Chef Jobs in Springdale, AR

Gecko Hospitality is now searching for an experienced and motivated Executive Chef in the Rogers area for a New Restaurant Opening! The ideal Executive Chef is a detail-oriented, communicative, and visionary leader who excels in culinary excellence, team development, and back-of-house management. About The Company: Our mission is to empower our people, enrich the community, and provide exceptional hospitality. This is achieved through internal collaboration, where team members come together to innovate and improve experiences for everyone involved. At its core, our culture values kindness, respect, and internal hospitality, which guides our interactions. Responsibilities: Detail-oriented and committed to excellence in culinary operations Excellent communication skills to lead and collaborate with the team Accountable for all culinary aspects of the business including recipe and menu development Recruiting, training, and developing a high-performing culinary team Maintaining consistently excellent cuisine and presentation Ensuring team compliance with safety and health standards Managing back-of-house administrative and financial duties Compensation and Benefits: Salary: up to $90,000 Bonus Potential Medical, Dental, Vision and Life Insurance Paid Time Off Short and Long-Term Disability Insurance 401(k) Qualifications: Minimum of 3-5 years current experience as an Executive Chef; steakhouse background strongly preferred High volume background - must have Executive Chef experience in establishments doing over $3 million in sales per year Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Executive Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Must be able to train out of state for this position

HOSPITALITY STARTS HERE... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. OAK STEAKHOUSE AR....Anticipated opening June 2025 BUT keen to hire March 2025... APPLY NOW! Inspired by its sister restaurant, Oak Steakhouse in Charleston, S.C., Oak Steakhouse Rogers offers a not-your-father's steakhouse experience in the heart of Northwest Arkansas. On the menu, outstanding steakhouse classics with contemporary small plates and entrées. A hospitality-driven team, in both the kitchen and the dining room, recognizes the art and tradition of sharing a meal, and the restaurant's modern interior design sets the stage for an unforgettable dining experience. THE ROLE... You spend your days off crafting the perfect recipe based on your grandmother's pecan pie while whipping up homemade ice cream for the top. Simply put, you're passionate about sweets and you always have been. As the Junto Sushi Pastry Chef, you'll be in charge of executing our restaurants dessert offerings and ensuring that your pastry cooks are as excited about diligently creating them as you. Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: * You will be in charge of expertly crafting a dessert menu, fitting with the concept and locale while partnering with the Executive Chef on fit with the menu. * While you're excited to have talented pastry cook's working with you, you recognize the importance of consistency in the kitchen, so you'll prepare detailed recipe cards and ensure that your team uses them every time. * You love to help develop future pastry chefs, so you'll share inspiration and ideas with your team to motivate, teach and maintain a positive culture. * You know that communication is key to a successful pastry program; because of that you are receptive to feedback and making changes to your recipes, and always communicate freely with the other chef's to ensure things are jiving. * Maintain a clean and sanitary work station, adhering to all DHEC regulations; this includes tables, shelves, walls, ovens, pastry/dessert equipment and refrigeration equipment. * Promptly report all product shortages, equipment problems or food quality issues to Executive Chef. * Participate in all scheduled employee meetings, offering suggestions for improvement. * Ensure that the guest experience is the number one goal, at the end of all we do. Requirements AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT… * Competitive Pay + PTO: Competitive base + PTO after 90 days * Health Insurance: Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) * Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both * Home Loan Program: A zero-interest housing loan program to help you purchase a home. * Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! * Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry * Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection * Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS * Proven experience as a successful Pastry Chef. * 3+ years of experience in a pastry kitchen handling preparation and cooking. * Strong attention to detail * Creative with a problem-solving approach * Strong leadership and communication skills * Extensive knowledge of food preparation, sanitation principles, baking techniques and nutrition. * Must be available to work days, nights, weekends and holidays. Join us in AR and be part of an exciting journey where hospitality truly begins! Please note that this job description serves as a guide and is not an exhaustive list of all duties and responsibilities. At IRHG, employment is voluntary and "at will," meaning you can leave, or we can part ways, with or without notice, and with or without a reason. The Indigo Road Hospitality Group is committed to diversity and equality. We do not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. Our commitment to fairness and diversity extends to all aspects of employment, from hiring to benefits. Join us in our quest to change the hospitality industry forever, and let's create magic together!

Full-time Description HOSPITALITY STARTS HERE... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. OAK STEAKHOUSE AR....Anticipated opening June 2025 BUT keen to hire March 2025... APPLY NOW! Inspired by its sister restaurant, Oak Steakhouse in Charleston, S.C., Oak Steakhouse Rogers offers a not-your-father's steakhouse experience in the heart of Northwest Arkansas. On the menu, outstanding steakhouse classics with contemporary small plates and entrées. A hospitality-driven team, in both the kitchen and the dining room, recognizes the art and tradition of sharing a meal, and the restaurant's modern interior design sets the stage for an unforgettable dining experience. YOU ARE... A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. MAIN DUTIES Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness Oversee, maintain and manage food and service quality Assess, implement and manage service standards by ensuring consistency across operational procedures Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) Forecast financial trends to control labor, food and beverage cost Partner with General Manager to ensure a positive and collaborative environment when leading by example Requirements AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT… Competitive Pay + PTO : Competitive base + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO REQUIREMENTS 2+ years' of successful restaurant management experience Thrive in high-volume, scratch kitchen, and upscale food focused environments Passionate about Internal Hospitality and embrace our core values Strong problem resolution skills Have exceptional organizational skills and a keen eye for detail Effective communication skills and the ability to navigate important conversation Join us in AR and be part of an exciting journey where hospitality truly begins! Please note that this job description serves as a guide and is not an exhaustive list of all duties and responsibilities. At IRHG, employment is voluntary and "at will," meaning you can leave, or we can part ways, with or without notice, and with or without a reason. The Indigo Road Hospitality Group is committed to diversity and equality. We do not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. Our commitment to fairness and diversity extends to all aspects of employment, from hiring to benefits. Join us in our quest to change the hospitality industry forever, and let's create magic together!

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times #IND Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $18.50 USD hourly

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity. Join our Flock! Job Description Reports To: Chef de Cuisine/Executive Chef Supervises: Line Cooks, Stewards General Purpose: A Sous Chef has worked very hard to get where he/she is, and a new Sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC), or an Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet of the kitchen, but a Sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding of what the positions above them do to keep the wheels turning. The sous chef position is one of the key positions in the kitchen. Specific Responsibilities: Owns service period and crew. Able to be multifaceted with eyes on all kitchen activities. Knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product. Available to assist line staff with recipe techniques and station prep and answer any questions. Abreast of all menu changes, regardless of service period. Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events. Ensures that stewarding staff follow their opening, closing, and mid-service side work. Coordinates with CDC on supervising the Stewarding department. Maintains clean and organized walk-ins & dry storage area. Orders daily and weekly products in conjunction with CDC. Stays aware of food and labor costs and makes efforts to control these in their particular service periods. Collaborates with CDC and/or EC on menu development and engineering. Qualifications Minimum of two years experience in a fine dining restaurant environment. Understanding of professional cooking and knife handling skills. Knowledge of safety, sanitation, and food handling processes. Able to work flexible hours (nights, weekends). Responsible, dependable, punctual. Excellent communication skills; must be able to speak, read, and understand English. Clean and professional appearance. Demonstrates enthusiasm for all things 21c. Must pass a background check. Travel Requirements: As needed. Additional Information All your information will be kept confidential according to EEO guidelines.

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity. Join our Flock! Job Description Reports To: Chef de Cuisine/Executive Chef Supervises: Line Cooks, Stewards General Purpose: A Sous Chef has worked very hard to get where he/she is, and a new Sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC), or an Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet of the kitchen, but a Sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding of what the positions above them do to keep the wheels turning. The sous chef position is one of the key positions in the kitchen. Specific Responsibilities: * Owns service period and crew. * Able to be multifaceted with eyes on all kitchen activities. * Knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product. * Available to assist line staff with recipe techniques and station prep and answer any questions. * Abreast of all menu changes, regardless of service period. * Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events. * Ensures that stewarding staff follow their opening, closing, and mid-service side work. Coordinates with CDC on supervising the Stewarding department. * Maintains clean and organized walk-ins & dry storage area. * Orders daily and weekly products in conjunction with CDC. * Stays aware of food and labor costs and makes efforts to control these in their particular service periods. * Collaborates with CDC and/or EC on menu development and engineering. Qualifications * Minimum of two years experience in a fine dining restaurant environment. * Understanding of professional cooking and knife handling skills. * Knowledge of safety, sanitation, and food handling processes. * Able to work flexible hours (nights, weekends). * Responsible, dependable, punctual. * Excellent communication skills; must be able to speak, read, and understand English. * Clean and professional appearance. * Demonstrates enthusiasm for all things 21c. * Must pass a background check. Travel Requirements: As needed. Additional Information All your information will be kept confidential according to EEO guidelines.

Resort Lifestyle Communities is accepting applications for an Executive Chef provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. You will plan and execute the menu while overseeing the culinary and dining team, and work closely with the Community Managers to provide a fresh, resort-like experience. Schedule, Benefits and Pay: * You will receive great pay and work/life balance (evening meal ends at 6:30pm-no late nights!). * You can enjoy a delicious free meal during your shift! * As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. * Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including: * Health, Dental, and Vision Insurance * Life Insurance * Short Term and/or Long Term Disability * Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). * Accident Insurance and Hospital Indemnity * Legal and Identity Theft Insurance * You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. Responsibilities and Duties: * You can utilize your skills and imagination to create a rotating menu that is based on resident choices and feedback. * You are empowered to make meal times a special experience for our residents and guests. * You will be challenged with a changing menu that enables you to utilize different styles of cooking and ensure appealing presentation of all food. * You will receive instant feedback from our residents daily, while creating impressions with a lasting connection. * You will support the recruitment, selection, scheduling and training of Culinary and Dining Team members. * You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications: * Previous leadership experience in culinary preparation and cooking preferred. * High school diploma or equivalent (GED) required; culinary degree or other higher education preferred. * Basic computer skills required; data entry experience preferred. * Ability to secure ServSafe Manager Certification within two weeks of first day of employment. * Must be 18 years of age or older. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA #LI-CZ1 #urgent

At Texas Roadhouse, we are a people-first company that just happens to serve steaks. Legendary Food and Legendary Service is who we are. We're about loving what you're doing today and preparing you for what you'll be doing tomorrow. Are you ready to be a Roadie? As a Line Cook for Texas Roadhouse, you'll make made-from-scratch Legendary Food for our guests to enjoy. If you are a team player with a positive attitude and the willingness to learn, apply now, no experience required. We will teach you everything you need to know. Come be a part of something Legendary! What's in it for you? Glad you asked. Pay - Let's be honest, we know you're curious about pay. We offer weekly pay and competitive wages. Flexibility - We know you have other commitments outside of work, and we respect that. Our schedules offer hours that work for you. People - You'll be part of a team you can rely on. The folks that work in our kitchens know how to partner up and hustle. Our restaurants are busy, and our hard-working Roadies work together to push out the Legendary Food our guests have come to expect from Texas Roadhouse. New Skills - We'll teach you our recipe for success. You'll learn our signature, made-from-scratch recipes, plate presentations, how to run a busy station, and our high standards for cleanliness and sanitation. Opportunities - We cross-train and often promote from within. Our Legendary training and development programs will give you the opportunity to advance and grow. Wherever you are in life, we have a health and wellness package to meet your needs. Check out our benefits page at *************************************** for more details. We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.

Full-time Description Responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor, resulting in outstanding guest satisfaction, improved market share and increased covers and revenues. In accomplishing this standard, interviews, hires, trains, supervises, counsels and motivates the kitchen team while controlling production and food costs. SUPERVISES: Sous Chef and Culinary Staff ESSENTIAL JOB FUNCTIONS: · Reviews and approves (adjusts as necessary) recipe files. Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property. · Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner. · Reviews and approves food orders from the central commissary for delivery (as required for special order items). · Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards. · Oversees the overall appearance, cleanliness and safety of the kitchen. · Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards. · Troubleshoots unexpected or unusual situations in the kitchen. · Makes sure all kitchen waste is disposed of properly. · Oversees all creation of menus, production, and ordering for special events. · Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines. · Develops seasonal specials. Tastes and approves all seasonal menu and pastry items. · Schedule and conduct product taste panels with Food & Beverage Management (as required for new products). · Must be willing and able to take part in culinary events and competitions. · Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. · Discusses daily food cost reports with key kitchen and F&B staff. · Ensures that invoices are coded and prices are updated weekly. · Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget. · Interviews and hires employment applicants for kitchen curator positions. Request and implement staff adjustments as needed (additions, terminations, rate changes, etc.). · Reviews weekly schedules to meet forecasts and budgets. · Trains, develops, and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis. · Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. · Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. · As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the GM and completes in a timely manner. · Remains at all times appropriately groomed per company grooming standards and wears the uniform provided. Requirements QUALIFICATIONS · Proven record of culinary accomplishments by recognitions personally achieved. · Must possess basic reading, writing, mathematical, & computer skills. · At least 5 years' high-volume cooking experience with extensive knowledge in fine dining. · At least 3 years' experience as an Executive Chef for a hotel or fine dining restaurant. · Strong interpersonal, verbal and written communication skills involved in culinary training. · Leader, trainer and motivator of staff · Even-tempered and maintains a reputation for consistency and fairness · Organized; able to meet deadlines · Good judge of people and situations · Focused with ability to handle many details and heavy volume of events · Neat, well-groomed and highly professional · Exceptional guest/customer service skills PHYSICAL ABILITIES · Ability to work from a standing position for extended periods of time. · Ability to perform reaching, stooping and/or crouching motions repeatedly. · Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation. · Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment. · Must have the sense of smell and taste needed to ensure quality food preparation. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid shoes.

This position is responsible for the ordering, preparing, serving and documenting of meals and snacks. It includes following menus and all phases of kitchen operation including inventory control. The position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and food service and storage areas.

Cook Job Title: Cook Reports To: Executive Chef / Dining Manager As the Cook, reporting directly to the Executive Chef/ Dining Manager, you will ensure the provision of quality food preparation in accordance with Federal, State and Local regulations while supporting the team in optimizing each resident's well-being and overall experience. Essential Functions: * Cook and bake * Help with serving meals, drinks, and maintaining a clean work area * Support all catering, room service, special party needs, marketing functions, etc. * Take drink and food orders * Sanitize, set and bus tables * Maintain food inventories and perform food cost control measures * Possess a working knowledge of individual assignments and resident dining needs * Practice sanitation regulations and safety rules with regards to preparing, handling, labeling and storing food, and clean kitchen equipment * Complete daily checklist of duties for kitchen and dining room * Follow all policies for Dining Service Department * Assist with Sales/Marketing procedures to develop and enhance satisfaction levels * Perform other tasks as assigned Requirements Qualifications: * High school diploma or GED preferred, but will consider work/life experiences. * 2-4 Years of experience * Exceptional knowledge of multiple cooking techniques including baking, sauté, fry, sauces, and cold food prep * Possess string knife skills, able to follow a recipe and a solid knowledge of measurements * Requires a firm understanding and ability to practice proper food handling techniques * Current ServSafe Certification- or the ability to get one within the first 60 days * Need to continuously stand and walk, reach, bend to the floor, and carry serving trays, dishes and food service items. Will also lift heavy pans, trash and various kitchen equipment * Collaborative team player * Strong customer service, and communication skills * Self-motivated with strong organizational skills * Possess an appreciation of seniors and an understanding of the aging process * Basic mathematical skills Physical Demands: To excel in this role, it is crucial for the employee to be prepared for the possibility of working with residents who may exhibit disruptive behaviors, including verbal or physical contact issues. The physical demands outlined below are indicative of those essential for job performance, and reasonable accommodations can be arranged to facilitate individuals with disabilities in carrying out these vital functions. In the course of performing job duties, the employee will routinely engage in activities such as sitting, standing, walking, using hands to handle and feel, reaching with hands and arms, talking, and hearing. Additionally, there may be occasional requirements for crouching and lifting items weighing up to 50lbs. The employee's specific vision abilities should encompass the capacity to see both near and far distances. DISCLAIMER: The above information on this has been designed to indicate the general nature and level of work performed by the employee within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of any employee assigned to this job. Nothing in this job description restricts management's right to assign duties and responsibilities to this job at any time. EEO/AA

**Sodexo** has a great opportunity for an **Executive Chef 2** for **Northeastern State University** located in **Tahlequah, OK.** Northeastern State University is located in Eastern Oklahoma at the foothills of the Ozark Mountains. The Executive Chef will be responsible for all culinary operations and the ideal candidate will be an energetic, polished Culinary Professional. Seeking candidates with a proven track record for developing, leading, and engaging culinary teams. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. **Incentives** Relocation assistance is offered for this role. **What You'll Do** This Executive Chef designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel at a University account that has operations on 3 campuses. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. This is a hands on position. **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** **Is this opportunity right for you? We are looking for candidates who have:** + a strong culinary background, with the demonstrated ability to stay current with new culinary trends; + excellent leadership and communication skills with the ability to maintain the highest of culinary standards; + strong coaching and employee development skills; and/or + have a passion for food and innovation. **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-OK-TAHLEQUAH_ **System ID** _979348_ **Category** _Culinary_ **Relocation Type** _Yes - According to Grade_ **Employment Status** _Full-Time_ **Posted Range** _$54100 to $81950_ **Company : Segment Desc** _UNIVERSITIES_ _On-Site_

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

In the absence of the Head Chef, to assume complete responsibility for the overall kitchen operation as per the Head Chef Job Description. To Support the Head Chef in the efficient management of the kitchen at all times. Job Responsibilities Day to day involvement to a high standard, in compliance with client contract. To fully familiarise yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins. To make certain the highest standard of food quality, presentation and service are achieved and maintained. To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs. To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers. To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation. Confirm H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas. To assist with carrying out stock-takes as appropriate. To assist Head Chef in evaluating the training needs of all kitchen staff. As a member of the team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard. To review the kitchen hazard list every week with the Head Chef. To maintain good communications and working relationship with your client, customers, and all staff. To ensure that all staff rigorously enforce to the Company Dress Code daily. The performance of any reasonable task which assists with the service, food preparation, hygiene, safety, and other matters relating to the efficient operation of the unit. Qualifications Ability to lead kitchen operation in Head Chef's absence. Ability to balance multiple tasks. Ability to deal and communicate optimally with staff and customers at all levels. Ability to follow accurately and issue instructions, written or oral. Strong people leadership skills. NVQ Level 1,2 & 3 or equivalent Basic Food Hygiene 1-2 years' experience in a professional kitchen or productive catering Experience of purchasing and profit optimization. Experience in industrial catering. Experience of H.A.C.C.P documentation Experience of menu planning Dedication and self-motivation Good reliability and time keeping. To work on own initiative or as part of a team Courteous manner Flexible approach to hours and duties Willingness to undergo training as the need arises Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

We are looking for an experienced Line Cook to join our team! You will be preparing and cooking a variety of dishes for restaurant guests to enjoy.You are passionate about creating exceptional dining experiences through good, quality food. With previous experience as a cook, you are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. Responsibilities: Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. Season and cook food according to recipes. Turn or stir foods to ensure even cooking. Respond to guest feedback with appropriate urgency and professionalism. Follow Prep Lists. Qualifications: Previous experience as a restaurant cook preferred. ServeSafe or Food Handlers certification (or must be willing to attain). Effective communication skills. Ability to lift 30+ lbs. Ability to work standing for 8+ hours. Highly Preffered: Spanish speaking or Bilingual Complete our short application today! We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. JJ's Grill is an Arkansas based sports bar and grill with 10 locations across the state. We were voted as the 3rd Best Bar in America by BarstoolSports and have taken home Best Buffalo Wing 4 of the last 7 years at WingFest. We strive to create a guest-first experience. If you are interested in joining us, please take a look at our open positions using the filters above.

Line / Prep Cook FLSA STATUS: Non-Exempt REPORTS TO: General Manager turns prepped ingredients into finished dishes for service to our guests. RESPONSIBILITIES (PRIMARY) * Cooks will need to be able to read, comprehend and consistently execute established recipes. * They must also listen to, and comprehend, kitchen supervisor instructions. * Cooks should be familiar with all common cooking terms such as blanch, sauté, reduce and sear as well as able to measure or weigh ingredients when appropriate. * Sanitation and Safety Procedures must be followed always to protect against contaminants. Proper portioning, plating and garnishing of guest plates are important for guest satisfaction. * Proper use of ingredients, cooking methods, adherence to established recipes, quantities and presentations is essential for consistency and guest expectations. * Working stations must be kept clean always during shifts. * Cooks must always be aware of public scrutiny and behave in a manner consistent with our expectations, including wearing full uniforms and communicating at desirable tone levels using appropriate language. * Cooks must be trained on all equipment before use and operate safely thereafter. Since Cooks also handle bulky, awkward or hot items, they must also follow established procedures outlined in the Kitchen Manual. RESPONSIBILITIES (OTHER) * Cooks may be responsible for checking accuracy of delivered goods against invoices * Proper storage and rotation to ensure freshness - follow "First In, First Out" sequence of usage. * Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products. * Cooks will usually set and stock their own station. When stocking from the back kitchen, it is important to use the oldest product first, fill clean containers for new batches, use clean utensils to transfer from the larger container to the smaller, as well as fully emptying holding containers. * It is also important to remove transfer utensils and carefully re-wrap products left in storage. When transferring items from one container to another, the proper tools, such as spatulas or tongs, must be used to minimize product that is left in containers going to the cleaning station. RESPONSIBILITIES (ALL EMPLOYEES) * All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other. * Provide first-class guest service at all times. * Adhere to all restaurant policies and procedures. QUALIFICATIONS * Excellent written and verbal communication skills. * Excellent guest service skills, energetic, enthusiastic and motivational. * Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and self-directed task order. * Position requires ability to comprehend written and spoken direction. * Detail oriented with knowledge of common ingredients, cooking procedures and safety and sanitation. * The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important. * Position requires a team player, and an ability to work well with others in Front and Back of the House positions. EQUIPMENT TO BE USED * Dish machine * Mop buckets and brooms * Food slicers * Knives & can openers * Mixers and processors * Stoves, ovens, grills, fryers, cheese melters, * Sauté pans and pizza peels * POS time reporting procedures. PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: * Occasional bending, kneeling and lifting up to 50 lbs. * Frequent standing and walking. * Noise level may be moderate to high at times. * Able to work in a standing position for extended periods of time. Note: This is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract. Clean Plate reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.

pspan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"The beautiful Shangri-La Resort, located at the tip of Monkey Island in the center of northeast Oklahoma's Grand Lake O' the Cherokees, is currently taking applications for seasonal workers. Are you looking for a rewarding seasonal job? We're hiring enthusiastic and hardworking individuals to join our team starting mid-March! Whether you're looking for a great way to earn extra income, gain hands-on experience, or work in a fun and fast-paced environment, we have the perfect opportunity for you./span/p br/ pspan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"stronguspan style="letter-spacing:-.2pt;"JOB /span/u/strongstronguspan style="letter-spacing:-.15pt;"OVERVIEW/span/u/strongstrongspan style="letter-spacing:-.15pt;": /span/strong/span/p pspan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"This position entails using a wide array of cooking techniques to prepare food for enterprise guests, basic skill in meat and fish butchery, basic knowledge of preparation of stocks and sauces, placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food amp; Beverage venues./span/p pspan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Under the direct supervision of the Room Chef. This position entails using a wide array of cooking techniques to prepare food for enterprise guests, basic skill in meat and fish butchery, basic knowledge of preparation of stocks and sauces, placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food amp; Beverage venues./span/p pspan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"stronguspan style="letter-spacing:-.2pt;"REPORTS/span/u/strongu /ustronguspan style="letter-spacing:-.15pt;"TO/span/u/strongstrongspan style="letter-spacing:-.15pt;": /span/strongspan style="letter-spacing:-.15pt;"Sous Chef/span/span/p ul li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Cooks and prepares a variety of foods, quantities, styles, according to the menu and demand of the business./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Uses and or learns proper knife skills, cooking techniques, cooking methods and terminology./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Reads, understands, and follows standardized recipes when preparing all foods for all food venues and outlets./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Understands and follows through with all assigned tasks./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Communicates with Room Chefs./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Maintains and communicates with Room Chef the foods/products needed to ensure safe par levels and proper stock levels./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Responsible for maintaining a clean, organized, and sanitized work area all while following all health/food safety regulations and codes./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Responsible for making sure that all areas of their assigned venue/outlet/kitchen are taken care of and all assigned duties are completed./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Ensuring that all venues are completely ready to open by the designated time set by management./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Responsible for all food/storage areas (refrigeration, freezer, and dry storage) are kept clean, organized, labeled, and dated./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Responsible for all equipment, tools, floors, workstations, and food prep areas are kept clean and organized, as well as free from all clutter, trash, and non-approved items./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Responsible for being able to communicate well with team members while maintaining a positive and professional work environment./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Contributes to a team effort and accomplishing all tasks./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Performs other duties as required./span/li /ul h1span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"uREQUIRED SKILLS AND ABILITIES:/u/span/h1 ul li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Must have High school degree or GED preferred./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Two years of recent experience as a cook or equivalent combination of recent experience and education./span/li li style="text-align:left;line-height:normal;"span style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Must be 18 years of age or older./span/li lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Must be able to pass a background check. /span/li lispan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Must be able to maintain a professional status through interface with customers. /span/li lispan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Must be able to maintain a professional working relationship with management and co-workers. /span/li lispan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Must be able to work flexible schedules. /span/li lispan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"span style="letter-spacing:-.25pt;"Must /spanbe span style="letter-spacing:-.15pt;"willing /spanto span style="letter-spacing:-.2pt;""pitch-in" and /spanspan style="letter-spacing:-.15pt;"help /spanco- span style="letter-spacing:-.15pt;"workers with /spanspan style="letter-spacing:-.2pt;"their /spanspan style="letter-spacing:-.15pt;"job /spanduties span style="letter-spacing:-.2pt;"and /spanbe a span style="letter-spacing:-.15pt;"team player. /span/span/li lispan style="font-family:verdana, geneva, sans-serif;letter-spacing:-.2pt;font-size:10pt;"Must be able to withstand prolonged periods of standing and/or walking./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Knowledge of kitchen equipment, utensils, tools, and machinery./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Knowledge of safe practices in a kitchen working environment./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Knowledge of basic sauce and stock making./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Knowledge of basic butchery techniques./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Ability to communicate, read, and write clearly in basic English./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Ability to always demonstrate outstanding guest service./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Ability to work in a busy, fast paced environment./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Ability to perform in a professional appearance and manner./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Ability to organize and coordinate task among co-workers./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Ability to safely use and administer cleaning equipment and supplies./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Knowledge of basic foods and their uses./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Knowledge of all food safety regulations./span/li li style="text-align:left;line-height:normal;"span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"Ability to learn culinary methods, techniques, and principles./span/li /ul h1span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"uPhysical Demands: /u/span/h1 pspan style="font-family:verdana, geneva, sans-serif;font-size:10pt;"span style="text-decoration:none;"While performing the duties of this job, the employee will be required to stand for extended periods of /spanspan style="text-decoration:none;"time,/spanspan style="text-decoration:none;" sometimes in the same place. The job will always entail constant communication where you are communicating the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing, and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. /span/span/p h1span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"uWork Environment: /u/span/h1 pspan style="font-size:10pt;font-family:verdana, geneva, sans-serif;text-decoration:none;"Work is generally performed in a Restaurant and Resort setting high noise level, heat, fumes and steam. Mornings, Evening, Swing Shift, holiday and/or weekend work may be required. Extended hours and irregular shifts may be required. Will work in all venues unless specified by the Executive Chef or Food amp; Beverage Management. /span/p h1span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"uPERFORMANCE STANDARDS:/u/span/h1 pspan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Customer Satisfaction:/span/p ul lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Serve as a guest relations ambassador, delivering exceptional service every moment of the day./span/li lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Exhibit professionalism, courtesy, and respect towards guests and associates under all circumstances./span/li lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Strive to create memorable guest experiences, maintaining Shangri-La's high service standards./span/li /ul pspan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Work Habits:/span/p ul lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Follow established work procedures and policies, maintaining punctuality and reliable attendance./span/li lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Adapt to changes in the work environment with a positive attitude./span/li lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Approach problem-solving proactively, seeking assistance when needed and continuously improving skills./span/li /ul pspan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Safety amp; Security:/span/p ul lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Adhere to Shangri-La's safety and security policies, including key controls and proper handling of chemicals./span/li lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Exercise care when lifting heavy objects and promptly report any safety concerns or hazards./span/li lispan style="font-size:10pt;font-family:verdana, geneva, sans-serif;"Ensure compliance with emergency procedures to maintain a secure environment for guests and associates./span/li /ul h1span style="font-family:verdana, geneva, sans-serif;font-size:10pt;"uADDITIONAL INFORMATION:/u/span/h1 pspan style="font-size:10pt;font-family:verdana, geneva, sans-serif;text-decoration:none;"This job description provides an overview of the key responsibilities and expectations for the Line Cook. It is not an exhaustive list of duties. Additional job-related tasks may be assigned as needed./span/p pMust be able to pass a background check./p

Text "HIREME" to 30437 to apply now! By texting HIREME to 30437 you will opt-in to receive hiring messages and account related messages from Outback Steakhouse. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Outback Steakhouse, we believe that people want to be part of something they can be proud of, is fun, and values you. Our goal for you as an Outbacker, which is what we affectionately call our team members, is to allow your BOLD personality to shine, make it a great place to work, while exceeding concentrated customer service and serious food standards, bringing our Guests an AUSS-SOME experience. Come join the Outback Family as a Line Cook, where you will passionately prepare, portion, and cook food items to our quality specifications. As a Line Cook, you will be committed to safe food handling, cleanliness, and sanitation standards while preparing food with proper safety equipment, tools, and recipe specifications. Line Cook responsibilities also include: * Following established food safety guidelines, recipes, standards, and procedures * Maintaining a clean and food-safe environment * Passionately preparing, portioning, and/or cooking food items according to quality specifications * Assessing ingredients and items for freshness and quality, rotating product appropriately * Being a team player * Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: Varies by Location - We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law.

Hotel: Rogers Embassy Suites3303 Pinnacle Hills PkwyRogers, AR 72758Line CookFull time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence We are looking for someone passionate about cooking to join our team. You must be creative, motivated, and passionate about growing your talents in the kitchen! Successful candidates for this role will have previous experience working in a professional kitchen environment, with a strong desire to learn, to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant. The Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook will maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. If you have a passion for the cooking and are looking to join a team where you can develop your skills and grow a career, then we want you! Pay Range : $16.00-$16.80 Your Role: To develop your knowledge and skills in various cooking procedures and methods Have the opportunity to grow skills in using knives and various kitchen equipment Recreate menu items for restaurant and banquets Develop consistency in cooking and presentation Minimize food waste through cross utilization Setup workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat) Use standard practices in kitchen sanitization Store all food and other items properly You will be responsible for the quality of ingredients Qualifications: Active Food handler's certification or the ability to get it Must be willing to work a variety of day/night and weekend shifts Requires strong organizational skills Must be able to work independently Able to be on your feet for long periods of time Able to lift at least 50 pounds Have a desire to exceed expectations An energetic personality __________________________________________________ At Atrium Hospitality, you're a valued part of a team creating unforgettable guest experiences. We recognize and reward your dedication with competitive pay, great benefits, and exciting perks to support you on and off the job. Including: ✅ Daily Pay - Get paid when you need it ✅ Exclusive Travel Discounts - Save big at Marriott and Hilton properties ✅ 401k Plans - Invest in your future ✅ Comprehensive Medical Insurance - Your health matters to us ✅ Additional Property-Specific Perks - Because every location has something special to offer But we don't just offer jobs-we help you build careers. With internship programs, training plans, hundreds of self paced on line classes, and opportunities at 70+ hotels nationwide, you can grow your future the way you want. Ready to take the next step? Join a team that values you and your future! _____________________________________________ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.Notice of candidate Privacy Rights: ************************************************