Trabajos chef en Tulsa, OklahomaCrear alertas

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Paid time off Bar Manager Juniper Restaurant Location: Tulsa, OK Reports to: General Manager About Juniper: Juniper, part of the Justin Thompson Restaurant Group, is known for its creative seasonal cuisine and innovative cocktail program. Our bar and lounge are integral to the dining experience, offering handcrafted cocktails, a curated selection of wines, and a variety of local and craft beers. We are committed to providing exceptional service and extraordinary beverages that delight and inspire our guests. As a key member of our leadership team, the Bar Manager will help elevate our beverage program and drive guest satisfaction while maintaining profitability and efficiency. JTR Group Mission Statement: Our mission is to serve to the delight of our guests, staff, and community. We serve and delight by consistently providing exceptional cuisine, extraordinary service, and exceeding the expectations of our patrons and supporters. Position Overview: We are seeking an experienced and passionate Bar Manager to lead our bar and beverage program at Juniper. The Bar Manager will oversee the daily operations of the bar, including training and managing bartenders, curating the beverage menu, and ensuring compliance with local laws. The ideal candidate is a creative leader who understands the balance between exceptional service, guest experience, and cost control. As Bar Manager, you will: • Oversee Bar Operations: Ensure the smooth operation of the bar and lounge, including managing inventory, ordering, and maintaining the appearance and cleanliness of the bar area., • Lead and Develop the Bar Team: Hire, train, and motivate bartenders to provide excellent service while adhering to company standards. Youll foster a positive work environment and encourage creativity in cocktail development., • Drive Sales and Profitability: Work with the General Manager to achieve sales goals and manage labor and cost of goods targets, ensuring profitability while maintaining the quality of our beverage program., • Menu Development: Collaborate with the culinary team and Corporate Chef to create seasonal cocktail menus that reflect Junipers commitment to creativity and fresh ingredients., • Ensure Compliance and Safety: Adhere to and enforce all local, state, and federal regulations, including ABLE laws. Monitor alcohol service to ensure guests are served responsibly and bartenders remain compliant.Key Responsibilities:, • Lead and oversee all aspects of bar service, ensuring that guests consistently receive extraordinary drinks and service., • Prepare and maintain inventory for liquor, beer, and wine; manage ordering, updating order guides, and addressing outages or replacements with vendors., • Manage non-alcoholic beverage orders, including soda, mixers, coffee, and water., • Implement and enforce cleaning schedules to ensure a spotless and organized bar area., • Develop and implement training programs for bartenders and FOH staff, ensuring a thorough understanding of cocktail preparation, spirits, and wine., • Manage the service well, providing servers with timely and accurate alcoholic beverages for dining room guests., • Attend and contribute to weekly management meetings with the GM and other team members, sharing insights and completing assigned tasks., • Participate in the hiring, training, and ongoing development of bartenders., • Conduct regular bar inventory procedures and report findings to the management team., • Communicate all equipment issues or maintenance needs to the GM.What Were Looking For:, • Experience and Expertise: A minimum of 5 years in front-of-house operations, with significant experience managing bar operations, cocktails, and beverage programs., • Leadership Skills: Demonstrated ability to lead, motivate, and train a team while fostering a collaborative and positive environment., • Strong Knowledge Base: Comprehensive understanding of wine, beer, and spirits, as well as cocktail development and cost management., • Guest-Focused Mindset: A passion for delivering exceptional service and creating memorable guest experiences through innovation and attention to detail., • Technical Skills: Ability to manage POS systems, calculate pricing and costs, and perform basic math related to inventory and sales., • Compliance Knowledge: Valid Tulsa Food Handlers Permit and ABLE Commission LBW License. Must also be able to recognize the signs of intoxication and manage guest alcohol consumption responsibly.Why Join Us:, • Competitive Pay: Competitive salary with opportunities for growth., • Full Benefits Package: Health, dental, and vision insurance, along with paid time off and sick leave., • Professional Development: Opportunities for continued education, skill development, and growth within the Justin Thompson Restaurant Group., • Employee Perks: Dining discounts, flexible schedules, paid parental leave, and a referral program.Join Our Team: At Juniper, we are looking for a Bar Manager who shares our passion for service, creativity, and excellence. If youre ready to lead a talented team and bring your beverage expertise to a dynamic, forward-thinking restaurant, we want to hear from you!

Job Description We are seeking a Chef Sushi to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Location Downtown Tulsa One Willian Center Food Court Working Hour / Day: • Monday to Friday, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Standardize recipes and plate presentations, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Preferred at least 1 year experience in sushi Company DescriptionTOKYO GARDEN in TulsaTOKYO GARDEN in Tulsa

The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef, and a food trailer to now operating restaurants nationwide.At Torchy's, every guest's visit is an opportunity to create lasting memories.As a member of the Hospitality Team, you're not just taking orders and

At least 3 years' experience as an Executive Chef for a hotel or fine dining restaurant.

Trains other chefs in and outside of account on culinary skills and serves as technical expert.

SSA Attractions Group - 6421 East 36th Street North - Responsibilities: Deliver warm, welcoming, and memorable experiences for every guest and client; Create competitive quality products; Supervise and participate in creating high-quality products for events and food service locations; Assist in men

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco’s World Class Sales Team and explore all the benefits and perks. Why you should join our Sales Team: Competitive base salary, bonus, plus promotional incentive opportunitiesCar allowance (mileage reimbursement for candidates in CA) and cell phone providedCareer pathing opportunities for both entry level, and experienced individualsOpportunity to be part of a purpose driven organization that supports communities and associatesSpecialized sales trainingIndividual as well as team-based sellingOpportunity to learn different ethnic segmentsMonthly and annual sales rewards and recognitionRobust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matchingJOB SUMMARYThis is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIESDevelop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory.Seek and qualify prospects following company account stratification goals.Research customer business needs and develops a mix of products and service to meet needs.Evaluate market trends and recommend products to customers, based on business needs and goals.Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided.Answer customers' questions about products, prices, availability, and product use.Provide product information and practical training to customer personnel.Drive personal vehicle to customer accounts, conventions, company meetings, etc.Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms.Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.).Participate in company functions, promotions, customer visits, and customer events.Attend and participate in general sales and district meetings.Engage in ongoing training sessions.Assist with the training of new employees as requested.Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data.Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports.Other duties may be assigned.QUALIFICATIONSRequired Education/ExperienceBachelor's degree in Business, Sales, Marketing, Hospitality, Culinary Arts or related discipline OR HSD/GED and 3 years Restaurant Management, B2B or outside sales experience, or equivalent relatable experience including completion of the Sysco Sales Internship. Preferred QualificationsBi-LingualRestaurant Management, Foodservice Outside Sales, Chef Experience preferredCertificates, Licenses, and RegistrationsValid driver's license with a "clean" driving record (including no multiple DUIs within the last 2 years)Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is requiredRequirementSubmit to pre-employment testing (Drug Screen, Background Check).Must sign Sysco Protective Covenants Agreement.Reside or willing to relocate to the geographical vicinity of territory.Professional SkillsBasic PC skills and proficiency with MS Office.Ability to read, write, speak English.CompetenciesBuilding TrustBuilding Customer LoyaltyFollow-upSales Ability / PersuasivenessManaging WorkAdaptabilityCommunication

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Freshpoint's World Class Sales Team and explore all the benefits and perks.Why you should join our Sales Team:.Competitive base salary, bonus, plus promotional i

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Freshpoint’s World Class Sales Team and explore all the benefits and perks.Why you should join our Sales Team:.Competitive base salary, bonus, plus promotional

Job DescriptionDescription: Position Summary: Sous Chef is responsible for maintaining food costs and ensuring a high standard of food quality and presentation. Must be well-versed in culinary arts with a passion for food and a keen eye for detail. Monitor labor, food costs, inventory, and waste to maintain profitability. Ensure compliance with food hygiene and Health and Safety Standards. • Assist in overseeing daily operations of kitchen., • Help train staff., • Ensure promptness, freshness, and quality of dishes., • Organizing kitchen for effective work environment., • Effectively communicate and delegate tasks to ensure smooth operations in the kitchen., • Help oversee the work of the culinary team and assist conduct performance evaluations., • Assist in expediting orders to maintain a steady flow of dishes., • Maintain cordial and effective relationships with co-workers, vendors, and other business contacts., • Knowledgeable of back of house operations, • Effectively interacts with others by utilizing excellent communication skills, cooperating purposefully, and providing information as needed, to achieve the business goals of the organization., • Ability to build strong relationships/alliances with all team members., • Excellent time management skills., • Strong interpersonal skills., • Professional verbal and written skills., • Current Driver License., • High School Diploma or equivalency determined by management., • At least three years of previous professional cooking experience in fine dining., • While performing the duties of this job, the employee is regularly required to talk and hear; to use hands and fingers to handle, feel, or operate objects, tools, or controls, and reach with hands and arms., • Position may involve occasional periods of lifting of up to 50 lbs., • The employee is frequently required to sit and stand for extended periods of time.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Duties The General Manager is responsible and accountable for all restaurant activities at all times. The General Manager ensures all restaurant management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. In addition, they: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Abide and enforce to the rules and direction given by the General Manager Job expectations The General Manager is expected to create, execute and follow up on the restaurant’s business plan. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure and/or opening activities are completed, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Ensure that they and all the team abide by company policies and directives, • Support the goals, decisions, and directives of the immediate supervisor and is not insubordinate Requirements • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights and holidays whenever necessary Skills & Abilities • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Strong attention to detail and ability to multitask, • Confident, proactive and willing to take on challenges, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job DescriptionDescription: Chef de Cuisine is responsible for developing and standardizing recipes, maintaining food costs, and ensuring a high standard of food quality and presentation. Must be well-versed in culinary arts with a passion for food and a keen eye for detail. Monitor food costs, inventory, and waste to maintain profitability. Ensure compliance with food hygiene and Health and Safety Standards. • Oversee daily operations of kitchen., • Train staff., • Ensure promptness, freshness, rotation, and quality of dishes., • Costing, pricing, and sourcing menu items with Chef, • Assist Executive Chef in creating new dishes and planning menus., • Help oversee the work of the culinary team and conduct performance evaluations., • Expedite orders to maintain a steady flow of dishes., • Perform other responsibilities as required or directed. Required Qualifications/Skills o Maintain cordial and effective relationships with co-workers, vendors, and other business contacts. o Knowledgeable of back of house operations o Ability to take initiative, strategize, and plan. o Effectively interacts with others by utilizing excellent communication skills, cooperating purposefully, and providing information as needed, to achieve the business goals of the organization. o Ability to build strong relationships/alliances with all team members. o Excellent time management skills. o Strong interpersonal skills. o Professional verbal and written skills. o Current Driver License. o Current ServSafe Certification. Preferred Education and Experience o High School Diploma or equivalency determined by management. o At least three years of previous professional chef experience in fine dining. o Culinary Arts Degree or Associate’s Degree preferred. Physical Demands: 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. • While performing the duties of this job, the employee is regularly required to talk and hear; to use hands and fingers to handle, feel, or operate objects, tools, or controls, and reach with hands and arms., • Position may involve occasional periods of lifting of up to 50 lbs., • The employee is frequently required to sit and stand for extended periods of time.

Job Description ACTIVELY INTERVIEWING FOR CLOSING TEAM MEMBERS The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights (CLOSING SHIFTS), weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Flexible schedule, • Free uniforms, • Health insurance, • Paid time off, • Parental leave, • Vision insurance Position: Dishwasher Location: Juniper Downtown Tulsa, OK Downtown Tulsas award-winning farm-to-table restaurant, Juniper, is dedicated to crafting modern, seasonal cuisine using the best locally sourced ingredients. Designed by Chef Justin Thompson, Juniper offers an intimate fine dining experience with a warm, inviting atmosphere that has delighted guests since 2011. Our Mission: We serve to the delight of our guests, our team, and our community by consistently providing exceptional cuisine, extraordinary service, and genuine hospitality. Position Overview: Dishwashers are the backbone of our kitchen operations. This critical role is responsible for cleaning, organizing, and maintaining all kitchen wares and equipment, ensuring our team can deliver unforgettable dining experiences. We are looking for someone with excellent organizational skills who thrives in a fast-paced environment and takes pride in maintaining a clean and efficient kitchen. Key Responsibilities: • Arrive on time, in uniform, ready to work, • Wash and sanitize all dishes, glassware, flatware, and kitchen equipment, • Organize and store clean items in their designated areas, • Monitor dish machine operation, including chemicals and water temperature, • Clean and maintain dishwashing equipment, including thorough breakdown at closing, • Keep dish area, sinks, and floors clean and free of debris, • Dispose of food waste, recyclables, and trash properly, • Identify and remove broken or damaged wares, • Support kitchen staff with other cleaning tasks as needed, • Follow all health and safety standards, and JTR Group policiesQualifications:, • Valid Tulsa Food Handlers Permit (or the ability to obtain one), • Ability to stand for extended periods (up to 8 hours), • Ability to lift and carry up to 50 pounds overhead, • Comfortable working in a fast-paced, team-oriented environment, • Strong communication skills and a respectful attitudeWhat We Value:, • A positive attitude and a strong work ethic, • Commitment to cleanliness, organization, and safety, • Reliability and accountability

Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. Chuy's - Tulsa is looking for a Restaurant Cook to join our team in Tulsa, OK. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and mus

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Freshpoint’s World Class Sales Team and explore all the benefits and perks.Why you should join our Sales Team:.Competitive base salary, bonus, plus promotional

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Shift Leader is responsible and accountable for all restaurant activities and staff while on duty. The Shift Leader will work with the restaurant management team to ensure all activities are consistent with and supportive of the restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Duties The Shift Leader supervises fellow coworkers while they work, monitor their performance, ensure they comply with company and safety policies, and delegate tasks appropriately. MUST HAVE EXPERIENCE MANAGING 10 OR MORE TEAM MEMBERS on a shift. In addition, they: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness and time off, • Assign duties to specific employees based on role and skills, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Provide direction/supervision/ feedback for Team Members to maintain levels of high productivity and team morale, • Train new and current team members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the restaurant management team, • Abide and enforce to the rules and direction given by the restaurant management team Job expectations The Shift Leader performs leadership, management and organization tasks to ensure team members work efficiently and effectively during their shift. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the restaurant management team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Ensure that they and all Team Members abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights and holidays whenever necessary Skills & Abilities • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave Juniper boasts a beautiful and intimate downtown setting with its rustic brick columns, commissioned art by local artists, and a warm and inviting atmosphere. Designed and constructed by Chef Justin Thompson, Juniper offers an approachable, and fun, fine dining experience. Since opening in 2011, Justin and the talented Chefs at Juniper have created more than 2,000 different tasty and creative dishes that have made it onto these special menus. JTR Mission Statement: Our mission is to serve to the delight of our guests, staff, and community. We serve and delight by consistently providing exceptional cuisine, extraordinary service, and exceeding the expectations of our patrons and supporters. Summary of Position: Juniper is looking for a Server Assistant that is new to dining and wants to learn the basics of fine dining and grow their knowledge in hospitality. The ideal candidate will have little to no experience in the industry and willing to be trained on the job. The Server Assistant isbe required to run the expo window, help run food, and help with set up and close down. The current rate is $6/hour, plus 6.5% of all tips. Server Assistants must provide friendly, responsive service to create an exceptional dining experience for all our guests. Each servers primary objective is to show our guests such a delightful time, they will want to return again and again. By attentively engaging guests, servers are acutely aware of the guests needs and desires, which will be matched to our offerings. Duties & Responsibilities: • Follow all JTR Group policies and procedures, • Ensure each plate is perfectly prepared by tracking cooking times on all orders, checking finished product for proper degree of doneness, appearance, and plate presentation, • Deliver food to the correct table, guaranteeing every Guest receives exactly what theyve ordered, just the way they like it, • Running and Clearing of all plates in the Dining Room/Bar/Private Rooms., • Opening and closing responsibilities of the assigned area including set-up, stocking, replenishing, and daily preparation, • Able to carry trays with plates and glassware, • Has an eye for detail, • Must be able to lift, push, pull, or carry heavy objects up to 40 pounds, • Must be able to stand for several hours and walk for long periods of time, • Must be able to bend, stretch, twist, or reach for objects on shelves at various heights, • Knowledgeable in all JTR Group products and offerings served, • Must be able obtain Tulsa County Food Handlers Permit, • All other tasks/duties assignedQualifications:, • Be 18 years of age or older, • Be able to communicate respectfully and honestly with others, including all staff, • Have knowledge of service, food, and beverage preferred, • Have a valid THD Food handlers License and comply with all THD guidelines, • Have a valid ABLE Commission LBW license and comply with all ABLE laws, • Have POS experience and be able to do basic math calculations, • Have the ability to work in a standing position for long periods of time, up to 6 hoursPersonality Considerations:, • Focus on service, quality, and hospitality, • Great guest and employee relations, • Demonstrated creativity and forward thinking, • Self-motivated, • Confident, • Team-oriented, • Ambition to grow within the company, • Desire for continued education and growth, • Kind, • Honest, • Trustworthy Benefits: • Starting Pay: $6 - $8 per hour plus tips and room for advancement, • Health, Dental, & Vision Insurance, • Flexible Spending Account, • Paid Time off and Sick Pay, • Parental Leave, • Referral Bonuses, • 50% Employee Dining Discount at all JTR Concepts

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Vision insurance Line Cook Juniper Restaurant Location: Tulsa, OK Reports to: Chef de Cuisine About Juniper: At Juniper, we celebrate culinary creativity, seasonality, and freshness in a warm and approachable dining environment. As part of the Justin Thompson Restaurant Group, Juniper takes pride in using locally sourced ingredients to craft inventive, delicious dishes that delight our guests. Since 2011, weve introduced over 2,000 unique dishes, each reflecting our commitment to exceptional food and an inspiring dining experience. We believe in fostering a kitchen culture that encourages exploration, innovation, and teamwork. As a Line Cook at Juniper, youll have the opportunity to play with your food while working alongside talented chefs who are passionate about delivering extraordinary cuisine. JTR Group Mission Statement: Our mission is to serve to the delight of our guests, staff, and community. We strive to consistently exceed expectations by providing exceptional food, unparalleled service, and an environment that fosters creativity, learning, and growth. Position Overview: We are seeking a dedicated and enthusiastic Line Cook to join our culinary team at Juniper. The ideal candidate is passionate about food, has a strong attention to detail, and thrives in a fast-paced, collaborative kitchen environment. As a Line Cook, you will be responsible for preparing and executing dishes that meet our high standards of quality and presentation, ensuring a seamless dining experience for our guests. What Youll Do: • Prep and Cook: Prepare ingredients and execute dishes for lunch and dinner service according to Junipers standards of excellence, ensuring quality and presentation align with our seasonal, creative menu., • Maintain Cleanliness and Organization: Keep your station clean, organized, and stocked throughout your shift. Ensure proper storage, labeling, and dating of all food items in compliance with safety standards., • Collaborate with the Team: Work closely with the Chef de Cuisine and fellow kitchen staff to ensure the kitchen runs smoothly, assisting with prep work, plating, and kitchen maintenance as needed., • Adhere to Food Safety Standards: Follow all local, state, and federal food safety and hygiene regulations. Ensure your work area and kitchen equipment are cleaned and maintained properly., • Support Inventory and Delivery Management: Receive and store deliveries, ensuring proper organization of dry goods, walk-ins, and storage areas. Assist in maintaining an organized kitchen and prep area., • Contribute to Culinary Creativity: Work with the culinary team to explore new techniques, ingredients, and presentations that align with Junipers commitment to fresh, inventive cuisine.What Were Looking For:, • Passion for Food: You love to cook and are excited about exploring new ingredients, techniques, and recipes., • Attention to Detail: You ensure every dish that leaves your station meets our high standards of presentation and taste., • Team Player: You thrive in a team environment and communicate effectively with your colleagues to ensure service runs smoothly., • Adaptability: Youre able to work in a fast-paced kitchen while maintaining a positive attitude and staying organized., • Commitment to Cleanliness: You adhere to all safety and hygiene protocols to ensure a safe working environment for yourself and your colleagues.Key Qualifications:, • Must be 18 years or older and have a valid Tulsa Food Handlers Permit., • Basic knowledge of food preparation and working in a kitchen environment., • Ability to read and follow recipes accurately, ensuring consistency in taste and presentation., • Ability to stand for extended periods (up to 8 hours) and lift up to 50 pounds., • Experience in a fast-paced, high-volume kitchen is a plus., • Excellent communication skills and the ability to work collaboratively with others., • Strong organizational skills and attention to cleanliness and detail.Why Work With Us:, • Competitive Pay: Starting at $15/hour with opportunities for growth., • Full Benefits Package: Health, dental, and vision insurance, as well as paid time off, paid sick leave, and a flexible schedule., • Perks: Employee dining discounts, paid parental leave, referral programs, and more!, • A Creative Environment: Work alongside a talented team in a kitchen where creativity is encouraged, and learning never stops.Ready to Join Our Team? If youre passionate about food and excited to be part of a creative, dynamic kitchen team, wed love to hear from you! Apply today and take the next step in your culinary career with Juniper.

Job DescriptionSalary: Join the Kitchen at Cheevers Caf in Tulsa! A longtime favorite in Oklahoma City, Cheevers Caf has brought its signature blend of Extreme Hospitality and elevated comfort food to Tulsa. Were looking for a PM Cook who takes pride in their craft, values consistency, and enjoys being part of a team that cares deeply about the food we serve and the people we serve it to. PERKS OF THE JOB: • Competitive pay, • Closed Thanksgiving, Christmas Day, New Years Day, Fourth of July, Labor Day, and Memorial Day, • Employee discounts at other Good Egg Dining establishments, • Hands on training programs, • Opportunity for growth - we promote from within, • Health Insurance and Paid Time Off available for qualifying full-time employees POSITION SUMMARY: Prepare and portion food products prior to cooking. Accurately and efficiently cook meat, fish, vegetables, soups, and other food products. Prepare appropriate garnishes, and plate and garnish menu items for plate presentation, while upholding A Good Egg Dining Group's mission, vision, and values. ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and compiles consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products on line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment., • Prepares item for broiling, grilling, frying sauting or other cooking methods by portioning, battering, breading, seasoning and/or maintaining., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores labels and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Chef or manager-on-duty., • Informs Chef immediately of product shortages., • Refers to prep list at the start of every shift., • Uses our standard recipe sheets for preparing all products. Do not rely on the memory of yourself or others., • Labels and dates all products prepared., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. QUALIFICATIONS: • A minimum of 1 year experience in kitchen preparation and cooking; saut experience preferred., • At least 6 months experience in similar capacity., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend stoop and frequently lift up to 70 pounds., • Be able to work in a standing position for long periods of time (up to 9 hours)., • Must be able to work weekends

Job DescriptionSalary: Cheevers Caf has been part of the OKC community for many years, built on simple traditions of good food and Extreme Hospitality. In December 2024, we brought that same spirit to Tulsa, where were excited to grow roots and become a true part of the community. Come be part of our storyCheevers Tulsa is now hiring an hourly Kitchen Manager. POSITION SUMMARY The HKM is responsible for assisting the Chef De Cuisine in maintaining a positive and friendly environment. HKMs assist in training, guest service, hospitality, product knowledge, education, encouraging safe and sanitary work practices, and a demonstrated commitment to our policies and procedures while upholding A Good Egg Dining Groups mission to positively impact lives by building enduring memories and multi-generational relationships through a dedication to executional excellence, intentional service, extreme hospitality, and culinary trust. ESSENTIAL FUNCTIONS/ KEY RESPONSIBILITIES Maintains positive morale and a high-energy, fun work environment. Maintains a clean, organized, and stocked environment, requisitioning additional product when necessary. Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in smokers, broilers, ovens, grills, fryers, and a variety of other kitchen equipment. Ensures that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standards. Executes line checks before each shift, and tastes products on a per shift basis for quality assurance. Assists the Chef de Cuisine in maintaining proper team member coverage and identifies staffing needs in a timely manner. Ensures that team members are educated on all of our products by being an expert on all of our food, polices, and procedures. Consistently monitors, coaches, and encourages team members to meet hospitality and service standards. Actively uses all training programs in order to develop leaders amongst fellow team members. Facilitates teamwork amongst employees and provides coaching and meaningful feedback on performance expectations. Is able to perform all BOH team member duties. Assigns and ensures completion of duties to support store operations. Attends and sometimes leads shift meetings to align team members and ensure a cohesive work environment. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Promotes and practices safe and sanitary work habits, reports potential safety hazards, operational inconsistencies, and team member incidents to the store managers. Works with Chef de Cuisine to plan and price daily specials that are consistent with the restaurants concept. Is available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef de Cuisine. QUALIFICATIONS A minimum of 1 year experience in kitchen preparation and cooking. Must be able to communicate clearly with managers, kitchen, and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 80 pounds. Be able to work in a standing position for long periods of time (up to 9 hours).

Job Description Salary: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements, • Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Excellent interpersonal, customer service, and oral/written communication skills, • Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace.

Job DescriptionDescription: Our Executive Sous Chef is a leader of the restaurant Culinary Team and Kitchen – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency restaurant Culinary with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to restaurants, banquets, catering events, and in room dining. WHAT YOU’LL DO IN THIS ROLE: OUTLET STRATEGY AND MANAGEMENT – Oversight, hiring, training and performance management, purchasing and vendor relationships. GUEST EXPERIENCES – Empower culinary staff to provide unrivaled service, interact with staff and leaders to obtain feedback, manage service deliver quality and assurances. OPERATIONS – Manage day-to-day operations, oversee preparation of the line and kitchen & uphold standards, ensure compliance with all applicable laws and regulations, assist where needed on the floor. COMMUNICATIONS – Communicate with key partners & Dept. heads, act as liaison with other organizational leads, initiate and oversee cross-functional collaborations. Coordination with Director of Food & Beverage & Restaurant General Manager. TALENT MANAGEMENT – Drive the hiring process to identify the right talent; provide leadership and vision; manage staffing levels, oversee, and enforce policies, procedures, and standards. PROJECT MANAGEMENT – Ability to delegate and manage tasks, assignments, and projects pertains to Critical Path and Action Plan Education & Experience: • At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field., • Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing., • Supervisory experience required, • Ability to work a flexible schedule, • Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful, high pressure situations., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary., • Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests., • Must be able to work with and understand financial information and data, and basic arithmetic functions., • Must maintain composure and objectivity while under pressure.Requirements: REQUIRED SKILLS, ABILITIES & What will you be doing most days? • 5+ years of relevant experience in a hotel environment with independent restaurants, • Managing the sous chefs guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments, • Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback, and administer corrective action when needed., • Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food., • Oversee daily production from main kitchen department to ensure proper presentation and preparation to event guidelines., • Conduct regular walk-throughs and random food tastings, • Review event orders (EOs) with Banquet Chef to give thorough explanations of methods and presentation., • Assist Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff, and other aspects on an on-going basis., • Continually monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines, • Proven track record achieving business results across multiple businesses, • History of leading, motivating, and coaching teams to achieve objectives, • Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives, • Excellent oral and written communication skills, including ability to communicate in English, • Excellent interpersonal skills with ability to advise effectively and tactfully, counsel, coach, resolve conflict, and negotiate within all levels of an organization, • Internal and external customer-focused with sound judgment, excellent financial and strategic skills, and restaurant profit and loss analysis experience, • "Win together" mentality, • Basic proficiency with Microsoft Office Product Suite, advanced proficiency preferred, • Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds, • Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays, • Always maintain a professional appearance and manner, • Ability to be mobile for significant distances between and within buildings, • Ability to observe performance and detect signs of emergency situations and respond with proper action, • Must be willing to “pitch-in” and help co- workers with their job duties and be a team player, • Ability to multi-task and delegate day-to-day operations and admin, special projects, & duties, • Provide inspirational leadership while supervising and culinary members during day-to-day operations, • Accountable for all A La Carte Menus and items and Restaurant Culinary Staff, • Create and execute an exciting Culinary program and effectively manage the events from start to finish., • Recruit and select talented team members who will enhance the brands culture and provide opportunities for growth and development to retain staff, • Keep up to date with Critical Action Plan & Management Operating Plan, • Abide by the AOR (Area of Responsibility), • Work with the culinary team on driving & creating innovative culinary ideas and promotions, • Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue, • Any other tasks or assignments assigned to you

Job DescriptionDescription: Come and join the exciting team at one of Tulsa Downtown venues and long-time staple in the community! At Hyatt Regency Tulsa, we continue to emphasize and maintain a positive culture surrounding our core values, focused on exceptional standards & experience for not only our guests, but for our employees first and foremost. We are looking for our next valued superstar to join our fun-loving, thriving team! At the Hyatt Regency, we look for people, like you, who love to create memorable experiences shared around food and drink. Your authentic style and passion for community reflects in all that you do. Our people are the foundation of the organization and together with your entrepreneurial spirit we can create powerful, memorable connections with both hotel guests and local patrons through the art of dining and drinking. JOB OVERVIEW: Executive Chef Our Executive Chef is a leader of the restaurant Culinary Team and Kitchens – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency restaurant Culinary with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to restaurants, banquets, and catering events, and in room dining. Requirements: REQUIRED SKILLS, ABILITIES & What will you be doing most days? · 10+ years of relevant experience in a hotel environment with independent restaurants · Oversee ALL Culinary Operations · Managing the sous chefs guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments · Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback, and administer corrective action when needed. · Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food. · Oversee daily production from main kitchen department to ensure proper presentation and preparation to event guidelines. · Conduct regular walk-throughs and random food tastings · Review event orders (EOs) with Banquet Chef to give thorough explanations of methods and presentation. · Assist the Director of Food & Beverage in presenting new menu items and relevant culinary information to the sales team, culinary staff, and other aspects on an on-going basis. · Continually monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines · Proven track record achieving business results across multiple businesses · History of leading, motivating, and coaching teams to achieve objectives · Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives · Excellent oral and written communication skills, including ability to communicate in English · Excellent interpersonal skills with ability to advise effectively and tactfully, counsel, coach, resolve conflict, and negotiate within all levels of an organization · Internal and external customer-focused with sound judgment, excellent financial and strategic skills, and restaurant profit and loss analysis experience · "Win together" mentality · Basic proficiency with Microsoft Office Product Suite, advanced proficiency preferred · Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds · Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays · Always maintain a professional appearance and manner · Ability to be mobile for significant distances between and within buildings · Ability to observe performance and detect signs of emergency situations and respond with proper action · Must be willing to “pitch-in” and help co- workers with their job duties and be a team player · Ability to multi-task and delegate day-to-day operations and admin, special projects, & duties · Provide inspirational leadership while supervising and culinary members during day-to-day operations · Accountable for all A La Carte Menus and banquet items and Restaurant Culinary Staff · Create and execute an exciting culinary program and effectively manage the events from start to finish. · Recruit and select talented team members who will enhance the brands culture and provide opportunities for growth and development to retain staff · Keep up to date with Critical Action Plan & Management Operating Plan · Abide by the AOR (Area of Responsibility) · Work with the Director of Food & Beverage on driving & creating innovative culinary ideas and promotions · Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue · Any other tasks or assignments assigned to you