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Prepare, with direction of the Club Chef/Sous Chef/Lead Line Cook, daily food prep, special event food prep and daily employee meals. Other duties and responsibilities as assigned by Executive Chef, Sous Chef or Clubhouse Manager.
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Assists the executive chef/sous chef with monthly inventories, pricing and cost control. Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
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Line Cook/Prep Cook - Part Time. Proven cooking experience, including experience as a line chef, restaurant cook or prep cook. The Line Cook will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards.
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A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. If you have a passion for culinary excellence, adaptability, and a desire to shine in the Sous Chef's absence, we invite you to be a key player in our culinary orchestra.
$1,200 a weekExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Line Cook is responsible for preparing food in accordance with the approved menu, current standards, guidelines, and regulations to assure that quality food service is provided at all times, in accordance with property policies and procedures.
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Our ideal Junior Sous Chef is an experienced Cook who enjoys working in fast-paced environment and takes pride in delivering high quality service and food to guests. + At least 2 years' experience as a Line Cook, including experience as a Supervisor or Lead Line Cook.
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Responsible for all cleaning items assigned and/or posted on daily/weekly checklist and those assigned by the Sous Chef or Dining Services Director. Work closely with the Sous Chef and Dining Services Director in specifying and selecting food products.
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The entire line cook 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.
$14 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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ODM's Sous Chef assists the Hospitality Manager (Head Chef) in overseeing the kitchen and preparation of meals. ODM's Sous Chef assists the Hospitality Manager (Head Chef) in overseeing the kitchen and preparation of meals.
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We are looking for a Italian Line Cook to support and report directly into the Executive Chef. This is a fast-moving business so we are looking for the right individual to be autonomous and be able to pick up multiple tasks and projects at once.
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Accountable for: Prep Cook, Pastry Cook, Pantry Cook, Line Cook, Lead Line Cook. Two years of supervisory experience in a Sous Chef capacity in a high volume, mid-priced restaurant required.
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The Cook is accountable to the Executive Chef, Sous Chef, and is expected to support an exceptional dining experience. The Cook position assists the Executive Chef and Sous Chef in ensuring the Food Quality and Wholesomeness is in compliance with Federal, State & Local laws.
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The line cook will be repsonsible for day-to-day preparation and cooking of our offerings for the food truck. Line Cook - Food Truck. Collaborate with the Executive Chef and Sous Chef - Food Truck to prepare breakfast and lunch dishes.
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The Line Cook will prepare high-quality food that meets the company’s standards, ensuring the station is clean and well-stocked. Assist in daily prep or any other assigned item by the Sous Chef, Executive Sous Chef, and Chef de Cuisine.
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Join our team for the opportunity to be promoted to Lead Line Cook, Shift Supervisor or Sous Chef. We also offer excellent wages and benefits including full medical, dental, vision, life insurance, free uniforms, delicious complementary meals, employee discounts and the opportunity to work with our great Chefs and Management team.
$21 - $23 an hourExpandApply NowActive JobUpdated Today
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