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Objective of Role The chef de cuisine will be responsible for collaborating with the Executive Chef on the signature restaurant menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.
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Life as a Kitchen Team Member (soup cook, prep cook, dish, lobby): • Prepare fresh produce for menu items • Cook our house-made soups, spreads, and dressings daily • Organize and maintain a clean lobby • Manage our advanced dishwasher and cleansing station • Be good to others.
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Kitchen Staff – 5 Raises Your First Year & Set Schedule Eligible for 5 Raises in 1st Year Daytime Set Schedule - No Sundays, Early Mornings, or Late Nights Free house-made, high-quality meal with every shift worked 100’s of Leadership Positions Available to Grow Into Sound too good to be true.
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Real food, real ingredients • Personalized schedules · Prep & soup cook shifts daily between 8am-4pm · Dish & lobby daytime and evening shifts available • No grease, grills, fryers or microwaves • Organized kitchens and efficient processes • 50% off food while you’re working • Sundays are for you [we’re closed] • Hands-on and personal training • Fun culture of positivity and gratitude • Modern, energetic environment • Set expectations – no guessing • And of course, competitive pay.
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We’re looking for a team member that is: • Available to work at least three to five shifts a week • Kitchen experience preferred; not required • Quick and detail-oriented when prepping and cooking • Able to maintain a clean and organized kitchen • Growth minded, driven, and precise • A quick learner in a fast-paced environment • Adaptable to new processes and systems Become part of a collaborative group that values teamwork above all else.
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Our Kitchen Team Members know exactly when and how to get their next promotion and raise. How We Nourish The Good Life: • Growing brand [yes, that means growth for you too! It’s why we source the best ingredients, make everything in-house, and mentor team members each day.
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Manages Snack Bar staff at the Aquatic Center during the pool season. Supervises and coordinates activities concerning food preparation, kitchen, and storeroom areas. Monitors and records all temperatures of food, storage, and dish machine to ensure health dept.
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Maintains and enforces clean and safe kitchen work areas, stockroom, freezer, refrigerator, dining room, dish room and loading dock in accordance with State of Minnesota/ Wisconsin health regulations.
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Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food prepared quickly and as delicious as possible, and enforcing food safety standards.
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Assist in maintaining sanitation and cleanliness of the banquet, restaurant, kitchen, and dish room. Transfers full tubs to the dish room, and assists other food and beverage staff as needed.
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Expeditor/Food Runner (Expo) Summary: The Nuevo Expo plays an important role as the voice of the FOH. You will be communicating with the lead line cook as well as FOH staff to coordinate guest food orders while ensuring appropriate quality of each dish.
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Transfers full tubs to the dish room, and assists other restaurant and kitchen staff as needed. Assist in maintaining sanitation and cleanliness of the restaurant, kitchen, and dish room.
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The chef de cuisine will be responsible for collaborating with the Executive Chef on the signature restaurant menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.
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Equipment/Tools: Includes some or all of the following: blender, toaster, coffee machine, dish machine, food processor, carts, knives, kitchen utensils, office products, thermometers, microwave, steam table, auto baggers and mobile food warmers.
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Must be able to operate commercial dish machine, vacuum, carpet cleaner and similar commercial equipment used to maintain the hotel. Have knowledge of all hotel emergency procedures, especially fire prevention and emergency procedures and be able to train staff in these areas.
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kitchen staff dish jobs
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