Chef Jobs in Tucson, AZ

Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR . What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Attainable bonus paid every other pay period Comprehensive training Three weeks paid time off annually 401k + company match Competitive benefits- Medical, Dental, Vision, & Life Insurance New store openings- several growth opportunities for all team members! Holiday closures- closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Apply Today Hiring - Sous Chef Hiring Immediately Why Culinary Dropout? * Competitive Pay and incentive opportunity * Medical, Dental, and Vision Coverage within 30 days of employment * Retirement savings program with company match * 50% dining discount at all Fox Restaurant Concept locations * Additional discounts at The Cheesecake Factory and North Italia * Gym, fitness studio & nutrition discounts offered through Gympass * Tuition reimbursement * Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: * Must have 2+ years high-volume restaurant management experience * Demonstrate an understanding of business operations and financials * Manage shifts which include daily decision making, scheduling, and planning * Create memorable dining experiences by exceeding guest expectations * Understand flavors, aromas, and characteristics of food ingredients * Ensure product quality and restaurant cleanliness * Perform calmly and effectively in a high-volume environment * Manage on-the-fly requests with ease and poise * Understand POS systems and OpenTable (or other digital/online reservation systems) * Coach, lead and develop restaurant team * Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.

Job Details Tucson, AZ $32.00 - $35.00 HourlyExecutive Chef Executive Chef Job Description Executive Chef FLSA CLASSIFICATION: Exempt/Salary Supervisors Title: Pay Range: Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees Life Insurance Long term and short term disability available Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource Paid maternity and paternity leave Minimal nights and/or weekends Competitive salary Dental and Vision benefits available Paid training Paid time off Growth and Development opportunities available Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Minimum work week of 45-50 hours. Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time.

Title: LCV NORTHCOM: Sous Chef - Contingency As a Sous Chef supporting food service operations on LOGCAP, you will assist in menu planning, food preparation, and supervising kitchen staff to ensure quality meals for mission personnel. In this role, you will lead by example, providing guidance and direction to kitchen staff while ensuring the highest standards of quality and efficiency are met. Your responsibilities may extend to employee scheduling and training, requiring strong organizational and leadership skills. Drawing upon your extensive experience and culinary expertise, you will devise innovative culinary creations, showcasing your creativity and flair in the kitchen. Your ability to adapt to diverse challenges and your autonomy in decision-making will be essential as you plan and accomplish culinary goals. Roles and Responsibilities: + Assist in recipe development and ensure that food quality and consistency align with mission objectives and dietary requirements. + Oversee food preparation, ensuring compliance with safety and sanitation standards, while maintaining high-quality standards in cooking techniques and presentation. + Supervise kitchen staff, assign tasks, and provide guidance to ensure efficient and organized food production. + Collaborate with the Food Service Manager in inventory management, stock rotation, and ordering supplies to maintain adequate provisions. + Conduct training sessions for kitchen personnel on food preparation techniques, safety protocols, and adherence to military and LOGCAP standards. + Assist in identifying talent, providing coaching, and fostering a positive work environment to elevate team performance. + Assist in implementing food service plans, adapting to changing mission requirements, and supporting logistical aspects of food service operations. + Collaborate with the Food Service Manager and other team members to troubleshoot operational issues and ensure seamless delivery of meals. + Ensure strict adherence to food safety regulations, sanitation standards, and compliance with military health and safety protocols. + Conduct regular inspections of kitchen facilities, equipment, and food storage areas to maintain high cleanliness and hygiene levels. + Perform other duties as assigned. Applicable Skills, Knowledge and Experience: + Must have a High School Diploma or equivalent. + Must have a culinary background, with at least 2 years of directly related experience. + Requires Team Leader / Supervisory / Management experience. + Requires the ability to read, write, understand, and speak clearly in English. + Must be able to comprehend verbal and written instructions and effectively communicate instructions to others. + Must be familiar with TB MED 530, DA-PAM 30-22, and TM 4_41x11. + Experience with AFMIS and STORES is required. + Must have a ServSafe Manager's Certification. + Ability to pass a Military Background Check for access to military installations. + Authorization to work in the U.S. + Must have a valid State Driver's License Additional Skills or Experience Preferred: + Certificate or degree from a culinary institution. KBR Benefits KBR offers a selection of competitive lifestyle benefits which could include 401k plan with company match, medical, dental, life insurance, AD&D, flexible spending account, disability, paid time off, and Employee Support Program and more. We support career advancement through professional training and development. Belong, Connect and Grow at KBRAt KBR, we are passionate about our people and our Zero Harm culture. These inform all that we do and are at the heart of our commitment to, and ongoing journey toward being a People First company. That commitment is central to our team of team's philosophy and fosters an environment where everyone can Belong, Connect and Grow. We Deliver - Together. KBR is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex, sexual orientation, gender identity or expression, age, national origin, veteran status, genetic information, union status and/or beliefs, or any other characteristic protected by federal, state, or local law.

/strong Head Chef /p pstrong Expected Weekly Hours:/strong 40 (off-season) - 50 (peak season) /p pstrong Overview:/strong /p pJoin our passionate team at Bacio Italiano, a vibrant and independent restaurant dedicated to creating memorable dining experiences. As our Head Chef, you'll be the culinary heart of our kitchen, leading with creativity, efficiency, and a genuine love for food. We're looking for a leader who values a positive, supportive work environment and prioritizes delivering exceptional quality to our guests. You'll work closely with the General Manager and owners to shape our menu and ensure our kitchen runs smoothly, delivering consistently delicious dishes. /p pstrong Responsibilities:/strong /p ullistrong Cultivate a Positive Kitchen Culture:/strong Foster a collaborative and respectful environment where every team member feels valued and empowered. Maintain high morale, even during peak service, and ensure open communication. /li/ul ullistrong Menu Development amp; Innovation:/strong Collaborate with the General Manager and owners to create, refine, and execute innovative menus that reflect our restaurant's unique culinary vision. Maintain accurate and detailed recipe documentation. /li/ul ullistrong Efficient Kitchen Management:/strong Oversee all aspects of kitchen operations, including food preparation, cooking, and plating, ensuring consistency and quality. /li/ul ullistrong Labor Management:/strong Monitor and manage back-of-house labor costs, making strategic staffing decisions to maintain a target labor percentage of 12% (with two salaried managers). /li/ul ullistrong Inventory amp; Cost Control:/strong Utilize XtraChef to track food costs (target 25%), maintain accurate invoice records, and conduct regular inventory checks. /li/ul ullistrong Ordering amp; Procurement:/strong Plan and execute efficient food and equipment orders, ensuring optimal inventory levels and cost-effectiveness. Utilize a "Sheet to Shelf" ordering system. /li/ul ullistrong Training amp; Development:/strong Develop and implement a comprehensive training program for all kitchen staff, incorporating visual aids (photos and videos) and clear procedures. Conduct working interviews and provide ongoing feedback and coaching. /li/ul ullistrong Quality amp; Consistency:/strong Ensure all recipes are followed accurately and consistently. Implement a "Prep by Priority" system. /li/ul ullistrong Maintenance amp; Safety:/strong Coordinate kitchen equipment repairs and maintenance. Ensure compliance with all sanitation and safety regulations. Conduct regular mock health inspections. /li/ul ullistrong Initial Setup amp; Organization:/strong /li/ul ulli Conduct thorough pre-opening kitchen inspections and develop a cleaning plan. /li/ul ulli Master XtraChef and ensure accurate recipe and inventory setup. /li/ul ulli Establish a robust training program with visual aids. /li/ul ullistrong Weekly Responsibilities:/strong /li/ul ulli Create weekly staff schedules by Wednesday, considering previous sales and upcoming events (in collaboration with the General Manager). /li/ul ulli Monitor overtime and manage labor effectively. /li/ul ulli Place food orders and compare prices for optimal cost control. /li/ul ullistrong Monthly Responsibilities:/strong /li/ul ulli Conduct monthly inventory using XtraChef. /li/ul ulli Perform mock health inspections and quiz staff on sanitation procedures. /li/ul pstrong Qualifications:/strong /p ulli Valid Food Handler Management license. /li/ul ulli Proven experience as a Head Chef or in a similar leadership role in a high-volume kitchen. /li/ul ulli Strong kitchen management skills, including inventory control, cost management, and staff supervision. /li/ul ulli Excellent communication, leadership, and organizational skills. /li/ul ulli Ability to delegate responsibilities and monitor progress effectively. /li/ul ulli Up-to-date knowledge of culinary trends and best practices. /li/ul ulli Proficiency in computer applications (MS Office, XtraChef, Toasttab). /li/ul ulli Culinary degree or related certification preferred. /li/ul ulli Ability to pass a required background check. /li/ul/div

Morrison Healthcare Executive Sous Chef - Tucson, AZ Reports To: Director Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: + Coordinates activities of kitchen personnel engaged in preparation of food service + Ensures that high quality food items are creatively prepared and presented in a cost effective manner + Assists in all phases of planning, ordering, inventory, and food preparation + Supports the management of cost controls and control expenditures for the account + Rolls out new culinary programs in conjunction with the marketing and culinary teams + Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen + Performs other duties as assigned Qualifications: + B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in + Culinary Arts with additional specialized training + 3-5 years of relevant culinary experience + Excellent interpersonal, customer service, and oral/written communication skills + Knowledge of food cost and how it pertains to a kitchen, product and quality identification + Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Healthcare are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1362265 Morrison Healthcare JENNIFER PULLUM [[req_classification]]

Overview Canyon Ranch inspires your well way of life. Since 1979, Canyon Ranch has been a trailblazer and leader of the integrative wellness lifestyle through immersive, life-changing destinations in Tucson, Arizona and Lenox, Massachusetts, a wellness retreat in Woodside, California and the largest day spa in North America at The Venetian Resort in Las Vegas. Canyon Ranch guests experience lasting transformation through curated pathways that answer their wellness intentions. We deliver personal guidance from world-class experts in health & performance, food & nutrition, spa & beauty, fitness & movement, and mind & spirit that inspire proven, lasting impact on Canyon Ranch members as they pursue their well path. Responsibilities We are seeking an experienced and passionate Sous Chef to join our culinary team! This hands-on position plays a key role in ensuring the highest standards of food quality, preparation, and presentation while upholding our wellness-oriented nutrition philosophy. The Sous Chef will supervise and support the culinary staff, manage daily operations, and adhere to Canyon Ranch and ServSafe policies. This position requires weekend and open availability. Additionally, the Sous Chef will be responsible for the preparation and presentation of all food demonstrations, special functions, and lectures in the Demonstration Kitchen. You'll also teach and give food preparation demonstrations to our guests and colleagues. This position collaborates with the Executive Chef and other Culinary Instructor(s) on seasonal programming and class topics and is responsible for revenue generation in the Demonstration Kitchen. Key Responsibilities: Food Quality & Presentation: Ensure all menu items meet high standards for preparation, taste, and presentation. Oversee recipe adherence and maintain "model" plates for meal service. Operational Leadership: Provide daily supervision of culinary staff, ensuring timeliness and readiness for each shift. Manage the breakdown and reset of stations after service and proactively address operational challenges to ensure smooth shifts. Health & Safety Compliance: Maintain compliance with all Pima County Health codes. Oversee staff adherence to ServSafe and safety procedures. Report and follow up on safety concerns to maintain a safe working environment. Canyon Ranch Nutrition Philosophy: Understand and communicate Canyon Ranch's nutrition philosophy, menu ingredients, and overall resort offerings to assist guest and staff inquiries. Food Demonstrations & Special Functions: Prepare and present all food demonstrations, special functions, and lectures in the Demonstration Kitchen, aligning with Canyon Ranch Food & Beverage messaging. Teach and provide food preparation demonstrations to guests and colleagues. Collaborate with the Executive Chef and other Culinary Instructor(s) on seasonal programming and class topics. Oversee the revenue generated in the Demonstration Kitchen. Additional Responsibilities: Manage administrative tasks, including scheduling and oversight of the colleague diner. Supervise food production, storage, and handling to align with Canyon Ranch standards and health guidelines. Qualifications Proven experience in a Sous Chef or similar supervisory kitchen role (preferably in hospitality or health facility). Instructing experience preferred. Knowledge of nutritional cooking, food handling, and safety standards. Strong organizational skills with attention to detail. Flexible availability to work mornings, weekends, and holidays as needed.

The Line Cook will prepare all orders in accordance with business demands and supervisor guidelines, ensuring efficiency and the highest quality. This includes producing la carte orders as well as prepping for buffets, banquets, salad bars, and hors d'oeuvres. Responsibilities Open each morning preparing and organizing the station and cooking all food necessary to start serving. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. Rearrange the line and steam table to facilitate luncheon cooking and service. Prepare all orders as turned in by waiting staff and ensure all orders are cooked quickly and according to order; also ensure that food leaves the kitchen in peak condition. Learn menus, recipes, preparation, and presentation. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. Cook only sufficient food in advance to cover expected business volume and to maintain quality. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for the next shift and for the following day as required and directed by the Supervisor. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations Education and Experience HS Diploma or equivalent Minimum 3 months cooking experience at a full-service restaurant or hotel.

Under direct supervision of the Room Chef and F&B Back of the House Intern, prepares food items according to the production sheet for the assigned area. Delegating task/jobs to cooks, firm understanding of menus or prep sheets, advanced knowledge of basic culinary techniques and methods. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: * Cooks a variety of foods in quantities, styles, according to the menu and demand of the business. * Uses and teach proper knife skills, cooking techniques, cooking methods and terminology. * Reads, understands, follows, and creates standardized recipes when preparing all foods for all food venues and outlets. * Maintains and communicates with Room Chef and F&B Back of the House Intern the foods/products needed to ensure safe par levels and proper stock levels * Maintains daily tracking log. * Delegates assigned tasks to the Cooks, Prep Cooks, and Stewards. * Responsible for maintaining a clean, organized, and sanitized work area while following all Tribal, City, State and Federal health/food safety regulations and codes. * Responsible for assigned venue/outlet/ kitchen areas are taken care of and all assigned duties are completed. * Ensures that all venues are completely ready to open by designated time set by management. * Responsible for all food storage areas (refrigeration, freezer, and dry storage), equipment, tools, floors, work stations and food prep areas are kept clean and organized, labeled and dated. As well as free from all clutter, trash and non-approved items. * Works according to established procedures of the Casino. * Maintains a good communication with team members and maintains a positive and professional work environment. * Contributes to a team effort and accomplishes related results as required * Performs other duties as required. Job Requirements: Minimum Qualifications: Education and Experience: High School Diploma or GED preferred plus three (3) years recent experience as a cook; at least one year of supervisory experience as a Lead Cook/Saucier or equivalent combination of experience and education. Must be able to obtain a Food Handler's Card. Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to pass a pre-employment drug/alcohol screen and background investigation and obtain and maintain gaming license and to include the following: Knowledge, Abilities, Skills, and Certifications: * Knowledge of kitchen equipment and utensils maintenance operations. * Knowledge of safe practices in a kitchen working environment. * Knowledge of Sauce and stock making. * Knowledge of meat and fish butchery. * Ability to communicate, read, and write clearly in basic English. * Ability to demonstrate outstanding guest service at all times. * Ability to work in a busy, fast paced environment. * Ability to perform in a professional appearance and manner. * Ability to be organized and coordinate task amongst team members and subordinates. * Ability to communicate, read, and write clearly in basic English. * Organizing and coordinating skills. * Ability to safely use and administer cleaning equipment and supplies. * Ability to prepare a variety of foods. Knowledge of food preparation and presentation methods, techniques, and quality standards. * Knowledge of basic foods and their uses. * Knowledge of all food and safety regulations. * Ability to teach culinary methods, techniques and principles to Cooks in a clear manner. * Ability to clearly communicate to all levels of management. Physical Demands: While performing the duties of this job, the employee regularly is required to stand for extended periods; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. 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. Work Environment: Work is generally performed in the Casino's kitchen area with exposure to heat, fumes, steam, second-hand smoke and a high noise level. Days, evenings, graveyards, holidays and/or weekend work are required. Extended hours and irregular shifts may also be required.

Nook in downtown Tucson, AZ is looking for 1 full time lead line cook, with the opportunity to grow, to join our strong team. Our ideal candidate is a self-starter, punctual, and reliable. We are intent on hiring only the best in Tucson, so if you have a passion for food, service and hospitality, we would love to hear from you! We are located on 1 E Congress. Our ideal candidate is self-driven, ambitious, and engaged. Responsibilities prep, set up and stock stations with all necessary supplies cook on the line during service in cooperation with the rest of the kitchen staff working with the chef to do inventory and setting up par sheet recipe breakdown and food cost food ordering Qualifications Cooking experience or Back of the House experience is a must! 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 A positive attitude and the ability to work along side all kinds of personalities Pay is depending on experience. We are looking forward to reading your application.

div class="job-description-container" div class="trix-content" div Applebee's restaurants nationwide are hiring! /divdivbr//divdiv Applebee's celebrates a fun, friendly, inclusive culture and invites like-minded candidates to join a team where hard work opens opportunities and team members get the support they need to succeed./divdiv br/strong Benefits/Perks/strong /divdiv Bring your talents to a team where you belong. Embark on a career that promotes growth and supports flexible schedules. /divul li Competitive compensation - we aim to recognize your dedication and hard work. /li li Competitive benefits (medical, dental, vision, disability, and life insurance plan options) - to ensure you and your family are well taken care of. /li li Paid Training - we aim to set you up for success!/li li Complimentary meals while on duty - EATIN' GOOD IN THE NEIGHBORHOOD/li li Instant Pay Card / Earned Wage Access/li li Opportunities for advancement and growth within our organization - we're excited to embark on this journey with you. /li li All restaurant team members and their children have access to continued education resources and are eligible for the Bill Palmer Legacy Scholarship, a $5,000 annual scholarship that can help feed a lifetime of learning./li /uldiv br/strong Job Summary/strongbr/As the Line Cook, you will be responsible for completing all assigned prep work, setting up the cook's station, and maintaining product presentation, product quality, and cook time standards. This role will prepare all menu items according to Applebee's Recipes, Plate Presentations, and specifications.br/br/ /divdivstrong Qualifications/strong/divul li Minimum of 1 year's experience in the Casual Restaurant industry, preferred./li li High School Diploma or GED, preferred./li li Current alcohol and food certification that meets state requirements, is preferred./li li Strong knowledge of team leadership and positive conflict resolution./li li Exceptional written and verbal communication skills./li li Able to withstand comfortably the physical demands a restaurant environment holds. /li /uldivstrongem We are an Equal Opportunity Employer./em/strong/div /div div class="job-compensation" Compensation: $16.00 - $18.00 per hour /div br/br/br/ div class="account_description" h2 style="font-size:34px;"Eatin' good in the neighborhood/h2 pApplebee's restaurants nationwide are hiring! Embark on a career that promotes growth and supports flexible schedules. Whether you are looking to apply for your first job or a career change, Applebee's can be a step in the right direction. Our jobs near you include: host, to go, server, bartender, cook, dishwasher amp; management./p pApplebee's celebrates a fun, friendly, and inclusive culture and invites like-minded candidates to join a team where hard work opens opportunity and team members get the support they need to succeed./p pBring your talents to a team where you belong. Take a look at the job opportunities at Applebee's franchised locations./p pAll restaurant team members and their children have access to continued education resources and are eligible for the Bill Palmer Legacy Scholarship, a $5,000 annual scholarship that can help feed a lifetime of learning./p /div br/ div class="disclaimer-v2" psub This franchise is independently owned and operated by Sun Holdings. Your application will go directly to Sun Holdings, and all hiring decisions will be made by the management of this location. All inquiries about employment at this location should be made directly to Sun Holdings, and not to Applebee's Corporate./sub/p /div /div

Do you have a passion for cooking? Are you at your best when multi-tasking in a fast paced environment? Do others think of you as a leader? If so, the Canyon's Crown Restaurant And Pub in Tucson, AZ is the place for you! We are looking for one experienced line cook to join our team. We are located on 6958 E Tanque Verde. Our ideal candidate is attentive, ambitious, and hard-working. Responsibilities Prepare food to order in fast paced kitchen Prep and stock Maintain a clean work area Qualifications Must be a good team player and able to work well in a fast paced kitchen Leadership experience a plus Experience with grill, saute and fryers needed We are looking forward to receiving your application. Thank you.

-Execute various menu items using cold-station,fryer, and oven -Handle various restaurant and food prep needs -Maintain clean kitchen work areas, equipment, and utensils -Stocking and cleaning during/after every shift Job Requirements -Restaurant kitchen experience preferred -Ability to follow recipes and procedures -Ability to lift 25+ lbs -Ability to stand for long periods of time -Ability to reach and bend frequently -Comply with sanitation regulations and safety standards Personal Traits -Self motivated -Hard working -Positive attitude

Job Type: Part-time/Full-time About Us: Seis Kitchen is a vibrant fast-casual restaurant in Tucson, dedicated to serving exceptional Mexican cuisine made from scratch using the highest quality ingredients available. We are committed to delivering outstanding service to both our guests and team members, fostering a culture of excellence and inclusivity. Seis Kitchen is closed major holidays like Easter, Thanksgiving, Christmas Eve, Christmas Day, and New Year's Day. Free meals and discounts are available to all employees every day. We look forward to development and promoting from within the company as we expand. Part-time, full-time roles and flexible schedules available in addition to earned paid sick time. Voluntary benefit enrollment options include: health insurance, life insurance, accidental insurance, short term disability insurance, critical illness coverage. Position Overview: As a Line Cook at Seis Kitchen, you will play a pivotal role in the culinary team, responsible for executing dishes with precision and consistency on the line. Working in our scratch kitchen, you will contribute to delivering the authentic flavors and exceptional dining experience that our guests expect. Responsibilities including but not limited to: Prepare and cook menu items according to recipe specifications and standards during service hours. Coordinate with other kitchen team members to ensure smooth and efficient workflow on the line. Maintain day to day cleanliness and organization of the cooking stations, including equipment and utensils. Follow food safety and sanitation guidelines to uphold the highest standards of hygiene and safety. Communicate effectively with management and front-of-house to prioritize tasks and maintain quality standards. Assist with food preparation, including portioning, marinating, and other pre-service tasks as needed. Uphold Seis Kitchen's commitment to delivering exceptional service and high-quality food to our guests. Perform other duties as assigned by management. Requirements: Previous experience as a line cooks or in a similar culinary role preferred. Strong knowledge of culinary techniques, including grilling, sautéing, frying, and plating. Ability to work in a fast-paced environment and handle high-volume service periods. Excellent communication skills and the ability to work well as part of a team. Flexibility to work evenings and weekends. Must be able to lift and carry up to 50 pounds and ability to stand for extended periods Physical Requirements: Standing for Extended Periods: Line cooks often spend the majority of their shifts on their feet, working at cooking stations or moving around the kitchen. This requires stamina and the ability to remain physically active for several hours sometimes without extended breaks. Lifting and Carrying Heavy Objects: Line cooks frequently lift heavy pots, pans, trays, and containers filled with ingredients or cooked food. These items can weigh anywhere from a few pounds to over 50 pounds, depending on menu item. The ability to lift and carry such objects safely is essential to perform the job effectively. Reaching and Stretching: Working in a kitchen often involves reaching for ingredients, utensils, and equipment stored on high shelves or in low cabinets. Line cooks need to be able to reach comfortably and safely without overstraining their muscles or risking injury. Bending and Stooping: Tasks such as retrieving items from low storage areas, cleaning equipment or work surfaces, and plating dishes may require line cooks to bend or stoop frequently. Flexibility and agility are important to perform these tasks efficiently and without discomfort. Working in a Fast-Paced Environment: The kitchen can be a hectic and fast-paced environment, especially during peak mealtimes. Line cooks must be able to work quickly and efficiently under pressure, often multitasking and juggling multiple orders simultaneously. Endurance and Physical Fitness: The demands of the job can be physically taxing, requiring stamina and endurance to maintain peak performance throughout a shift. Temperature and Environmental Factors: Kitchens can be hot, humid, and crowded spaces, especially during busy periods. Line cooks must be able to tolerate high temperatures, work comfortably in close quarters with other kitchen staff, and adapt to the sometimes chaotic atmosphere of a busy restaurant kitchen. If you are passionate about Mexican cuisine and dedicated to delivering exceptional service, we invite you to join our team at Seis Kitchen! Apply today to be part of our culinary journey on our official website seiskitchen.com. Equal Opportunity Employer: Seis Kitchen is an equal opportunity employer and is committed to providing a diverse and inclusive work environment. We do not discriminate on the basis of race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, or any other characteristic protected by law. View all jobs at this company

Job Details LPT 1320 TTT - TUCSON, AZDescription Prep Cook/Line Cook Department Purpose: To fill in the position of Line cook, Full time, Reports to: General Manager, Kitchen Manager Essential Functions: To follow, enforce, comply and adhere to all LPT concepts rules, policies, procedures, standards and recipes at all times. Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list. Perform work assignments to meet proper quantities within a necessary time frame. Be knowledgeable of all stations in the restaurant. Be knowledgeable of plate presentations and preparations of all menu items. Communicate with all line cooks daily for proper pars and production requirements when needed in specified work stations. need to be skilled, have good attitude, know how TO COOK GOOD FOOD WITH PASSION! IT MUST BE WILLING TO WORK HARD AND KEEP THE KITCHEN CLEAN! Tools and Equipment: Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives etc. full confidence in operating broiler, gas grill/stove burners, etc Qualifications MUST BE WILLING TO WORK HARD AND KEEP THE KITCHEN CLEAN! Reliably commute or planning to relocate before starting work (Required) Restaurant experience: 1 year (Required)

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

Morrison Healthcare Executive Sous Chef - Tucson, AZ Reports To: Director Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: * Coordinates activities of kitchen personnel engaged in preparation of food service * Ensures that high quality food items are creatively prepared and presented in a cost effective manner * Assists in all phases of planning, ordering, inventory, and food preparation * Supports the management of cost controls and control expenditures for the account * Rolls out new culinary programs in conjunction with the marketing and culinary teams * Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen * Performs other duties as assigned Qualifications: * B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in * Culinary Arts with additional specialized training * 3-5 years of relevant culinary experience * Excellent interpersonal, customer service, and oral/written communication skills * Knowledge of food cost and how it pertains to a kitchen, product and quality identification * Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1362265 Morrison Healthcare JENNIFER PULLUM [[req_classification]]

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

Nook in downtown Tucson, AZ is looking for 1 part time and 1 full time line cook to join our strong team. Our ideal candidate is a self-starter, punctual, and reliable. We are intent on hiring only the best in Tucson, so if you have a passion for food, service and hospitality, we would love to hear from you! 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 is a must! 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