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Hooters - JobID: 3086 [Food Service / Line Cook / Prep Cook] As a Kitchen Staff at Hooters, you'll: Be responsible for consistently executing all kitchen systems and standards to provide the guest the highest quality food products; Adhere to all recipe specifications while preparing or cooking any menu item; Be accountable for safe food handling, food quality standards, and picture perfect presentation.
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The culinary instructor shall teach recipe conversion, food service organization, safety, sanitation, cooking, baking, and customer service skillsthe culinary Instructor will teach the Techniques of Cooking (TOC) and the Small Quantity Baking (SQB) classes.
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Line Cook: Providing an exceptional Guest experience by ensuring that all menu items are prepared per plate presentation recipe specifications is the primary duty of the Line Cook. Assisting in prep, keeping dishes cleaned, and following health code guidelines for cooking and storage are also important aspects of the job.
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Responsible for making sure that all recipe questions are directed to the Sous Chef, and or the Executive Chef. This position is a part-time cook position requiring knowledge in all cooking techniques with experience in banquet cooking.
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Prepare food according to Parkhurst recipes and also enforce the "batch" cooking method. are used according to recipe specifications, and food products are maintained at the proper. 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining.
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Parkhurst Dining, part of the Eat'n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 65 organizations and universities east of the Mississippi.
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Eat'n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
$16 - $19 an hourFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Follow the uniform dress code and maintain proper personal hygiene. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. Follow all HACCP guidelines in utilizing leftovers.
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Adds necessary seasonings to food during mixing or cooking according to recipe directions. Under the general supervision of the Dining Services Manager, the Dining Services Associate is principally responsible for preparing, seasoning, and cooking food for students, staff, and visitors.
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The Broiler cook is responsible for cooking and preparing a variety of menu items per recipe standards. Preparing and cooking stocks, sauces, soups, stews, etc. In addition, pre-employment drug testing is mandatory for any role operating a motor vehicle (Valet, Bus Drivers, Limo Drivers), Facilities and/or Engineering, Lifeguards, Pilots, Security and Surveillance roles.
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Portion food products prior to cooking according to standard portion sizes and recipe specifications. Consistently prepare, cook, plate and finish all food items according to Black Bear Diner procedures and standards.
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Similar roles include Cook, Prep Cook, Chef, Cooking, Culinary, Cocinero, Cocineros, Chefs, Cooks, Production, Preparation, Preparación Culinary, Kitchen, Kitchens, Cooking. Ensuring the highest quality food is properly executed by adhering to our recipe procedures.
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Adds seasoning to foods during mixing or cooking to ensure proper flavor according Farmer’s Table standards. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces, casseroles and all other food items.
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Occasionally lifting up to 40 lbs BENEFITS FREE meal during your shift 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining. Ensure the quality of the food produced and maintain the quality and quantity of food throughout the service period, utilizing production sheets.
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Performs other duties as assigned by the Executive Sous Chef. Must be able to work weekends - Friday, Saturday, Sunday - and Holidays. Observes and tests foods being cooked by tasting, smelling and piercing with fork to determine that it is cooked.
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recipe cooking jobs
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