that your workstation remains clean & orderly at all times. * Inform the Manager when equipment is due for maintenance, repair or replacement. * Track inventory to ensure that you always have adequate/quality ingredients. * Clean, prep & stock the line & help in other areas of the kitchen. * Clean the grill & hoods after each closing shift. * Complete shift cleaning duties/side/cut work. * Be dependable and punctual for each scheduled shift. State Technical College of Missouri is an Equal Opportunity, Equal Employment Opportunity organization and does not discriminate against any protected class in our educational programs, activities, or employment opportunity. Please see our complete Non-Discrimination Policy.

Additional Considerations (if any): - At Hy-Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other. Job Description: Job Title: Sushi Chef Department: Asian FLSA: Non-Exempt General Function: As a Sushi Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner. You will order and receive products; ensure orders are correct; labels, dates and puts product away. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations: Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables; and Health Wellness Home; Food Service Director; Asian Department Manager; Assistant Asian Department Manager; Service Managers Positions that Report to you: Sushi Clerk Primary Duties and Responsibilities: Prepares fresh sushi for customers both packaged and made-to-order. Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Assists customers by: (examples include) escorting them to the products for which they're looking securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests performing other tasks in every way possible to enhance the shopping experience Works with co-workers as a team and provides training to ensure customer satisfaction and a pleasant work environment. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. Involved in schedules and overseeing food ordering and planning. Communicates to customers on phone, in person, or on e-mail regarding food and food preparation. Aids in the merchandising techniques for sushi foods. Aids in the merchandising food layout. Attends company wide and industry meetings as assigned. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time Secondary Duties and Responsibilities: Plans and performs fresh sushi demonstrations. Stays current regarding meal trends and menu planning. Performs other job-related duties and special projects as required. Education and Experience: High school or equivalent with Hy-Vee food safety training and Food Safety Certified. One to three years of similar or related work. Prior experience in meal preparation is preferred. Physical Requirements: Must be physically able to exert up to 50 pounds of force frequently (energy exerted); and exert up to 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. Must be able to perform the following physical activities: Balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to do logical or scientific thinking to solve problems with several abstract and concrete variables. Ability to do arithmetic calculations involving fractions, decimals, and percentages. Possess the ability to compose original correspondence; follow technical manuals and have increased contact with people, talk with customers to identify their requests; guide people and provide basic direction. Working Conditions: This position is continually exposed to raw fish, flour, dust, noise, and temperature extremes. There is occasional exposure to cleaning chemicals/solvents. This is a fast paced work environment with significant pressure. Equipment Used to Perform Job: Oven, steamer, scale, big mixer, shrink wrap machine, Telexon re-ordering machine, register, walk-in-cooler, knives, serving cases and C.A.R.S. system. Contacts: Has daily contact with internal customers and the general public. Has weekly contact with suppliers and vendors. Has contact with Federal and State government and/or regulatory agencies as necessary. Are you ready to smile, apply today.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs)

Information Schedule: 9am - 5:30pm with a rotating weekend schedule Benefits: 100% Company paid employee Medical, Dental, Life Insurance & short-term disability insurance; Paid time off available after 90 days of employment Position Summary Tiger Correctional Services is looking for a kitchen supervisor to oversee and administer food service operations and ensure health & sanitation standards are in compliance with company and jail policy and federal, state and local law. This a full-time, non-exempt, entry level position. Paid training is provided. Responsibilities Prepare meals in accordance with established recipes & menus. Maintain sanitary & safe conditions and equipment to comply with federal & state standards. Assign & oversee the work of facility-provided labor. Conduct daily inventory and maintain tracking logs. Responsible for kitchen stock levels and reorders. Perform quality checks as required. Establish a professional work relationship with company employees, jail administration and facility-provided labor while upholding our company values. Responsible for compliance & administration of all security procedures identified by the company and jail administration. Performs other duties as assigned or required. Skills Excellent cooking skills Dependable and able to meet deadlines. Adhere to Tiger Correctional safety policies and procedures, including proper food safety and sanitation. Ability to work well with others and have good oral and written communication skills, as well as the ability to read. Good computer skills, including experience with Microsoft Excel Spreadsheets. Physical requirements include standing 3-4 hours at a time and frequent lifting of 15 to 30 pounds. Must have the ability to perform basic math of addition, subtraction, multiplication, and division. Remote work is not allowed. This position is safety sensitive. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, disability, veteran status, age, marital status, pregnancy, genetic information, or other legally protected status. Background check and drug screen is required to ensure applicant meets all eligibility requirements for the assigned customer/location.

On The Rise Restaurant in Osage Beach, MO is looking for one line cook to join our 20 person strong team. We are located on 5439 Osage Beach Parkway. Our ideal candidate is self-driven, ambitious, and engaged. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Cook menu items in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Qualifications Cooking 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 hearing from you.

DKI Homecookin' & Steakhouse in Sullivan, MO is looking for a LINE cook to join our 58 person strong team. We are located AT 200 S Service Rd West. Our ideal candidate is at least 18 yr. old, self-driven, ambitious, hard-working and loves the early to lunch shift! Tuesday-Sunday. We are flexible in our scheduling and do our best to accommodate requests. Responsibilities Prepare and set out ingredients to be used throughout the day Manage stock of accessible ingredients Prepare food as ordered. High Quality Fresh. Maintain health and safety guidelines Efficiently work with team members towards one goal Qualifications 18 years of age or older with reliable transporation Pass random drug testing Experience working as prep or similar role is not necessary, but must have a willingness to learn Great attention to detail Ability to multitask effectively Strong verbal communication skills We are looking forward to reading your application. Email ********************** or come in to apply!

Line Cook - Summer Positions Osage View Restaurant Open 7 days a week $18/hour Osage View is a truly unique dining and entertainment experience in Mid-Missouri. We are situated on a beautiful 9-hole golf course and include a Toptracer Driving Range and newly constructed 31,000 square ft Clubhouse. As unique as the experience, the Clubhouse is home to a full-service restaurant and bar as well as 4 duckpin bowling lanes, 3 simulator bays, a single screen movie theater, large outdoor patio, swimming pool with a swim up bar and Pro Shop. The second floor of the Clubhouse includes a large event space used for weddings, corporate events, private parties and more. Osage View is currently accepting summer applications for part time line cooks. This position will play a vital role in the overall success of our busy restaurant. We are looking for a skilled and motivated Line Cook that is passionate about food, works well under pressure and is eager to learn and grow in a fast-paced environment. Apply today at **************************************** ESSENTIAL FUNCTIONS To perform this position successfully, employee must be able to perform each essential function and responsibility satisfactorily. The essential functions include, but are not limited to the following: * Cleans, cuts, prepares, and cooks meat, fish, poultry, and other menu items to a safe temperature. * Prepare food items by baking, grilling, frying, sautéing, steaming, boiling, or other cooking methods. * Prepare and cooks menu items according to menus requirements. * Sets up and stocks food items and other necessary supplies. * Develops, compiles, and maintains food records regarding use and expenditures. * Inventories supplies and equipment. * Assist with food prep, inventory, and receiving deliveries * Handle and store food ingredients. * Ensure quality of food and freshness. * Ensure the cleanliness and functional operation of equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece. * Performs other related duties as assigned. MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) This position requires a high school diploma. This position requires work experience and abilities in the following areas: * Must be 18 years of age * Must be able to work days, evenings and weekends as needed * Excellent verbal and written communication skills. * Basic understanding of food handling techniques, preparation, and cooking procedures. * Must be able to work quickly and efficiently. * Must be able to work independently as well as part of a team. * Must be able to work well under pressure. * Ability to maintain personal cleanliness. PHYSICAL DEMAND 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 accommodation 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 traverse all parts of the restaurant quickly. The employee must be able to stand or sit for prolonged periods of time. The employee frequently is required to use (hands and fingers to handle, or feel objects, tools, or controls. Employee must be able to reach with hands and arms. Employee must be able to talk and hear. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close or/and long vision. Note: This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each function proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an "at will" relationship. State Technical College of Missouri is an Equal Opportunity, Equal Employment Opportunity organization and does not discriminate against any protected class in our educational programs, activities, or employment opportunity. Please see our complete Non-Discrimination Policy.