Trabajos chef en Texas - Page 10

Job Description About the Role: We are seeking a skilled and experienced Butcher to join our team in the retail trade industry. As a Butcher, you will be responsible for ensuring the highest quality of meat products for our customers. You will be expected to use your expertise in meat cutting, food safety, sanitation, and food quality to provide exceptional service to our customers. Your role will be crucial in maintaining our reputation as a trusted and reliable source for meat products. Minimum Qualifications: • Proven experience as a Butcher, with a deep understanding of meat cutting techniques and food safety regulations, • Ability to work in a fast-paced environment while maintaining attention to detail and quality, • Strong communication and customer service skills, • Certification in Meat Cutting or related field, • Cut, trim, and prepare various cuts of meat according to customer requests and specifications, • Ensure all meat products are properly stored, labeled, and rotated to maintain freshness and quality, • Maintain a clean and organized work area, following all sanitation and safety guidelines, • Collaborate with the Head Chef to develop new meat products and recipes As a Butcher, you will utilize your expertise in meat cutting, food safety, sanitation, and food quality on a daily basis. You will work closely with the Head Chef to develop new meat products and recipes, and collaborate with other team members to ensure consistent quality and taste of our meat products. Strong communication and customer service skills are essential in providing exceptional service to our customers. Additionally, you will need to be able to lift and carry heavy objects, stand for extended periods of time, and work in a refrigerated environment. Your attention to detail and ability to work in a fast-paced environment will be crucial in maintaining our reputation as a trusted and reliable source for meat products.

Job Description Toca Madera is an experience for all your senses. The Mexican-inspired steakhouse brings bold flavors, premium ingredients, handcrafted cocktails, and a high-energy atmosphere together to create unforgettable nights. The menu highlights elevated interpretations of Mexican classics, crafted with a commitment to sustainable and organic sourcing that enhances every dish. With locations in Scottsdale, Houston, Las Vegas, and Miami coming soon, Toca Madera continues to define indulgent, sensory-driven dining with impeccable flavor and vibrant energy.Toca Madera is an experience for all your senses. The Mexican-inspired steakhouse brings bold flavors, premium ingredients, handcrafted cocktails, and a high-energy atmosphere together to create unforgettable nights. The menu highlights elevated interpretations of Mexican classics, crafted with a commitment to sustainable and organic sourcing that enhances every dish. With locations in Scottsdale, Houston, Las Vegas, and Miami coming soon, Toca Madera continues to define indulgent, sensory-driven dining with impeccable flavor and vibrant energy. Job Purpose: Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff. Duties & Functions: * Conduct opening procedures including receiving products, checking invoices, and completing temperature logs * Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed * Assist with budgeting and inventory including counting food and dry goods for inventory * Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs * Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues * Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary * Train new hires on their stations and be willing and available to cover any station on an as-needed basis * Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met * Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts * Effectively implement new menu rollouts and educate team members on said rollouts * Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies Specific Job Knowledge & Skills: * High School diploma, GED, or equivalent preferred * Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis * Must be well organized, capable of multi-tasking and detail oriented * Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment * Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality * Capable of working overtime, weekends, evenings, holidays, and special events as needed * Strong verbal and written communication skills in English; bilingual English/Spanish preferred * Basic computer skills required * Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card Physical Abilities: * Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting * Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions * Reach overhead and below the knees, including bending, twisting, pulling, and stooping * Requires manual ability to use, carry, and operate all necessary equipment

Job Description Salary: $70,000.00 - $75,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid 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 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1525036 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Summary: The Line Cook is responsible for preparing high-quality dishes in a timely and efficient manner, ensuring that the kitchen operates smoothly and meets the culinary standards set by the restaurant. Working under the direction of the culinary management team, you play a crucial role in contributing to a positive dining experience for guests. Hours of Operation: Monday - Friday Breakfast & Lunch Service. Banquets and private events are expected to occur on weekends. Responsibilities: • Execute the preparation of menu items according to established recipes, portion sizes, and presentation standards., • Handle and process raw ingredients, ensuring proper cleaning, cutting, and marinating techniques are employed., • Adhere to food safety and hygiene guidelines, maintaining a clean and organized workspace., • Utilize various cooking methods such as grilling, sautéing, frying, roasting, and baking to achieve desired flavors and textures., • Monitor and regulate cooking temperatures to ensure consistency and food safety., • Exhibit proficiency in handling kitchen equipment such as stoves, ovens, grills, and fryers., • Acquire a thorough understanding of the restaurant's menu, including ingredient details and preparation methods., • Coordinate with other kitchen staff to ensure the timely preparation and delivery of orders., • Manage multiple orders simultaneously, prioritizing tasks to meet service deadlines without compromising food quality., • Maintain open communication with kitchen staff, servers, and management to relay order details, special requests, and inventory needs., • Collaborate effectively with team members to create a positive and productive work environment., • Conduct regular taste tests to ensure that all dishes meet the restaurant's standards for flavor, seasoning, and presentation., • Report any inconsistencies or quality issues to the chef or kitchen supervisor., • Follow sanitation procedures and guidelines to maintain a clean and safe kitchen environment., • Assist with cleaning duties, including dishwashing, equipment cleaning, and storage organization., • Demonstrate flexibility in handling different stations within the kitchen as needed., • Previous experience as a line cook or similar role in a restaurant setting., • Culinary school or relevant culinary training is a plus., • Knowledge of various cooking techniques, kitchen equipment, and knife skills., • Attention to detail and precision in food preparation., • Ability to work in a fast-paced kitchen environment., • Knowledge of food safety and health regulations, • Customer-centric, • Ability to walk and stand for long periods. It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances. We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the American with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department. Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.

Job DescriptionDo you have what it takes to be part of the Wings & Rings crew? This isn’t your typical restaurant job. W&R is the kind of place for people who love good food and love to show people a good time. ResponsibilitiesLine Cook Responsibilities: • Complies with all portion sizes, cooking methods, and quality standards, in accordance with standardized recipes., • Assumes 100% responsibility for quality of products served., • Follows proper plate presentation with appropriate garnish for all dishes., • Sets up the cook line with foods, condiments, and garnishments at the start of each shift and restocks as needed., • Maintains sanitary workstation including tables, shelves, grills, broilers, fryers, sauté burners and refrigeration equipment., • Handles, stores, and rotates all products properly., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen., • Performs other related duties as assigned by the chef., • Demonstrates positive interpersonal skills with co-workers., • Functions as a supportive team member during the course of their shift., • Position requires regular, reliable attendance. Required SkillsLine Cook Qualifications:, • Requires food preparation skills and knowledge of HACCP standards, • Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred, • Requires food knowledge pertaining to Soups, Sauté, Fry, and Pantry, • Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers, • Requires the ability to lift and/or move up to 40 pounds, • Requires the ability to bend, twist, and stand to perform normal job functions, • Frequently immerses hands in water and water diluted with chemical solutions, • Frequently works with sharp knives, utensils, and hot plates, • Frequently works in hot environment.

Job DescriptionDescription: The Lead Line Cook assists the Executive Chef in the management of all kitchen and culinary activities. The Lead Line Cook has supervisory responsibilities over all kitchen staff. Also plates each dish and completes basic food prepping tasks for the restaurant. Preps and cooks from specific station, cleaning up prep areas and making sure the kitchen is stocked. Experienced working in a fast-paced kitchen, possesses excellent culinary skills and the ability to follow recipes and take directions from the Chef. Requirements: Responsibilities Assist Chef supervising all kitchen activities, including cooking, cleaning, staffing, quality control, safety, and sanitation, opening and closing in the absence of Chef. When Chef is present, assist with all kitchen duties as directed by Chef Prepping Checking in inventory Ability to properly prepare all menu items. Ensure each plate/dish looks and tastes precisely as the Executive Chef has designed. Continuously maintain clean and sanitized work areas Ensure 100% compliance with ServSafe standards for time, temperature, and sanitation. Report any maintenance issues or repairs needed to the appropriate department Work harmoniously with front-of-house staff Qualifications Current ServSafe Food Handler certificate required pre-hire Previous line cook experience preferred Ability to work independently and as part of a team Strong attention to detail and a high level of cleanliness Good time management and organizational skills Ability to lift and carry heavy objects as needed

Job DescriptionSalary: COOK SUMMARY We pride ourselves on the culinary experience created in our kitchen and are looking for a passionate cook to help our business. The ideal candidate for this position enjoys working in a busy restaurant environment, takes direction while multi-tasking effectively, and possesses a positive attitude in achieving team success. RESPONSIBILITIES • Measure and assemble ingredients for menu items, • Collaborate with the executive chef/senior cooks to prepare meals during dining hours and/or as needed for catering, • Assist to ensure that food inventories are accurate and inform management when low, • Ensure that food is properly stored at appropriate temperatures, • Rotate stock items per established procedures, • Assist with restocking kitchen for next shift/day, • Ensure food prep areas and kitchen are clean and sanitized throughout the day (especially at closing), • May be required to assist in other areas (as directed by management), • Work as part of a team in a busy kitchen atmosphere REQUIREMENTS • High school diploma or GED preferred, • Ability to read and follow standardized recipes, • Knowledge of proper food handling procedures (ServSafe and/or other food handlers license is a plus) KEY COMPETENCIES • Information processing ability, • Numeracy skills, • Accuracy and attention to detail, • Problem-solving skills, • Ability to work independently, • Integrity, honesty, and reliability Please note: Federal law requires that employers hire only individuals who are authorized to be lawfully employed in the United States. In compliance with these laws, Smokey Johns, Inc. will verify the status of every individual offered employment with the Company. Therefore, all offers of employment are subject to verification of the applicants identity and employment authorization, and it will be necessary for you to submit such documents as are required by law to verify your identification and employment authorization. Smokey Johns, Inc. is an equal opportunity employer and does not discriminate against any applicant or employee because of race, color, religion, sex, national origin, disability, age, or military or veteran status in accordance with federal law. In addition, Smokey Johns, Inc. complies with applicable state and local laws governing nondiscrimination in employment in every jurisdiction in which it maintains facilities. Smokey Johns, Inc. also provides reasonable accommodation to qualified individuals with disabilities in accordance with applicable laws.

Job Description JOB DESCRIPTION BREAKFAST COOK Reports To: Chef Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION Reporting to the Chef, a Breakfast Cook plays an integral role in ensuring our clients receive an exceptional culinary experience to begin their day. A Breakfast Cook is responsible for the food safety and quality of food prepared within their assigned station. RESPONSIBILITIES AND DUTIES • To assist with preparing, presenting, and serving all meals., • Must be able to demonstrate the use of industrial knives in a safe and sanitary manner., • Prepare utensils for dinner service and set up steam line as per the menu plan., • Can lead and serve the food service line., • Prepare all breakfast menu items in a timely manner., • To clean, cut, and prepare raw meat, fish, and poultry as assigned., • To clean and sanitize designated areas that comply with statutory and company hygiene requirements, including floors, counters, shelves, fixtures, fittings, walls, etc., • To clean all equipment while complying with statutory and company hygiene requirements and safety practices., • Maintain clean, organized, and safe workstations at all times., • Ensure measures are practiced, minimizing food waste and spoilage., • Ability to maintain a clean and safe workstation., • Use PPE at all times, e.g., Nitrile gloves and cutting gloves., • To always provide courteous customer service and guest service., • Any other duty assigned duty by the Director of Food & Beverage, Executive Chef and Sous Chef, • Must be able to speak, read, write, and understand the primary language used in the workplace., • Must possess basic computational ability., • Ability to understand recipes and menus and follow their instructions., • Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°ree;F or -20°ree;C) and kitchens (122°ree;F or +50°ree;C), possibly for one hour or more., • The employee must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift, but the length of time spent on tasks may vary from day to day and task to task., • Ability to physically handle knives, pots, display mirrors, or other display items, including grasping, lifting, and carrying from shelves and transporting up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery, including slicers, buffalo choppers, grinders, mixers, and all other kitchen-related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices., • The Breakfast Cook position is subject to sufficient noise. This may cause subordinates to shout above the ambient noise level., • The employee must be able to exert well-paced effort in a limited space and reach other departments of the hotel on a timely basis., • Must be able to lift up to 50 lbs. regularly and continuously., • Must be able to push and pull carts and equipment weighing up to 250 lbs., • Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity., • Talking and hearing occur continuously when communicating with guests, supervisors, and subordinates. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception., • Dental Insurance, • Health insurance, • Paid time off, • Vision insurance, • Room and board provided, • After 1 year of dedicated service, the employer will provide comprehensive coverage for allied medical expenses at no cost to the employee.

Job Description The Event Sales & Catering Manager is responsible for planning and executing all private dining and large party events. They drive revenue for the restaurant through both inbound and outbound sales efforts, including proactive prospecting, relationship building, and local marketing initiatives. This role owns the full sales cycle and is accountable for achieving individual sales goals, generating new business, and maintaining a strong pipeline of future opportunities. The ESM partners with the General Manager and Chef de Cuisine to ensure each event is executed within our 7 DNA points and exceeds guest expectations. Benefits: Base Pay: $75k+ Health, Dental and Vision Insurance PTO 10 days Immediately accessible Essential Responsibilities: · Solicit, negotiate, and secure new business through relationship building with concierges, meeting planners, corporate clients, agencies, industry professionals, and local networks · Proactively generate new business through outbound prospecting efforts including calls, emails, networking events, and site visits · Build and maintain an active sales pipeline to support current and future revenue goals · Drive sales beyond inbound inquiries, with a focus on self-generated business · Maintains, utilizes, and enhances a local area book of business to facilitate special event bookings and sales · Handle incoming phone and web inquiries with urgency and professionalism · Prepare proposals and contracts for clients · Continual customer communication around important dates and deadlines to ensure seamless execution (pricing, cut-off dates, introductions, payment authorization, menu detailing, guarantees, etc.) · Follow up with clients during and after events to drive repeat business and referrals · Generate “thank you” notes and ongoing touchpoints to strengthen client relationships · Prompt follow up of negative client feedback as necessary · Own and be accountable for achieving individual sales goals tied to booking revenue Skills and Requirements: · Bachelor’s Degree in Hospitality Management or related field preferred · 2+ years of restaurant sales experience or similar position in this market required · Use of Tripleseat or similar sales software preferred · Proficiency with Microsoft Outlook and Office Suite · Proficiency with OpenTable or similar booking software preferred · Experience negotiating pricing within restaurant guidelines · Food and beverage knowledge a plus Preferred Skills: · Display a positive outlook and exude hospitality · Demonstrate leadership modeled after our 7 DNA points · Team player with a guest-centric attitude · Act as the face of the brand; represent the restaurant at offsite networking and catering events · Confidence in selling techniques and proactive outreach · Motivated self-starter with strong ownership mindset · Strong interpersonal, verbal, and written communication skills · Time management and organizational skills · Strong attention to detail and ability to multitask

Job Description Overview Opportunity: Sous Chef Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards. Your Growth Path Executive Sous Chef – Chef – Executive Chef Your Focus • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Oversee preparation and production of menus, development and execution of recipes., • Manage kitchen operations and assigned staff., • Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards., • Develop new menu items, test and create recipes., • Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills., • Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed., • Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures., • Direct and develop skills of the team to the achievement of department and area goals., • Evaluate all direct reports and conduct introductory period and annual performance reviews., • Maintain an open door policy and address all team member issues and/or concerns in a timely manner., • Conduct divisional/departmental staff meetings on a monthly basis., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • Degree or certification from an accredited culinary program preferred., • 3 years experience in a managerial position of an upscale and/or high volume food service establishment required. Work Environment and Context • Work schedule varies and will include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionLine Cook Location: Fort Worth, Colorado 76244 Employment Type: Full-Time Reports To: Sous Chef About This Opportunity Join our culinary team as a Line Cook and be part of a dynamic kitchen environment where excellence meets creativity. We're seeking a skilled and passionate cook who thrives in a fast-paced setting and takes pride in delivering exceptional dishes. You'll work alongside experienced chefs to prepare nutritious, high-quality meals across multiple service periods while maintaining the highest standards of food safety and kitchen organization. Key Responsibilities • Prepare and cook food items according to established recipes, dietary guidelines, and Health Department standards, • Maintain station cleanliness and organization while adhering to all sanitation protocols, • Produce high-quality plated dishes that meet both design and taste standards, • Monitor and maintain kitchen equipment to ensure optimal performance, • Collaborate with culinary team to prepare menu items and execute service across multiple meal periods, • Respond promptly to client needs and special requests, • Contribute creative ideas and suggestions to enhance kitchen performance and menu offerings, • Address kitchen challenges proactively and take ownership of problem-solving, • Support the culinary team in maintaining a clean, well-organized, and efficient kitchen environmentRequired Qualifications, • 3+ years of culinary experience in a high-end establishment, • Culinary degree or professional certification (preferred), • Strong knowledge of various cooking methods, ingredients, and culinary procedures, • Demonstrated understanding of food safety standards and sanitation best practices, • Ability to stand for extended periods (8+ hours) and perform physical tasks including lifting up to 50 lbs, bending, stooping, and kneeling, • Excellent time-management and organizational skills, • Strong communication and interpersonal skills with ability to work effectively as part of a team, • Valid driver's license with appropriate references, • High moral and ethical standards with mature judgment and professional behaviorPreferred Skills & Attributes, • Leadership or supervisory experience in a kitchen environment, • Familiarity with menu costing procedures, • Basic computer skills with proficiency in Microsoft Office Suite, • Experience with web-based ordering or inventory systems, • Adaptability and openness to learning new techniques and accepting constructive feedback, • Ability to handle pressure and work effectively in a fast-paced environment, • Stand for extended periods during shifts, • Lift and carry items up to 50 lbs regularly, • Bend, stoop, kneel, and squat as needed during food preparation, • Walk and move throughout the kitchen environment, • Perform repetitive motions with hands and arms

Job Description Ring the dinner bell! The Haywire & The Ranch brand is looking for our next great Line Cook! Company's Comin' and that means we need a Line Cook who treats our Guests like family joining us for Sunday dinner. Everybody’s taken care of here and welcomed with open arms. We are a Texas Tried and Texas True restaurant delivering farm to fork, chef-driven cuisine. We provide a locally sourced menu that guests can depend on every time, so cowboy up - it’s time to impress! BENEFITS: • Medical Insurance benefits available for hourly workers who average 30 hour per week, • 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service), • Possess a Texas-sized hustle paired with genuine hospitality, • Pride themselves on attention to detail to make sure every menu item has been prepared correctly and every detail is perfect, • Know the cooking techniques and menu builds like the back of their hands, • Understand the importance of a clean, safe and sanitary kitchen environment and take the safety of the food, guests and team seriously, • Inspire their teammates to ask them for help, • Understand the balance of Texas hospitality and efficiency, • Minimum one (1-2) years line cook experience preferred, steak house experience a plus, • Must be able to read and understand tickets and recipes, • Stand for long periods of time & be able to lift a minimum of 50 pounds, • Properly use a knife and other equipment required to execute necessary tasks, • Maintain a current Food Handler's Certification, • Must be at least 18 years of age We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description Ring the dinner bell! The Haywire & The Ranch brand is looking for our next great Line Cook! Company's Comin' and that means we need a Line Cook who treats our Guests like family joining us for Sunday dinner. Everybody’s taken care of here and welcomed with open arms. We are a Texas Tried and Texas True restaurant delivering farm to fork, chef-driven cuisine. We provide a locally sourced menu that guests can depend on every time, so cowboy up - it’s time to impress! BENEFITS: • Medical Insurance benefits available for hourly workers who average 35 hour per week, • 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service), • Possess a Texas-sized hustle paired with genuine hospitality, • Pride themselves on attention to detail to make sure every menu item has been prepared correctly and every detail is perfect, • Know the cooking techniques and menu builds like the back of their hands, • Understand the importance of a clean, safe and sanitary kitchen environment and take the safety of the food, guests and team seriously, • Inspire their teammates to ask them for help, • Understand the balance of Texas hospitality and efficiency, • Minimum one (1-2) years line cook experience preferred, steak house experience a plus, • Must be able to read and understand tickets and recipes, • Stand for long periods of time & be able to lift a minimum of 50 pounds, • Properly use a knife and other equipment required to execute necessary tasks

Job Description Part of the Tc4 & Co. Hospitality group, Tony C’s Pizza & Beer Garden is owned and operated in Austin, TX by Creed Ford IV & Tony Ciola. Their passion and flair for high-quality food and customer service have driven their success.At Tony C’s Beer Garden these qualities culminate in a sublime dining experience bring award-winning New York style pizza and Italian American food in a fast casual beer garden setting. We are looking for people who love the extortionary, not the ordinary. NOW HIRING Full-time & Part-time: LINE COOKS, PREP COOKS, SALAD COOKS, PIZZA COOKS / PIZZA MAKERS If you have a commitment to creating the best quality dining experience for our guests and the drive to succeed, we want to hear from you! We can offer you: • Great Earning Potential, • Flexible Hours, • Awesome Work Environment!!!, • Hands-on Training, • Growth Potential and Career Advancement Tony C’s Pizza & Beer Garden is a full service restaurant concept that has growth opportunities in a casual dining restaurnat environment. We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.

Job Description Line Cook: • Primarily responsible for cooking and preparing food items according to given recipes., • Ensure that all food products have been prepared correctly after cooking, plating, and presentation., • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality obtainable., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work., • Proper uniform should be worn at all times while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle work station in a timely manner., • Maintain cleanliness of station during shift. Qualifications: • High School diploma or equivalent., • Must be able to read and understand tickets as they come through., • Stand for long periods of time., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job DescriptionPosition Description: Join Our Team!Come Grow With Us!?Presbyterian Village North is immediately hiring experienced Full Time Cooks in our Culinary Services DepartmentFull Time schedule - 32-40 hours/week. Flexibility to open, close, and work weekends. Bring your cooking skills, professionalism and love for food. Kitchen is for for our fine dining restaurant in Independent Living and the dining hall in Assisted Living.Potential Shift (Open availability) typical schedules: Mon.-Sat. 10:00 am - 7:30 pm and Sunday 8:00 am - 4:00 pm and Mon.-Thurs. 6:00 am - 2:30 pm and Fri. 10:00 am - 6:30 pm - depending on Kitchen.Wonderful environment and strong teammate relationships! Affordable medical, dental, vision benefits. 401K is available after your 1st year. Come grow with us. With a shared legacy in business and healthcare innovation, Forefront Living's family of care-oriented organizations blends values built on compassion and faith with high-quality senior care - long-term care, Alzheimer's and memory care, skilled nursing and rehabilitation therapies, hospice and palliative care. These senior care services, along with the celebration of independent living at our senior lifestyle communities, combine to bring deeper meaning to every phase of life for people of all faiths, regardless of race, gender, color, religion, national origin or disability. Forefront Living is the not-for-profit, faith-based parent of Presbyterian Village North, Faith Presbyterian Hospice, and the T. Boone Pickens Hospice and Palliative Care Center. ESSENTIAL DUTIES: • Models a service attitude towards others, takes ownership in solving problems and takes the initiative to make things better, is friendly and courteous to residents, patients and co-workers, • Ensure resident, patient, visitor, and co-worker safety by remaining aware of and reporting any new or existing safety hazards, • Maintain good attendance record; arrive at work timely and conform to scheduled work hours, • Perform all job duties safely, • Wear appropriate and assigned protective gear, i.e. apron, hair nets, • Ability to follow opening and closing procedures, • Maintain standards of cleanliness, i.e. washing hands and food, • Prepare and cook resident meals in quantities and diet plans (i.e. therapeutic, puree) according to menu, recipes and number of persons served; be sure alternates are prepared, • Pull items needed according to production sheets and recipes for meal service., • Clean work area and equipment (i.e. ovens, steamers, tilt sink, food warmers) in accordance with sanitation requirements, • Final check of area to be sure it is clean and all items are stored correctly, correcting any problems, • Taste, smell, and observe food to ensure conformity with recipes and appearance, • Comply with standards established by department manager, • Monitor portion control guidelines for individual residents, • Follow posted Timeline Guides for Cooks, as assigned by department manager, according to your shift, • High school diploma or GED equivalent, • 2-3 years of cooking experience, banquet cooking experience a plus• Previous supervisory experience is a plus• Previous senior living experience is a plus, • Ability to prepare meals in accordance with written menu, approved recipes and special diet requirements, • Ability to understand recipes, • Ability to read, write and effectively communicate in English, • Ability to perform work tasks within the Physical Demand Requirements, • Ability to comply with the Resident Bill of Rights and the Employee Responsibilities, • Ability to comply with organizational and departmental safety policies and procedures, • Ability to perform Essential Duties

Job Description As a nursing home cook, you prepare meals for breakfast, lunch, and dinner. Your responsibilities may also include cooking a meal to a bed-bound patient or one that follows specific dietary guidelines. You work with health care staff to ensure appropriate nutrition for each resident. Other duties include practicing safe food handling, keeping a clean kitchen and dining room, and working with the head chef to plan meals. You also assist with purchasing food, recommending proper quantities and items based on resident demand and dietary needs.

Job Description Line Cook • Primarily responsible for cooking and preparing food items according to given recipes., • Ensure that all food products have been prepared correctly after cooking, plating, and presentation., • Execute the menu items in accordance to the designated times given for each item by the Chef de Cuisine and prescribed recipes. Responsibilities: (To include, but not limited to) • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality obtainable., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work., • Proper uniform should be worn at all times while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle work station in a timely manner., • Maintain cleanliness of station during shift. Qualifications: • High School diploma or equivalent., • Must be able to read and understand tickets as they come through., • Stand for long periods of time. Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures., • Cook, Culinary, Chef, Cocinero, Cocineros, Line Cooks, Line Cook, Line Chef Equal Opportunity Employer We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend. stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionDescription: Job Purpose The Sushi Chef prepares and presents sushi rolls, nigiri, sashimi, and specialty dishes with precision, creativity, and attention to detail. This role ensures every dish meets Trapper’s Sushi standards for quality, freshness, presentation, and consistency while maintaining a clean, safe, and guest-focused work environment. Duties & Responsibilities • Prepare sushi rolls, nigiri, sashimi, and specialty dishes according to company standards and recipes., • Ensure all ingredients are properly stored, labeled, and rotated following FIFO (First In, First Out) procedures., • Maintain a clean and organized workstation and uphold all sanitation and food safety requirements., • Provide exceptional guest interactions at the sushi bar, answering questions and creating a memorable experience., • Collaborate with kitchen and front-of-house teams to maintain smooth service flow and accurate order execution., • Monitor inventory, restock supplies, and assist with prep work as needed., • Uphold Trapper’s Sushi’s TRAPCHK core values: Teamwork, Respect, Accountability, Passion, Honesty, and Kindness., • 1–3 years of professional sushi preparation experience preferred., • Strong knife skills and in-depth knowledge of sushi preparation techniques., • Ability to work efficiently in a fast-paced, high-volume environment., • Excellent attention to detail and consistency., • Positive attitude, strong teamwork, and communication skills., • Texas Food Handlers Permit required before first day of work., • Regularly required to stand for extended periods in a busy kitchen or sushi bar., • Use hands and arms for repetitive chopping, rolling, and plating motions., • Occasionally lift or carry up to 30 pounds (ingredients, containers, etc.)., • Exposure to varying temperatures, food allergens, sharp tools, and moderate noise levels. Compensation & Benefits • Pay: $18.50/hr + tips, • 401(k) with company match (for eligible positions), • Employee meal discounts, • Opportunities for advancement within a growing restaurant group, • Supportive, team-oriented culture Compliance & Equal Opportunity This position is classified as non-exempt under the Fair Labor Standards Act (FLSA), meaning employees are eligible for overtime pay for hours worked over 40 in a workweek (or applicable state law).Trapper’s Sushi provides equal employment opportunities (EEO) to all employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other status protected by law.

Job DescriptionBenefits: • Employee discounts, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Open the bakery and prepare for the day ahead, • Clean and sanitize equipment and baking areas, • Bake a variety of breads, donuts and muffins, • Prepare custom orders, • Track, maintain, and order inventory as necessary Qualifications:, • Previous experience as a baker, pastry chef, or in a similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • Knowledge of food safety practices, • Previous experience decorating pastries, • Ability to thrive in a solo team setting, • Strong organizational and time-management skills, • Team player, • Available for early morning shifts

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Texas Children's Hospital - 6621 Fannin Street, Houston, TX 77030. Note: online applications accepted only., • Schedule: Full time schedule; flexible. Days and hours may vary; mornings and evenings are included. More details upon interview., • Requirement: Previous patient nutrition and cooking experience in a healthcare setting required., • Perks: Potential for rotating weekends off and rotating holidays off!, • Pay Range: $20.00 per hour to $25.00 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare 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. Certain positions may require Florida Level 2 background screening. Details: 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. Morrison Healthcare maintains a drug-free workplace.

Job Description As an employee of Crest Auto Group, you are part of the Crest luxury vehicle family, which includes one of the largest selections of new and pre-own luxury vehicles. Not only that, you can expect to work with a team of dedicated employees with a common goal of a collaborative approach. We offer regular training, opportunities to promote from within and are continuously striving to foster loyalty, long-term careers and happy employees. Responsibilities include: • Processing payments, • General AP/AR, • Billing, • Reconciling accounts, • Filing, • Other general associated duties assigned by management Qualifications: • Well versed in CDK, • Experience with titles and reconciling accounts, • Experience with accounts payable and accounts receivable, • Team player attitude, • Computer proficiency using MS Office, email and general internet, • Strong interpersonal communication and teamwork skills, • Prompt and courteous, • Enthusiastic personality, • Able to work in a fast-paced environment, • Willing to submit to a pre-employment background check & drug screen What We Offer: • Large Event Room and Wine Cellar for hosting customer and community events, • Crest Bistro with on-staff Chef inspired menus, • Full service Cafes in each new car building, • Coffee bars with full time Barista's, • Golf Putting Greens, • Customer Technology Areas, • Vehicle Technology Consultants, • Health Coverage, • Dental Coverage, • Vision Coverage, • Group Life, • Short / Long Term Disability, • 401K

Job Description III Catering is seeking a Catering Manager to join our TMC Hospitality team. The Catering Manager will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Two (2) years of food service experience including one (1) year at the management level,, • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.

Job DescriptionDescription: The A La Carte Sous Chef reports to the Executive Chef and Executive Sous Chef. The A La Carte Sous Chef should be driven and passionate about creating exquisite food from scratch. We pride ourselves on building recipes and menus from the ground up, showcasing some of the best ingredients in the world. The Coronado club can be somewhat of a "chefs playground" with most holidays and weekends off, a theoretical open canvas, creative freedom & flexibility, and a Rockstar team in place. Although the position can be mentally & physically demanding at times, it is especially rewarding to a motivated chef that's looking to take that next step. Job Requirements: Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence. Uniform: Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform: • White chef's coat, • Black chef's trousers, • Black non-skid shoes, • Hair restrainer (provided by the club), • Black chef’s hat, • White or grey plain undershirt Job Description: • Report to work promptly, • Communicate clearly and develop strong working relationships with the front-of-the-house staff working events each day., • Have a clear understanding of each station in the kitchen., • Adhere to standardized recipes., • Keep event/batch recipes in a place accessible to all kitchen staff., • Responsible for all food production from start to finish, including cleaning and organizing all walk-in and reach-in refrigerators., • Focus on food safety, a clean working environment, and carefully consider safe cooking practices. Consistently check the temperatures of foods and follow proper procedures regarding chilling, re-heating, and holding food., • Costing of all standardized recipes and dishes, • Minimize waste and spoilage, • Menu development and plate design, • Create a positive working environment, • Maintain all standards as laid out in the Coronado Club Handbook. Additional Responsibilities: • Assist Executive Chef and Executive Sous Chef with the development and training of culinary staff., • Maintains cleaning standard checklists and aids supervisors in the final inspection of all side duties and closing responsibilities., • Fulfills the role of liaison between chefs de partie and supervisors, giving all necessary communication., • Inventory management, ordering, labor, food costing, and employee developmental skills training., • Aid sous chefs in developing daily specials and menu offerings focusing on creativity and cross-utilization of inventory. Requirements: Job Requirements: Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence. Additional Requirements: • Proficient in butchery, meat, and fish fabrication., • Foundation in baking methods, unit conversions, standardized recipes, and strong knife skills., • ServSafe Certified, • Experience in high-volume production Physical Requirements: • The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day., • Use hands to handle or feel objects, tools and/or controls., • Reach with hands and arms., • Hearing and talking are sufficient enough to communicate with members, guests, vendors, and staff., • Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus., • Must be able to push, pull or lift up to 50 pounds., • Independent mobility through the club., • The successful function of this position requires employees to lift 50 lbs without struggle and be physically capable of working on their feet for long hours at a stretch.

Job Description Line Cook A little Extra? Perfect, so are we. Hash Kitchen, The UNICORN of restaurant jobs that brings you a QUALITY OF LIFE with PHENOMENAL PAY and WORK-LIFE BALANCE is seeking a Lead Line Cook who owns the line like a brunch boss, no sweet all sizzle. What’s in it for you? • Enjoy EVERY NIGHT OFF!, • Career Growth, • Health, Dental and Vision, • Continuous hospitality training and certifications This role can be the launch pad of your career. If you’ve got the hustle, the heart and the heat we have the roadmap to help you sharpen your skills and help you level up your kitchen game. Whether you want to run the line, the Kitchen or the whole show we have the blueprint to help you get there. Job Qualifications • Be at least 18 years of age, • 4+ years of Line Cook experience preferred, • Be a multitask master in a fast-paced environment, • Ability to recreate recipes per Hash Kitchen standards, • Knowledgeable about food safety standards and restaurant cleanliness, • Willing to go the extra mile to create the ultimate guest experience At Hash Kitchen you will work with passionate people to create and nurture a fun, positive work environment. You will go the extra mile to create the ultimate guest experience. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Cook and prepare a variety of food according to production guidelines and standardized Hash Kitchen recipes, • Set up workstation with all needed ingredients and equipment, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely utilize a variety of utensils and kitchen equipment, including, knives, ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Hash Kitchen guidelines, • Properly store food by adhering to food safety policies and procedures, • Adhere to Hash Kitchen safety policies and procedures, including proper food safety and sanitation At Hash Kitchen, breakfast classics are remixed and reimagined! We are a buzzy brunchery with Instagrammable, creative daytime dishes and an exceptional, interactive build-your-own bloody Mary bar. Guests get to customize their cocktail from start to finish with house made bloody Mary mixes, house-infused spirits, and over 50 craft toppings. Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level atmosphere. Complete with social-media-worthy wall art and rotating guest DJ's and turntables on the weekends. Working Conditions: Position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods of time, lift up to 30 pounds, bend, stoop and kneel. May be required to work outside in various weather conditions. May be required to work on a computer for extended periods of time, including viewing the screen, using a mouse and manipulating a keyboard with hands, reaching with arms. May be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment. Must be able to report to work responsive, free from sedatives, and in a non- sedative state. Must disclose prescribed and/or over-the-counter pharmaceuticals that may impair or affect the ability to perform the essential functions of the job. Natural and regular stressors occur on the job. Savory Management is an equal opportunity employer and expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy. Deta Horario de trabajo • Hora de Entrada 6 am a 330 pm de lunes a Viernes, • Sabado y Domingo de 6 am a 4 pm, • 40 horas por semana tiempo complete Responsabilidades de un cocinero de línea • Preparar ingredientes y cocinar como se indica en las recetas, • Asegurarse de que a tiempo establescido los ingredientes en la estación de trabajo esten listos cumpliendo los horarios de preparación para garantizar una entrega sin problemas, • Organizar y limpiar la estación de trabajo de acuerdo con el protocolo del restaurante, • Mantener limpia la estación de trabajo, incluyendo el equipamiento de cocina,, • Cumplir con las normas sanitarias, de salud y de higiene personal aplicables, • Garantizar la calidad y frescura de los ingredientes y productos, • Realizar tareas de linpieza adicionales que le asigne el supervisor de línea, el sous- chef o el chef ejecutivo Requisitos del cocinero de línea • Minimo un 1 años de experiencia cocinando en un restaurante,, • Comprensión de los métodos y procedimientos de cocina y habilidad en el manejo de cuchillos, • Capacidad de desempeñar tareas con precisión, rapidez y atención al detalle de platos, • Capacidad para leer y seguir instrucciones de cocina, • Debe ser organizado y con iniciativa propia We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: $52,000.00 - $57,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid 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 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1530216 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description At Tony C’s, third-generation restaurateur, Tony Ciola, features some of his favorite family. Tony C’s Coal Fired Pizza, a New York Style Pizza, prepared in Austin’s original and only coal fired ovens just like the first pizzerias in America. Together, Tc4 owns and operates multiple award-winning restaurants in the Austin area, including Tony C’s. By Joining the Tc4 & Co family you will not only gain a wealth of hospitality experience but have the opportunity to create a deep rooted career in a dynamic and growing industry. NOW HIRING LINE COOKS, PREP COOKS, SALAD COOKS, PIZZA COOKS / PIZZA MAKERS Back of House Team Members will support the kitchen operations, whether it is managing the dish area, prepping with fresh, high-quality ingredients, or building each order, working together as a team to create the very best. As a team member, you will receive: • Discounted Meals, • Opportunities to move up to our training teams with monthly meal allowances and outings Tony C’s Coal Fired Pizza is a full service restaurant concept that has growth opportunities in a casual dining restaurnat environment. We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Title: Cook / Line Cook Department: Food and Beverage Supervisor: Executive Chef, Kitchen Manager, Food and Beverage Manager, and/or Director Summary A Cook is responsible for preparing and presenting high-quality meals in a timely and efficient manner while following recipes and ensuring food safety standards are upheld. They collaborate with kitchen staff to maintain cleanliness, organize ingredients, and deliver consistent dishes that meet customer expectations. Essential Duties and Responsibilities include the following. Other duties may be assigned. • Prepares a variety food items utilizing a variety of kitchen equipment such as broilers, ovens, grills, and fryers., • Assumes responsibility for the quality of food served., • Knows, learns, and complies consistently with our standards, cooking methods, kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products as directed prior to cooking according to assigned standards and recipe specifications., • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • 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., • Communicates department needs with regard to inventory and supplies to management., • Opens and/or closes the kitchen properly and follows the opening/closing checklist for kitchen stations as directed., • Assists others in opening/closing the kitchen., • Assist with food and beverage inventories as directed., • Attends all scheduled employee meetings. To perform this job 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. Education and/or Experience Culinary degree a plus. Similar schooling experience with or without degree/certification acceptable. At least 6 months experience in a similar capacity. Certificates, Licenses, Registrations Current TABC (TX) or RVSP (LA) is required. Current Food Handler’s certificate or ServSafe certification is required 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.

Job Description New Restaurant Opening in La Cantera! OPENING OCTOBER 2024 ----- Follow us on Instagram at @haywirerestaurant or on Tik Tok at @haywirerestaurants Are you a dynamic server with a talent for providing an unforgettable experience for your guests? Our brand-new restaurant, sprawling over 12,000 sq ft with multiple private dining rooms and a captivating outdoor area, is poised to become the talk of San Antonio. Company's Comin' and that means we need a server whose mission is creating unique and special experiences for their guests. Shine the silver, polish up the glassware, put on your boots, and open a bottle of the best wine you’ve got. Cowboy up - it’s time to impress! BENEFITS: • Medical Insurance benefits available for hourly workers who average 30 hour per week, • 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service), • Passionate about creating unique Texas-sized experiences for our guests, • Knowledgeable about the Farm to Fork stories behind our locally sourced menu, • Tour Guides - able to guide our guests throughout the entire dining experience, recommending the perfect wine, whiskey, or hand-crafted cocktail to pair with their Chef-inspired meal., • Execute service with high attention to detail throughout the entire dining experience, • The perfect hosts, rooted in southern hospitality that create regular guests, • Minimum two (2) years serving experience; high-end casual or fine dining preferred, • Food, wine, & whiskey knowledge preferred, • Must be able to read, write, & speak English, • Ability to stand for long periods of time & lift a minimum of 50 pounds, • Maintain a current Food Handler's Certification & TABC Certification, • Must be at least 18 years of age We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description Are you a culinary enthusiast who thrives in a fast-paced environment and has a passion for creating delicious dishes? We are currently seeking dedicated Line/Prep Cooks to join our culinary team at Armor Brewing Co. As a Line/Prep Cook, you will play a vital role in delivering exceptional food quality, contributing to an unforgettable dining experience at our brewpub. Responsibilities: • Prepare ingredients and assist in the production of menu items following established recipes and presentation standards., • Coordinate food preparation and cooking processes, ensuring efficient and timely service during peak periods., • Execute all cooking techniques with precision and maintain consistency in taste, texture, and appearance of dishes., • Adhere to proper food handling and sanitation standards, maintaining a clean and organized work environment., • Assist with inventory management, stock rotation, and proper storage of ingredients to minimize waste., • Collaborate with the culinary team to contribute ideas for menu development, seasonal specials, and brewpub events., • Operate kitchen equipment and appliances safely, following all operating procedures and safety guidelines., • Maintain knowledge of all menu items, including ingredients, allergens, and special dietary considerations., • Follow direction from the Executive Chef and Sous Chef to ensure smooth kitchen operations and exceptional food quality., • Previous experience as a Line Cook, Prep Cook, or a similar role in a high-volume kitchen environment is preferred., • Solid understanding of various cooking techniques, kitchen equipment, and culinary fundamentals., • Ability to work well under pressure, multitask, and meet tight deadlines without compromising quality., • Knowledge of proper food handling, storage, and sanitation procedures., • Strong communication and teamwork skills to collaborate effectively with the culinary team. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $14-18+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. EOE

Job DescriptionDescription: Cook: #502070 Department: Food & Beverage Reports To: Executive Chef FLSA: Non-Exempt We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking high-quality food in a fast-paced, professional kitchen environment. You will ensure food is prepared in accordance with the hotel's standards and assist with maintaining a clean and organized kitchen. Key Responsibilities: Food Preparation & Cooking Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests. Ensure all dishes are cooked to the correct specifications, using the proper cooking techniques. Quality Control: Always Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards. Health and Safety Compliance: Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization in the kitchen, including workstations and equipment. Inventory and Cost Control: Assist in managing kitchen inventory by checking supplies and ensuring ingredients are fresh and stocked. Report any issues with inventory to the Sous Chef or Executive Chef. Teamwork & Communication: Work closely with other kitchen staff to ensure smooth operations and collaboration. Communicate effectively with the front-of-house staff to ensure timely and accurate food delivery. Equipment Maintenance: Operate kitchen equipment properly and report any malfunctions to the appropriate personnel. Assist with cleaning and maintaining kitchen tools, equipment, and appliances. Qualifications Proven experience as a cook or in a similar role within the hospitality industry. Knowledge of various cooking techniques, ingredients, and presentation styles. Ability to work in a fast-paced environment while maintaining attention to detail. Ability to follow recipes and instructions accurately. Good communication and teamwork skills. Flexibility to work weekends, evenings, and holidays as required. Skills: Strong knowledge of kitchen operations, food preparation, and safety. Ability to work under pressure and in a fast-paced environment. Proficiency with kitchen equipment and food safety protocols. Experience in hotels or fine dining kitchens is a plus. Basic knife skills and knowledge of kitchen equipment operation. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. Compensation Competitive hourly wage, commensurate with experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Requirements: Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment.

Job Description At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job Description SERVANT LEADERSHIP: Watercrest Senior Living Group associates answer a calling to serve seniors and their families every day. They are recognized for their achievements and empowered to share their vast experience with their peers ensuring the quality of our assisted living and memory care services and the well-being of our residents. Our associates champion a culture which nurtures relationships in the interest of acting as trusted advisors. By continuously investing in these servant hearts, Watercrest Senior Living Group develops value-centered leaders who deliver personalized services. GENERAL SUMMARY: As a Cook your responsibilities include preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Provide a quality dining service by ensuring the food service is presented in an attractive, gracious and timely manner. ESSENTIAL JOB FUNCTIONS: • Servant Leadership directs all aspects of decision making, • Conducts meal preparation, service, and clean-up in accordance with nutritional guidelines, regulations and prescribed resident diets, • Knowledge of proper use of all cooking appliances, • Assist with maintaining emergency food supplies, • Communicate with all culinary vendors, • Ensure presence in the dining room for resident satisfaction, • Assists in providing adaptive equipment for residents when necessary, • Ensures food service is presented in an attractive, gracious and timely manner, • Ensure dishes, cooking utensils, and pots and pans are stored properly, • Do pre-preparation for meals later in the day, week, or weekend or for special events, • Reports to the Executive Chef any equipment and supplies that are needed, • Provide a high level of culinary customer service and promote a restaurant style dining atmosphere, • Maintain a safe, sanitary, clean, and organized cooking area, • Must be in company uniform and resident ready at all times, • Performs other related essential duties as assigned KNOWLEDGE, SKILLS AND ABILITIES: • Able to communicate effectively with all levels of management, team members, residents, family members, vendors, referral sources and outside contacts, • Able to make independent decisions, • Must be able to communicate in a warm, friendly and caring manner, • Must be able to follow recipes and menus, • Must be able to follow direction and prepare meals, • Must fully understand the importance of reliability and timeliness, • Must possess a passion to work with and around senior citizens, • Knowledge of customer service principles and practices EDUCATION REQUIREMENTS: • High School Diploma or GED, • SERV Safe (Required) EXPERIENCE REQUIREMENTS: • Two (2) years’ experience in professional food service, • A culinary apprenticeship or training is preferred PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: • Able to stand or walk 75% of the day, • Able to concentrate with frequent interruptions, • Able to work under stress and in emergency situations, • Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping, • Able to talk and hear effectively in order to convey instructions and information to residents and team members, • Occasionally lift/carry up to 50 pounds OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT: • Work in all areas of the community, • Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions, • Use of personal protective equipment and supplies when needed to prevent burns, falls and infection, • Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef’s hat and coat, hot pads, short sleeves, • Subject to infectious diseases, substances and odors, • Follow Safety Policy & Procedures, • This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks

Job Description Line Cook: • Primarily responsible for cooking and preparing food items according to given recipes., • Ensure that all food products have been prepared correctly after cooking, plating, and presentation., • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality obtainable., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work., • Proper uniform should be worn at all times while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle work station in a timely manner., • Maintain cleanliness of station during shift. Qualifications: • High School diploma or equivalent., • Must be able to read and understand tickets as they come through., • Stand for long periods of time., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off, • Profit sharing, • Training & development, • Vision insurance At Primrose Schools, we believe that who children become is as important as what they know. For almost 40 years, our approach to teaching and learning has remained true to the Primrose core belief of nurturing balance among mind, body, and heart. All elements of the Balanced Learning approach are intentionally woven together in engaging, challenging, and varied learning experiences throughout every day. These experiences are designed to stimulate childrens intellectual, creative, physical, and social-emotional growth for Active Minds, Healthy Bodies, and Happy Hearts. Primrose is an Equal Opportunity Employer. Position Summary The Chefs Assistant supports the Lead Chef and Executive Chef in daily kitchen operations to ensure meals and snacks are prepared, served, and cleaned up safely and efficiently. This role assists with food preparation, meal service, kitchen cleanliness, and adherence to health and safety standards. The Chefs Assistant works closely with the Managing Chef to support safe and efficient food service operations while maintaining high standards of professionalism, punctuality, and adaptability. This position plays an important role in ensuring that all meals meet Primrose nutritional standards while maintaining strict adherence to allergy and dietary safety protocols. Open-mindedness, mindfulness, and creativity are encouraged to help support a healthy and positive meal program experience for children and staff. Essential Duties and Responsibilities Kitchen Support & Daily Operations * Assists the Lead Chef with preparation of daily meals and snacks according to the approved menu. • Prepares ingredients for cooking such as washing, chopping, and measuring ingredients., • Assists with plating and portioning meals according to Primrose portion standards., • Helps distribute meals and snacks to classrooms in a timely and organized manner., • Maintains a safe and efficient work pace to ensure service schedules are met and cleaning responsibilities are completed in a timely manner., • Follows planned menus while maintaining proper meal components and portion requirements., • Communicates any necessary menu changes or concerns to the Lead Chef, Manager, or School Director ahead of time. Health, Safety & Compliance * Maintains a strong awareness of children with allergies, dietary restrictions, or special meal accommodations. • Prioritizes allergy and dietary preference awareness and remains proactive in preparing safe alternatives when needed., • Assists in preventing cross contamination and ensures proper handling of food items., • Maintains safe and sanitary operations for preparing, serving, and storing food., • Ensures food service areas and food preparation remain free of nuts, nut products, or items processed in facilities that process nuts., • Follows all state, county, and city health and food safety regulations. Equipment & Kitchen Maintenance * Operates and maintains kitchen equipment properly to ensure safe and effective standards. • Assists with cleaning and sanitizing kitchen surfaces, equipment, and food preparation areas., • Washes dishes, utensils, cookware, and food service equipment throughout the day., • Maintains an organized and sanitary kitchen environment and assists with proper storage of food and supplies. Communication & Professionalism * Maintains positive and professional standards in all aspects of work. • Implements confident and professional communication with kitchen staff, teachers, and leadership., • Follows written and verbal instructions from the Lead Chef, Executive Chef, and leadership team., • Demonstrates professionalism, punctuality, independence, and adaptability in daily responsibilities., • Contributes to a collaborative and supportive kitchen environment. Job Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. * High School diploma or equivalent preferred • Previous food service or kitchen experience preferred but not required, • Must be at least 18 years old, • Must obtain or currently possess a Food Handler and/or Food Manager certification, • Knowledge of food safety practices and regulatory processes related to food preparation, • Strong communication and teamwork skills, • Ability to work independently while also supporting a team environment, • Strong organizational skills and attention to detail, • Ability to adapt and work efficiently in a fast-paced kitchen environment Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work is typically performed in a kitchen environment with varying noise levels and exposure to hot and cold temperatures. Physical Demands The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. * Prolonged periods of standing and walking • Ability to bend, kneel, and reach for storage items, • Ability to lift up to 40 pounds, • Ability to work around high-temperature kitchen equipment Ability to multitask in a fast-paced environment

Job Description Austin Country Club in Austin, TX, is hiring a full-time Grilling Station Chef for our evening team. This job pays $21 per hour to start and comes with excellent benefits, like: • Paid time off (PTO), • 401(k) with up to a 4% match (after 90 days), • Life insurance, • Short- and long-term disability, • Paid holidays, • Referral bonuses and annual Christmas bonus, • Free meals during working hours, • Access to wellness programs, • Pro shop discounts OUR MISSION Established in 1899, Austin Country Club stands as one of Texas's oldest and most respected clubs, proudly recognized as the home of renowned golf instructor Harvey Penick. As a private, family-oriented club steeped in tradition, we are dedicated to fostering a distinguished membership and delivering exceptional service. Nestled on 180 scenic acres along the Colorado River, just 10 miles west of downtown Austin, our setting offers both beauty and tranquility. At Austin Country Club, we understand that exceptional experiences begin with exceptional people. As a Grilling Station Chef, you will be part of a collaborative, fast-paced team guided by a shared mission. We honor and support our employees with competitive compensation, generous benefits, and meaningful opportunities for professional development. YOUR SCHEDULE You will work evening shifts that last 7 to 8 hours. We need people who can work weekdays, weekends, and holidays. The schedule is full-time and may change depending on club needs. YOUR DAY As a Grilling Station Chef, you will spend your day helping your team and managers make great food for our members. You will get your station ready at the start of your shift, making sure everything is clean and works right. You will cook orders quickly and carefully, help out with events, and keep your work area safe and clean. You will talk with your manager if any problems come up and help out wherever you are needed. Each day, you will learn more about food and work with your team to make sure everyone has a good experience. You will go to meetings or training sessions as needed and handle any other tasks your manager asks you to do. REQUIREMENTS • High school diploma or equivalent, • 2+ years of grill station experience with steak cooking, • Experience working multiple stations in the kitchen, temping meat, and understanding grilling fundamentals, • Ability to perform all basic and intermediate cooking tasks, • Organized and calm demeanor, • Strong communication skills with members and the team, • Genuine passion for delivering excellent food and service, • Ability to handle multiple tasks in a fast-paced environment, • Ability to move and lift up to 50 lbs, stand, sit, and walk for extended periods, • Flexible schedule with availability for evenings, weekends, and holidays ARE YOU READY FOR THIS EXCITING OPPORTUNITY? Be our new Grilling Station Chef! Apply today using our mobile-friendly application. We look forward to meeting you! Job Posted by ApplicantPro

Job Description POSITION: Cook DEPARTMENT: Back of the House REPORTS TO: Executive Chef FLSA STATUS: Non-Exempt, Part-Time Who We Are As a major player in the gaming and hospitality industries across California, Florida, and now Texas, we're expanding our reach in the Texan market with a mission to redefine the entertainment landscape. Driven by innovation and corporate excellence, our team thrives on curiosity, strategic vision, and a commitment to integrity, quality, and good judgment. What You'll Present The Cook prepares and cooks food items to ensure the highest quality service and experience for customers. They help keep the kitchen organized and running efficiently. They ensure proper food handling, sanitation and following food storage procedures. Job Description • Sets up stations with all necessary supplies, • Handles, stores and rotates all products properly, • Cooks menu items in cooperation with the rest of the kitchen staff and food allergen preferences, • Always follows supervisors' direction, • Follows proper cooking techniques for all dishes, • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock., • Practices correct food handling procedures according to company and state regulations, • Complies with all sanitation and safety regulations, • Maintains a positive and respectful approach with everyone, • Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management, • Must be 18 years or older, • Prior experience in restaurant preferred, • Food Handler's Certification, • Understanding of various cooking methods, ingredients, equipment and procedures, • Work varied shifts, to include weekends and holiday, • Ability to address issues in a professional manner through effective interpersonal communication, • Ability to adhere to all company policies and the code of conduct, • Exemplary time and resource management including good attendance Champions is a proud equal opportunity employer and all employees and qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or any other characteristic protected by law.

Job Description Farmer’s Fridge makes fruits and vegetables accessible and approachable for everyone. We offer a variety of fresh, healthy, ready-to-eat meals and snacks through our fresh food vending machines, wholesale partners, and our office pantry solution — providing chef-curated meals to customers within seconds. Today, we operate a network of Fridges and partner with clients nationwide in high-foot-traffic areas, such as airports, hospitals, universities, and large office buildings — where there is limited accessibility to fresh, healthy, grab-n-go options. We care deeply about what we’re creating and aspire to make sure our customers feel that through every touchpoint. This shows up in many ways across the business. We are committed to prioritizing food safety, we are passionate about product quality, we value our employees, we champion the best idea no matter where it comes from, and we’re committed to making an overall positive impact as we scale. About the Role We are looking for a driven and dynamic Account Executive to own and grow our market presence by securing new business and expanding strategic partnerships. This role requires a hunter mentality—someone who thrives on cold calling, setting meetings, and closing deals while also nurturing key relationships for long-term growth. As an Account Executive, you’ll be responsible for driving market expansion by partnering with leading food service and vending providers (Compass/Canteen, Aramark, Sodexo) and other local operators to bring Farmer’s Fridge to new locations. This role is ideal for someone who loves hustling, networking, and making an impact through sales. What You’ll Do: • Own the full sales cycle—from prospecting and cold outreach to closing deals and onboarding new partners., • Build and expand relationships with key food service and vending providers to unlock growth opportunities., • Develop a deep understanding of market dynamics and identify strategic locations for Farmer’s Fridge placements., • Work cross-functionally with operations, marketing, and finance teams to ensure we’re hitting sales targets and keeping up with market growth plans, • Consistently hit or exceed sales targets while maintaining an organized and data-driven approach to pipeline management.What We’re Looking For:, • 2+ years of outside sales experience (B2B preferred), with a strong track record of closing new business., • A true hunter mindset—you’re self-motivated, thrive in a fast-paced environment, and love the challenge of securing new business., • Strong relationship-building skills with the ability to navigate complex organizations and connect with decision-makers., • Excellent communication and presentation skills—able to articulate value propositions and influence key stakeholders., • Experience with Salesforce or a comparable CRM to track and manage opportunities effectively. Total OTE for this role is $150,000. The base pay offered will be determined by factors such as experience, skills, training, certifications, education, and any applicable minimum wage requirements. We provide a comprehensive benefits package, including: • Medical, dental, and vision insurance (multiple plans available), • 401(k) with immediate employer match vesting, • Paid time off (including vacation, sick leave, and holidays), • Paid sabbatical after 5 years of service, • Employee discounts In This Together - We stay connected, whether in person or virtually. We encourage business transparency through monthly town hall meetings and weekly financial updates. We set out to make the best product on the market, and we believe we’ve done it. We value your input in the new menu creation process. From regular tasting panels, where employees provide new menu feedback. Happier Workdays - Each day at work should fill you with joy. We're a fun and passionate group, and we don't take ourselves too seriously. Bring your unique self to work, dress comfortably, and always feel free to share your thoughts and opinions. We encourage curiosity; there's no hierarchy here when we're all swapping ideas. Never run on empty - Daily Farmer's Fridge meal and office snacks are just some of the offerings to make sure you aren't distracted by a growling stomach. Recharge with our paid sabbatical program after four years of service. Innovate & Elevate - We're all teachers and learners. You'll grow and help grow the company through cross-functional collaboration, open access to leadership, and regular business updates. You have a direct impact on the company’s bottom line. You can also impact your bottom line by participating in our 401(k) plan that includes a company match with immediate vesting. Farmer’s Fridge Diversity Statement: "Don’t meet every single requirement? Studies have shown that women and people of color are less likely to apply for jobs unless they meet every single qualification. At Farmer’s Fridge, we are dedicated to building a diverse, inclusive, and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be just the right candidate for this or other roles.” Farmer’s Fridge is an equal-opportunity employer. We are committed to providing equal employment opportunity in all employment practices, including hiring, without regard to race, color, religion, national origin, sex, gender identity, sexual orientation, age, disability status, veteran status, or any other characteristic protected by federal, state or local law. View our disclosures related to External Agencies and Applicants below: Powered by JazzHR DHAEJKIJTu

Job Description Mastech Digital provides digital and mainstream technology staff as well as Digital Transformation Services for all American Corporations. We are currently seeking a OpenShift/Cloud Engineer for our client in the Oil and Gas domain. We value our professionals, providing comprehensive benefits and the opportunity for growth. This is a Contract position, and the client is looking for someone to start immediately. Duration: 6 Months Contract (Extendable) Location: Dallas, TX (In office 3 days but it could be 5 depending on the organization’s needs and company policies) Salary: $85.00 - $90.00/Hourly Role: OpenShift/Cloud Engineer Primary Skills: Amazon Web Services (AWS) Role Description: The OpenShift/Cloud Engineer must have 5+ years of experience. In this role, you will be accountable for engineering, support, automation and thought leadership as it relates to the Company’s Platform-as-a-Service offerings. You will assist with application migrations to the Company’s Platform-as-a-Service offerings, and other related activities. Required Skills and Experience: • 5+ combined years’ experience administering Red Hat OpenShift on VMs, Bare Metal and ROSA., • Experience with OpenShift Container Platform v4.15 through "version Latest Stable"., • Experience with OpenShift Data Foundation / OpenShift Platform Plus., • Ceph Administration knowledge., • Cloud Administration experience– AWS, Azure and/or IBM Cloud., • Extensive knowledge of Linux Containers (Docker), Kubernetes, and deployment of containerized applications/microservices architectures., • Working knowledge of Java, JBoss, nginx, Node.js, and enterprise application architectures., • Specific knowledge and experience with migrating and refactoring applications to containerized workloads., • Demonstrated skill in at least one or more configuration management/scripting technology., • Experienced with automated deployment tools., • Deep conceptual and applied understanding of DevOps concepts, tools, and practices., • Hands-on experience with CI/CD tools such as GitLab, Jenkins, Chef, Ansible Automation Platform, Terraform or comparable substitutes., • Must have good analytic skills and the ability to apply these skills in a multi-tasking environment where multiple projects will require participation at a given time., • Must have outstanding skills in communicating complex technical issues, and providing comprehensive written, oral and/or digital products., • Working knowledge of networking topics such as protocols, firewalls, load balancer, etc., • Must have the willingness to document, share knowledge and train other members of the team. Preferred: • Experience with VMware technologies such as vCenter, vRA and vRO., • Experience running OpenShift on bare metal., • ROSA experience., • Azure Experience., • Working knowledge of SSL certificate management., • Experience with Agile teams, tools, practices & ceremonies (Kanban, Stand-Ups, Sprints, etc.), • Keeps abreast of relevant industry leading standards and emerging technologies., • Container and Pod level Monitoring and Logging: Dynatrace, QRadar. Team Culture: The team is fast paced, fun, highly energetic, motivated and hardworking. You are expected to be integrated into the Company’s results-driven and solution-oriented culture from the get-go. The team attains high-quality results on challenging projects; the belief that outcomes are linked to one's effort rather than chance and the tendency to personally set challenging yet realistic goals. Education: Bachelor’s degree/4 Yrs Degree Experience: Minimum 5+ years of experience Relocation: This position will not cover relocation expenses Travel: No Local Preferred: Yes Note: Must be able to work on a W2 basis (No C2C) Recruiter Name: Anshuman Garg Recruiter Phone: 484-331-9558 Benefits: We have various coverages and additional benefits to choose from: • Medical, Dental (Including Ortho) & Vision Insurance (Option to Enroll)., • Paid Leaves (Wherever applicable)., • Life & Disability Coverage (Upon eligibility)., • 401K Option, Education Assistance Program and more. Mastech Digital is an Equal Opportunity Employer - All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. #LI-AG1 #Mastech1

Job DescriptionDescription: The Prep Cook is responsible for working under the leadership of the restaurant’s executive chef for all food preparation needs. He/she performs routine and day-to-day tasks that are needed to allow the line cooks to turn out perfect meals. Tasks include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing vegetables, storing food properly, and more. Responsibilities • Follow clear direction in food preparation and storing, • Clearly label and date all prepped items, especially those stored for later use, • Strong listener in order to understand specific directions on food prep, • Understand the English language in order to execute recipes, • Clear communication skills in between coworkers, • Be able to use manual dexterity to cut/chop food, • Stand for the entirety of a scheduled shift, • High school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job DescriptionBenefits: • Employee discounts, • Training & development, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Hello, CloudEngineerIII Irving, TX, United States(Hybrid) 12 months+ About the role: TheCloudEngineeris responsible for the translation ofcloudstrategy and architecture into a highly available and secure technical implementation, in accordance with best practices. The person in this role is also responsible for continuous monitoring and optimization of thecloudimplementation for technical and cost efficiencies and continuous support of, and collaboration with, other teams and projects, particularly DevOps, platform and automation teams. The person in this role will champion the advancement ofcloudadoption, develop, deploy & runcloudservices and systems and be a leading voice ofcloudstrategy. TheCloudEngineerwill adhere to DevSecOps principles and utilize advancedcloudcapabilities to enable business strategy with a strict focus on quality that meets the demands of our business partners and customers. The person in this role must be a highly collaborative, creative and intellectually curiousengineerwho is passionate about forming and implementing cutting-edgecloudcomputing capabilities. Responsibilities JOB DUTIES • Design, and execute a comprehensive reliability and availability strategy across the Digital portfolio, • Drives the adoption of site reliability best practices throughout the organization with the ability to demonstrate this empirically through stability and reliability metrics, • Lead the design ofcloud-native applications, ensuring they are scalable, maintainable, and efficient, • Implement best practices incloudarchitecture in alignment with the Azure Well-Architected Framework, ensuring our solutions are secure, efficient, and cost-effective, • Overseecloudinfrastructure, employing Infrastructure as Code (IaC) practices to automatedeployment, • Monitor system performance, troubleshoot issues, and optimizecloudenvironments., • Research, analyze, design, develop and support high-quality automation workflows in thecloudplatform that are appropriate for business and technology strategies., • While embedding with teams, strategize, consult, and prototype alongside otherengineers to implement best practices and solutions for applications utilizing CI/CD and thecloud., • Evangelize Distributed Version Control and Trunk-Based Development practices, ATDD and TDD, Pipelines and Infrastructure and Release Automation, • Drive proof of concepts and conduct technical feasibility studies for business requirements, • Remain up to date on emerging technologies and architecture and propose ways to use them in current and upcoming projects, • Troubleshoot production issues, engage appropriate parties, and drive through to resolution, • Manage processes of 3rd party data streams into the datacenter andcloud, • Collaborate with Architecture team(s) to advise on any needed enabling work and make decisions regarding sequencing to ensure optimal delivery of value for business customers, • Ensure high availability and 24x7 monitoring, • Continually improve operational processes and procedures, • Educate and guide team members onCloudstandards. Act as a SME for allCloudtechnical hands-on questions, with an initial focus on Azure andCloudNative, 12 Factor Software development., • Lead and facilitate the creation of compliance automation and policy-as-code to streamlinecloudgovernance., • Strive to provide internal and external customers with excellent customer service and world-class service., • Effectively communicate project health, risks and issues to the program stakeholders, sponsors and management teams., • Resolve most conflicts between timeline, budget, and scope independently but intuitively escalate complex or consequential issues to senior management. What makes you a dream candidate • Deep understanding ofcloudcomputing technologies, business drivers and emerging industry trends., • Thorough knowledge of HybridCloudComputing, including virtualization technologies andClouddelivery models such as Infrastructure as a Service (IaaS), Platform as a Service (PaaS), and Software as a Service (SaaS)., • Extensive experience withCloudtechnologies (such as Azure, AWS, GCP) and native toolsets such as Azure ARM Templates, Hashicorp Terraform, AWSCloudFormation, • Extensive experience with automation and configuration management using Puppet, Chef, Ansible, Jenkins, Azure DevOps or similar., • Experience with one or more of the following: Azure Eventhub, Azure Virtual Machines, Azure Kubernetes Service, Blob Storage, Azure DNS, Virtual Networks, Redis Cache and Azure App Service, Azure Kubernetes Service., • Strong experience with the Linux operating system., • Strong background in scripting and automation in languages such as Python and Ruby., • Strong background incloudoperations instrumentation and monitoring of distributed architectures using ZipKin, DataDog, AppDynamics, Splunk, Nagios or similar., • Strong background with source control management systems (GIT or Subversion); Build Systems (Maven, Gradle, Webpack); Code Quality (Sonar); Artifact Repository Managers (Artifactory), Continuous Integration/ Continuous Deployment (Jenkins, Azure DevOps), • Deep technical experience in one or more of the following areas: software design or development, application design, systems operations/management, database architecture, virtualization, IP networking, storage, IT security and Linux system administration, • Strong knowledge with Web Services, API Gateways and application integration development and design, • Working knowledge of Agile development, Scrum and Application Lifecycle Management, • Ability to effectively communicate with other senior leaders of IT on program strategies and plans and negotiate quality solutions, • Demonstrated ability to provide architectural design, leadership, management, and mentoring to team members, • Must be attentive to details, organized, self-motivated, and driven., • Ability to create system and process flow diagrams, data flow diagrams, sequence and UML diagrams, inter and intra system dependencies within the functional domain and across them, • Knowledge and understanding of industry trends and new technologies and ability to apply trends to architectural needs, • Excellent written and oral communication skills with ability to communicate effectively with technical and non-technical staff, • Defines and promotes best practices; cultivates a culture of innovation and learning, including willingness to instruct and coach in acloudtraining program as needed, • Demonstrated strong analytic and problem-solving abilities Experience and Education • 7-10 years of experience in an IT environment or relevant role required, • 5-7 years ofClouddevelopment and support experience such as Microsoft Azure, Amazon Web Services (AWS) or GoogleCloudPlatform (GCP) required, • 2-3 years of experience in the consumer banking industry preferred, • Bachelors Degree in related field or equivalent work or military experience required

Job Description Position: Head Sushi Chef, Catering / Kaiseki / Omakase Location: Houston, TX Compensation: $70,000–$85,000 base salary + per-event earnings ($350-$400 per event) + bonus potential ($120K-$130K estimated total compensation) Schedule: Full-time | Combination of weekday corporate schedule and event-based evenings / weekends Benefits: Comprehensive package including fully covered employee health benefits, 401(k) with match, paid time off, and relocation assistance Role Summary: We are seeking a highly skilled and entrepreneurial Head Sushi Chef, Catering to lead both the creative and operational direction of a growing, high-end catering division specializing in Japanese cuisine. This role oversees the development of refined tasting menus while managing the full lifecycle of catered events. The ideal candidate brings deep expertise in traditional Japanese techniques, paired with the ability to adapt offerings for a diverse, modern clientele. This role is well-suited for a chef who thrives in both intimate, high-touch dining experiences and multi-event operational environments, with a strong focus on quality, storytelling, and execution. What you bring to the table: • Advanced expertise in Kaiseki, Omakase, and traditional Japanese culinary techniques, • Proven ability to design and execute seasonal, multi-course tasting menus using premium ingredients, • Experience leading the end-to-end execution of catered events, from menu development through service, • Strong operational skills, including inventory management, vendor sourcing, and cost control, • Demonstrated ownership of food cost and event-level P&L performance, • Ability to lead, train, and inspire a culinary team of 10+, ensuring consistency across multiple events, • Experience balancing simultaneous events and competing priorities in a fast-paced environment, • Strong vendor relationships and negotiation skills to source high-quality ingredients, • Comfort collaborating with marketing or media teams to support brand visibility and content creation, • Ability to tailor traditional menus to appeal to both authentic and contemporary audiences Why you’ll love working here: • Opportunity to lead and shape a new, high-end catering program, • Creative ownership over menu development and seasonal offerings, • Competitive compensation structure with event-based earning potential and bonus opportunities, • Strong benefits package including fully covered employee health insurance, • Relocation support available Required Work Experience: • 8+ years of culinary experience in fine dining restaurant or high-end catering Japanese-focused concepts, • 3–5 years of specialized experience in Kaiseki or traditional Japanese cuisine, • Proven experience managing food cost and operational performance, • Experience with catering operations Preferred Work Experience: • Experience executing tasting menu formats in private-event settings, • Exposure to multi-location or corporate foodservice environments, • Background supporting brand growth, client engagement, or culinary storytelling, • Background leading and developing culinary teams in high-execution environments Personal Qualities: • Creative and detail-oriented with a passion for culinary storytelling, • Entrepreneurial mindset with strong ownership and accountability, • Collaborative leader who values team development and culture, • Adaptable and solutions-oriented in dynamic, event-driven environments, • Client-focused with strong interpersonal and communication skills, • Motivated, positive, and team-first approach

Job DescriptionBlossom Hotel is Houston’s newest and most distinctive luxury destination for business and leisure. Located steps from the nations largest medical and research community at Texas Medical Center, near NRG Stadium and Rice University. Positioned at the axis of innovation and inspiration, guests can enjoy the diversity of nearby neighborhoods, world-class dining options and attractions. We are looking for our next great team member to join us on our Food and Beverage team to fill the position of Kitchen Supervisor.The Kitchen Supervisor supports the culinary leadership team by overseeing daily kitchen operations, ensuring food quality, consistency, and safety across all stations. This role combines hands-on cooking responsibilities with team coordination, helping maintain smooth workflow, high standards, and timely execution of service for restaurants, banquets, and in-room dining. What we provide you with: * Competitive pay • Hilton Travel discounts on all Hilton brand properties worldwide Hotel room discounts with our Crescent managed properties across North America for you and your family members * Excellent benefits plans for eligible associates and your family members * Paid time off * Career development opportunities in a luxury hospitality environment • Free meals, • Free parking What you do each day: * Supervise and support line cooks and prep staff during service to ensure efficiency and consistency. * Assist in food preparation and cooking according to recipes, presentation, and portion standards. * Ensure all dishes are delivered on time and meet luxury hotel quality expectations. * Monitor and maintain kitchen cleanliness, safety, and sanitation in accordance with HACCP and health regulations. * Assist with inventory control, stock rotation, and ordering of supplies. * Train and guide new culinary staff on procedures, safety, and service standards. * Coordinate communication between kitchen stations and front-of-house teams. * Report equipment issues or maintenance needs promptly. * Assist the Sous Chef or Executive Chef with administrative tasks such as scheduling, prep lists, and daily shift briefings. * Uphold a positive work environment and foster teamwork and professionalism. Does this sound like you? * Prior experience as a Lead Line Cook, Demi Chef, or Kitchen Supervisor, preferably in a luxury hotel or fine dining environment. * Strong culinary skills and knowledge of various cooking methods and kitchen equipment. * Leadership ability with excellent communication and organizational skills. * Understanding of food safety, sanitation, and inventory management. * Ability to work under pressure in a high-volume, fast-paced environment. * Flexible availability, including mornings, evenings, weekends, and holidays. * Ability to stand for extended periods and work in hot environments. * Capability to lift and carry up to 50 lbs. A Curio Collection by Hilton Properties

Job Description Job Title: Cook / Line Cook Department: Food and Beverage Supervisor: Executive Chef, Kitchen Manager, Food and Beverage Manager, and/or Director Summary A Cook is responsible for preparing and presenting high-quality meals in a timely and efficient manner while following recipes and ensuring food safety standards are upheld. They collaborate with kitchen staff to maintain cleanliness, organize ingredients, and deliver consistent dishes that meet customer expectations. Essential Duties and Responsibilities include the following. Other duties may be assigned. • Prepares a variety food items utilizing a variety of kitchen equipment such as broilers, ovens, grills, and fryers., • Assumes responsibility for the quality of food served., • Knows, learns, and complies consistently with our standards, cooking methods, kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products as directed prior to cooking according to assigned standards and recipe specifications., • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • 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., • Communicates department needs with regard to inventory and supplies to management., • Opens and/or closes the kitchen properly and follows the opening/closing checklist for kitchen stations as directed., • Assists others in opening/closing the kitchen., • Assist with food and beverage inventories as directed., • Attends all scheduled employee meetings. To perform this job 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. Education and/or Experience Culinary degree a plus. Similar schooling experience with or without degree/certification acceptable. At least 6 months experience in a similar capacity. Certificates, Licenses, Registrations Current TABC (TX) or RVSP (LA) is required. Current Food Handler’s certificate or ServSafe certification is required 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.