Chef & Cook jobs in Rancho Mirage, CaliforniaCreate job alerts

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Wash and peel fresh fruits and vegetables. Operate ovens, stoves, grills, microwaves, and fryers.

Ruth's Chris Steak House - 74740 Highway 111 - Responsibilities: Passionately prepare, portion, and/or cook food items to quality specifications; Ensure exceptional presentation by checking/dressing dishes before they are served; Maintain a positive and professional approach with coworkers and custo

Olive Garden - - Responsibilities: Prepare ingredients and execute recipes to meet guest expectations; Maintain highest safety and sanitation standards; Assist with kitchen operations during service; Stock and rotate ingredients; Follow portion control and plating guidelines.

Red Robin - 72-797 Dinah Shore Dr - Responsibilities: Prepare food to Red Robin standards including cutting, sautéing, broiling, frying, and cooking various meals; Keep guests worry-free by adhering to safe food handling and cleanliness rules; Work as part of a high-volume, full-service restaurant

Longhorn Steakhouse - - Responsibilities: Prepares high quality food items to order; Follows recipes and presentation guidelines; Ensures proper food safety and sanitation standards.

Ruth's Chris Steak House - 74740 Highway 111 - Responsibilities: Passionately prepare, portion, and/or cook food items to quality specifications; Ensure exceptional presentation by checking/dressing dishes before they are served; Measure ingredients and seasonings to ensure correct cooking and flavo

Eddie V's Prime Seafood - - Responsibilities: Prepare high-quality food items to order following recipe and presentation guidelines; Exceed guest expectations by following recipe and presentation guidelines; Accommodate special guest requests; Coordinate food orders to support timely and efficient

Olive Garden - - Responsibilities: Deliver and flawlessly execute recipes and plate presentation to delight our guests; Maintain highest safety and sanitation standards; Assist with food preparation and cooking as line cook; Ensure proper portioning and plating; Maintain cleanliness of station.

Disney - Storyliving by Disney [Kitchen Staff / Grill Cook / Prep Cook] As a Line Cook at Disney, you'll: Prepare food items, ensuring consistency and compliance with the Cafés recipes, portioning, cooking, and waste control guidelines; Provide courteous and informative customer service in an open

Golden Nugget - - Responsibilities: Create upscale dishes efficiently while maintaining high quality in a fine dining kitchen.

Marriott Vacations Worldwide - - Responsibilities: Operates ovens, stoves, grills, microwaves, and fryers to prepare foods; Maintains up-to-date knowledge of company food safety programs; Cooks all potentially hazardous food to correct temperatures following HACCP guidelines; Follows all food safet

Outback Steakhouse - - Responsibilities: Responsible for the preparation of food items; Maintains equipment and the cleanliness of the kitchen; Works as a team to achieve standards in preparation and delivery of food items; Restocks kitchen and cook line as needed; Commitment to food safety, cleanl

Panda Express - - Responsibilities: Preparing all dishes to meet company recipes and standards; Guiding Kitchen Team and assisting with their training; Performing all Back of House responsibilities; Support in creating a vibrant and welcoming environment for our guests; ADA Statement: ensure safet

Compass Group - 74300 Country Club Drive - Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules; Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring

Marriott Vacations Worldwide - - Responsibilities: Operates ovens, stoves, grills, microwaves, and fryers to prepare foods.Maintains up-to-date knowledge of company food safety programs.Cooks all potentially hazardous food to correct temperatures following HACCP guidelines.Sets up and breaks down w

Preparing all dishes to meet company recipes and standards; Guiding Kitchen Team and assisting with their training; Performing all Back of House responsibilities; ADA Statement and workplace safety considerations noted in job description.

Preparing all dishes to meet company recipes and standards; Guiding Kitchen Team and assisting with their training; Performing all Back of House responsibilities.

Red Lobster - 72291 Highway 111 - Responsibilities: Setting up and stocking prep and line stations; Cleaning, sanitizing, and organizing the kitchen area, equipment, and utensils; Checking the quality and freshness of ingredients; Prepping, seasoning, and cooking food according to recipes, quantity

Understand that dining in the restaurant-style atmosphere can be the highlight of our residents day. Read and follow recipes, guides, cleaning schedules and logs. Atria Senior Living - - Responsibilities: Join the kitchen staff in preparing and cooking food for our residents.

Oak View Group - 75702 Varner Road - Responsibilities: Cooking and packaging food product which is prepared to order or kept warm until sold; Receives verbal orders from the front counter staff for food product requirements for guest orders; Responsible for maintaining quality and production standar

Omni Hotels - JobID: 133146 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Omni Hotels, you'll: Follow the instructions and guidelines outlined by the Chef or Lead cook for the shift; Assist with production and prep work as needed; Check daily production sheets and check with Chef or lead coo

Marriott Hotels - 68900 Frank Sinatra Drive - Responsibilities: Prepare ingredients for cooking, including portioning, chopping, and storing food; Operate ovens, stoves, grills, microwaves, and fryers; Test foods to determine if they have been cooked sufficiently; Monitor food quality while preparin

CoralTree Hospitality - - Responsibilities: Train, oversee and coordinate all chefs staff to prepare, cook and present food according to hotel standard recipes; Assist with training, assigning duties and supervision of the kitchen staff during preparation and garnishment; Ensure proper receiving, s

Executive Sous Chef Opportunity. We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as an Executive Sous Chef. The Executive Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the

BENEFITS FOR OUR TEAM MEMBERS** + Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical

The Sushi Chef Assistant is responsible for crafting amazing fresh fish dishes for our guests and assisting the Sushi Chef with preparation to ensure quality and consistency. The Madison Club is seeking a Sushi Chef Assistant to join the Food and Beverage Culinary Department. Recommend or present ne

Au sein de la Direction Projets Finance, Planification et Expertise, nous recrutons un(e) chef de projet.

Job DescriptionDescription: Job Purpose Summary Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job DescriptionSalary: About Onural Group We are a fast-growing, high-energy restaurant focused on quality, fresh ingredients, and exceptional guest experience. Were looking for a skilled Sushi Chef who takes pride in their craft, works clean, and thrives in a team-driven kitchen. Position Summary The Sushi Chef is responsible for preparing high-quality sushi, rolls, and specialty items according to our standards. This includes knife handling, prepping fish, maintaining food safety, ensuring consistency, and delivering visually beautiful plates. Key Responsibilities • Prepare carpaccio, sashimi, nigiri, rolls, and specialty dishes with precision and consistency, • Maintain a clean, organized, and sanitized sushi station, • Ensure all seafood and produce meets quality and freshness standards, • Follow restaurant recipes, portioning, and presentation guidelines, • Properly store and rotate fish (FIFO), • Communicate effectively with BOH team and FOH when needed, • Assist with prep work including cutting fish, making sauces, preparing rice, and setting up station, • Maintain inventory of sushi ingredients and notify management of needs, • Uphold all food safety, handling, and sanitation standards, • Provide excellent attention to detail and plating aesthetics Qualifications • Minimum 13 years experience as a Sushi Chef or sushi prep cook, • Strong knife skills and understanding of sushi preparation, • Knowledge of seafood handling, sushi rice, temperatures, and food safety, • Ability to work in a fast-paced environment, • High attention to detail and plating presentation, • Reliable, punctual, and professional attitude, • Ability to lift 3050 lbs and stand for long periods, • Experience making sauces, aiolis, and specialty items, • Ability to train junior staff, • Food Handlers or ServSafe certificate (Riverside County) What We Offer • Competitive pay + tips, • Employee meals, • Growth opportunities, • Positive work environment, • Flexible scheduling (if applicable)

Job DescriptionCome be a part of our Neighborhood. We are looking for Restaurant Line Cooks to help prepare America's Favorite Meals!! • Flexible Schedule, • Full or Part Time Available, • Daily Access to 50% of earned wages!, • Health Insurance Available after 60 days for people working over 30 hours per week, • Fun, Diverse and Inclusive Team. What does it mean to be part of the neighborhood? Fun. Flexibility. Growth. Are you looking for a fun and exciting environment, flexible work schedule, or an opportunity for growth? Blending all of these together is the difference between a good job and a great career. At Applebee's® you will discover a balance between work life and personal life, as well as amazing benefits for your health, future, family, and happiness. What does it mean to be part of the neighborhood? Applebee's Line Cook Job Duties: • Prepare / Cook all menu Items to serve to our guests, • Communicate with team members in a positive way, • Prep items for your workstation, • Stock your Line Station so you can cook the items ordered, • Clean and sanitize your line station., • Fun, • Coachable, • Organized, • Reliable, • Great Team Worker Restaurant Line Cook Benefits • Flexible work schedule, • Available career path, • Health care benefits, • Meal discounts, • Daily access to 50% of earned wages. Restaurant Line Cook Qualifications • At least 16 years old, • High energy, • Able to work nights and weekends, • Passion for Food and cooking

Job DescriptionDescription: Introduction: Seabreeze Management Company is a full-service property management firm with a diverse management portfolio of over 150,000 residential and commercial properties. Based in Aliso Viejo, California, Seabreeze has offered an unrivaled client experience to commercial common-interest developments and homeowners’ associations for over 30 years. With offices throughout California and Nevada, Seabreeze has expanded its mission to be a trusted advisor and collaborative partner with developments to build thriving associations through superior service and integrity. At Seabreeze, people are at the heart of what we do. Our philosophy, “Passion when combined with commitment, makes anyone unstoppable” is carried out by enthusiastic and customer-centric teams who serve the communities where we work and live. Summary: The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing dining services associates in the preparation of meals, while meeting required safety, hygiene and quality standards. The Sous Chef will be working closely with the Executive Chef and will provide support at the kitchen in the Executive Chef’s absence. Essential Duties and Responsibilities: To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ensure that residents and guest receive timely and high quality food and service., • Fulfill management tasks for a well-functioning Dining Services department. This is to include, but is not limited to: planning, ordering, recipe development, inventory, supervision, quality assurance and reinforcement of management philosophies and procedures., • Supervise kitchen associates toward completion of their specific job responsibilities and assignments., • Supervise kitchen protocol to meet high levels of food quality., • Train associates as specified for kitchen positions., • Assist in the establishment and implementation of department policies and procedures., • Pull and review recipes to make sure all ingredients are there to complete meal production., • Write daily “prep” lists., • Prepare menu items in a timely manner as scheduled., • Keep workstations in a clean and sanitary condition., • Make sure there is a cleaning solution of quaternary sanitizer and water for towels., • Organize the HOA serving line for hot and cold food preparation during meal service., • Inform wait staff on how items are prepared, cooked and served on a daily basis., • Expedite plating and service of meals being served in the HOA., • Prepare room-service orders as needed., • Prepare associates meals as needed, in accordance with property policy., • Clean all workstations and equipment immediately after use., • Store leftovers and unused food products by covering and dating items properly., • Supervise dishwasher in preparation needed for that day or further needs for kitchen., • Check in orders that may be delivered, as needed., • Monitor cleaning tasks, all side work, setup breakdown and other kitchen duties as assigned., • Monitor behavior, hygiene and attitude of associates., • Knowledge of mechanical operation for all kitchen equipment and recognize equipment that is in need of repair., • Secure and lock walk-in coolers, ice cream freezer and make sure all equipment is turned off., • Meet regularly with the Executive Chef regarding menus, service, procedures, policies, etc., • Follow all policies and procedures for the department and community., • Attend all mandatory meetings., • Comply with all federal, state and local regulations for the department., • Attend all mandatory training and ongoing training as requested., • Know the safety goal(s) of the community; participate in and support the safety program regularly throughout the year; ensure to being knowledgeable in the use of the SDS books and Emergency Preparedness manual., • Ensure to being knowledgeable of the specific responsibilities in the event of an emergency., • Respond to associate requests in a timely and friendly manner. Requirements: Knowledge, Skills and Experience: • 2-5 years’ prior experience in food preparation in a full service restaurant and/or in an institutional setting., • Must have a valid San Diego County Food Handlers Card; administered on site., • Must have a valid ServSafe Certification within 60 days of hire., • Must have knowledge of proper dining room etiquette and food sanitation and safety., • Must demonstrate effective customer service skills., • Must be able to present information effectively to small groups, customers, clients and community associates., • Must be able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals., • Must have a desire to work with senior population., • Must be professional in attitude, demeanor and dress. High school diploma or equivalent required. Any equivalent combination of experience, education, and other qualifications may be considered. Language Skills: The individual must have strong written communication skills, and the ability to communicate effectively with employees and clients at all levels of the organization, both verbally and in writing. Availability: Varied working hours to include days, evenings, weekends, and holidays as needed. Subject to callback during emergency conditions (severe weather, evacuation, post-disaster, etc.) Work Environment: The Sous Chef works in a well-lighted, clean environment. S/he constantly interacts with other people, and may have to handle several responsibilities at once. The Association maintains a smoke-free environment in its offices, buildings, and Clubhouse complex. Seabreeze is proud to be an Equal Opportunity Employer that celebrates the diversity of our team. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other legally protected status. For individuals with disabilities who would like to request an accommodation such as an ASL interpreter, please contact us at

Job Description • Great First Job, • Daily Access to 50% of Earned Wages., • Part Time and Full Time Available, • Health Insurance Available after 60 days for those over 30 hours per week., • Flexible Schedule, • Fun, Diverse and Inclusive Team, • Growth opportunities if you want them, • Base Pay is $16.90 with tips out team members earn $17.40 - $18.40 most days. Applebee's is Hiring Prep Cooks and Dishwashers. • Work for the Biggest Casual Dining Company in America!, • We have Great pay and very flexible hours., • Help us prepare some of America’s favorite meals., • If you can do three things, you can be a great Prep Cook or Dishwasher. Show up, Work Hard and Be Nice. Easy huh? We would love to meet you and see if you want to join our award-winning team. Fun. Flexibility. Growth. Are you looking for a fun and exciting environment, flexible work schedule, or an opportunity for growth? Blending all of these together is the difference between a good job and a great career. At Applebee's® you will discover a balance between work life and personal life, as well as amazing benefits for your health, future, family, and happiness. Prep Cook / Dishwasher Benefits • Flexible work schedule, • Available career path, • Health care benefits, • Meal discounts, • Daily access to 50% of earned wages. Prep Cook / Dishwasher Qualifications • At least 16 years old, • High energy, • Able to work nights and weekends, • Passion for Food

Job DescriptionSalary: The Venue Sushi and Bar Redefined is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than PERFECTION! Is that you? If so, join our family!! Are you an experienced, talented Line Cook with a passion for culinary adventures? Line Cook/Fry Cook duties and responsibilities • Set up and stock stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags., • Processes prepared foods for service using ovens, gas stoves, griddles, and broilers, • Assure that each item is cooked to the Chef and guests specifications, • Garnish each dish properly, • Answer, report and follow executive or sous chefs instructions, • Maintains a clean and sanitary work station area including tables, shelves, broilers, saut burners, ovens, flat-top griddles and refrigeration equipment both during and after service, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Assumes responsibility for the quality, food safety/sanitation and timeliness of products served, • Maintain a positive and professional approach with coworkers and customers, • Perform other related duties as assigned by the management staff Line Cook requirements and qualifications • Previous experience working as a Line Cook for 1 year(s) in high pace and volume outlets, • In-depth knowledge of various cooking methods, ingredients, equipment and procedures, • Familiar with industrys best practices, • Accuracy and speed in executing assigned tasks, • Attention to detail, • Team Player, • Japanese cuisine knowledge preferred ( not required)

Job Description Crisis Residential Facility in Rancho Mirage, CA is looking to hire a Part-Time, Day Shift Chef Placement in the pay range is based on multiple factors including, but not limited to, relevant years of experience and qualifications. In addition to base pay, there may be additional compensation available for CHCM/CSU roles, including but not limited to shift differential and other special pay practices, etc. The posted compensation for the position is a reasonable estimate that extends from the lowest to the highest pay at CHCM/CSU in good faith believes it might pay for this particular job, based on the circumstances at the time of posting. STATEMENT OF PURPOSE The Chef performs many varied tasks pertaining to food and nutrition services provided to facility residents. QUALIFICATIONS • Minimum of one-year food service experience in a healthcare dietary setting or restaurant, • Knowledge of quantity food preparation and portioned serving, • Food Handler Certificate Frequent walking, standing, bending and reaching. Lifting up to 25 pounds. Pulling and pushing up to 50 pounds. Must be able to participate in takedowns. Corrected vision and hearing to a normal range. Finger dexterity. Frequent exposure to stressful situations. Constant public and patient contact. MAJOR TASKS, DUTIES AND RESPONSIBILITIES (All duties listed below are essential to the job.) *General Staff Accountabilities · Employee’s conduct conforms to the Mission, Vision, Values, and Code of Conduct of the Crisis Residential Facility. · Values individual differences and demonstrates sensitivity to the cultural needs of others. · Respects the rights, privacy and property of others, and maintains strict confidentiality. · Effectively protects all health information from unauthorized access per HIPAA regulations and all applicable local and state laws. · Maintains required certification/license in a timely fashion. · Exhibits good attendance and punctuality. · Provides appropriate notice prior to vacation/time off and notifies supervisor a minimum of two hours prior to shift when unable to come to work. · Observes allotted break and meal periods as prescribed by the Crisis Residential Facility policy and follows time card procedures by accurately recording in and out. · Attends to personal affairs to avoid any interference with productivity. · Adheres to the Dress Code. · Demonstrates an understanding of their personal role in the case of fire/disaster and participates in Performance Improvement activities. · Functions with an awareness of patient safety issues and applies basic principles of safety as identified within the facility. 2 Short Term Crisis Residential Program – Chef · Follows the occurrence reporting policy and procedure in reporting any potential safety issues *Job Specific Duties · Prepared weekly menus for residents at the facility. · Incorporates residents into food preparation and cooking tasks at the facility. · Provides nutrition and food-based education to clients at the facility. · Follows proper procedure for receiving food and supplies. · Property stores food and supplies following established procedures. · Follows approved recipes including portion sizes. · Cooks and holds foods at the proper temperature. · Proper hazardous food/meat storage and thawing. · Follows approved procedures for preparing (in proper quantities) and serving (in proper portion sizes) all menu items. · Uses refrigeration correctly in the holding and cooling of foods. · Monitors all site recipes (LE, ADA 1800 calorie, etc.) · Follows all labeling and dating procedures. · Coordinates the activities of the Food Service Workers and may be asked to supervise the activities of food and nutritional services department and its personnel in proper preparation of food. · Follows all sanitation procedures. · Monitors utilization of food, emergency food and supplies. · Demonstrates effective leadership skills of problem solving, delegation, organization, coordination in the supervising of responsibility, good decision-making and time management skills. · Completes and submits reports, tasks, assignments, activities, in a consistent and timely manner. · Follows all state and local regulations as it pertains to food handling, food services and food preparation. · Demonstrates awareness of, and adherence to, safety and legal requirements established at the facility as well as demonstrating a competence in the provision of care specific to the residents at the facility. · Demonstrates excellent Customer Service skills and sensitivity to cultural diversity when dealing with co-workers, patients, physicians and outside agencies. · Demonstrates understanding of break and sick call policy and adheres to taking breaks as assigned · Performs all other duties as assigned. *Customer Service · Exhibits behavior that is courteous, compassionate, polite, friendly, and respectful towards patients, visitors, physicians, and co-workers and extends self to make patients, visitors, clinical staff, and peers feel welcome and respected. Reports to: Administrator / Program Director Company DescriptionCollege Hospital Costa Mesa is a TJC accredited, 122 bed facility that provides high quality medical, surgical and psychiatric care. We are located near the intersection of the 405 and 55 freeways in the city of Costa Mesa, California. We provide a continuum of superior psychiatric health care services in a cost-effective manner to meet the needs of our patients, community, professional staff and payors. We have been doing so since 1987. Our medical and surgical specialty services complement the tertiary care services of the large medical centers in Orange County.College Hospital Costa Mesa is a TJC accredited, 122 bed facility that provides high quality medical, surgical and psychiatric care. We are located near the intersection of the 405 and 55 freeways in the city of Costa Mesa, California.\r\n\r\nWe provide a continuum of superior psychiatric health care services in a cost-effective manner to meet the needs of our patients, community, professional staff and payors.\r\n\r\nWe have been doing so since 1987.\r\n\r\nOur medical and surgical specialty services complement the tertiary care services of the large medical centers in Orange County.

Job DescriptionDescription: Job Purpose Summary Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job DescriptionDescription: Job Purpose Summary Prepare and keep all food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 1/2 Cook is seen as ‘the leader in the kitchen.’ S/he is supportive of the Management team and leads the Back-of-House Team by example and with integrity. Is personally accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage., • Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred. Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Bi-lingual Spanish a plus. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job Description Setting up and stocking stations with all necessary supplies. Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cooking menu items in cooperation with the rest of the kitchen staff.

Job Description Unidine is hiring immediately for a part time COOK position. • Location: Revel Palm Desert - 74300 Country Club Drive, Palm Desert, CA 92260., • Schedule: Part time schedule; open availability is preferred. Days and hours may vary. More details upon interview., • Requirement: Previous line cooking experience required., • Fixed Pay Rate: $21.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Unidine is a member of Compass Group. 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. Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. 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.

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you'll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education : Some high school or equivalent Experience : No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instructions. Physical : Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you'll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education : Some high school or equivalent Experience : No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instructions. Physical : Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Goodwin Recruiting - - Responsibilities: Lead and motivate a team to deliver outstanding culinary experiences; Ensure high standards of food quality and presentation; Collaborate with management to develop innovative menu items; Maintain a positive and engaging work environment for all staff; Take

We’re looking for a hands-on Global Cuisine Chef with a strong foundation from Michelin-level kitchens and deep experience across diverse cuisines. Experience working in or under Michelin-level kitchens or chefs. A chef who respects ingredients and keeps food simple, clean, and purposeful.

At Tommy Bahama, good vibes start with great people.Whether you’re behind the bar, in the kitchen, or out front with our guests, you’ll be part of a team that’s growing fast — and helping shape the next wave of our Marlin Bars across the country.There’s plenty of room to grow your career h

We’re looking for a hands-on Global Cuisine Chef with a strong foundation from Michelin-level kitchens and deep experience across diverse cuisines. Experience working in or under Michelin-level kitchens or chefs. A chef who respects ingredients and keeps food simple, clean, and purposeful.

Morton's the Steakhouse in Palm Desert is seeking a talented Executive Chef to lead culinary excellence at our premier desert location, minutes from El Paseo and the McCallum Theatre. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine

At Tommy Bahama, good vibes start with great people.Whether you’re behind the bar, in the kitchen, or out front with our guests, you’ll be part of a team that’s growing fast — and helping shape the next wave of our Marlin Bars across the country.There’s plenty of room to grow your career h

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.