Line Cook Jobs in East Bridgewater, MA

When you join Sunrise Senior Living, you will be able to use your unique skills to empower residents to live longer, healthier, and happier lives. Not only will you build meaningful relationships with residents, their families, and team members alike, you will also gain joy in serving others and deep fulfillment in your work. Explore how you can follow your passions and shed light on meaningful ways to serve, grow, and shine together. Sunrise Senior Living was again certified as a Great Place to Work by Activated Insights. This is the 7th time Sunrise has received this top culture and workplace designation, highlighting the special place Sunrise is to be a part of. COMMUNITY NAME Sunrise at Gardner Park Job ID 2025-225754 JOB OVERVIEW The Cook uses their knowledge and experience in food production to ensure the proper, timely, and safe preparation and service of food according to established recipes, while adhering to all food safety and sanitation requirements and maintaining a safe and orderly kitchen. Responsible to effectively manage all food production in the absence of the Dining Services Coordinator. RESPONSIBILITIES & QUALIFICATIONS Responsibilities: As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed as follows: Ensures high standards for food taste and quality are upheld at all times. Prepares and serves meals in a timely manner and in accordance with established standardized recipes and menus. Utilizes production sheets to accurately record food production quantities and cooking, holding, and cooling temperatures. Prepares required dietary modifications as ordered. Uses Sunrise systems per guidelines for order taking and meal delivery to ensure accuracy. Stocks, rotates, dates, and stores product according to food safety standards and regulations. Maintains clean and organized kitchen, storage, and work areas. Completes assigned cleaning duties and ensures accuracy of daily and weekly cleaning logs. Maintains accurate equipment logs and reports any issues promptly. Maintains all cooking equipment in a safe and working order and reports any issues promptly. Complies with OSHA/British Columbia Workers Compensation Act and Occupational Health and Safety Regulation requirements and Risk Management programs and policies, adheres to safety rules and regulations, and practices safety procedures at all times including Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures. Responsible for performing other Dining Services duties when assigned by community leadership in the following areas, but not limited to: Performs dishwashing tasks to properly wash and sanitize all dishes and china, silverware, glassware, utensils, and cookware. Operates dish machine(s) according to manufacturer instructions. Performs light janitorial duties, including but not limited to sweeping work areas, sanitizing production areas, and emptying trash. Cleans assigned kitchen equipment, including but not limited to stoves, ovens, fryers, microwaves, mixers, slicers, refrigerators, freezers, worktables, prep sinks, ice makers, coffee machines, hoods, and ventilation screens. Assists with service in the dining areas as needed. Collaboration, Engagement, and Team Success Actively participates and commits to working toward team goals. Demonstrates our Team Member Credo in daily interactions. Commits to serving our residents and guests through our Principles of Service, Contributes to the overall engagement programs for both residents and team members. Attends regular meetings; Town Hall, Department Team, Cross Over, and others as directed by the Dining Services Coordinator (DSC). Maintains compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met. Qualifications: One (1) year job related experience including food preparation in a restaurant, hotel, or other similar environment. High School Diploma/GED. Maintain the following certifications and ongoing training and re-education as required by Sunrise and regulations and laws as applicable: CPR Certificate and First Aid Certificate. ServSafe Manager Certificate. Local Health Department Food Handler Card. Prior culinary apprenticeship or training a plus. Written and verbal skills for effective communication. Strong organizational and time management skills. Demonstrates good judgment, problem solving, and decision-making skills. Ability to handle multiple priorities. ABOUT SUNRISE Ready to take the next step and make a bigger impact than you ever imagined? As part of our team, you will help brighten the future for everyone at Sunrise and beyond. That is why we make it a priority to celebrate the unique ways you bring moments of togetherness and joy to everyone you serve. And when combined with the support, benefits, and growth opportunities we offer, the result is a career that PositivelyShines with everything you need to reach your goals - at work and in your life. We also offer benefits and other compensation that include: Medical, Dental, Vision, Life, and Disability Plans Retirement Savings Plans Employee Assistant Program / Discount Program Paid time off (PTO), sick time, and holiday pay Daily Pay offered to get paid within hours of a shift (offered in the U.S. only) Tuition Reimbursement In addition to base compensation, Sunrise may offer discretionary and/or non-discretionary bonuses. The eligibility to receive such a bonus will depend on the employee's position, plan/program offered by Sunrise at the time, and required performance pursuant to the plan/program. Some benefits have eligibility requirements Apply today to learn why Sunrise Senior Living is a certified Great Place to Work PRE-EMPLOYMENT REQUIREMENTS Sunrise considers the health and safety of its residents, family members, and team members to be one of its highest priorities. Employment with Sunrise is conditioned on completing and passing a drug test (which does not include marijuana), participating in testing requirements (e.g. Tuberculosis Test, Physical Evaluation). Covid-19 and Influenza vaccination is only required to the extent mandated by applicable federal, state, and local laws and authorities. COMPENSATION DISCLAIMER Selected candidates will be offered competitive compensation based on geographic location of community/office, skills, experience, qualifications, and certifications/licenses (where applicable).

EOE. We participate in E-Verify / Participamos en E-Verify Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams' learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! -Tip share-earn up to $2/hr. extra in tips -Get Paid $ to Refer your Friends* -50% of the best burgers around (or other menu options) -Flexible schedules in a fun, family friendly, team environment -Medical, Dental and Vision Options** -Paid time off - vacation and sick** -401K match (21 and older) -Employee Assistance Program -Fast track for career opportunities and management experience -Free uniform and hat **Eligibility based off of time in position and average hours worked *Referred Employees Must Be in Good Standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Cook Requirements -No experience necessary - we build better skills! Must successfully complete Smashburger training program -Must be 16 years of age or older -Physical ability to stand for extended periods of time; move, reach, grasp and lift boxes of food/ supplies up to 50 lbs. -Kneel, bend, twist, stoop and smash -Ability to work in high temperatures - it gets hot in the kitchen! -Showing up on time to work variable hours/days, including nights, weekends, and holidays is an essential function of the job -Follow Smashburger uniform standards -Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations -Must be able to produce authorized U.S. work documents; Smashburger participates in E-verify

Ideal candidates approach their job with pride, cook from their hearts, and genuinely love to take care of their guests. Previous experience with fresh seasonal ingredients, butchery, appreciated but not necessary. Uncompromising work ethic and attention to detail and cleanliness required. You will work directly with our Chef and Sous Chef daily, using state of the art equipment and tested recipes, to create a warm and welcoming place to work and create. We partner with local farms and regional purveyors to create fresh seasonal menu offerings, take pride in giving back weekly to our local communities and hold ourselves to setting the next standard. You will be a part of a Culinary Revolution changing the way our communities see an Alltown Fresh Gourmet Market. Responsibilities: * Ability to prep while managing orders coming in throughout the day * Interact with guest throughout the day showcasing our passion for foodservice and exhibiting our dedication towards hospitality * Makes adjustments to food items to accommodate guests with allergies or specific diet concerns. * Acts as liaison to front-of-house employees to ensure proper food service temperature * Operates various kitchen appliance such as a blender, oven, flat top grill, or stand mixer * Prepares any necessary sauces or accompaniments before meal service begins * Keeps a clean tight station even under the busiest conditions * Estimates expected food consumption and organizes preparation, fills out prep list daily * Added responsibly as needed We value passion and potential. If you are enthusiastic about a position and think you can make a meaningful impact, we encourage you to apply even if you don't check every box. We embrace different perspectives, backgrounds and experiences. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************. * Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: Have a desire to help where needed and work as part of a team Possess a passion for cooking with a keen eye for freshness, quality and cleanliness Live from Tatte's core values and help Tatte deliver on its mission Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen) Our Perks and Benefits: Competitive pay (dishwashers start at $16/hour, prep cooks & line cooks start at $17.50/hour) Health, dental and vision insurance for full time team members 401(k) (with a vesting match) Free employee assistance program services Vacation Time (after 1 year of full-time service) Flexible schedule with no late nights Internal English and Spanish classes Free drinks and generously discounted meals Exciting potential for growth Summary of Prep Cooks' Primary Responsibilities Follow prep lists created by chefs. Label and stock all cooking ingredients Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager Washing, chopping, and sorting ingredients like fruits, vegetables, and meats Measuring quantities of seasonings and other cooking ingredients Adhere to all relevant nutrition and sanitary regulations and standards Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply Learn about the cooking methods and techniques employed in the kitchen Ensuring all food items are properly stored and easily accessible Supervising food and cooling room temperatures Maintaining a clean, orderly, and sanitized kitchen Assisting chefs in preparing food and attending to any culinary tasks that arise Other duties as assigned Summary of Line Cooks' Primary Responsibilities Execute techniques under the direction of the Sous Chef and Executive Chef Prepare and cook food according to recipes, quality, and presentation standards Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment Ensure the correctness of the temperature of appliances and food Actively set up and break down workstation and prepare for an upcoming shift Wash and disinfect kitchen, tables, tools, knives, and equipment Follow all company safety and security policies and procedures Ensure adherence to quality expectations and standards Assisting chefs in preparing food and attending to any culinary tasks that arise Other duties as assigned Summary of Dishwashers' Primary Responsibilities: Responsible for proper care and maintenance of the dish machine Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area Other duties as assigned Essential Functions/Working Conditions for all Savory Team Positions Strong communication skills Ability to work in a fast-paced environment Able to grasp and reach overhead Must be able to lift, move, and carry 50+lbs Must be able to work 8+ hours a day on feet Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

The Spot in Georgetown is looking for a full-time Line Cook to join our team! Are you a solid versatile cook that enjoys a fast paced, high volume kitchen? If so; this is the opportunity for you! We are looking for a cook who has experience working the fry station. What Will you Do as a Line Cook at The Spot? Work in an exceptionally safe, clean and well executed kitchen Set up and stock station Learn the recipes, preparation techniques and plate presentation for the dishes in your station Ensure all dishes are executed, held and served according to the Chef's recipes and at the correct temperature Clean and restock your station as necessary Maintain a high level of cleanliness and sanitation at all times What Will We give You Excellent starting pay of $19 - $21/hour, depending on experience Regular financial growth opportunities Excellent benefits for FT employees after only 30 days of employment - including employer contribution to excellent and comprehensive health care (including vision), and excellent dental benefits Paid Sick Time Meal Benefits Discounts in all of the Serenitee Restaurant Group locations Requirements A minimum of 2 years kitchen experience working the fry station is preferred An ability to execute dishes quickly and efficiently while maintaining our high levels of sanitation, cleanliness and food safety. Ability to multi-task and maintain grace under fire and work well in a fast paced environment under additional layers of sanitary protections Ability to follow verbal and written instructions The ability to read tickets quickly and prioritize and time food accordingly High level of energy A sense of urgency when needed Excellent teamwork and a positive attitude

Major Food Group seeks Line Cooks! MFG is hiring experienced Line Cooks with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion REQUIREMENTS: Minimum 2 years of experience in high volume and fine dining restaurants preferred but not required Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Arbor Lodging is a leading hotel investment and management company with a growing portfolio of hotels throughout the United States, Mexico, and the Caribbean. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our service ethos is proactive and holistic, fostering an environment where guests feel truly welcomed and supported at every interaction. Our culture is people-focused, data-driven, and results-oriented. Summary: The Line Cook is in charge of preparing food and setting up other necessary supplies. They will prepare the kitchen to ensure smooth operations while in service. Duties & Responsibilities: Prepare food with quality standards Report emergencies, accidents, injuries, and safety hazards to management Report any deviation of policies and procedures to management Know the hotel grounds and services to assist guests as needed Impress guests with quality and timely service Monitor and control maintenance/sanitation of the kitchen and equipment Use a variety of cooking methods Ensure all food is prepared and presented in accordance with appropriate recipes Use supplies and equipment safely and responsibly Have a positive attitude with visitors and staff Requirements Qualifications: 2+ years restaurant experience required Benefits: Competitive salary Annual review with increase potential 401k program with company match Additional benefits may be available Arbor's Guiding Principles: Arbor Lodging focuses on Five Guiding Principles to foster a culture where growth, development, and progression thrive within the properties: Do the Right Thing - Operate and act with integrity in all you do even when it is not convenient. Lead with Heart - Be kind, passionate and hospitable. Be Accountable - Take ownership and deliver results. Aim Higher - Go above and beyond to exceed expectations and pursue thoughtful change. Celebrate Differences - Embrace diversity; respect individual opinions and ideas. Arbor Lodging Management provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Arbor Lodging Management complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities.

LOOKING TO ADD EXSPERIENCED LINE COOKS TO A FAST GROWING KITCHEN. GREAT PLACE TO WORK AND AMAZING FOOD BEING PREPARED COME JOIN IN AND SHOW WHAT YOU CAN DO.

S ummary: The Cook Assistant supports the meals program in accordance with LTLC policies and procedures to conform to federal/state/city requirements. The Cook Assistant needs to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met under supervision of the Lead Cook or Kitchen Manager. the Cook-Assistant will be responsible for reporting any food/kitchen/donation issues to the LTLC Manger on Duty.

TITLE: Summer Food Service Cook/Baker WORK HOURS: June 30, 2025 - August 8, 2025, Monday-Friday, 4.75 hours per day SUMMARY: Reporting to the Director of Food Services, the Food Service Cook/Baker is responsible for assisting with the operation of a school cafeteria including food preparation, counter service and serving, and securing administrative and supervisory work for coordinating the provision of food services to all school students, faculty, and staff as well as addressing all other work related to food services. Assist other food service staff to assure that the students and faculty receive a safe, nutritious meal. ESSENTIAL DUTIES AND RESPONSIBILITIES: Follows Rules and Regulations in the Employee Handbook. Lays out and cooks food according to menu requirements. Check in/receives foods orders and deliveries. Puts away deliveries / maintains a “first in, first out” inventory system. Assists in helping others on a daily basis. Directs preparation of all other foods. Assures sanitation codes and safe food handling procedures are followed. Orders food and supplies as needed to fulfill menu requirements. Maintains proper food controls to prevent waste. Oversees cleanliness, readiness of kitchen equipment, report all breakdowns and needed repairs to Food Service Director. Maintains inventory; keeps storage rooms clean and organized. Cashiering, as needed. Ensures daily clean up and sanitation of kitchen area; secure kitchen supply areas at end of day. Performs other duties as specific situations arise, as per direction of Food Service Director. Reports all staffing issues to Food Service Director. Ensures proper training of current and incoming staff to meet the needs of the assigned kitchen. May be required to fill-in at any of the District's schools. MINIMUM QUALIFICATIONS: Education and Experience High School Diploma or equivalent. Previous school lunch food preparation and service experience strongly preferred. ServSafe certification required. Hazard Analysis Critical Control Point (HACCP) Training required. Knowledge, Skills, and Abilities Knowledge of meal production, quality food preparation, sanitation, use and care of institutional equipment and utensils; procedures used in ordering, receiving, storing, and inventorying of food and supplies; and health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations. Skills-based competencies include managing and coordinating the day-to-day food service operation at assigned multiple school sites; operating computer equipment and software; and effective communication. Ability-based competencies include assuring compliance with district, state and federal requirements; training others in the preparation and service of food in large quantities; comprehending and explaining rules, regulations, policies and procedures; and working independently with little direction. PHYSICAL DEMANDS:While performing the duties of this job, light to moderate physical effort is required; frequently required to move/transport heavy objects up to 50 lbs.; remain in a stationary position for extended periods; and position oneself to access equipment or inventory. Accommodations may be made for individuals with disabilities to perform the functions. WORK ENVIRONMENT: The job is generally performed indoors with infrequent exposure to outdoor weather. The noise level is usually moderate to loud but occasionally high depending upon the student population, and kitchen equipment. The essential duties and responsibilities listed are intended only as an illustration of the type of work that may be performed. The omission of specific statements of duties does not exclude them from the position if work is similar, related, or a logical assignment of the position.

Gr. New Bedford Regional Voc Tech High School Asst. Cook / Kitchen Staff - 7 hours a day This position is responsible for performing routine duties and food preparation in connection with the operation of a school cafeteria. Essential Functions: (The essential functions or duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.) Utilize the P.O.S. system used for breakfast and lunch sales. Responsible for assisting with the operation of the school breakfast and lunch under the direction of the head cook or cafeteria manager. Prepare and cook food items of quantity including meats, fish, chicken, gravies, vegetables, starches, soups, hot and cold sandwiches, salads and casserole items that are needed for the breakfast and lunch program. Following standardized recipes, preparing food items to be tasty, attractive, and meeting all new guidelines. Sanitize kitchen and equipment in the kitchen area. This includes sanitation of tables, sweeping of floor in work area, and in general cleanliness of the kitchen. Assist cafeteria servers with the flow of food to the serving lines during lunch. Help prep for the breakfast items for the following day. Reliable and good attendance. Prepare and help with the vegetable and starch component for the lunch menu. Report all equipment breakdowns immediately to the cafeteria manager. Performs any other cafeteria duties as may be assigned by the manager. Recommended Minimum Qualifications: Education, Training and Experience: High School Degree required or GED; Servsafe Certified Knowledge, Ability and Skill: Knowledge: Must be able to follow the menu, keep production records, determine correct servings per student, be aware that all items on the menu are in the kitchen thawed and ready to prep, utilize leftovers, limit waste, and must be able to help put deliveries away. Ability: Ability to collaborate with others, ability to communicate effectively, ability to establish and maintain effective working relationships with all school employees, students, teachers. Ability to learn and safely and effectively use facilities, equipment and materials. Ability to communicate effectively, ability to establish and maintain effective working relationships with all school employees, students, teachers, parents, and vendors. Must be able to work independently with little supervision. Skills: Excellent communication and interpersonal skills. Must demonstrate effective knowledge of and be sensitive to the needs of a diverse student population. Willing and able to perform assigned duties in a manner that is sensitive to different personalities, respectful of the role and authority of school leaders, sensitive to community dynamics. Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position is frequently required to stand, communicate, or hear; occasionally required to walk, must be able to handle, or feel objects, tools, or controls; and reach with hands and arms. The employee must occasionally lift and/or move objects weighing up to 40 pounds. Vision and hearing at or correctable to normal ranges. This position requires good personal hygiene; fingernails, frequent handwashing and gloves, and hair must be off your neck. Supervision: Supervision Received: Works under the direct supervision of the Cafeteria Manager Supervision Given: None. Job Environment: Work is performed under typical school cafeteria conditions; the environment is moderately noisy. Interacts with other school staff, teachers, and students. (This job description does not constitute an employment agreement between the employers and is subject to change by the employer as the needs of the employer and requirements of the job change.) Please be advised multiple positions may be filled by a single posting when appropriate. Mission and Values. The mission of the Greater New Bedford Regional Vocational Technical School District is to provide education that is rigorous, relevant, and meaningful to each student in a safe and supportive environment, resulting in academic, career and technical excellence. This experience encourages lifelong learning, fosters mutual respect, and instills social responsibility, respect for diversity, equity, inclusion and responsible citizenship. Our core values are preparation, passion, and perseverance. For information about Greater New Bedford Regional Vocational Technical School District please visit our website at gnbvt.edu The Greater New Bedford Regional Vocational Technical School District is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, genetics, protected veteran status, gender identify or expression, or any other characteristic protected by law. The Greater New Bedford Regional Vocational Technical School District does not discriminate on the basis of race, color, national origin, sex, disability, religion, sexual orientation, gender identity, age, homelessness, immigration or veteran status in its education programs and activities, including admission to or employment in such programs or activities.

Line Cook DEPARTMENT: Back of House REPORTS TO: Kitchen Manager Do you believe that dreams are built on smiles? At T's, we do, literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community. Our team is everything to us. Smiling teams equal smiling guest and that's what T's is all about. ABOUT US T's Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible. We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life's journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time. ABOUT THE POSITION Accurately and efficiently prepare, cook and plate breakfast and brunch entrees to include eggs, pancakes, waffles, french toast, proteins, vegetables, sandwiches, soups and other hot and cold food products in accordance with restaurant goals of timing, portion controls and plate presentation. Maintain sanitation of stations throughout the day and complete end of day clean and restock of kitchen units and kitchen cleanliness. PERKS AND BENEFITS Positive and supportive team culture. Paid Time Off Programs. Competitive Wages with Annual Performance Reviews. Day's only schedule- never work nights. Like T's Food? As a T's team member, you receive a meal benefit-whether on shift or off and at all locations. Home for the Holidays-Thanksgiving and Christmas Day OFF. Ongoing development and growth opportunity. Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more. Pet Insurance. Employee Assistance Program (EAP). Flexible and Predictive Scheduling. Additional benefits for full time teams: Medical Insurance Dental Insurance Vision Insurance Life Insurance DUTIES AND RESPONSIBILITIES Adhere to health department guidelines for food safety handling to include proper temperature guidelines, temperature checks, rotation of product, floor sanitation, equipment sanitation, hand washing, hair nets, guards, and/or hats, non-skid shoes, self-cleanliness and unit cleanliness, in all areas of food handling and food rotation. Prepare a variety of grill items to include eggs, pancakes, waffles, french toast, protein, vegetables and other food items for cooking on grills, fryers, stovetop and cold stations. Understand and comply with guidelines for recipe and portion sizes, cooking methods, and quality plating goals. (Hot plates hot/Cold Plates cold). Rotate, stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Maintain a clean and sanitary workstation throughout the shift to include floors, cutting boards, sinks, trash receptacles, tables, shelves, grills, broilers, fryers, microwave units, convection oven, flat top range and refrigeration equipment. Complete sanitation checks on the hour for all stations in the kitchen. Close the kitchen following the end of shift checklist for kitchen stations. Assist teammates in completing the end of shift responsibilities of the entire kitchen. Attend all scheduled team meetings and bring suggestions for improvement. Perform other related duties as assigned by management. ABOUT YOU We are looking for someone who is passionate about food and who wants to be part of a professionally trained kitchen with like-minded individuals. While our kitchens run at a faster pace, we are truly committed to fresh, local ingredients and creating plates with an artistic spin. Whether you are an experienced cook looking to master your skills or a person with no culinary experience and want to learn a new trade then T's is the place for you. REQUIRMENTS AND QUALIFICATIONS Education and Experience: Experience in kitchen preparation and cooking a plus but not required. Passion in culinary. Pleasant, polite manner and a neat and clean appearance. Must be able to handle pressure and multitasking. Can communicate effectively in a kitchen setting safety and food quality standards are met. Professional Requirements: Passion in culinary. Pleasant, polite manner and a neat and clean appearance. Must be able to handle pressure and multitasking. Can communicate effectively in a kitchen setting safety and food quality standards are met. Working conditions: Hours vary based on team member's status. Availability on the weekends. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and various office equipment and answers phones. T's Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment. PI2bf43f5a880f-26***********6

Smashburger - Natick is looking for a Restaurant Cook to join our team in Natick, MA. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Smashburger - Natick you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Smashburger - Natick.

Ideal candidates approach their job with pride, cook from their hearts, and genuinely love to take care of their guests. Previous experience with fresh seasonal ingredients, butchery, appreciated but not necessary. Uncompromising work ethic and attention to detail and cleanliness required. You will work directly with our Chef and Sous Chef daily, using state of the art equipment and tested recipes, to create a warm and welcoming place to work and create. We partner with local farms and regional purveyors to create fresh seasonal menu offerings, take pride in giving back weekly to our local communities and hold ourselves to setting the next standard. You will be a part of a Culinary Revolution changing the way our communities see the best of Convenience Store food offerings. Key Functions: * Ability to prep while managing orders coming in throughout the day * Interact with guest throughout the day showcasing our passion for foodservice and exhibiting our dedication towards hospitality * Adjusts food items to accommodate guests with allergies or specific diet concerns. * Acts as liaison to front-of-house employees to ensure proper food service temperature * Operates various kitchen appliance such as a blender, oven, flat top grill, or stand mixer * Prepares any necessary sauces or accompaniments before meal service begins * Keeps a clean tight station even under the busiest conditions * Estimates expected food consumption and organizes preparation, fills out prep list daily * Added responsibly as needed We value passion and potential. If you are enthusiastic about a position and think you can make a meaningful impact, we encourage you to apply even if you don't check every box. We embrace different perspectives, backgrounds and experiences. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************. * Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

MFG is hiring experienced Line Cooks with a strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion REQUIREMENTS: Minimum 2 years of experience in high volume and fine dining restaurants preferred but not required Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: Have a desire to help where needed and work as part of a team Possess a passion for cooking with a keen eye for freshness, quality and cleanliness Live from Tatte's core values and help Tatte deliver on its mission Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen) Our Perks and Benefits: Competitive pay (dishwashers start at $17.50/hour, prep cooks & line cooks start at $18.50/hour) Health, dental and vision insurance for full time team members 401(k) (with a vesting match) Free employee assistance program services Vacation Time (after 1 year of full-time service) Flexible schedule with no late nights Free drinks and generously discounted meals Exciting potential for growth Summary of Prep Cooks' Primary Responsibilities Follow prep lists created by chefs. Label and stock all cooking ingredients Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager Washing, chopping, and sorting ingredients like fruits, vegetables, and meats Measuring quantities of seasonings and other cooking ingredients Adhere to all relevant nutrition and sanitary regulations and standards Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply Learn about the cooking methods and techniques employed in the kitchen Ensuring all food items are properly stored and easily accessible Supervising food and cooling room temperatures Maintaining a clean, orderly, and sanitized kitchen Assisting chefs in preparing food and attending to any culinary tasks that arise Other duties as assigned Summary of Line Cooks' Primary Responsibilities Execute techniques under the direction of the Sous Chef and Executive Chef Prepare and cook food according to recipes, quality, and presentation standards Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment Ensure the correctness of the temperature of appliances and food Actively set up and break down workstation and prepare for an upcoming shift Wash and disinfect kitchen, tables, tools, knives, and equipment Follow all company safety and security policies and procedures Ensure adherence to quality expectations and standards Assisting chefs in preparing food and attending to any culinary tasks that arise Other duties as assigned Summary of Dishwashers' Primary Responsibilities: Responsible for proper care and maintenance of the dish machine Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area Other duties as assigned Essential Functions/Working Conditions for all Savory Team Positions Strong communication skills Ability to work in a fast-paced environment Able to grasp and reach overhead Must be able to lift, move, and carry 50+lbs Must be able to work 8+ hours a day on feet Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Summary: The Cook Assistant supports the meals program in accordance with LTLC policies and procedures to conform to federal/state/city requirements. The Cook Assistant needs to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met under supervision of the Lead Cook or Kitchen Manager. the Cook-Assistant will be responsible for reporting any food/kitchen/donation issues to the LTLC Manger on Duty. Why Work for SMOC? Paid Time Off: All full-time employees can accrue up to 3 weeks of vacation, and 2 weeks of sick time and are eligible for 12 paid holidays during their first year of employment. Employer-paid Life Insurance & AD&D and Long-Term Disability for full-time employees. Comprehensive Benefits Package including Medical Plans through Mass General Brigham with an HRA Employer cost-sharing program, Dental Plans with Orthodontic Coverage, and EyeMed Vision Insurance available to full-time employees. 403(B) Retirement Plan with a company match starting on day one for all full-time and part-time employees. Additional voluntary benefits including; Term and Whole Life Insurance, Accident Insurance, Critical Illness, Hospital indemnity, and Short-Term Disability. Flexible Spending Accounts, Dependent Care Accounts, Employee Assistance Program, Tuition Reimbursement and more. Primary Responsibilities: Supports a cost-effective program through careful planning and optimum utilization of all food product and equipment. In the absence of the Kitchen manager or the Staff Cook, the Assistant will be responsible for preparation and distribution of food as directed by Kitchen Manager policy and procedures. Ensures that established sanitation and safety standards are practiced while serving in the capacity of Food Services Assistant. Assure a clean and presentable Dining Room for Guests, Volunteers and Staff. Collaborates with community involvement with the LTLC with other public agencies, provider partners, faith communities and business organizations practicing a positive working environment and positive customer service standards as set out by the Kitchen Manager Duties include providing tabulation of in-kind contributions as required by our DCHD grant. Works collaboratively with volunteers, stipend workers and staff to assure a positive working environment. Reponsible for reporting issues of security and safety to the Manager in charge. Engage all clients by understanding and addressing their needs whether within or outside the scope of work. Attend & participate in team meetings as requested and communicate effectively with clients and staff in other areas. Maintain confidentiality of client, employee and agency information in accordance with federal and state laws and funder requirements. Ensure compliance with program/department, agency and/or funder requirements, as well as, SMOC policies & procedures. Other duties as assigned. Knowledge and Skill Requirements: High School diploma or GED or demonstrated kitchen experience. Serv-Safe training is preferred or trained in food safety guidelines by Kitchen Manager Commitment to the mission of the LTLC and its target population Organizational Relationship: Directly reports to Kitchen Manager. Indirectly reports to none. Working Conditions: As part of the responsibilities of this position, the Assistant Cook, LTLC will have direct or incidental contact with clients served by SMOC in various programs funded or administered through the Executive Office of Health and Human Services. A successful background check is required. Remote Work Option: Remote work is permissible in some positions at SMOC depending on the key functions and responsibilities. The Assistant Cook, LTLC position is eligible to work from home 0% of the week in scheduling coordination with the department manager. We are an equal opportunity employer committed to diversity in the workplace 7am-3pm ; Wednesday - Sunday 40

TITLE: Summer Food Service Cook/Baker WORK HOURS: June 30, 2025 - August 8, 2025, Monday-Friday, 4.75 hours per day SUMMARY: Reporting to the Director of Food Services, the Food Service Cook/Baker is responsible for assisting with the operation of a school cafeteria including food preparation, counter service and serving, and securing administrative and supervisory work for coordinating the provision of food services to all school students, faculty, and staff as well as addressing all other work related to food services. Assist other food service staff to assure that the students and faculty receive a safe, nutritious meal. ESSENTIAL DUTIES AND RESPONSIBILITIES: Follows Rules and Regulations in the Employee Handbook. Lays out and cooks food according to menu requirements. Check in/receives foods orders and deliveries. Puts away deliveries / maintains a "first in, first out" inventory system. Assists in helping others on a daily basis. Directs preparation of all other foods. Assures sanitation codes and safe food handling procedures are followed. Orders food and supplies as needed to fulfill menu requirements. Maintains proper food controls to prevent waste. Oversees cleanliness, readiness of kitchen equipment, report all breakdowns and needed repairs to Food Service Director. Maintains inventory; keeps storage rooms clean and organized. Cashiering, as needed. Ensures daily clean up and sanitation of kitchen area; secure kitchen supply areas at end of day. Performs other duties as specific situations arise, as per direction of Food Service Director. Reports all staffing issues to Food Service Director. Ensures proper training of current and incoming staff to meet the needs of the assigned kitchen. May be required to fill-in at any of the District's schools. MINIMUM QUALIFICATIONS: Education and Experience High School Diploma or equivalent. Previous school lunch food preparation and service experience strongly preferred. ServSafe certification required. Hazard Analysis Critical Control Point (HACCP) Training required. Knowledge, Skills, and Abilities Knowledge of meal production, quality food preparation, sanitation, use and care of institutional equipment and utensils; procedures used in ordering, receiving, storing, and inventorying of food and supplies; and health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations. Skills-based competencies include managing and coordinating the day-to-day food service operation at assigned multiple school sites; operating computer equipment and software; and effective communication. Ability-based competencies include assuring compliance with district, state and federal requirements; training others in the preparation and service of food in large quantities; comprehending and explaining rules, regulations, policies and procedures; and working independently with little direction. PHYSICAL DEMANDS:While performing the duties of this job, light to moderate physical effort is required; frequently required to move/transport heavy objects up to 50 lbs.; remain in a stationary position for extended periods; and position oneself to access equipment or inventory. Accommodations may be made for individuals with disabilities to perform the functions. WORK ENVIRONMENT: The job is generally performed indoors with infrequent exposure to outdoor weather. The noise level is usually moderate to loud but occasionally high depending upon the student population, and kitchen equipment. The essential duties and responsibilities listed are intended only as an illustration of the type of work that may be performed. The omission of specific statements of duties does not exclude them from the position if work is similar, related, or a logical assignment of the position.

Gr. New Bedford Regional Voc Tech High School Asst. Cook / Kitchen Staff - 7 hours a day This position is responsible for performing routine duties and food preparation in connection with the operation of a school cafeteria. Essential Functions: (The essential functions or duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.) * Utilize the P.O.S. system used for breakfast and lunch sales. * Responsible for assisting with the operation of the school breakfast and lunch under the direction of the head cook or cafeteria manager. * Prepare and cook food items of quantity including meats, fish, chicken, gravies, vegetables, starches, soups, hot and cold sandwiches, salads and casserole items that are needed for the breakfast and lunch program. * Following standardized recipes, preparing food items to be tasty, attractive, and meeting all new guidelines. * Sanitize kitchen and equipment in the kitchen area. This includes sanitation of tables, sweeping of floor in work area, and in general cleanliness of the kitchen. * Assist cafeteria servers with the flow of food to the serving lines during lunch. * Help prep for the breakfast items for the following day. * Reliable and good attendance. * Prepare and help with the vegetable and starch component for the lunch menu. * Report all equipment breakdowns immediately to the cafeteria manager. * Performs any other cafeteria duties as may be assigned by the manager. Recommended Minimum Qualifications: Education, Training and Experience: High School Degree required or GED; Servsafe Certified Knowledge, Ability and Skill: Knowledge: Must be able to follow the menu, keep production records, determine correct servings per student, be aware that all items on the menu are in the kitchen thawed and ready to prep, utilize leftovers, limit waste, and must be able to help put deliveries away. Ability: Ability to collaborate with others, ability to communicate effectively, ability to establish and maintain effective working relationships with all school employees, students, teachers. Ability to learn and safely and effectively use facilities, equipment and materials. Ability to communicate effectively, ability to establish and maintain effective working relationships with all school employees, students, teachers, parents, and vendors. Must be able to work independently with little supervision. Skills: Excellent communication and interpersonal skills. Must demonstrate effective knowledge of and be sensitive to the needs of a diverse student population. Willing and able to perform assigned duties in a manner that is sensitive to different personalities, respectful of the role and authority of school leaders, sensitive to community dynamics. Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position is frequently required to stand, communicate, or hear; occasionally required to walk, must be able to handle, or feel objects, tools, or controls; and reach with hands and arms. The employee must occasionally lift and/or move objects weighing up to 40 pounds. Vision and hearing at or correctable to normal ranges. This position requires good personal hygiene; fingernails, frequent handwashing and gloves, and hair must be off your neck. Supervision: Supervision Received: Works under the direct supervision of the Cafeteria Manager Supervision Given: None. Job Environment: * Work is performed under typical school cafeteria conditions; the environment is moderately noisy. * Interacts with other school staff, teachers, and students. (This job description does not constitute an employment agreement between the employers and is subject to change by the employer as the needs of the employer and requirements of the job change.) Please be advised multiple positions may be filled by a single posting when appropriate. Mission and Values. The mission of the Greater New Bedford Regional Vocational Technical School District is to provide education that is rigorous, relevant, and meaningful to each student in a safe and supportive environment, resulting in academic, career and technical excellence. This experience encourages lifelong learning, fosters mutual respect, and instills social responsibility, respect for diversity, equity, inclusion and responsible citizenship. Our core values are preparation, passion, and perseverance. For information about Greater New Bedford Regional Vocational Technical School District please visit our website at gnbvt.edu The Greater New Bedford Regional Vocational Technical School District is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, genetics, protected veteran status, gender identify or expression, or any other characteristic protected by law. The Greater New Bedford Regional Vocational Technical School District does not discriminate on the basis of race, color, national origin, sex, disability, religion, sexual orientation, gender identity, age, homelessness, immigration or veteran status in its education programs and activities, including admission to or employment in such programs or activities.