Trabajos poultry en Los Angeles, CaliforniaCrear alertas

Cargill is a family company committed to providing food and agricultural solutions to nourish the world in a safe, responsible, and sustainable way. We sit at the heart of the supply chain, partnering with producers and customers to source, make and deliver products that are vital for living. By providing customers with life’s essentials, we enable businesses to grow, communities to prosper, and consumers to live well. This position is in our Food Enterprise where we are committed to serving food manufacturers, food service customers, and retailers with a complete range of innovative ingredients and branded products. Our portfolio includes poultry, beef, egg, alternative protein, salt, oils, starches, sweeteners, cocoa and chocolate. Job Type: Full Time Shifts Available: 2nd shift Compensation: $22.00/hr; plus shift differential New, easy-to-apply options are available for this role: chat with our recruiting assistant Ana at careers.cargill.com or text CargillJobs to 60196. Benefits Information: • Medical, Dental, Vision, and Prescription, • Drug Insurance, • Health and Wellness Incentives, • Paid Vacation and Holidays, • 401(k) with Cargill matching contributions, • Flexible Spending Accounts (FSAs), • Short-Term Disability and Life Insurance, • Employee Assistance Program (EAP), • Tuition Reimbursement, • Direct responsibility for the day-to-day operations of running packaging, filling, and palletizing equipment, • Will be required to make process changes to the production equipment, • Frequently assists other operators on the equipment, • Operate mobile equipment including forklift, and pallet jack, and help replenish raw materials such as corrugate, stretch wrap, caps, etc., • Transact in plant warehouse management system/SAP, • Perform operator care on the line, • Participate in training, communicate, and follow up on what is needed for the production line to succeed, • Complete all daily tasks and keep the plant audit ready at all times, • Understanding and adhering to all safety rules and regulations, • Maintaining a safe and clean work environment, • Right to work in the U.S. that is not based solely on possession of a student visa or a visa sponsored by a third-party employer, • Cargill requires employees be a minimum of 18 years old to work in a production facility, • Ability to understand and communicate in English (verbal/written), • Ability to perform physical job duties which may include bending, lifting up to 50lbs, kneeling, climbing, crawling, and twisting safely, with or without a reasonable accommodation, • Ability to work in varied indoor and outdoor conditions which may include heat, cold, dust, loud noise, etc., with the use of personal protective equipment (PPE), • Ability to work in elevated areas (4 feet and above), • Must be able to operate machinery and/or industrial equipment, • Ability to work overtime including weekends, holidays and different shifts with advance notice, • At least 6 months of experience in production and manufacturing, • Basic computer skills Preferred Qualifications: • Forklift experience, • Experience with SAP and automated plant control systems, • High school diploma/GED or a minimum of one-year equivalent work experience Considered candidates will receive a phone call from a (952) area code. Please note that this position does not include relocation reimbursement. Equal Opportunity Employer, including Disability/Vet To apply using chat/text, please click Apply Now button OR use ___ to create a login to apply.

Red Robin - 5461 Katella Avenue - Responsibilities: Prepare food including cutting, sautéing, broiling, frying, and cooking various meals; Maintain safe food handling and cleanliness standards; Cook meats, fish, poultry, vegetables, soups, salads and other ingredients; Provide good customer experie

Superior Grocers - 250 North La Brea Avenue - Responsibilities: Merchandise beef and pork primals to company standards; Keep meat cases stocked with fresh, high-quality beef, pork, poultry and seafood; Deliver excellent customer service to support store's financial success.

Sizzler - 6343 Laurel Canyon Blvd - [Line Cook / Kitchen Staff / Prep Cook / Grill Cook] Wash; cut and/or cook vegetables; fruit; meat; fish; poultry and/or seafood to prepare for use.Measure and mix ingredients according to recipes to prepare menu items.Prepares plates to be served by placing appro

Front Porch - - Responsibilities: Provides quality customer service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction; Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a vari

Ruth's Chris Steak House - 13455 Maxella Avenue - Responsibilities: Prepare meat, poultry, and seafood items according to recipe and technique; Assist the side cook and other kitchen personnel in food preparation; Ensure guests have a superior dining experience by timing and preparing all food produ

Prepare a variety of meats, poultry, vegetables, and other food items for cooking in ovens, grills, fryers and a variety of kitchen equipment; Maintain, clean and sanitize all areas and equipment of the store such as all stations, bathrooms, sinks, countertops, microwaves, refrigerators, break rooms

The compensation range provided is in compliance with state specific laws.Factors that may be used to determine your actual rate of pay include your specific skills, years of experience and other factors.You may be eligible to participate in the Company's Incentive Plan.For information on Sysco's Be

Job Description Job Title: Kitchen Production Associate Reporting To: General Manager Location: West Hollywood, CA Company: JustFoodForDogs LLC Job Type: Full-time, Exempt About JustFoodForDogs: At JustFoodForDogs, we’re dedicated to transforming the lives of dogs through high-quality, nutritious food. Our mission is to provide pets with the best possible diet, crafted from fresh, whole ingredients. We're passionate about transparency, quality, and making a difference in the lives of pets and their owners. Job Overview: We are seeking a dedicated and detail-oriented Production Associate to join our team at JustFoodForDogs, a leading pet food company committed to producing high-quality, nutritious meals for pets. The Production Associate will be responsible for preparing and cooking pet food recipes, maintaining cleanliness, and adhering to strict health and safety standards. This is an ideal position for someone passionate about animal health and food production. Key Responsibilities: • Ingredient Preparation: Weigh, measure, and prepare raw ingredients according to specific recipes for various pet food products., • Cooking, Mixing, & Packing: Operate kitchen equipment to cook, mix, and package pet food batches, ensuring consistency and quality in each product., • Recipe Adherence: Follow precise recipes and production guidelines to create nutritionally balanced meals for pets., • Food Safety Compliance: Adhere to all food safety and hygiene regulations, including proper handling of raw materials and cooked products., • Equipment Maintenance: Clean and maintain kitchen equipment and workspaces to ensure a safe, organized, and efficient production environment., • Batch Documentation: Accurately record batch information and ingredient usage for quality control and traceability purposes., • Stock Management: Assist in receiving, storing, and organizing ingredients and supplies, ensuring inventory is rotated properly., • Experience: Previous experience in food preparation, commercial kitchens, or food production is preferred, but not required., • Physical Ability: Ability to stand for long periods, lift up to 50 lbs, and perform physically demanding tasks in a fast-paced environment., • Attention to Detail: Strong focus on accuracy, cleanliness, and quality in following recipes and food production standards., • Communication: Basic communication skills to work effectively with kitchen staff and management., • Teamwork: A positive attitude and ability to collaborate effectively with the kitchen and production teams., • Time Management: Punctuality and reliability in meeting assigned shift schedules., • Health & Hygiene Standards: Knowledge or willingness to learn about food safety standards related to pet food production., • Shift Flexibility: Willingness to work early mornings, nights, weekends, or overtime as needed based on production demands. Tenets of the Pack (Company Values) Live Our Mission – We believe this is more than a job. It’s a cause. Be a Team Player – We put company goals and success first. Maintain a Positive Attitude – We bring energy, enthusiasm, and drive to everything we do. Deliver Results – We play to win. JUSTFOODFORDOGS is an Equal Opportunity Employer. JUSTFOODFORDOGS does not discriminate due to race, color, creed, religion, sex, sexual orientation, gender and/or gender identity or expression, marital or parental status, national origin, ethnicity, citizenship status, veteran or military status, age, disability, unemployment status or any other legally protected basis, and to the extent permitted by law. Qualified candidates of diverse ethnic and racial backgrounds are encouraged to apply for vacant positions at all levels.

The Butcher is responsible for preparing various cuts of meat, poultry, and seafood for restaurant or retail use. Previous experience as a butcher or meat cutter is required. Strong knowledge of various meat cuts and butchery techniques.

Maintenance Manager - Meat Grinding Operations This Jobot Job is hosted by: Jamal Elkhateib Are you a fit? Easy Apply now by clicking the "Apply" button and sending us your resume. Salary: $100,000 - $135,000 per hour A bit about us: Well established Food Manufacturing company and leading provider of poultry and meat solutions throughout California, the Pacific Northwest, Arizona, Texas, Nevada and New Mexico. Built with two principles in mind: make a quality product and provide the best customer service possible. The Company's management and employees are committed to these principles daily. Why join us? • Annual bonus, • Medical, • Dental, • Vision, • 401k Job Details We are seeking a Maintenance Manager with hands-on leadership experience supporting meat grinding and further-processing operations. This role is critical to ensuring maximum equipment uptime, food safety compliance, and preventive maintenance excellence in a fast-paced, USDA-regulated protein manufacturing environment. The ideal candidate brings deep familiarity with grinders, blenders, conveyors, packaging equipment, and sanitation-driven maintenance practices and understands the unique demands of maintaining equipment used in raw meat and ground beef production. Key Responsibilities Maintenance Leadership & Reliability Lead all maintenance activities supporting meat grinding, raw processing, and packaging operations, ensuring safe, efficient, and compliant equipment performance Own uptime and reliability for grinders, augers, mixers, conveyors, pumps, packaging lines, and supporting utilities Develop, execute, and continuously improve preventive and predictive maintenance programs to minimize downtime during production and sanitation windows Troubleshoot and resolve mechanical, electrical, hydraulic, and pneumatic failures in high-speed production environments Food Safety & Regulatory Compliance Ensure all maintenance activities comply with USDA/FSIS, HACCP, GMP, and sanitation standards, particularly in areas supporting ground meat operations Partner closely with Quality Assurance and Sanitation teams to ensure maintenance work does not compromise food safety or product integrity Support internal and external audits, inspections, and corrective actions related to maintenance and equipment sanitation Team Leadership & Development Lead, train, and develop a team of maintenance supervisors and technicians Set clear performance expectations, conduct evaluations, and build bench strength within the maintenance organization Coordinate maintenance coverage to support multi-shift and weekend production schedules Planning, CMMS & Continuous Improvement Utilize CMMS to plan, schedule, and track work orders, PM compliance, and parts usage Manage spare parts inventory and maintenance budgets with a focus on cost control and uptime optimization Analyze downtime trends and drive continuous improvement initiatives across grinding and processing operations Support capital projects, equipment installations, line upgrades, and facility improvements Required Qualifications 5+ years of maintenance leadership experience in meat, protein, or food manufacturing environments Direct experience supporting meat grinding or raw meat processing operations is required Strong working knowledge of USDA/FSIS regulations, HACCP, GMPs, and sanitation-driven maintenance practices Proven experience in maintaining and troubleshooting industrial meat processing equipment Hands-on leadership style with the ability to work cross-functionally with Operations, QA, and Sanitation Preferred Qualifications Bachelor’s degree in Engineering, Industrial Maintenance, or a related field (or equivalent hands-on experience) Experience in high-volume ground beef or further-processing facilities CMMS implementation or optimization experience Bilingual (English/Spanish) strongly preferred Interested in hearing more? Easy Apply now by clicking the "Apply" button. Jobot is an Equal Opportunity Employer. We provide an inclusive work environment that celebrates diversity and all qualified candidates receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. Jobot also prohibits harassment of applicants or employees based on any of these protected categories. It is Jobot’s policy to comply with all applicable federal, state and local laws respecting consideration of unemployment status in making hiring decisions. Sometimes Jobot is required to perform background checks with your authorization. Jobot will consider qualified candidates with criminal histories in a manner consistent with any applicable federal, state, or local law regarding criminal backgrounds, including but not limited to the Los Angeles Fair Chance Initiative for Hiring and the San Francisco Fair Chance Ordinance. Information collected and processed as part of your Jobot candidate profile, and any job applications, resumes, or other information you choose to submit is subject to Jobot's Privacy Policy, as well as the Jobot California Worker Privacy Notice and Jobot Notice Regarding Automated Employment Decision Tools which are available at jobot.com/legal. By applying for this job, you agree to receive calls, AI-generated calls, text messages, or emails from Jobot, and/or its agents and contracted partners. Frequency varies for text messages. Message and data rates may apply. Carriers are not liable for delayed or undelivered messages. You can reply STOP to cancel and HELP for help. You can access our privacy policy here: jobot.com/privacy-policy

Quality and Compliance Manager This Jobot Job is hosted by: Jamal Elkhateib Are you a fit? Easy Apply now by clicking the "Apply" button and sending us your resume. Salary: $120,000 - $135,000 per year A bit about us: Well established Food Manufacturing company and leading provider of poultry and meat solutions throughout California, the Pacific Northwest, Arizona, Texas, Nevada and New Mexico. Built with two principles in mind: make a quality product and provide the best customer service possible. The Company's management and employees are committed to these principles daily. Why join us? Annual Bonus Incentives Comprehensive Benefits 401k with match Incredible Advancement Opportunities Collaborative culture and leadership Job Details Overview Essential Duties and Responsibilities: Regulatory & USDA Compliance Maintain expert-level knowledge of USDA FSIS regulations, FDA requirements (as applicable), and state and local regulatory standards related to meat and protein processing Serve as the primary facility contact for USDA inspections, regulatory reviews, audits, and investigations Ensure ongoing inspection readiness through accurate documentation, traceability, and record retention USDA Labeling & Documentation Manage USDA label approvals, submissions, revisions, and maintenance for meat and protein products Ensure accurate tracking, documentation, and cross-functional communication of labeling requirements and changes Oversee regulatory records management to ensure accuracy, accessibility, and audit readiness Compliance Audits & Corrective Actions Lead internal compliance audits, risk assessments, and gap analyses Develop, implement, and verify corrective and preventive action plans (CAPAs) resulting from regulatory, certification, or customer audits Ensure timely investigation, documentation, and closure of regulatory-related customer complaints Quality Systems & Cross-Functional Partnership Partner with FSQA, Quality, Operations, and Sanitation teams to implement and maintain robust compliance and food safety programs Support HACCP, SOPs, SSOPs, and prerequisite programs specific to meat and protein manufacturing Monitor regulatory changes, assess operational impact, and proactively implement required updates Supplier, License & Permit Compliance Manage and maintain the Approved Supplier Program, ensuring regulatory and documentation compliance Oversee business licenses, permits, and regulatory filings required for facility operation Customer & Social Compliance (Retail-Driven) Support and lead SMETA/ethical compliance audits required by major retail and grocery customers Partner with HR and Operations to ensure compliance with labor, safety, and workplace standards Coordinate corrective actions related to customer-driven social and ethical compliance requirements Training & Continuous Improvement Train facility personnel on regulatory requirements, compliance procedures, and documentation best practices Drive continuous improvement initiatives focused on regulatory compliance, risk mitigation, and operational efficiency Qualifications Required Direct experience in USDA-regulated meat or protein manufacturing, including beef, pork, poultry, and/or ground products Hands-on experience managing USDA inspections and label approvals Strong understanding of food safety, regulatory compliance, and documentation practices Proven experience leading regulatory, certification, and customer audits Ability to work effectively in a fast-paced, production-floor environment Preferred Experience supporting BRC or other GFSI-recognized certifications Experience supporting SMETA or major grocery customer audits (e.g., national retailers) HACCP certification Prior leadership or mentorship experience within compliance, QA, or food safety teams Education & Experience Bachelor’s degree in Food Science, Microbiology, Animal Science, or a related field (advanced degree preferred) 5–7+ years of regulatory compliance experience in meat or protein manufacturing In-depth knowledge of USDA FSIS regulations, HACCP, SOPs, SSOPs, and labeling requirements Strong analytical, organizational, and project management skills Excellent interpersonal skills with the ability to collaborate across all levels of the organization Ability to work under pressure, manage competing priorities, and meet tight deadlines Interested in hearing more? Easy Apply now by clicking the "Apply" button. Jobot is an Equal Opportunity Employer. We provide an inclusive work environment that celebrates diversity and all qualified candidates receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. Jobot also prohibits harassment of applicants or employees based on any of these protected categories. It is Jobot’s policy to comply with all applicable federal, state and local laws respecting consideration of unemployment status in making hiring decisions. Sometimes Jobot is required to perform background checks with your authorization. Jobot will consider qualified candidates with criminal histories in a manner consistent with any applicable federal, state, or local law regarding criminal backgrounds, including but not limited to the Los Angeles Fair Chance Initiative for Hiring and the San Francisco Fair Chance Ordinance. Information collected and processed as part of your Jobot candidate profile, and any job applications, resumes, or other information you choose to submit is subject to Jobot's Privacy Policy, as well as the Jobot California Worker Privacy Notice and Jobot Notice Regarding Automated Employment Decision Tools which are available at jobot.com/legal. By applying for this job, you agree to receive calls, AI-generated calls, text messages, or emails from Jobot, and/or its agents and contracted partners. Frequency varies for text messages. Message and data rates may apply. Carriers are not liable for delayed or undelivered messages. You can reply STOP to cancel and HELP for help. You can access our privacy policy here: jobot.com/privacy-policy

Job Description We are currently searching for a Manager for our new restaurant opening in Manhattan Beach Saint & Second is a new Upscale American, full-service restaurant in Belmont Shore, Long Beach featuring craft beer and cocktails, an eclectic menu, and unique wines! We are looking for awesome people to grow with...like you! ESSENTIAL DUTIES AND RESPONSIBILITIES • Contributing to staffing responsibilities, including hiring, training, scheduling, performance management, and separation, • Assist in leading a specific department including but not limited to operations, planning, development, ordering, inventory, scheduling, etc., • Assisting with the purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss, • Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service and hospitality, • Managing and engaging all team members; promoting cooperative effort, a team spirit, and good morale among team members; treating team members fairly and with respect; ability to lead with commitment and passion, • Delivering excellent guest service including personally greeting and engaging with guests, • Resolving complaints from guests in a polite, effective, and friendly manner, • Participating in administrative requirements including cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law, • Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations, • Providing regular, accurate, computerized reports of operations to executive management, • Helping with the duties of other team members (e.g., front desk, server, cook, etc.) when necessary because of an unexpected absence or extra volume, • Assist with achieving or exceeding financial objectives; analyzing variances; recommending corrective actions, • Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation, • Collaborating with sales and catering teams to promote and book events, • Adhere to and enforce all applicable local, state and federal laws, rules, and regulations, • Excellent verbal and written communication skills., • Excellent interpersonal, negotiation skills, and conflict resolution skills., • Excellent organizational skills and attention to detail., • Excellent time management skills with a proven ability to meet deadlines., • Moderate supervisory and leadership skills including, but not limited to, evaluating performance, appraising, and taking disciplinary action when necessary, • Ability to read and analyze financial data, figures, and transcriptions prepared on and generated by a computer, • Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc., • Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws, • Knowledge of full-service restaurant operations, • Knowledge of food and alcoholic beverages, • Must be able to speak, read, write and understand English, • Must possess basic computational ability, • Proficient with Microsoft Office Suite or related software., • Must be 21 years of age or older at the time of application, • High school diploma or G.E.D. equivalent required, • Previous restaurant management/supervisory experience; 1 year required; 2 to 5 years preferred, • Associates, bachelors or other advanced degree preferred, • Previous restaurant management/supervisory experience; 1 year required; 2 to 5 years preferred The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Hof’s Hut Restaurants, Inc. is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable. Hide Company DescriptionFocused on utilizing all-natural, non-gmo and organic ingredients, Saint & Second is a growing concept featuring comfort food and a scratch bar both done with quality ingredients. Saint & Second is privately owned and part of a growing company, Hofman Hospitality Group, and we are looking for managers who want to grow with us. If you have a passion for the business and want to join a company where you will be valued and compensated for your hard workFocused on utilizing all-natural, non-gmo and organic ingredients, Saint & Second is a growing concept featuring comfort food and a scratch bar both done with quality ingredients.\r\n\r\nSaint & Second is privately owned and part of a growing company, Hofman Hospitality Group, and we are looking for managers who want to grow with us. If you have a passion for the business and want to join a company where you will be valued and compensated for your hard work

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Flexible schedule, • Free uniforms, • Health insurance, • Vision insurance, • Free food & snacks Summary of Position: Cook and prepare a variety of food products including meats, poultry, seafood, vegetables, sauces, breads and other food products using a variety of equipment and utensils. Plating and garnishing of cooked items. Monitors proper food temperature, rotating and storing food in a proper manner. Maintaining a clean, sanitary cooking area. Duties and Responsibilities: • Ensures excellent food preparation and food quality., • Prepares a variety of meats, poultry, vegetables and other food items for cooking in grills, fryers and a variety of another kitchen equipment. Prepares and portions food products prior to cooking according to standards specifications., • Follows recipes, including following standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Ensures menu items prepared timely, proper consistency, temperature, rotation and adherence to recipes and standard guidelines., • Maintains a clean and sanitary workstation area., • Promptly reports equipment and food quality problems to the management team., • Performs other related duties as assigned by Supervisors., • Follow all other REUNIONKITCHEN+DRINK policies and procedures., • Acts as a team player, recognizing and helping any fellow employee., • Asks for help when unable to attend tickets or other tasks promptly., • Supports management staff and fellow staff members., • Accepts direction from management and expediters., • Comes to work on time and prepare for every shift with the following: All required necessities including a positive attitude, thermometer, cutting glove during preparation and appropriate uniform., • Remains flexible in daily schedule changes depending on the needs of the restaurant.Physical Demands and Requirements:, • Lifting and carrying of items not to exceed 50 lbs., • Extensive and prolonged walking, standing, bending, and reaching required., • Occasional sitting and twisting required., • Grasping and fine manipulation using hands required., • Ability to work up to 8-10 hours per day.Other Requirements:, • Must have a current food handlers card or any required by law in given state., • Must complete California workplace harassment training and/or any additional training required by law.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Training & development Lielle is a culinary journey that blends Californian Bistronomy. Located on Pico Boulevard, Lielle is more than just a restaurant; its an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmarks daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance. JOB OVERVIEW Under the guidance of Chef Partner, Chef de Cuisine and Sous Chef team, take responsibility for preparing and cooking food items according to the restaurant's recipes and standards and working at stations in the kitchen. Accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management. • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for the quality of products served and mise-en-place on station., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment., • Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follows proper plate presentation and garnish set up for all dishes., • Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards, • Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly, • Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach, • Follow sanitation guidelines set forth by Health Department, • Handles, stores and rotates all products properly., • Responsible for filling out prep needs and effectively communicating with team members and supervisors., • Assists in food prep assignments during off-peak periods as needed., • Participates in running food to guests tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non-alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service., • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings., • Work schedules may vary between early morning to late evening, weekends and holidays, • Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Always follow safety and sanitation rules and laws, • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team to maintain and grow as an employee, • Be able to reach, bend, stoop and frequently lift up to 40 70 pounds., • Repetitive tasks with few breaks, • High school diploma or equivalent., • A minimum of 2 years of experience in kitchen preparation and cooking., • Must be able to communicate clearly with managers, kitchen and dining room personnel.

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. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a 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. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Dental insurance, • Health insurance Duties & Responsibilities: • Follow sanitation guidelines set forth by Health Department., • Keep prep work area clean and organized., • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Undertake basic cooking duties such as reducing sauces, parboiling food etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:, • Washing, peeling, cutting and seeding vegetables and fruits;, • Weighing and measuring ingredients;, • Methods of combination: stirring, mixing, whipping, breading, etc.;, • Cooking: steaming, sauteing, frying, baking, roasting, braising, boiling, poaching, broiling, • Lifting and moving equipment to and from work stations, stove, and refrigerator, • Perform other kitchen duties as assigned, • Assure all necessary items are in the restaurant/bakery at the start of the shift. Communicate any needs in an appropriate timeframe, ensuring all ingredients represent our quality standards and in line with the standards established by the chef. Communicate timely any discrepancies., • Ensure equipment is kept clean and in excellent working condition., • Stocking of food, beverages and supplies as directed by the Chef, • Proper handling of food deliveries. All product put away in a timely manner., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef or immediate supervisor.Qualifications:, • Minimum of 2 years of restaurant experience required., • Repetitive motion such as cutting, slicing, chopping for ling periods of time with minimal breaks., • Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift., • Must have Food Handlers permit on fileWorking Conditions and Expectations:, • Work schedule will may vary between early morning to late evening, weekends and holidays, • Shifts will range from 8 - 10 hours and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Follow safety and sanitation rules and laws at all times, • Attends all scheduled employee meetings., • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employeePhysical Requirements:, • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Repetitive tasks with few breaks, • Be able to work in a standing position for 8 - 10 hours.

Job DescriptionDescription: "* Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes. • Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment., • Assume responsibility for quality of products served., • Master recipes for all kitchen stations., • Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store and rotate all products properly., • Always maintain cleanliness and sanitation., • Uphold company safety and sanitation requirements to ensure the health and safety of our employees., • Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment., • Adheres to all kitchen safety protocols and sanitation standards.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in Eataly’s exciting, high-volume, open kitchens. Reports to the Sous Chef Manager or Chef de Cuisine. • Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés, • Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing, • Plates menu items along with appropriate garnish, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Performs other duties as required or assignedQualifications, • 2+ years in a food preparation position, • Good knife skills and finger dexterity to use small tools and utensils adeptly, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionDescription: Responsible for preparing culinary dishes in a consistent manner. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience. Essential functions and responsibilities include the following: • Comply with all portion sizes, quality standards, in accordance with standardized recipes., • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assume 100% responsibility for quality of products served., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Maintain 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., • Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store and rotate all products properly (FIFO = First-In, First-Out)., • Assist in food prep assignments during off-peak periods as needed., • Close the kitchen properly and follow the closing checklist, including cleaning guidelines for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings and bring-up suggestions for improvement., • Perform additional responsibilities as requested by the Chef or other Manager on duty., • Handle pressure during high volume moments. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond. Requirements: QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Furthermore, the individual must be able to multi-task and work at various paces, adapting to business levels, manage time efficiently, be organized, and have reliable attendance. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. EDUCATION and/or EXPERIENCE Culinary degree preferred. Desire 2 years’ previous experience in a high volume, fine dining restaurant. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers. MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items. REASONING ABILITY Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Servsafe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours), with some walking and occasional sitting; use hands and fingers to handle and/or feel; reach with hands and arms; talk or hear; and smell. The employee frequently is required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally team lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may be working in close proximity to co-workers. The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment. This job description has been approved by the Company. This job description 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 may change at any time, with or without notice.

Job DescriptionBenefits: Job Summary: The line cook is responsible for the accurate and efficient preparation of hot foods, including meats, seafood, vegetables, soups, and other menu items. This position also involves preparing and portioning ingredients before cooking, as well as plating, garnishing, and maintaining cleanliness in the kitchen area. The line cook plays a key role in ensuring the consistent quality and presentation of all dishes served. Essential Functions and Responsibilities: The following tasks are considered essential to the role and must be performed with accuracy and attention to detail: • Prepare various types of meats, seafood, poultry, vegetables, and other foods using appropriate cooking methods such as roasting, grilling, frying, and sauting., • Ensure consistent food quality by following established recipes, portions, and presentation standards., • Assume full responsibility for the quality and consistency of all products served., • Maintain adequate product levels at assigned kitchen stations to support efficient service during peak hours., • Keep work areas and equipment, including grills, fryers, ovens, burners, refrigerators, and preparation tables, clean, sanitized, and organized., • Prepare the ingredients for cooking by portioning, seasoning, marinating, breading or battering, as needed., • Plate and decorate food according to Lodge Bread Company presentation standards., • Handle, label and rotate all food products in accordance with food safety standards., • Support with general preparation tasks during periods of low activity or as directed., • Follow the proper procedures for closing stations and kitchen closing responsibilities., • Attend all scheduled staff meetings and contribute ideas and suggestions for improvements., • Perform other tasks assigned by the Kitchen Manager or the manager on duty. Requirements and Qualifications: To perform this job successfully, the person must meet the following requirements: • Minimum two (2) years of experience in food preparation and cooking., • Minimum six (6) months of experience in a similar position as a line cook., • Solid knowledge of standard cooking techniques, food safety, and sanitation practices.

Job Description Are you passionate about food prep and ready to be part of a top-notch kitchen team? Neighborly is looking for a Commissary Prep Cook in our kitchen in Canoga Park, CA who values quality and teamwork. As a Prep Cook at Neighborly, you’ll play a key role in food preparation under the guidance of our Commissary Chef. From ensuring our ingredients are fresh and ready to helping maintain a clean, organized kitchen, your efforts will support a smooth service and deliver a great experience for every guest. In addition to prep responsibilities, this role will also support making commissary deliveries to our Neighborly restaurants across Los Angeles. The ideal candidate is safe, reliable, and self-sufficient, able to manage deliveries independently while maintaining the same care and quality we expect in our kitchens. This is a hybrid role that combines hands-on food prep with driving and logistics support, helping ensure our restaurants receive fresh, properly handled products on time. KEY RESPONSIBILITIES: * Prepares a variety of dishes ranging from meats, seafood, poultry, vegetables and other items using Neighborly’s established recipes * Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use * Ensures proper food handling techniques to uphold all safety and sanitation requirements * Assumes responsibility for quality of products served * Complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures * Stocks and maintain sufficient levels of food products at line stations to assure a smooth service * Portions food products prior to cooking according to standard portion sizes and recipe specifications * Prepares all required prep items such as: fresh lettuces & vegetables, sauces and dressings, marinades and portioning of ingredients. As a Prep cook, you will frequently be asked to slice, dice, mix, blend, bread, and portion a variety of ingredients. * Maintains cleanliness and sanitation at all times; participates in opening and closing procedures * Upholds company safety and sanitation requirements to ensure the health and safety of our guests and employees * Safely transport commissary-prepared food and products to multiple Neighborly restaurant locations throughout Los Angeles * Plan delivery routes efficiently and communicate clearly with restaurant teams upon arrival. * Maintain cleanliness and organization of delivery truck and transport containers * Lift (up to 75 lbs), load, secure, and unload prodcuts properly to maintain food quality and safety during transport QUALIFICATIONS/SKILLS: * Excellent culinary skills * Sense of urgency and able to work in a fast-paced environment * Ability to effectively communicate with people at all levels and from various backgrounds * Ability to work as a team-player * Ability to multitask, prioritize, and organize * Able to work flexible hours as necessary * Both Part-Time and Full-Time positions available * All hourly Team Members earn tips * Valid driver's license with a clean driving record required * Comfortable driving throughout Los Angeles and navigating multiple delivery stops * Ability to work independently and responsibly with minimal supervision EDUCATION AND/OR EXPERIENCE: * Minimum of 1 years experience * High-volume restaurant experience preferred ESSENTIAL PHYSICAL FUNCTIONS * Must have the ability/stamina to work a minimum of 30 hours a week * Ability to stand/walk for 8 hours per day * Must be able to lift and carry up to 50 lbs * Must be able to tolerate potential allergens to include peanut products, egg, dairy, gluten, soy, seafood and shellfish COMPENSATION & BENEFITS * $18-$20/hour dependent on experience * Medical, dental, and vision benefits * Paid sick time off Why Neighborly? We’re more than a job—at Neighborly, we believe in creating a space where every guest and team member feels at home. We are a brand new restaurant concept that has curated the best restaurants and finest chefs under one roof to offer something craveable for every member of the family. Think of us as an extension of your kitchen, serving up delicious and comforting meals fit for any occasion. Join us and grow your career while being part of a culture that values connection, creativity, and, of course, amazing food! Be Neighborly. Eat Neighborly.

Job DescriptionDescription: The Kitchen Prep Cook ensures the highest quality food is prepared per the exact recipe specification at all times. The Kitchen Prep Cook is responsible for all aspects of their assigned station – cook and prepare a variety of food products including meats, poultry, vegetables, sauces, stocks, and other products using a variety of tableware, pots, pans, and cooking equipment. Ensures the Line Cooks stocked with basic, critical items throughout the shift; and cleans, sanitizes, and maintains equipment, utensils and tools. Responsibilities: • Prepare a variety of meats, poultry, vegetables and other food items for cooking in grills, fryers, and a variety of other kitchen equipment., • Understands and compiles consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, wall grills, fryers, sauté burners, flat top range and refrigeration equipment., • Stocking the alley and line with items need to complete orders on time., • Store and rotate food supply using the first-in first out system., • Inform Kitchen Manager immediately of product shortages or equipment is not working properly., • Using standard recipe card for preparing all products. Do not rely on the memory of yourself or of other employees., • Ensuring proper food safety and sanitation standards to ensure guest safety., • Assist cooks and kitchen staff with various tasks as needed, and provide cooks with requested items., • Performs other related duties as assigned by Kitchen Manager or manager on duty. Hours: Various shifts available Physical Requirements & Qualifications: • A minimum of 1 year of experience in kitchen preparation and cooking is preferred., • Must have good knife skills and know how to read and follow recipes., • Ability to work positively in a fast-paced environment., • Ability to work effectively within a team., • Must be able to work quickly in a confined area and stand for extended periods of time., • Ability to communicate clearly and professionally with coworkers., • Fluent in English and Spanish is preferred., • Strong attention to detail with knowledge of weights, measurements, volume and cooking procedures., • Continuous use of hands and arms, along with bending, reaching, twisting., • Ability to lift up to 50 lbs, as needed., • Ability to work in elevated temperatures., • Knowledgeable in safe food handling and sanitation, along with safety cooking procedures., • Must be able to work a flexible schedule including days, nights, weekends, and holidays., • California Food Handler Card is required for all foodservice employees who prepare, store, serve food. Requirements:

Job DescriptionDescription: Position Summary: A Line Cook is employed to prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or prep area. Reasonable Accommodations Statement: To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions. Essential Duties/Responsibilities: • Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work, • Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles, • Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan, • Knowledge of basic butchering, • Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirements, • Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures, • Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures, • Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications, • Cleans kitchen equipment, • Ability to handle special dietary requests and to work with guests requiring special requests due to dietary concerns, • Creates seasonings, cures and rubs, • May bone and clean shellfish, cut, trim or grind meats, fish or poultry, • Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment Declaración de adaptaciones razonables: Para realizar este trabajo con éxito, un individuo debe ser capaz de realizar, con o sin ajustes razonables, cada función esencial satisfactoriamente. Se pueden hacer ajustes razonables para ayudar a las personas calificadas con discapacidades a realizar las funciones esenciales. Deberes / responsabilidades esenciales: • Conocimiento de técnicas de cocción tales como estofado, horneado, asado (horno o asador giratorio) y sartén / salteado de alto nivel., • Conocimiento de todos los equipos de cocina, incluido el ajuste de los controles del termostato para regular latemperatura de hornos, asadores, parrillas, asadores y hervidores de vapor., • Capacidad para inventariar productos, leer menús (BEO, pedidos de restaurantes) y estimar los requisitos de alimentos para crear un plan de producción, • Conocimiento de carnicería básica., • Mantiene las normas y especificaciones relacionadas con la preparación y manipulación de alimentos diariamente, comprende los requisitos de medición, • Conocimiento y comprensión de las pautas de seguridad alimentaria y saneamiento, incluidos los requisitos de temperatura y HACCP (Análisis de riesgos y puntos críticos de control) al tiempo que comprende la ciencia en las temperaturas de cocción, • Responsable de verificar y mantener las temperaturas adecuadas durante la preparación, enfriamiento, conservación y servicio de los alimentos, incluido el ajuste de los controles del termostato para regular las temperaturas., • Observa y prueba los alimentos que se cocinan probando, oliendo y perforando con utensilios de cocina para determinar que los alimentos se cocinan adecuadamente, de acuerdo con las especificaciones, • Limpia equipo de cocina, • Capacidad para manejar solicitudes dietéticas especiales y trabajar con invitados que requieren solicitudes especiales debido a preocupaciones dietéticas, • Crea condimentos, curas y roces., • Puede deshuesar y limpiar mariscos, cortar, cortar o moler carnes, pescados o aves de corral, • Debe demostrar habilidades técnicas culinarias avanzadas requeridas en la preparación de alimentos y el uso de equipos de cocina., • Debe demostrar la capacidad de presentar y discutir la preparación de elementos del menú con el gerente de cocina y el Chef de Cusine Requirements: Basic Qualifications: • Must be at least 18 years of age, • Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience, • Previous experience in a high-volume Restaurant, • Strong communication, proven leadership and interpersonal skills, • Adept at troubleshooting and can calmly handle difficult situations, • Proven ability to read and understand recipes, • Understands the purpose of the knife and when to use it, • Strong organizational skills; Ability to lead a team in a very fast paced environment, • Exhibits a positive, friendly and helpful attitude to our guests and your co-workers, • Motivates and encourages co-workers through daily reinforcement and coaching, • Demonstrates passion and enthusiasm for working in the kitchen., • Proven knowledge of culinary techniques and terminology, • Valid Food Safety Certification or equivalent, • Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events, • Bilingual preferred, • Certification from CIA or equivalent, • Vocation school training or high school certification, • Culinary degree or equivalent, • Standing or walking for up to 8 hours at a time on tiled floors, • Hand and wrist strength as needed to manipulate product during production; ability to use your hands to handle, control or feel objects, tools or controls, • Ability to repeat the same movements, • React quickly using hands, fingers or feet, • Use one or two hands to grasp, move or assemble objects, • Use stomach and lower back muscles to support the body for long periods with getting tired; must be able to bend stretch, twist or reach out., • Ability to lift up to 50 lbs, • Ability to bend repeatedly throughout entire shift as needed for production Occasionally Position requires this activity up to 33% of the time (0 - 10 hrs/day) Frequently Position requires this activity from 33% - 66% of the time (2.5 - 10 hrs/day) Constantly Position requires this activity more than 66% of the time (10 hrs/day) Physical Demands Stand (up to 10 hrs/day) Constantly Walk (up to 10 hrs/day) Constantly Sit Occasionally Manually Manipulate Constantly Reach Outward Constantly Reach Above Shoulder Constantly Climb Occasionally Crawl Occasionally Squat or Kneel Occasionally Bend Occasionally Grasp Constantly Speak Constantly Lift/Carry 21 – 50 lbs Frequently Push/Pull 13-25 lbs Frequently Other Physical Requirements • Vision (near, distance, color) The work environment is moderately loud to loud. Calificaciones Básicas: • Debe tener al menos 18 años de edad, • Experiencia mínima de 5 años en el campo culinario / restaurante de alto volumen o título culinario y 2 años de experiencia relacionada, • Experiencia previa en un restaurante de gran volumen. ? Comunicación fuerte, liderazgo comprobado y habilidades interpersonales., • Experto en la resolución de problemas y puede manejar con calma situaciones difíciles, • Capacidad probada para leer y comprender recetas, • Comprende el propósito del cuchillo y cuándo usarlo, • Fuertes habilidades de organización; Capacidad para liderar un equipo en un entorno de ritmo muy rápido., • Exhibe una actitud positiva, amigable y servicial con nuestros huéspedes y sus compañeros de trabajo., • Motiva y alienta a los compañeros de trabajo a través del refuerzo diario y el entrenamiento., • Demuestra pasión y entusiasmo por trabajar en la cocina., • Conocimiento probado de técnicas culinarias y terminología., • Certificación de seguridad alimentaria válida o equivalente, • Debe ser flexible y capaz de trabajar en una variedad de turnos, incluidos días, noches, fines de semana, días festivos y eventos especiales., • Bilingüe preferido, • Certificación de la CIA o equivalente, • Formación vocacional o certificación de bachillerato, • Grado culinario o equivalente, • De pie o caminando hasta 8 horas seguidas en pisos de baldosas, • Fuerza de manos y muñecas según sea necesario para manipular el producto durante la producción; capacidad de usar sus manos para manejar, controlar o sentir objetos, herramientas o controles, • Posibilidad de repetir los mismos movimientos., • Reacciona rápidamente con las manos, dedos o pies., • Use una o dos manos para agarrar, mover o ensamblar objetos, • Use el estómago y los músculos de la parte baja de la espalda para sostener el cuerpo durante largos períodos con el cansancio; debe poder doblarse, estirarse, torcerse o estirarse., • Capacidad para levantar hasta 50 libras, • Capacidad para doblarse repetidamente durante todo el turno según sea necesario para la producción, • Capacidad para trabajar en entornos de alta temperatura durante hasta 8 horas a la vez. DEMANDAS FÍSICAS De vez en cuando El puesto requiere esta actividad hasta el 33% del tiempo (0-10 horas / día) Frecuentemente El puesto requiere esta actividad del 33% - 66% del tiempo (2.5 - 10 horas / día) Constantemente El puesto requiere esta actividad más del 66% del tiempo (10 horas / día) Demandas físicas Soporte (hasta 10 horas / día) Constantemente Caminata (hasta 10 horas / día) Constantemente Sentar De vez en cuando Manipular manualmente Constantemente Alcance hacia afuera Constantemente Alcance sobre el hombro Constantemente Escalada De vez en cuando Gatear De vez en cuando En cuclillas o arrodillarse De vez en cuando curva De vez en cuando Agarrar Constantemente Hablar Constantemente Levantar / llevar 21 - 50 libras Frecuentemente Empujar tirar 13-25 libras Frecuentemente Otros requisitos físicos • Visión (cerca, distancia, color) El ambiente de trabajo es moderadamente alto a alto.

Job DescriptionBenefits: • Dental insurance, • Health insurance About ARC If you are passionate about making a difference in peoples lives, join our program serving adults with developmental disabilities. Serving the community in North Hollywood for over 50 years, ARC provides a rewarding employment opportunity to work with our terrific team and amazing clients as they grow in independence and strive to meet their full potential as community members. Visit us at to see more about who we are and what we do! Various shift options available! Hiring immediately for- • Sat/Sun 4p-12a, • Fri/Sat 8a-4p Supervisory Responsibilities: None. What Youll Do (Nature & Scope) • Provide compassionate supervision, instruction, and assistancealways with personalized care and empathy., • Prioritize safety while responding to participants needs with respect., • Use People First Language in all interactions with residents, families, staff, and visitors., • Maintain appropriate physical and emotional boundaries with clients, families, and staff., • Support daily living activities: bathing, grooming, dressing, eating, and toileting., • Engage residents through conversation, companionship, and meaningful activities., • Promote independence and preserve dignity in every interaction., • Help prepare meals., • Perform housekeeping duties to keep living spaces clean and comfortable., • Report unusual incidents or behaviors promptly to a manager., • Administer medications as outlined and for which you are trained., • Keep the environment safe and hazard-free., • Provide supervision, instruction, and assistance as required by each Individual Program Plan (IPP) or manager direction., • Supervise and participate in individual and group outings., • Drive residents to and from appointments and outings as assigned., • Attend staff meetings and complete required trainings., • Physical capability: Able to push, pull, and/or lift 50 pounds., • Perform other duties as assigned.Education, Skills & Abilities, • High school diploma or GED equivalent., • Basic computer literacy (MS Word; able to send/receive emails)., • Current or obtainable CPR/First Aid certification., • Dependable: arrive on time and work through the end of shift., • Follow directions from a supervisor and accept training guidelines., • Work effectively and efficiently with co-workers; clear verbal and written communication., • Receptive to constructive feedback and able to apply it., • Able to remain free of conflicts of interestor report them promptly., • Must avoid complications with outside agencies (e.g., IHSS or other care organizations)., • Valid California drivers license with a clean driving record., • Able to pass state and federal background checks and Live Scan fingerprinting.Working Conditions, • Primarily works in a home setting., • Regular work around kitchen equipment (sharp knives, hot stoves, hot/cold utensils)., • Meal preparation includes contact with meat, poultry, and other food products., • Physical demands include sitting, walking, standing, bending, twisting, stooping, kneeling, and crouching., • Possible contact with bodily fluids; potential exposure to bloodborne pathogens., • Frequent lifting up to 50 lbs is required., • May drive a company vehicle in busy traffic and during inclement weather., • Work hours may vary based on coverage needs.Ready to make a difference? Apply and help us champion dignity, independence, and joyone person at a time.

Job Description SUMMARY Under direction of designated Sous Chef, the Cook III prepares food/menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and track standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times. 1. Possess adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment; possess adequate knife skills and ability to sufficiently perform all basic cooking method, as well as the ability to multitask within those basic cooking methods to ensure no interruption in servicing of the guests., 2. Possesses adequate understanding the food rotation method “FIFO”; directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole; ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets., 3. Possesses the ability to read food order tickets and identify menu items and substitution/special requests in a timely and clear manner as well as communicate those requests clearly to fellow team members., 4. Maintains acceptable attendance record and arrives at workstation at scheduled time, in proper uniform and ready to work., 5. Reports any injuries, accidents or possible unsafe work environment or health code issues to management immediately upon identification at all times., 6. Performs any job responsibilities and or tasks deemed necessary by Culinary Management within the scope of this position and business needs of the department., 7. Strength sufficient to frequently lift and/or move up to 10 pounds below or at waist level and occasionally lift, move or carry objects over 50 pounds below and at waist level. QUALIFICATIONS Education: High School Diploma or GED required; Vocational/Technical/Business certification preferred. Other Requirements: Maintain clean and proper work attire in accordance with company policy

Job Description Cook II - Temporary Part-Time: 3PM-7PM, 3-4 days a week (Wednesday and Thursday required) • $22.50 per hour, • LOTS of Opportunity in a Stable & Beautiful work environment., • 401k with Employer Match., • Tuition Assistance., • Talent development reviews and growth opportunities. The Cook II is responsible for the preparation of all food items as per standardized recipes. PRINCIPLE DUTIES: • Responsible for preparing and serving all food items per standardized recipes to include, but not limited to: sauces, sautés, boils, braises and roasts as well as, items as well as fries, steams, grills, bakes, and short order cook., • Responsible for preparing & serving meals in accordance with physician prescribed order, if applicable., • Prepares a variety of meats, seafood, poultry, fish, vegetables and other food items for cooking, assuming 100% responsibility for quality of products served., • Assist in food prep assignments to include daily prep, special functions, banquets, catering, holiday and special events., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus. Ensures that excellence, quality, temperature and appearance of food are preserved., • Follows all safety procedures when handling kitchen equipment and complies with department sanitation standards and personal hygiene/uniform standards., • Adheres to local, state, and federal regulations for sanitation and infection control standards., • Performs other duties as required and assigned by Chefs and/or supervisor., • If applicable, preparation of therapeutic meals to include but not limited to, puree, mechanically chopped. Park Vista Health Center provides living options in Assisted Living, Skilled Nursing, and Memory Care. We provide the perfect environment for learning all aspects of restaurant dining and opportunities for growth. Through our talent development review program, we strive to make sure our employees are reaching their goals and working in the role they enjoy. We have a heavy focus on training and provide tuition assistance as well as some scholarships. We survey our employees annually and listen to feedback to make changes to ensure the best work environment. What you will bring Our ideal candidate will be reliable and follow safety procedures and duties assigned by a supervisor. • Minimum of three years’ experience as a cook in a hotel, restaurant, retirement community or healthcare setting., • Ability to plan and organize work, to interpret instructions, recipes, specifications and standards, • Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet, • Culinary education preferred Our company is committed to a diverse and inclusive workplace. We are an equal opportunity employer that does not discriminate based on race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status. #Parkvista2

Job DescriptionJob Purpose: Perform assigned responsibilities necessary for production of food items for the restaurant, in keeping with the standards of food quality, sanitation and cleanliness. Duties & Responsibilities: • Follow sanitation guidelines set forth by Health Department., • Keep prep work area clean and organized., • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Undertake basic cooking duties such as reducing sauces, parboiling food etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:, • Washing, peeling, cutting and seeding vegetables and fruits;, • Weighing and measuring ingredients;, • Methods of combination: stirring, mixing, whipping, breading, etc.;, • Cooking: steaming, sauteing, frying, baking, roasting, braising, boiling, poaching, broiling, • Lifting and moving equipment to and from work stations, stove, and refrigerator, • Perform other kitchen duties as assigned, • Assure all necessary items are in the restaurant/bakery at the start of the shift. Communicate any needs in an appropriate timeframe, ensuring all ingredients represent our quality standards and in line with the standards established by the chef. Communicate timely any discrepancies., • Ensure equipment is kept clean and in excellent working condition., • Stocking of food, beverages and supplies as directed by the Chef, • Proper handling of food deliveries. All product put away in a timely manner., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef or immediate supervisor.Qualifications:, • Minimum of 2 years of restaurant experience required., • Repetitive motion such as cutting, slicing, chopping for ling periods of time with minimal breaks., • Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift., • Must have Food Handlers permit on fileWorking Conditions and Expectations:, • Work schedule will may vary between early morning to late evening, weekends and holidays, • Shifts will range from 8 - 10 hours and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Follow safety and sanitation rules and laws at all times, • Attends all scheduled employee meetings., • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employeePhysical Requirements:, • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Repetitive tasks with few breaks, • Be able to work in a standing position for 8 - 10 hours.

Job Description:\n\n Line Cook Salary Range $17.87 to $22 (DOE and State) + Tips Department: Kitchen Position Classification: FLSA Non-Exempt, Hourly Reports directly to: Chef de Cuisine / Executive Chef POSITION SUMMARY: This position will be responsible for cooking a wide variety of foods following traditional and modern recipes. Work in line with the restaurant's concept, identity, and ethos. Learn the preparation of all food and food-related procedures and ensure the utmost quality. Take direction from the chef team, and help create a collaborative, and positive work environment. Train new staff when applicable, passing along procedures put in place, or approved by the chef team. General Attributes:To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.To be flexible, responding quickly and positively to changing environmentsTo maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals. ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes.Ensure ingredients and final products are freshFollow recipes, including measuring, weighing and mixing ingredientsBake, grill, steam and boil meats, vegetables, fish, poultry and other foodsPresent, garnish and arrange final dishesMaintain a clean and safe work area, including handling utensils, equipment and dishesHandle and store ingredients and foodMaintain food safety and sanitation standardsClean and sanitize work areas, equipment and utensilsExecute opening and closing proceduresSet up workstations with required ingredients and equipmentCheck the quality and freshness of ingredientsMonitor station inventory levelsAccommodate guests' special requestsOperate kitchen equipment such as broilers, ovens, grills and fryersFollows the prep list created by management Follows recipes, portion controls, and presentation specifications Cleans and maintains station in practicing good safety, sanitation, organizational skillsHas understanding and knowledge to properly use and maintain all equipment in stationHelps with other kitchen duties assigned by the Chefs to ensure all department needs are met. Act with integrity, honesty and leadership that promotes company's values.Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation.Assist management with ensuring daily, weekly, monthly logs are maintainedAssist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations.Cross train in other positions and provide support to those workstations as needed.Perform other duties and responsibilities as required or requested. QUALIFICATIONS: 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. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.2+ years of cooking experience.Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.Must know basic math and measurementsAbility to understand and follow written and verbal instructionsIn-depth understanding of professional cooking/baking, knife handling skills and safetyAbility to take directionAbility to train and teachAbility to work in a team environmentAbility to work calmly and effectively under pressureStrong baking skills neededAbility to work with speed and efficiencyDemonstrates integrity, trust, ethics, and values.Must be able to take direction and delegate responsibilities effectively.Ability to work in a fast-paced environment.Adaptable, team-oriented, dependable, and strong work ethic.Food Handler Certification - Food Handling & Sanitation AwarenessMust understand how to abide by the rules of the Department of Health related to Food Service. PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds and occasionally lift/carry/or move up to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENTS: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. The noise level in the work environment may be moderate with surrounding areas that may be wet, hot/cold, slippery, or humid. _____ RESUMEN DEL PUESTO: Este puesto se encarga de cocinar una amplia variedad de alimentos siguiendo recetas tradicionales y modernas. Debe trabajar en línea con el concepto, la identidad y el espíritu del restaurante. Aprenda la preparación de todos los alimentos y los procedimientos relacionados con los alimentos y garantice la máxima calidad. Tome la dirección del chef y ayude a crear un ambiente de trabajo colaborativo y positivo. Debe capacitar al nuevo personal cuando corresponda, transmitiendo los procedimientos establecidos o aprobados por el equipo del chef. Atributos generales:Mantener un alto enfoque de servicio al cliente abordando su trabajo con la satisfacción de nuestros huéspedes siempre en mente.Tener un impacto positivo, asumiendo la responsabilidad y la iniciativa para resolver los problemas, siempre comunicándose claramente tanto con los huéspedes como con sus colegas.Ser determinado, aceptar la responsabilidad de hacer que las cosas sucedan, pensar en el futuro y desarrollar planes de contingencia (mientras se asegura de tener el apoyo para hacer el trabajo).Estar motivado y comprometido, abordar todas las tareas con entusiasmo y aprovechar las oportunidades para aprender nuevas habilidades o conocimientos con el fin de mejorar su rendimiento.Ser flexible, responder rápida y positivamente a entornos cambiantesMantener un alto enfoque de equipo mediante un fuerte liderazgo, mostrando cooperación y apoyo a los colegas en la búsqueda de los objetivos del departamento. DEBERES Y RESPONSABILIDADES ESENCIALES (se pueden asignar otras funciones):Mantenga altos estándares de apariencia e higiene que incluyan ropa, uñas y cabello limpios. Sin perfumes / colonias pesadas.Asegúrese de que los ingredientes y los productos finales sean frescosSiga las recetas, incluyendo medir, pesar y mezclar ingredientesHornear, asar, cocinar al vapor y hervir carnes, verduras, pescado, aves y otros alimentosPresentar, decorar y arreglar los platos finalesMantenga un área de trabajo limpia y segura, incluyendo el manejo de utensilios, equipos y platosManipular y almacenar ingredientes y alimentosMantener los estándares de seguridad alimentaria y saneamientoLimpiar y desinfectar las áreas de trabajo, equipos y utensiliosEjecutar procedimientos de apertura y cierreConfigurar estaciones de trabajo con los ingredientes y equipos necesariosCompruebe la calidad y frescura de los ingredientesSupervisar los niveles de inventario de la estaciónAtender las peticiones especiales de los huéspedesOperar equipos de cocina como pollos de engorde, hornos, parrillas y freidorasSeguir la lista de preparación creada por la gerenciaSigue recetas, controles de porciones y especificaciones de presentación Limpia y mantiene la posición en la práctica de buena seguridad, saneamiento, habilidades organizativasTiene comprensión y conocimiento para usar y mantener adecuadamente todos los equipos en la estaciónAyuda con otras tareas de cocina asignadas por los chefs para garantizar que se satisfagan todas las necesidades del departamento. Actuar con integridad, honestidad y liderazgo que promueva los valores de la empresa.Mantenga la limpieza y la organización en toda la cocina y asegúrese de la configuración y el desglose adecuados de toda la operación.Ayudar a la administración a garantizar que se mantengan los registros diarios, semanales y mensualesAyudar a verificar la calidad y la temperatura de los alimentos durante todo el día para mantener las reglas y regulaciones de la compañía y del Análisis de Peligros y Puntos Críticos de Control.Cross entrena en otras posiciones y proporciona apoyo a esas estaciones de trabajo según sea necesario.Realizar otros deberes y responsabilidades según sea necesario o solicitado. REQUISITOS: Para realizar este trabajo con éxito, un individuo debe ser capaz de realizar cada deber esencial satisfactoriamente. Los requisitos enumerados a continuación son representativos del conocimiento, la habilidad y / o la habilidad requerida. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales.2+ años de experiencia culinaria.Debe estar disponible para trabajar en un horario flexible que incluya tardes, turnos de fin de semana y días festivos.Debe tener conocimientos básicos matemáticos y medidasCapacidad para entender y seguir instrucciones escritas y verbalesComprensión profunda de la cocina / horneado profesional, habilidades de manejo de cuchillos y seguridadCapacidad para tomar direcciónCapacidad para entrenar y enseñarCapacidad para trabajar en un entorno de equipoCapacidad para trabajar con calma y eficacia bajo presiónSe necesitan fuertes habilidades para hornearCapacidad para trabajar con rapidez y eficienciaDemuestra integridad, confianza, ética y valores.Debe ser capaz de tomar dirección y delegar responsabilidades de manera efectiva.Capacidad para trabajar en un entorno acelerado.Adaptable, orientado al equipo, confiable y fuerte ética de trabajo.Certificación de manipulador de alimentos - Conciencia de manipulación de alimentos y saneamientoDebe entender cómo cumplir con las reglas del Departamento de Salud relacionadas con el Servicio de Alimentos. DEMANDAS FÍSICAS: Las demandas físicas descritas son representativas de las que debe cumplir un empleado para realizar con éxito la función esencial de este trabajo. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales. Mientras realiza las tareas de este trabajo, se requiere regularmente que el puesto esté de pie y camine durante largos períodos de tiempo (8 a 10 horas por día). Las personas en esta posición también deben tener la capacidad de hacer lo siguiente: levantar / transportar / o mover regularmente hasta 30 libras; levantar / transportar / o mover con frecuencia hasta 40 libras y ocasionalmente levantar / transportar / o mover hasta 50 libras; trabajar con equipo de restaurante (máquina de masa, hornos, freidoras, cuchillos, ollas y sartenes, etc.). Agacharse, agacharse, alcanzar, torcerse, agarrar, pellizcar, oler, saborear, alcanzar / levantar por encima de los hombros de manera repetitiva; usar las manos para tocar, manejar o sentir; alcanzar con las manos y los brazos; hablar y escuchar; y trabajar con soluciones de limpieza. Las habilidades de visión específicas requeridas por este trabajo incluyen visión cercana, visión a distancia, visión de color, visión periférica, percepción de profundidad y capacidad para ajustar el enfoque. AMBIENTES DE TRABAJO: Las características del ambiente de trabajo descritas son representativas de los que se encuentran en esta posición mientras realizan las funciones esenciales de este trabajo. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales. El nivel de ruido en el entorno de trabajo puede ser moderado con áreas circundantes que pueden estar húmedas, calientes / frías, resbaladizas o húmedas. EOE WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. SOMOS UN EMPLEADOR QUE PROMUEVE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA. APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÍTICA. ESTAS CREENCIAS Y PRÁCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARR

Job Description:\n\n Line Cook Salary Range $18.00 to $20 (DOE and State) + Tips Department: Kitchen Position Classification: FLSA Non-Exempt, Hourly Reports directly to: Chef de Cuisine / Executive Chef POSITION SUMMARY: This position will be responsible for cooking a wide variety of foods following traditional and modern recipes. Work in line with the restaurant's concept, identity, and ethos. Learn the preparation of all food and food-related procedures and ensure the utmost quality. Take direction from the chef team, and help create a collaborative, and positive work environment. Train new staff when applicable, passing along procedures put in place, or approved by the chef team. General Attributes:To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.To be flexible, responding quickly and positively to changing environmentsTo maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals. ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes.Ensure ingredients and final products are freshFollow recipes, including measuring, weighing and mixing ingredientsBake, grill, steam and boil meats, vegetables, fish, poultry and other foodsPresent, garnish and arrange final dishesMaintain a clean and safe work area, including handling utensils, equipment and dishesHandle and store ingredients and foodMaintain food safety and sanitation standardsClean and sanitize work areas, equipment and utensilsExecute opening and closing proceduresSet up workstations with required ingredients and equipmentCheck the quality and freshness of ingredientsMonitor station inventory levelsAccommodate guests' special requestsOperate kitchen equipment such as broilers, ovens, grills and fryersFollows the prep list created by management Follows recipes, portion controls, and presentation specifications Cleans and maintains station in practicing good safety, sanitation, organizational skillsHas understanding and knowledge to properly use and maintain all equipment in stationHelps with other kitchen duties assigned by the Chefs to ensure all department needs are met. Act with integrity, honesty and leadership that promotes company's values.Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation.Assist management with ensuring daily, weekly, monthly logs are maintainedAssist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations.Cross train in other positions and provide support to those workstations as needed.Perform other duties and responsibilities as required or requested. QUALIFICATIONS: 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. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.2+ years of cooking experience.Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.Must know basic math and measurementsAbility to understand and follow written and verbal instructionsIn-depth understanding of professional cooking/baking, knife handling skills and safetyAbility to take directionAbility to train and teachAbility to work in a team environmentAbility to work calmly and effectively under pressureStrong baking skills neededAbility to work with speed and efficiencyDemonstrates integrity, trust, ethics, and values.Must be able to take direction and delegate responsibilities effectively.Ability to work in a fast-paced environment.Adaptable, team-oriented, dependable, and strong work ethic.Food Handler Certification - Food Handling & Sanitation AwarenessMust understand how to abide by the rules of the Department of Health related to Food Service. PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds and occasionally lift/carry/or move up to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENTS: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. The noise level in the work environment may be moderate with surrounding areas that may be wet, hot/cold, slippery, or humid. _____ RESUMEN DEL PUESTO: Este puesto se encarga de cocinar una amplia variedad de alimentos siguiendo recetas tradicionales y modernas. Debe trabajar en línea con el concepto, la identidad y el espíritu del restaurante. Aprenda la preparación de todos los alimentos y los procedimientos relacionados con los alimentos y garantice la máxima calidad. Tome la dirección del chef y ayude a crear un ambiente de trabajo colaborativo y positivo. Debe capacitar al nuevo personal cuando corresponda, transmitiendo los procedimientos establecidos o aprobados por el equipo del chef. Atributos generales:Mantener un alto enfoque de servicio al cliente abordando su trabajo con la satisfacción de nuestros huéspedes siempre en mente.Tener un impacto positivo, asumiendo la responsabilidad y la iniciativa para resolver los problemas, siempre comunicándose claramente tanto con los huéspedes como con sus colegas.Ser determinado, aceptar la responsabilidad de hacer que las cosas sucedan, pensar en el futuro y desarrollar planes de contingencia (mientras se asegura de tener el apoyo para hacer el trabajo).Estar motivado y comprometido, abordar todas las tareas con entusiasmo y aprovechar las oportunidades para aprender nuevas habilidades o conocimientos con el fin de mejorar su rendimiento.Ser flexible, responder rápida y positivamente a entornos cambiantesMantener un alto enfoque de equipo mediante un fuerte liderazgo, mostrando cooperación y apoyo a los colegas en la búsqueda de los objetivos del departamento. DEBERES Y RESPONSABILIDADES ESENCIALES (se pueden asignar otras funciones):Mantenga altos estándares de apariencia e higiene que incluyan ropa, uñas y cabello limpios. Sin perfumes / colonias pesadas.Asegúrese de que los ingredientes y los productos finales sean frescosSiga las recetas, incluyendo medir, pesar y mezclar ingredientesHornear, asar, cocinar al vapor y hervir carnes, verduras, pescado, aves y otros alimentosPresentar, decorar y arreglar los platos finalesMantenga un área de trabajo limpia y segura, incluyendo el manejo de utensilios, equipos y platosManipular y almacenar ingredientes y alimentosMantener los estándares de seguridad alimentaria y saneamientoLimpiar y desinfectar las áreas de trabajo, equipos y utensiliosEjecutar procedimientos de apertura y cierreConfigurar estaciones de trabajo con los ingredientes y equipos necesariosCompruebe la calidad y frescura de los ingredientesSupervisar los niveles de inventario de la estaciónAtender las peticiones especiales de los huéspedesOperar equipos de cocina como pollos de engorde, hornos, parrillas y freidorasSeguir la lista de preparación creada por la gerenciaSigue recetas, controles de porciones y especificaciones de presentación Limpia y mantiene la posición en la práctica de buena seguridad, saneamiento, habilidades organizativasTiene comprensión y conocimiento para usar y mantener adecuadamente todos los equipos en la estaciónAyuda con otras tareas de cocina asignadas por los chefs para garantizar que se satisfagan todas las necesidades del departamento. Actuar con integridad, honestidad y liderazgo que promueva los valores de la empresa.Mantenga la limpieza y la organización en toda la cocina y asegúrese de la configuración y el desglose adecuados de toda la operación.Ayudar a la administración a garantizar que se mantengan los registros diarios, semanales y mensualesAyudar a verificar la calidad y la temperatura de los alimentos durante todo el día para mantener las reglas y regulaciones de la compañía y del Análisis de Peligros y Puntos Críticos de Control.Cross entrena en otras posiciones y proporciona apoyo a esas estaciones de trabajo según sea necesario.Realizar otros deberes y responsabilidades según sea necesario o solicitado. REQUISITOS: Para realizar este trabajo con éxito, un individuo debe ser capaz de realizar cada deber esencial satisfactoriamente. Los requisitos enumerados a continuación son representativos del conocimiento, la habilidad y / o la habilidad requerida. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales.2+ años de experiencia culinaria.Debe estar disponible para trabajar en un horario flexible que incluya tardes, turnos de fin de semana y días festivos.Debe tener conocimientos básicos matemáticos y medidasCapacidad para entender y seguir instrucciones escritas y verbalesComprensión profunda de la cocina / horneado profesional, habilidades de manejo de cuchillos y seguridadCapacidad para tomar direcciónCapacidad para entrenar y enseñarCapacidad para trabajar en un entorno de equipoCapacidad para trabajar con calma y eficacia bajo presiónSe necesitan fuertes habilidades para hornearCapacidad para trabajar con rapidez y eficienciaDemuestra integridad, confianza, ética y valores.Debe ser capaz de tomar dirección y delegar responsabilidades de manera efectiva.Capacidad para trabajar en un entorno acelerado.Adaptable, orientado al equipo, confiable y fuerte ética de trabajo.Certificación de manipulador de alimentos - Conciencia de manipulación de alimentos y saneamientoDebe entender cómo cumplir con las reglas del Departamento de Salud relacionadas con el Servicio de Alimentos. DEMANDAS FÍSICAS: Las demandas físicas descritas son representativas de las que debe cumplir un empleado para realizar con éxito la función esencial de este trabajo. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales. Mientras realiza las tareas de este trabajo, se requiere regularmente que el puesto esté de pie y camine durante largos períodos de tiempo (8 a 10 horas por día). Las personas en esta posición también deben tener la capacidad de hacer lo siguiente: levantar / transportar / o mover regularmente hasta 30 libras; levantar / transportar / o mover con frecuencia hasta 40 libras y ocasionalmente levantar / transportar / o mover hasta 50 libras; trabajar con equipo de restaurante (máquina de masa, hornos, freidoras, cuchillos, ollas y sartenes, etc.). Agacharse, agacharse, alcanzar, torcerse, agarrar, pellizcar, oler, saborear, alcanzar / levantar por encima de los hombros de manera repetitiva; usar las manos para tocar, manejar o sentir; alcanzar con las manos y los brazos; hablar y escuchar; y trabajar con soluciones de limpieza. Las habilidades de visión específicas requeridas por este trabajo incluyen visión cercana, visión a distancia, visión de color, visión periférica, percepción de profundidad y capacidad para ajustar el enfoque. AMBIENTES DE TRABAJO: Las características del ambiente de trabajo descritas son representativas de los que se encuentran en esta posición mientras realizan las funciones esenciales de este trabajo. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales. El nivel de ruido en el entorno de trabajo puede ser moderado con áreas circundantes que pueden estar húmedas, calientes / frías, resbaladizas o húmedas. EOE WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. SOMOS UN EMPLEADOR QUE PROMUEVE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA. APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÍTICA. ESTAS CREENCIAS Y PRÁCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARRERA O EMPLEO

Job Description Position Summary: The Sushi Chef is responsible for preparing sauces and sushi items for our guests in accordance with the restaurant’s food preparations and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar and ensuring a fun and inviting experience. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar area and equipment. Essential Functions and Responsibilities: In accordance with the restaurant’s service and cooking procedures: • Greets and welcomes guests upon arrival to the sushi bar/lounge area., • May be responsible for the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, and fryers), • Responds promptly and courteously to guest requests and provides guests with information about food., • Ensures guests are satisfied with food quality and service., • Performs shift opening and closing duties as assigned to include cleaning the neta cases, cutting boards, equipment, and floors., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, safety and sanitation standards, policies, and procedures., • Maintains kitchen, cooking areas, sushi counters, kitchen equipment, refrigeration units and food storage areas clean, sanitary, and organized., • Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD) and head sushi chef., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Properly handles ready to eat food that is served raw., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state, and local laws., • Follows Ecosure Best Practices for food handling and storage., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for dining room, sushi lounge and bar., • Keeps Head Sushi Chef informed of inventories and immediately reports any issues with defective products or equipment., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Adheres to Company guidelines on alcoholic beverage service., • Assists with the preparation of sushi items and sushi helpers as required., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable., • Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must successfully pass the Company’s sushi chef training program and cooking procedures., • Previous experience as sushi chef highly desirable., • Culinary degree a plus., • Approved food handling training as required by local laws. We use eVerify to confirm U.S. Employment eligibility.

Job Description Overview Are you looking for a career you can feel good about? We hire only those that strive to do their best. By joining our family, you'll receive the honor and recognition that comes with working for the industry's global leader in evidenced based rehabilitation. Who We Are: GEO provides complementary, turnkey solutions for numerous government partners worldwide across a spectrum of diversified correctional and community reentry services. From the development of state-of-the-art facilities and the provision of management services and evidence-based rehabilitation to the post-release reintegration and supervision of individuals in the community, GEO offers fully diversified, cost-effective services that deliver enhanced quality and improved outcomes. Why Work for GEO: • We believe that work is more than a place you go to every day. It is about being inspired and motivated to achieve extraordinary things., • Employee benefits play an important role in making The GEO Group a great place to work. At GEO, we believe in the three pillars of employee wellbeing: physical, emotional, and financial. With comprehensive benefits and competitive wages, we trust that you will find all the resources you need here to be successful. Responsibilities Summary Under general supervision, prepares large quantities of a variety of food including meats, fish, poultry, gravies, cereals, soups, vegetables and other foods. Uses various methods of cooking and seasoning and adheres to proper preparations methods. A wide degree of creativity and latitude is expected. Primary Duties and Responsibilities • Cooks food as directed in the operational menu plan for the facility food service operation. Ensures recipes are extended to the facility population requirements. Maintains accurate production records., • Directs work, provides training and performs inspections of work performed by detainee food service staff., • Conducts orientation and training programs for staff employees., • Responsible for preparation scheduling and the quality assurance of all foods and supplies., • Responsible for placing orders for food and supplies as assigned by management. Checks in deliveries and takes inventory of food and supplies as required., • Ensures the sanitation and safety program is actively practiced in all areas of the department., • Assists management in maintaining a high-level of good client relations., • Performs other duties as assigned. Qualifications Minimum Requirements • High school diploma or equivalent certification required., • Relevant technical training courses in food service preparation and cooking preferred., • Prior cooking and correctional food service training preferred., • Minimum one (1) year prior experience in commercial or restaurant food preparation. Experience obtained military, or institutional setting, preferred.

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. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a 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. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a 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.

Job Description Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a 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.

Job Description LEAD LINE COOK Salary Range DOE: $22 - $24 per hour + Tips ABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer. POSITION SUMMARY The Lead Line Cook is a senior hourly kitchen position responsible for executing food preparation and service at the highest level while providing day-to-day leadership, guidance, and support to the line cook team. This role acts as a bridge between the Sous Chefs and line cooks, helping to ensure standards, systems, and expectations are consistently followed on shift. In addition to cooking responsibilities, the Lead Line Cook supports training, station oversight, quality control, and operational flow during service. This position does not have hiring, firing, or disciplinary authority, but is expected to model professionalism, uphold standards, and communicate effectively with both peers and leadership. GENERAL ATTRIBUTES • Lead by example with professionalism, accountability, and consistency., • Communicate clearly, calmly, and respectfully with teammates and management., • Take initiative in identifying issues and escalating them appropriately., • Remain flexible and solution-oriented in a fast-paced, changing environment., • Support a collaborative, inclusive, and positive kitchen culture., • Demonstrate reliability, integrity, and sound judgment at all times. ESSENTIAL DUTIES & RESPONSIBILITIES (Other duties may be assigned) Culinary Execution • Bake, grill, steam, boil, and otherwise cook meats, vegetables, fish, poultry, and other foods., • Ensure all ingredients and finished products meet freshness and quality expectations., • Plate, garnish, and present dishes to company standards., • Accommodate reasonable guest requests within established guidelines., • Monitor station inventory levels and communicate needs to the Sous Chefs., • Support quality checks, food temperatures, and sanitation compliance throughout service., • Assist in training new hires and cross-training team members using approved procedures., • Reinforce recipes, standards, and systems established by the chef team., • Provide real-time coaching and guidance during service as needed., • Maintain strict food safety, sanitation, and hygiene standards., • Ensure workstations, tools, and shared spaces remain clean, organized, and safe., • Follow all HACCP, Department of Health, and company policies., • Act with honesty, integrity, and leadership aligned with company values., • Communicate issues, shortages, or concerns promptly to chefs or managers., • Support other kitchen stations and departments as business needs require., • Perform additional duties as assigned to support overall kitchen operations. QUALIFICATIONS To perform this role successfully, an individual must be able to perform each essential duty satisfactorily. Required • Minimum 3+ years of professional cooking experience, • Strong foundational cooking and baking skills, • Solid knife skills and understanding of kitchen safety, • Ability to train, coach, and support peers, • Ability to follow written and verbal instructions, • Strong organizational and time-management skills, • Ability to work calmly and effectively under pressure, • Food Handler Certification (Food Handling & Sanitation Awareness), • Knowledge of Department of Health food service regulations, • Prior experience in a lead, senior, or trainer role (hourly), • Strong understanding of station flow and service execution PHYSICAL DEMANDS This position requires standing and walking for extended periods (8-10 hours per shift). The employee must be able to: • Regularly lift up to 30 lbs, • Frequently lift up to 40 lbs, • Occasionally lift up to 50 lbs, • Work with kitchen tools, cleaning solutions, and commercial equipment WORK ENVIRONMENT The kitchen environment may be noisy and includes exposure to heat, cold, humidity, wet floors, and tight workspaces. Safety awareness and adherence to procedures are required at all times. EOE THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED,SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY,A DIVERSITY WHICH INCLUDES DIFFERENCES IN ,SEX,AGE,RACE,ETHNICITY AND NATIONAL ORIGIN,RANGE OF ABILITIES,SEXUAL ORIENTATION,GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. 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Job Description Join the Legacy at The Hollywood Roosevelt- COOK Since 1927, The Hollywood Roosevelt has been more than a hotel. It is where film legends stayed after the first Academy Awards, where Marilyn Monroe lived for two years, and where the golden age of Hollywood left its mark in every corner. Today, we continue that story, welcoming guests from around the world who want to experience the glamour and energy of Hollywood. We are looking for a cook position to ensure proper execution of all hot and cold foods including appetizers, food including meats, fish, poultry, starches and vegetables. What you will do As a cook at The Hollywood Roosevelt, you'll ensure the exceptional preparation and presentation of all hot and cold banquet menu items-including appetizers, entrees, and sides. You'll follow hotel standards and recipes to prepare meats, poultry, fish, vegetables, starches, sauces. Your responsibilities include setting up and maintaining a clean, organized workstation, preparing dishes according to Banquet Event orders (BEOs), tasting and adjusting for quality, and following all food safety and sanitation standards. You'll work closely with the Executive chef team to deliver memorable dining experiences for our guests. What we are looking for We're seeking a talented, detail-oriented cook with strong knife skills and a passion for professional kitchen excellence. The ideal candidate has: • Minimum one (1) year of cooking experience in a high-volume or banquet environment (hotel or large operation preferred), • Strong understanding of food safety, sanitation, and California Health Codes, • Proficiency with kitchen tools, ovens, grills, steam kettles, and other cooking equipment, • Ability to work efficiently in a fast-paced environment and maintain consistency in flavor, presentation and timing At The Hollywood Roosevelt, every meal is an opportunity to showcase creativity, skill, and hospitality excellence. You'll be part of a culinary team known for its high standards, supportive, environment, and dedication to guest satisfaction. Grow your craft in a place where tradition meets innovation-right in the heart of Hollywood. If you’re ready to be part of the team, we’d love to hear from you.

Job DescriptionDescription: Position: Cook Helper Reports To: Food Services Supervisor Department: Food Services FLSA STATUS: Non-Exempt Primary Position Objectives Assists the Cooks in preparing, serving, and sanitation of the dining facility, equipment, and surfaces. Position Responsibilities Administration Procedures • Responsible for the set up and breakdown of serving line., • Responsible to help keep the dining and kitchen area clean and organized., • Notify staff of items that need to be replenished and restocked., • Responsible for helping to rotate perishable items at the end of the shift, to help ensure fresh product., • Responsible for serving students, staff, and guests in a pleasant, efficient, courteous and professional manner., • Responsible for assisting with dishes when necessary., • Responsible for the changing and emptying of trash receptacles., • Responsible for coming to work neat and clean and in proper attire., • Be familiar with the communication system in the event of an emergency., • Responsible for assisting with some programming and activity events when required., • Assists workers engaged in preparing foods by performing any combination of duties to include washing, peeling, cutting, and seeding vegetables and fruits., • Cleans, cuts, and grinds meats, poultry, and seafood., • Dips food items in crumbs, flour, and batter to bread them., • Stirs and strains soups and sauces. weighs or measures designated ingredients., • Carry pans, kettles, and trays of food to and from workstations, stove, and refrigerator., • Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage., • Clean and sanitize kitchen and commons area(s), equipment and utensils, segregates and removes garbage, and steam-cleans or hoses garbage containers., • Distributes supplies, utensils, and portable equipment, using hand truck., • Assists in inventory of expendable and non-expendable supplies and materials., • Operate kitchen equipment including dishwasher, slicer, mixer, etc., • Know and follow all safety and sanitary rules and regulations related to food handling., • Works towards meeting performance standard goals., • Follows CDSS plan and Code of Conduct system daily., • Adheres to required property control policies and procedures., • Maintains good housekeeping/sanitation in all areas and complies with safety practices., • Complies with all DOL guidelines, OFCCP regulation, Quality Assurance Plan (QAP) Bizzell’s policies and procedures, Job Corps notices and bulletins, and Center policies and procedures., • Demonstrates and abides by The Bizzell Group’s core values and operating principles., • Models, mentors, and monitors appropriate career success skills., • Helps students become more employable through continuous reinforcement., • Participation in PRH mandated staff training is mandatory. Failure to participate may result in disciplinary action up to and including termination. Effective Communication • Presents information both clearly and concisely and regularly confirms correct interpretation of information., • Very high standard of communication skills both written and verbal for the presentation of facts and ideas., • Shows professional non-verbal body language and actively listens to others. Organization of Work • Action oriented. Demonstrates the ability to handle several projects simultaneously with decision making, flexibility, and problem solving., • Implements the key principles of time management, task allocation and priority assignment in addition to personal organization., • Shows attention to detail and ability to complete work with the highest level of accuracy and efficiency., • Continually seek ways to improve employment service provided via development of professional skills and personal growth. Professionalism • Demonstrates professional interpersonal skills when interacting with others. Abides by The Bizzell Group’s Healthy Workplace Environment policy., • Acts as team player and builds professional relationships with coworkers to achieve goals. Qualifications To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. Knowledge of basic sanitation and cleaning procedures. Ability to work under direction of senior personnel. Ability to work in a fast-paced environment. High level of organization, interpersonal, and communication skills. Experience One to three months food service/preparation or related experience. Education High School Diploma or equivalent required. Certificates, Licenses, Registrations NRA Food Service Sanitation or equivalent/Serve Safe. Valid State Driver’s License. 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 regularly required to sit, stand, and walk; to reach with hands, arms, talk, and listen. The employee is occasionally required to sit; to use hands to finger, handle, or feel; to taste and to smell. The employee must be able to occasionally lift and/or move up to 50 pounds. Specific vision capabilities required by this job include close vision, distance vision, and peripheral vision. Physical stamina required for a full shift of working in an industrial kitchen. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in this work environment is moderate to loud.

Job DescriptionDescription: Who We Are: Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy. Mission & Core Values: Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Our Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for success. Position Summary: Prep cooks are responsible for the preparation and set up of all ingredients and stations for kitchen operations. Responsibilities: • Prepare and portion ingredients according to the recipes and instructions provided by the culinary team., • Wash, peel, chop, and dice vegetables, fruits, and other food items., • Measure and mix ingredients for recipes, such as marinades, sauces, and dressings., • Prepare and assemble ingredients for salads, soups, stews, and other dishes., • Assist in the preparation of meat, fish, and poultry by cleaning, cutting, and marinating., • Follow proper food handling and safety procedures, including storing ingredients at the correct temperatures, labeling and FIFO., • Set up workstations with necessary ingredients, utensils, and equipment before each shift., • Assist in inventory management, including monitoring stock levels, reporting shortages, spoilage and organizing storage areas., • Keep kitchen equipment and utensils clean and in good condition., • Assist in the receiving and inspecting of deliveries, ensuring they meet quality standards., • Collaborate with other kitchen staff to ensure efficient workflow and timely service., • Adhere to food safety and sanitation regulations, including proper handwashing and wearing appropriate protective gear., • Assist in washing all silver, plate wares, pots and pans and cooking utensils for the restaurant., • Clean and sanitize work areas, equipment, and utensils to maintain a clean and organized kitchen., • Follow instructions and recipes accurately to maintain consistency in flavor and presentation., • Previous experience as a Prep Cook or in a similar role is preferred but not always required., • Basic knowledge of food preparation techniques and kitchen equipment., • Familiarity with proper food handling, storage, product identification and sanitation procedures., • Ability to follow recipes and instructions accurately., • Basic knife skills and the ability to safely operate kitchen tools and equipment., • Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a busy kitchen., • Flexibility to work in shifts, including evenings, weekends, and holidays., • Attention to detail and ability to work efficiently in a fast-paced environment., • Basic math skills for portioning and measuring ingredients., • Excellent time management and organizational skills., • Effective communication and teamwork abilities., • Willingness to learn and take direction from the culinary team., • Knowledge of food safety and sanitation regulations and willingness to adhere to them., • Culinary training or relevant certification is a plus but not always required. Non-Exempt Important Notice: This job description is not an exclusive or exhaustive list of all job functions that an Acme Hospitality Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

Job DescriptionDescription: Join the BOA Steakhouse/Sushi Roku Team – Now Hiring AM and PM Line Cooks! Are you ready to be part of something truly exciting? Sushi Roku/BOA Steakhouse in Manhattan Beach is looking for enthusiastic, hard-working PM Line Cooks to join our team! What You’ll Do: A Line Cook plates dishes and completes basic food prepping tasks. This includes preparing and cooking food at a specific station, cleaning up prep areas and making sure the kitchen is stocked. Your Key Responsibilities: • Have an extensive knowledge of our restaurant’s food offerings and beverage program, • Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures, • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment, • Assemble items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating, • Follow proper plate presentation and prepare garnishes for all dishes, • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period, • Assist in food prep assignments during off-peak periods as needed, • Handle, store and rotate all products properly (FIFO = First-In, First-Out), • Perform station opening/closing and side work duties for each shift, • Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment, • Create a positive work environment for our employees through friendly, caring and professional communication, • Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure, • 2 years previous experience in a high-end, high-volume restaurant, • Ability to multi-task and work efficiently under pressure, • Possesses a strong familiarity with food service regulations and proper food handling procedures, • Strong communication skills, both with guests and teammates, • A positive, upbeat attitude with a strong work ethic, • Must be available to work PM shifts, • A valid Food Handler Card (must have upon hire), • Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Flexible schedule, • Free food & snacks, • Free uniforms, • Opportunity for advancement Summary of Position: Cook and prepare food products including meats, poultry, seafood, vegetables, sauces, breads and other food products using a variety of equipment and utensils safely. Monitors proper food temperature, rotating and storing food in a proper manner. Maintaining a clean, sanitary cooking area. Have a great sense of urgency to assist the cooks' line when needed during the peak hours. Duties and Responsibilities: • Ensures excellent food preparation and food quality., • Prepares a variety of meats, poultry, vegetables and other food items for cooking in grills, fryers and a variety of another kitchen equipment., • Follows recipes, including following standard portion control, cooking methods and quality standards, according to our standards and specifications., • Ensure menu recipes are prepared in a timely manner, making sure to prioritize what is, • needed on the cooks line first., • Maintains a clean and sanitary workstation area., • Promptly reports equipment and food quality problems to the management team., • Inform the KM team immediately of product shortages., • Performs other related duties as assigned by Supervisors., • Follow all other REUNIONKITCHEN+DRINK policies and procedures., • Acts as a team player, recognizing and helping any fellow worker (dishwasher, cook, host,, • SAs, manager, etc.) that needs help., • Accepts direction from management, leads Team members., • Come to work on time and prepare for every shift with the following: All required necessities including a positive attitude, high morale, commitment and appropriate uniform., • Remains flexible in daily schedule changes depending on the needs of the restaurant.Physical Demands and Requirements:, • Lifting and carrying of items not to exceed 50 lbs., • Extensive and prolonged walking, standing, bending, and reaching required., • Occasional sitting and twisting are required., • Grasping and fine manipulation using hands are required., • Ability to work up to 8-10 hours per day.Other Requirements:, • Must have a current food handlers card or any required by law in given state., • Must complete California workplace harassment training and/or any additional training required by law., • Competitive Salary, • Comprehensive Benefits (Medical, Dental, Vision & More), • True Focus on Work Life Balance With Scheduling, • Opportunities for Growth With a Fast Growing Restaurant Company

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