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As the Membership Manager for Bourbon Steak, you will play a crucial role in driving membership sales and promoting the unique privileges associated with our exclusive high-end steakhouse membership club, Small Batch Reserve.
$60,000 - $65,000 a yearFull-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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Practice proper food storage practices by labeling, dating, and rotating product.
$14 an hourExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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We operate restaurants primarily under the names of Rainforest Cafe, Saltgrass Steakhouse, Landry’s Seafood House, Chart House, The Oceanaire Seafood Room, Bubba Gump, Morton’s – The Steakhouse, McCormick’s & Schmick’s and Claim Jumper and Mastros, plus our upscale signature group of restaurants which include Vic & Anthony’s, Grotto and more.
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Our Bakers also have the secret ingredient for talking to their customers and take pride in what they are baking, making, and decorating. To truly be successful in the position, you will be passionate about baking breads, cookies, and pastries, as well as producing fancy desserts and decorating cakes.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Come join the Evergreen Restaurant Group/Italian Restaurant Group, a franchisee of Outback Steakhouse as a Host, where your number one priority is to make our customers feel as if they are guests in your own home.
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Experience in high quality establishments to demonstrate competency in the following disciplines: Beginning Baking, Hotel & Restaurant Desserts, Professional Cake Decorating, Advanced Baking & Pastry required.
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Fine dining in the , offering vegetarian, vegan, and gluten-free choices as part of our Culinary Arts and Baking & Pastry Arts programs. The serving Batdorf & Bronson coffee and a selection of delicious food items from our baking/culinary students.
$55 - $56 an hourExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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The Company operates stores across 34 states and the District of Columbia with 24 banners including Albertsons, Safeway, Vons, Jewel-Osco, Shaw's, Acme, Tom Thumb, Randalls, United Supermarkets, Pavilions, Star Market, Haggen, Carrs, Kings Food Markets and Balducci's Food Lovers Market.
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A Breakfast Cook is responsible for preparing all food items, based on standardized recipes, for the Cafe, Room Service, Employee Cafeteria, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
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Viejas Casino and Resort also features a variety of restaurants including the AAA Four Diamond Grove Steakhouse, Baron Long Bar & Grill, Ginger Noodle Bar, the Café, and the Daily Roast. The Viejas Outlet Center features not only shopping but also a Bowling Alley, Arcade, and Southern California’s largest outdoor roller rink.
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The Doughnut Maker/Finisher will be responsible for baking, decorating and finishing the Company's baked good items, including donuts, bagels, croissants, etc. The Doughnut Maker/Finisher will be expected to execute proper pre-bake, baking, and post-bake procedures in a timely fashion to produce consistent, high-quality finished baked products to guests.
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Understands and is responsible for full compliance and following of all Quality, Good Manufacturing Practices (GMP's), American Institue of Baking (AIB), Micro Cleaning & Sanitization (C&S), Environmental Health and Safety (EHS), and safety standards and guidelines.
Full-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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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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A course of sixteen weeks to one year in baking education and cake decorating techniques Preferred. Performs hot food preparation including frying, baking, broiling, braising and grilling.
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Baking and Pastry, Cake Preparation, Ice cream production. Quality Control: upholding quality control standards in conjunction with the executive pastry chef, maintaining pars, collaborating on recipe development with the executive pastry chef, maintaining kitchen health, sanitation, and safety standards.
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