culinary cook

Masonicare

<div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div>Cook 
Masonicare at Mystic - Senior Living Community, Mystic, CT 
Day and Evening Shift - 40 hours per week
The Line Cook prepares food products for residents, staff, and catered functions monitoring quality and presentation. Ensures proper sanitation procedures are followed with regard to storing, preparing, and cooking of food products and the cleanliness of the kitchen and storage areas. Utilizes and directs utility staff and assists with inventory, ordering, and receiving of product.
Essential Duties and Responsibilities:<ul><li>
Maintain adherence to posted schedule ensuring to follow proper procedures for requested days off and calling out, and reporting to work at the proper time.</li><li>
Maintain proper time-clock procedures to ensure an accurate account of hours worked.</li><li>
Report to work in proper uniform (laundered and maintained by employee) to ensure a clean and professional appearance.</li><li>
Adhere to all guidelines and procedures for safe food handling, HACCP, and general sanitation.</li><li>
Demonstrates customer service skills, treating all customers, visitors, and co-workers with courtesy and respect.Handles all customer issues professionally and uses all options provided to satisfy customer.</li><li>
Prepares food products for residents, staff and catered events that meet standards for quantity and quality and presentation.</li><li>
Adhere to proper sanitation guidelines. Ensure all work areas and equipment are clean and sanitized and all stored product is labeled, dated, and properly rotated.</li><li>
Assists in inventory, ordering, and receiving of food products as needed.</li><li>
Must interact with residents, coworkers, and supervisors in a professional manner.</li><li>
Utilize and direct utility staff efficiently.</li><li>
Accept critiques and suggestions professionally and use them as a vehicle to improvement.</li><li>
Make recommendations with regard to the menu and new food products.</li><li>
Reports any safety issues, equipment malfunctions and others to supervisors.</li><li>
Ensure proper safe food handling and hand washing procedures are followed, and proper sanitation of trays, work areas and equipment used</li><li>
Attend all mandatory in-services, obligations, and meetings including (but not limited to) HIPPA, Corporate Compliance, AMIS, TB, and The 7 Standards.</li><li>
All other duties as assigned.</li></ul>
Minimum Qualifications:
Education: High School Diploma or GED. Completion of Culinary program recommended.
Experience: 1-3 years of experience as a cook/chef.
Certificates, Licenses, Registrations: Sanitation certification preferred.
 Key Competencies: Knowledge of food sanitation requirements and regulations. Knowledge of culinary terms and procedures.
#joinourteam</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div> 
Day and Evening Shift / 40hrs/wk</div>

Cook

Thunder Valley Casino Resort

The Specialty Cook is responsible for hands-on food production our First Class Red Lantern Cantonese Restaurant. The majority of responsibility involves preparing all hot food items for dinner, along with specialty meats, specialty desserts, stocks, and salads. The Specialty Cook will also prepare sauces and dressings and is responsible for setting up desserts. The Specialty Cook will stock items needed for warmers and refrigerators, refill items that are low in product, set up stations, place proper utensils, and check chilled salad items and steam table temperatures. Follow Indian Health Department rules and regulations including HACCP monitoring system to specifications. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.
 
Essential Functions: 
1. Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.
 
2. Prepare food according to daily meal plan and Thunder Valley Casino Resort’s standards and specifications. The majority of the production will be wok cooking, making soup, frying, sautéing, griddling, carving, broiling, roasting, chopping and steaming all meats, fish, vegetables, rice, noodle, poultry and seafood. Production will include wok cooking in both Mandarin style and Hong Kong style.
 
3. Work on all kitchen stations, and maintain food preparation levels on a daily basis.
 
4. Marinate all meats and seafood.
 
5. Follow SOPs, recipe books, and guidelines for the wok and fry stations, and have all necessary supplies to provide consistency and quality of service.
 
6. Prepare and cook food in a timely manner according to the needs of the daily operations and to the specifications set by the Red Lantern Room Chef.
 
7. Demonstrate proper cooking skills, and prepare menu items that are flavorful, properly textured, and balanced.
 
8. Demonstrate basic food knowledge, cooking techniques, knife skills, and ability to operate kitchen equipment.
 
9. Read and fill production par sheets.
 
10. Ensure Guest satisfaction through presentation and food quality, and promote positive Guest relations.
 
11. Assist daily, weekly, and monthly inventories.
 
12. Attend daily Team Member pre-shift meetings.
 
13. Communicate with management and the Stewarding department on any daily equipment needs.
 
14. Ensure and comply with a safe and hazard-free work environment according to the Indian Health Department guidelines. Complete Safe Serve and TIPS classes, and obtain and maintain a California Food Handlers certificate.
 
15. Follow set schedules and specific job duties.
 
16. Display knowledge of all emergency procedures.
 
17. Treat each Team Member with care, dignity, fairness and respect.
 
18. Display and encourage teamwork in the department.
 
19. Communicate consistently with all managers, keeping them aware of all department activities.
 
20. Adhere to all policies and procedures as set forth by Food and Beverage leadership.
 
21. Maintain cleanliness, safety, and sanitation standards in accordance with department policies and those of the Indian Health Department. Utilize HACCP Manager Monitor System.
 
22. Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.
 
1. Two (2) years of wok cook experience in the culinary industry.
 
2. Possess the ability to work hands-on in any kitchen environment, including those involving high volume production.
 
3. High school education or equivalent preferred.
 
4. Ability to manage time effectively with minimal supervision. Ability to handle high pace production.
 
5. Ability to handle constructive criticism and be willing to continuously improve.
 
6. Possess and demonstrate great attention to detail in order to maintain kitchen’s appearance and operating standards.
 
7. Must be able to read all tickets in Chinese language and organize food production in a timely manner.
 
8. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
 
9. Ability to work varied schedules.
 
10. Must be at least 18 years of age.
 
11. Must be able to obtain UAIC Tribal Gaming License.
 
Physical Requirements: 
1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
 
2. Must be able to lift 50 lbs. with or without assistance.
 
3. Must be able to push up to 250 lbs. on a pushcart.
 
4. Must be able to enter walk-in units with temperatures to -10 degrees.
 
5. Must be able to bend and reach to a height of 6 feet with or without assistance.
 
6. Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment.
 
7. Manual dexterity to operate job related equipment.

Red Lantern Specialty Cook - FT

Marriott International

<div>Additional Information 
Job Number25163995 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe M&eacute;ridien City Center Doha, Conference Centre Street, Doha, Qatar, Qatar, 14022 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY
Determine how food should be presented using the BEO and create decorative food displays. Prepare special meals or substitute items. Assist with Banquet plate-ups. Communicate any assistance needed during busy periods to the Chef. Ensure proper portion, arrangement, and food garnish. Monitor the quality and quantity of food that is prepared and the portions that are served. Prepare proper plate and platter presentations for banquets. Set up and operate action stations for banquet or buffet. Carve buffet meats as requested by guests. Support banquet and buffet by ensuring adequate stock of all items. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; protect company assets. Support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 

</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Demi Chef de Partie - Cold Kitchen

The Red Lantern Pantry is responsible for hands-on food production in the Chinese restaurant, the majority of which includes the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Most of the production will be making soup, frying, sautéing, griddling, carving, broiling, roasting, chopping and steaming, including all meats, fish, vegetables, rice, noodle, poultry and seafood for Guest consumption according to Thunder Valley standard’s and specifications. Follow Indian Health Department rules and regulations including HACCP monitoring system to specifications. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.
 
Essential Functions: 
1. Practice, support, and promote Thunder Valley Casino Resort’s “Winning Attitude” company-wide culture and demonstrate AAA Four Diamond service standards at all times.
 
2. Prepare food according to daily meal plan and Thunder Valley Casino Resort’s standards and specifications. Production will include cooking in both Mandarin style and Hong Kong style.
 
3. Work on all kitchen stations with the exception of wok and BBQ stations. Maintain food preparation levels on a daily basis.
 
4. Marinate all meats, fish, and seafood according to Thunder Valley’s specifications.
 
5. Follow SOPs, recipe books, and guidelines for the soup and fry stations, and have all necessary supplies to provide consistency and quality of service.
 
6. Prepare and cook food in a timely manner according to the needs of the daily operations and to the specifications set by the Red Lantern Room Chef.
 
7. Demonstrate proper cooking skills, and prepare menu items that are flavorful, properly textured, and balanced.
 
8. Demonstrate basic food knowledge, cooking techniques, knife skills, and ability to operate kitchen equipment.
 
9. Read and fill log sheets.
 
10. Ensure Guest satisfaction through presentation and food quality, and promote positive Guest relations.
 
11. Assist daily, weekly, and monthly inventories.
 
12. Attend daily Team Member pre-shift meetings.
 
13. Communicate with management on any daily equipment needs.
 
14. Ensure and comply with a safe and hazard-free work environment according to the Indian Health Department guidelines. Complete Safe Serve and TIPS classes, and obtain and maintain a California Food Handlers certificate.
 
15. Follow set schedules and specific job duties.
 
16. Display knowledge of all emergency procedures.
 
17. Treat each Team Member with care, dignity, fairness and respect.
 
18. Display and encourage teamwork in the department.
 
19. Assist with cooking and preparation when business needs dictate.
 
20. Assist with stocking product to designated area.
 
21. Communicate consistently with all managers, keeping them aware of all department activities.
 
22. Adhere to all policies and procedures as set forth by Food and Beverage leadership.
 
23. Maintain cleanliness, safety, and sanitation standards in accordance with department policies and those of the Indian Health Department. Utilize HACCP Manager Monitor System.
 
24. Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.
 
Minimum Qualifications: 
1. One (1) year of experience in the culinary industry.
 
2. Possess the ability to work hands-on in any kitchen environment, including those involving high volume production.
 
3. High school education or equivalent preferred.
 
4. Ability to manage time effectively with minimal supervision. Ability to handle high pace production.
 
5. Ability to handle constructive criticism and be willing to continuously improve.
 
6. Possess and demonstrate great attention to detail in order to maintain kitchen’s appearance and operating standards.
 
7. Must be able to read all tickets in Chinese language and organize food production in a timely manner.
 
8. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
 
9. Ability to work varied schedules.
 
10. Must be at least 18 years of age.
 
11. Must be able to obtain UAIC Tribal Gaming License.
 
Physical Requirements: 
1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
 
2. Must be able to lift 50 lbs. with or without assistance.
 
3. Must be able to push up to 250 lbs. on a pushcart.
 
4. Must be able to enter walk-in units with temperatures to -10 degrees.
 
5. Must be able to bend and reach to a height of 6 feet with or without assistance.
 
6. Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment.
 
7. Manual dexterity to operate job related equipment.

Red Lantern Pantry - FT

Merrill Gardens

<div>Senior Living Cook

Are you passionate about working with seniors? Are you dedicated to supporting seniors on their wellness journey to ensure they are provided with an atmosphere that values individualism and dignity? If so, we may have the perfect opportunity for you! Merrill Gardens at Willow Glen is currently accepting applications for Cooks to help support residents within our beautiful community residents call home.

If you are a compassionate, caring, responsible, and honest individual who genuinely loves working with the senior population, we would love the opportunity to speak with you! Please APPLY TODAY!

Family means everything to us. From the communities we create to the connections we make with residents, everything we do is rooted in our history as a fifth-generation family business.

We build on that family with the people we hire and the teams they form. As a family company, we can do things differently and for the past 30 years our long-term commitment to team members has been unsurpassed.

We offer our full-time employees:

<ul><li>Highly competitive pay and comprehensive benefits (medical, dental, vision, flexible spending accounts, life insurance).
</li><li>Company-paid Employee Assistance Program (EAP)
</li><li>Paid time off &ndash; 7 holidays, and 11 vacation days.
</li><li>Free daily meal every shift.
</li><li>401(k) with company match and immediate vesting!
</li><li>Tuition reimbursement for career growth.
</li><li>Company-paid short &amp; long-term disability insurance.
</li><li>Pet insurance and team member discounts.
</li><li>Advance Pay benefit &ndash; access wages before payday.
</li><li>A stable, growing company with opportunities for advancement!
</li>
</ul>We offer our part-time employees:

<ul><li>Free daily meal every shift.
</li><li>401(k) with company match and immediate vesting!
</li><li>Company-paid Employee Assistance Program (EAP)
</li><li>Tuition reimbursement for career growth.
</li><li>Pet insurance and team member discounts.
</li><li>Advance Pay benefit &ndash; access wages before payday.
</li><li>A stable, growing company with opportunities for advancement!
</li>
</ul>Our Cooks are responsible for:

<ul><li>Assists in preparing all food items following production amounts, proper recipes, and procedures.
</li><li>Ensures all food items are prepared in a timely fashion. Uses batch-cooking and cook to order where appropriate to ensure a fresh product.
</li><li>Prepares all food products in a manner to ensure the highest level of Food Safety and to preserve nutrients toward meeting the specific dietary requirements of the residents.
</li><li>Attends all regularly scheduled dining services meetings and in-service trainings.
</li><li>Maintains kitchen sanitation and safety standards:
<ul><li>Cleans and sanitizes all work areas and equipment before and after each use.
</li><li>Practices proper food handling and food storage procedures as per Merrill Gardens and state
</li><li>Food Safety guidelines always.
</li><li>Maintains documentation of all temperature charts and records as per company policy and procedure.
</li><li>Completes assigned cleaning to ensure compliance and sanitary standards are met.
</li>
</ul></li></ul>If you are someone with:

<ul><li>A minimum of 5 years&rsquo; experience in quality food preparation
</li><li>Experience in scratch cooking in a high volume, fine dining setting
</li><li>Proficiency in computer skills including MS Outlook, Word, etc.
</li><li>1 &ndash; year previous dining experience in food preparation.
</li><li>High School diploma required or GED; college degree or equivalent preferred.
</li>
</ul>Actual pay rate within stated pay range is determined based on relevant factors in compliance with state and local wage laws.

Physical Requirements:

This role requires frequent standing, walking, and manual handling of materials up to 50 lbs. Regular bending, lifting, and reaching are also part of daily responsibilities. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Consider applying to become a Cook with the Merrill Family of Senior Living Communities!

Yes, You Can have a meaningful Career!

Our mission is to provide an inspiring environment for our residents, families, and team members where every life is defined by the possibilities.

Merrill Gardens is an Equal Opportunity Employer</div>

Senior Living Cook

Disneyland Resort

At the Disneyland Resort, our culinary and pastry teams are more than chefs-they're artists, visionaries, and storytellers. Join us at Napa Rose, our award-winning fine dining restaurant located inside Disney's Grand Californian Hotel & Spa, where exceptional ingredients and imaginative cuisine come together to create unforgettable dining experiences.Napa Rose will unveil a bold new menu and a stunningly reimagined space, continuing its legacy of redefining fine dining in California. With this exciting transformation planned to reopen in early 2026, now is the perfect time to become part of something extraordinary!Working at Napa Rose offers unparalleled opportunities for professional growth. Collaborate with world-renowned chefs, including Disney Culinary Director, Andrew Sutton, and Executive Chef, Clint Chin, in a dynamic, high-volume environment that celebrates innovation and excellence.If you're passionate about fine dining culinary arts and ready to bring magic to every plate, we invite you to apply for these opportunities at Napa Rose:Hourly Opportunities may include:<ul><li>Dinner Cook</li><li>Specialty Cook</li></ul> Basic Qualifications : <ul><li>You must be at least 18 years of age to be considered for these roles </li><li>Passion for Culinary and delighting our Guests with food!</li><li>Minimum of 2 years of experience in culinary field with a focus on high volume production</li><li>Culinary education degree or equivalent experience required with less than 2 years of experience in culinary field</li><li>Proficient knife skills</li><li>Proven knowledge of culinary techniques and terminology</li><li>Proven ability to read and understand recipes</li><li>Organizational skills</li><li>Ability to multitask and adapt to production requirements in a fast-paced team environment</li><li>Speed, accuracy, and efficiency are required and ability to work well under pressure</li><li>Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays, and special events</li></ul> Preferred Education : <ul><li>Vocation School training or High School certification </li><li>Culinary Education Degree, Certification from CIA, or equivalent </li><li>Basic wine knowledge</li></ul> Additional Information : SCHEDULE AVAILABILITY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays, and special events. SUBMITTING YOUR APPLICATION After clicking "Apply Now" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE Keyword: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles This posting is seeking candidates to fill multiple roles in California. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: .<ul><li>The pay rate for this Fine Dining Dinner Cook role is $28.00 per hour.</li><li>The pay rate for this Fine Dining Specialty Cook role is $30.00 per hour.</li></ul><img src="https://www.jobg8.com/Tracking.aspx?%2f%2bszOVVEypqSjyVE3jTXV%2fN6YPVvAnIWe" width="0" height="0" />

Napa Rose Fine Dining Culinary - Full Time

Calo Inc.

Main Responsibilities<ul><li>Monitors kitchen equipment and reports issues to superiors</li><li>Continually develops culinary knowledge to produce high-quality meals</li><li>Measures, mixes, and prepares meal ingredients, sauces, and seasonings</li><li>Assesses inventory and requests resupply when necessary</li><li>Plates meal items under the chef de partie s supervision</li><li>Disposes spoiled items and adheres to sanitation regulations and safety standards</li><li>Maintain a positive and professional approach with co-workers</li><li>Produce high-quality plates both design and taste-wise</li></ul>

Commis Chef

Search 1189+ Culinary cook jobs near you this October. New roles added regularly across leading industries. Apply today.