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We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.
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The Cork 1794, owned and managed by Red Letter Hospitality, is hiring hourly positions for the back of house. The Cork 1794 is situated in close proximity to Frontier and has become the premier gathering spot in the Erie Region as well as a destination dining experience for foodies, beverage enthusiasts and travelers.
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Assist in Back of House phases of financial planning, budget/cost analysis, and reporting to set, monitor and achieve operating and financial goals. Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high-volume food production program, as well as special events and high-end catering for a dining program at Virginia Theological Seminary.
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We're also looking for Jefe / Jefa who have back of house preparation / food prep / production experience. PDQ (PDQ) is a well established, full service restaurant concept that has growth opportunities for team members in a fast casual dining restaurnat company.
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Coordination with the Chefs , and all back of the house personnel with dining room staff and banquet party sheets. This includes directly managing employees and coordinating with the back of the house and the banquet sales manager.
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The Assistant Kitchen Manager will report to the Kitchen Manager and assist in running all kitchen and back of house operations. Consistently identifies and sanitizes high contact areas within and around the dining area (restaurant, lounge, bar, auditorium, and patio areas.
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At Chick-fil-A, the Back of House Team Member role is more than just a job; it's an opportunity. In addition to working directly for an independent Owner/Operator, Back of House Team Members gain life experience that goes far beyond serving a great product in a friendly environment.
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The Dickie Brennan family of restaurants - Dickie Brennan's Tableau location - is recruiting experienced back-of-house staff to add to our talented team. The entire team at Dickie Brennan & Company remains dedicated to delivering superior dining experiences through serving locally sourced, updated versions of classic New Orleans cuisine, and outstanding service in our four French Quarter restaurants.
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Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! Builds diversity, equity, and inclusion as part of our culture; celebrates Team Members' differences as they make us stronger.
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Assist with kitchen and back of house tasks as assigned. You will take and enter orders, handle payments, keep the dining room and other guest areas clean, and provide excellent service to our guests by following standard operating procedures with a sense of urgency.
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Red Robin is a full service, casual dining restaurant concept that has growth opportunities for kitchen management / culinary managers / back of house leaders. We're looking for our leaders to fit these criteria: 2+ years of restaurant experience 2- 3 years in Kitchen / Culinary management or supervisory experience preferred.
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Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency. With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day.
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Drive Guest engagement within the four walls of the restaurant while developing relationships within the community. For decades, Chili's has been known for our culture of fun. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated.
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Zaxby's Front of House Development Plan. Clean and maintain guest areas including dining room, counters, bathrooms, and building exterior. Our cashiers are the first point of contact for our guests and are directly responsible for delivering a great experience.
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Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up. Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality.
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