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Our kitchen staff usually includes a breakfast cook, several line cooks, a rounds cook, a daily cookout cook, a Garde Manger, 5 prep cooks, a Kitchen Steward, and an assortment of dishwashers. The Kitchen Manager, along with the sous chefs,will assume the majority of responsibility for training of kitchen staff andfood preparation, and will require both time cooking and prepping food as wellas the Management items listed.
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We offer great restaurant culinary careers for 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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One year of experience as a line cook, prep cook or breakfast cook in a food service setting and experience working with seniors is preferred, but not required. Are you someone who enjoys cooking and interacting with seniors in a caring and inclusive environment.
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The Grill Cook reports to the Chef Manager and will be responsible for preparing daily breakfast and lunch meals for our customers within our corporate cafe! Grill Cook candidates must have strong cooking experience and be able to make food from scratch.
Full-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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As a member of the kitchen team, responsibilities may include any of the kitchen areas including, but not limited to: food prep, assembly and cooking including produce, raw, cold & hot breakfast/lunch/dinner products, desserts and beverages, cleaning & maintenance, truck ordering & inventory, storage and waste disposal areas, as well as boxed meals, catering orders and deliveries, may also be responsibilities of a kitchen team member.
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Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc. The Senior Line Cook must have knowledge of all cooking and preparation equipment.
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This is a kitchen position responsible for the menu planning, food purchasing, cooking, and cleaning within the Beacon Place Transitional Housing Facility. Plans nutritional meals and snacks – breakfast, lunch, and dinner.
$20 - $24 an hourFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Proven cooking experience, including experience as a line chef, restaurant cook or prep cook. Individuals are responsible for food preparation for food service, procuring vegetables, butchering meat and fish, portioning, stocking and maintaining sufficient levels of food on the line and must also maintain a clean and sanitary station while cooking menu items in cooperation with the restaurant staff.
$17 - $20 an hourFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Breakfast features country-fried steak, sirloin steak and eggs, biscuits and country gravy, hearty omelets, hot cakes, and French toast. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us.
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We are looking for a skilled back of house leader with experience managing high volume kitchens with 3 meal-parts, with an emphasis on breakfast and lunch. Make respectful corrections on cooking and plating.
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Serves meals by reviewing recipes; assembling, combining and cooking ingredients while maintaining a sanitary kitchen. Breakfast, Lunch and Dinner shifts are all available. Cooks report to the Executive Chef and Sous Chef.
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Breakfast attendant responsibilities include, cooking buffet, preparing buffet for service, cleaning, working with the team, washing dishes and etc. Breakfast attendant responsibilities include, cooking buffet, preparing buffet for service, cleaning, working with the team, washing dishes and etc.
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Keke's Breakfast Cafe is dedicated to providing an outstanding breakfast; a meal where everything is handmade, using the best ingredients available, with fresh fruits and vegetables that are delivered daily, and using the highest quality bread and dairy products.
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The ideal candidate should have experience cooking breakfast and lunch entrees including but not limited to all egg dishes, omelettes, pancakes, side dishes, hot sandwiches, burgers, etc.
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Can cook breakfast, lunch, and dinner for the cafeteria and patient tray line. The Cook II demonstrates an understanding of the proper use of all cooking equipment, including stoves, ovens, steamers, slicers, toasters and mixers.
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