culinary staff

Troon

<div><div>The Oasis Club at ChampionsGate is excited to announce that they are looking to hire a new Cook for their kitchen staff. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Must have full availability to work weekends, weekdays, and holidays.</div>
<div></div>
<div>Responsibilities:</div>
<div><ul><li>Learn and maintain standards in food production and quality.</li>
<li>Expedites orders in a timely manner.</li>
<li>Practices excellent operational sanitation.</li>
<li>Executes scheduled banquet functions.</li>
<li>Maintains a professional relationship with fellow associates.</li>
<li>Helps reduce loss/waste.</li>
<li>Communicates equipment repair needs with the chef.</li>
<li>Actively participates in training efforts.</li>
<li>Incorporates safe work practices in job performance.</li>
<li>Attends staff meetings.</li>
<li>Checks and dates all deliveries received and reports any variances to the chef in charge.</li>
<li>Verify that all coolers are at the proper temperatures and clean them daily.</li>
<li>Processes inventory requisition and receives supplies as necessary for quality production.</li>
<li>Prepares the proper amount of food according to production or forecast sheets and production plans.</li>
<li>Prepares items in accordance with established recipes for a consistent product.</li>
</ul></div><div>Minimum Qualifications for the Cook:</div>
<div><ul><li>Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.</li>
</ul></div><div>Other Qualifications:</div>
<ul><li><div>Serv Safe Certified preferred (but not required).</div>
</li><li><div>Must have reliable transportation.</div></li></ul></div>

Cook

Hilton Garden Inn Downtown Mobile

Job Overview We are seeking a dynamic and energetic Breakfast Cook / Server to join our vibrant team! This role is perfect for individuals passionate about delivering exceptional breakfast experiences while providing friendly, attentive service to our guests. As a key member of our culinary and hospitality team, you will be responsible for preparing delicious breakfast dishes, ensuring food safety standards, and creating a welcoming atmosphere for all visitors. Your enthusiasm and culinary skills will help set the tone for a fantastic start to each guest&rsquo;s day!Duties<ul><li>Prepare and cook a variety of breakfast items, including eggs, pancakes, breakfast meats, and other menu offerings with precision and flair</li><li>Plate and present food attractively while maintaining high standards of food safety and hygiene</li><li>Serve guests promptly and courteously, taking orders and delivering meals with a friendly attitude</li><li>Assist in menu planning by suggesting daily specials or modifications based on ingredients and guest preferences</li><li>Maintain cleanliness in the kitchen area, including food prep stations, utensils, and cooking equipment</li><li>Handle food with care, following proper food handling procedures to ensure quality and safety</li><li>Support catering requests or special event breakfast setups as needed</li></ul>Experience Candidates should bring a strong background in the food industry with experience in kitchen operations, food preparation, or restaurant service. Prior experience in dietary departments or as a dietary aide is beneficial. Fine dining experience or culinary training that emphasizes knife skills and meal preparation will be highly valued. Familiarity with food safety protocols, catering services, and serving techniques is essential. The ideal candidate will possess excellent food handling skills, knowledge of menu planning, and the ability to work efficiently in a fast-paced environment. Previous roles involving food industry or restaurant experience will demonstrate your readiness to excel in this lively role.Pay: $13.00 - $16.00 per hourWork Location: In person

Breakfast Cook / Server

Parkland Health

<div>Location: Main Hospital Bldg - 1st Flr 
 
Primary Purpose
 
Prepares recipes and menu items used in the provision of meals to Parkland patients, caf&eacute; customers, and catered events. Prepares 'made to order' entrees on caf&eacute; serving lines. 
 
MINIMUM SPECIFICATIONS
 
 
Education
 
<ul><li>Must have a High School diploma or GED.</li></ul> 
Experience
 
<ul><li>Must have six month of experience as a cook or culinary school graduated, an assistant cook in hospital foodservice, restaurant, or institutional cooking of a comparable nature.</li></ul> 
Equivalent Education and/or Experience
 
<ul><li>May have an equivalent combination of education and/or experience in lieu of specific experience as stated above.</li></ul> 
Certification/Registration/Licensure
 
<ul><li>Must have a certificate of completion of a food handler training course accredited by the American National Standards Institute (ANSI) and/or the Texas Department of State Health Services (TXDSHS) or must obtain one within sixty (60) days of placement in the role.</li></ul> 
Skills or Special Abilities
 
<ul><li>Must be familiar with a variety of foods, seasonings, recipe procedures, ingredient measurements and knowledge of time estimates for food preparation.</li><li>
Must have proficient knowledge of the use and care of institutional kitchen equipment including ovens, steamers, grills, fryers, slicers, braising pans, etc.</li><li>
Must have good customer service skills.</li><li>
Must be able to read and follow recipe instructions and food production guides and communicate effectively with departmental personnel.</li></ul> 
Responsibilities
 
<ul><li>Follows correct preparation techniques in preparing food items for Parkland patients, caf&eacute; customers, and catered events. Assembles recipes, follows production work sheets and prepares required types and quantities of menu items to meet patient and customer meal service needs.</li><li>
Follows correct work processes and kitchen work flow. Implements appropriate changes to improve effectiveness, productivity, efficiency that support the overall goals of the Hospital and Parkland.</li><li>
Reads and follows recipes and production guides accurately. Notifies production management staff of problems with recipes or recipe ingredients.</li><li>
Provides direction to assistant cooks and other assigned personnel in the preparation of recipes and use of production equipment.</li><li>
Assures the safe and sanitary operation of all quantity food production equipment, follows food sanitation guidelines and safe food handling techniques. Follows work safety policies to assure the department and Parkland are in compliance.</li><li>
Serves in the capacity of cook on service lines with made to order entrees, including the grill line, pasta line, Chef's Choice line and deli. Notifies supervisors of customer service issues to assure that quality meal services are maintained.</li><li>
Serves as relief person for emergency backup to kitchen preparation and production staff to assure satisfactory levels of food preparation and production are maintained.</li></ul> 
Job Accountabilities
 
<ul><li>Identifies ways to improve work processes and improve customer satisfaction. Makes recommendations to supervisor, implements, and monitors results as appropriate in support of the overall goals of the department and Parkland.</li><li>
Stays abreast of the latest developments, advancements, and trends in the field by attending seminars/workshops, reading professional journals, actively participating in professional organizations, and/or maintaining certification or licensure. Integrates knowledge gained into current work practices.</li><li>
Maintains knowledge of applicable rules, regulations, policies, laws and guidelines that impact the area. Develops effective internal controls designed to promote adherence with applicable laws, accreditation agency requirements, and federal, state, and private health plans. Seeks advice and guidance as needed to ensure proper understanding.</li></ul> 

Requisition ID: 986472</div>

SSP America

<div></div><div><div><ul><li>Great Pay $18.00 per hour</li><li>
Part Time 2:00pm-10:00pm
</li><li>Advancement Opportunities</li><li>
Hiring Immediately</li><li>
Free Parking</li><li>
Employee Meal</li><li>
Full Benefits</li><li>
SSP pays an average of 80% of the monthly premiums per coverage level. We also offer Dental, Vision, and several other voluntary plan coverages.</li></ul> 
Our restaurant portfolio in the Dallas Fort Worth International Airport: Banh Shop, Flying Square, Flying Saucer, IHOP. 
At SSP America, our Line Cooks have the important role of receiving food orders, preparing delicious dishes for our guests, properly setting up the kitchen so every Expert has the product and tools easily accessible during their shift. Our Line Cooks love working in the Back of House. 
Our Line Cooks are experts at a few things:<ul><li>
Having warm, friendly smiles</li><li>
Respecting our customers</li><li>
Following detailed food preparation processes</li><li>
Keeping their eyes on the details</li><li>
Working well in fast-paced environments</li></ul> 
If you&rsquo;re looking to start your culinary career, come check us out! We have a unique work environment that you&rsquo;ll only experience at SSP America! 
SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or and other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws.</div></div>

Cook - Flying Saucer (DFW)

Grand City

Job Title: Master Chef- French Cuisine Location: IslamabadAbout the RoleA leading French culinary establishment in Islamabad is seeking a highly skilled and experienced Master Chef specializing in French cuisine to lead its kitchen operations. The ideal candidate will possess deep expertise in authentic French culinary techniques, strong leadership abilities, and a passion for delivering exceptional dining experiences. The Head Chef will be responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and team performance.Key Responsibilities<ul><li>Lead and manage the entire kitchen team to ensure smooth and efficient kitchen operations</li><li>Prepare and oversee the preparation of authentic French dishes while maintaining exceptional quality and consistency</li><li>Design, develop, and update menus featuring traditional and contemporary French cuisine</li><li>Maintain the highest standards of taste, presentation, and portion control across all dishes</li><li>Ensure strict compliance with food safety, hygiene, and sanitation standards</li><li>Oversee kitchen inventory management, including procurement, storage, and cost control</li><li>Monitor food costs, minimize wastage, and ensure efficient resource utilization</li><li>Recruit, train, mentor, and supervise kitchen staff to build a high-performing culinary team</li><li>Collaborate with restaurant management on seasonal menus, promotions, and special culinary events</li><li>Maintain a clean, organized, and safe kitchen environment in compliance with all regulatory requirements</li><li>Stay updated with international culinary trends and incorporate innovation into menu offerings</li></ul>Requirements<ul><li>Proven experience as a Head Chef, Executive Chef, or Senior French Chef in a reputable restaurant or hotel</li><li>Extensive knowledge of authentic French cooking techniques, ingredients, and culinary traditions and specialize in authentic French cuisine</li><li>Formal culinary training or certification from a recognized culinary institute is highly preferred</li><li>Strong leadership and team management skills with the ability to run a professional kitchen</li><li>Excellent organizational, time-management, and multitasking abilities</li><li>Ability to maintain high standards in a fast-paced and demanding kitchen environment</li><li>Strong attention to detail and commitment to culinary excellence</li><li>Effective communication and teamwork skills</li></ul>Preferred Qualifications<ul><li>Experience working in fine-dining or international hospitality establishments</li><li>Expertise in modern plating techniques and menu innovation</li><li>Experience managing kitchen budgets, food costing, and supplier relationships</li><li>Ability to train, mentor, and develop culinary staff</li></ul>Work Location: In person

Master Chef- French Cuisine

Coury Hospitality

Position Summary
 
The Chef de Cuisine is responsible for overseeing the daily culinary operations of one or more restaurant outlets at The National. This leader ensures exceptional food quality, presentation, and consistency while managing kitchen staff, maintaining inventory and food costs, and enforcing culinary standards that align with the luxury and brand expectations of Hotel Cleveland and Coury Hospitality.
 
Essential Responsibilities
 <ul>
<li>Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation.</li>
<li>Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective, ensuring alignment with the restaurant’s identity and guest expectations.</li>
<li>Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.</li>
<li>Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence.</li>
<li>Maintain proper staffing levels by recruiting, scheduling, and evaluating team performance</li>
<li>Control food cost through waste reduction, portion control, and effective inventory management.</li>
<li>Maintain a clean and safe kitchen that adheres to all health department regulations and company policies.</li>
<li>Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction.</li>
<li>Participate in budgeting and forecasting; track kitchen financial performance and implement corrective actions as needed.</li>
</ul>
Requirements
 <ul>
<li>Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a high-end restaurant or luxury hotel</li>
<li>Culinary degree or formal training from an accredited culinary school preferred.</li>
<li>Valid ServSafe Food Manager Certification or ability to obtain upon hire.</li>
</ul>
Knowledge, Skills & Abilities
 <ul>
<li>Strong leadership and team-building skills with the ability to motivate and develop culinary talent.</li>
<li>Exceptional knowledge of culinary techniques, kitchen equipment, and food production methods.</li>
<li>Proven ability to manage food and labor costs while delivering outstanding food quality.</li>
<li>Excellent communication, organization, and time-management skills.</li>
<li>Passion for innovation, quality, and guest satisfaction.</li>
<li>Ability to remain calm and make sound decisions in a fast-paced, high-pressure environment.</li>
</ul>
Physical Demands
 <ul>
<li>Ability to stand, walk, bend, and lift for extended periods.</li>
<li>Must be able to lift and carry up to 50 lbs.</li>
<li>Exposure to heat, cold, and sharp kitchen equipment.</li>
</ul>

Chef De Cuisine - Hotel Cleveland Autograph Collection

Inspire Management Training Center

We are seeking a highly skilled and creative Executive Chef to lead the kitchen operations, oversee food preparation, and manage culinary teams. The Executive Chef is responsible for menu planning, food quality, kitchen management, cost control, and ensuring high standards of hygiene and customer satisfaction in a hotel, restaurant, or catering environment.Key Responsibilities<ul><li>Lead and manage all kitchen operations and culinary staff</li><li>Design and develop menus based on seasonality, trends, and customer preferences</li><li>Ensure high standards of food quality, taste, and presentation</li><li>Supervise food preparation, cooking, and plating processes</li><li>Manage food cost, inventory, and kitchen budget control</li><li>Ensure compliance with health, safety, and hygiene standards (HACCP)</li><li>Train, mentor, and evaluate kitchen staff performance</li><li>Coordinate with F&amp;B management for events and special functions</li><li>Monitor stock levels and order kitchen supplies as needed</li><li>Maintain cleanliness and organization of kitchen areas</li></ul>Requirements<ul><li>Minimum 5&ndash;10 years of experience in professional kitchen operations</li><li>At least 2&ndash;3 years in a senior chef role (Sous Chef or Executive Chef Assistant)</li><li>Culinary degree or diploma from a recognized culinary institute is preferred</li><li>Strong knowledge of international cuisines and modern cooking techniques</li><li>Experience in menu planning, food costing, and kitchen budgeting</li><li>Strong leadership and team management skills</li><li>Knowledge of HACCP, food safety, and hygiene standards</li><li>Ability to work under pressure in a fast-paced environment</li><li>Excellent creativity, presentation, and attention to detail</li><li>Strong communication and organizational skills</li><li>Experience in luxury hotels, fine dining, or large-scale catering is preferred</li><li>Ability to manage multiple kitchen sections efficiently</li></ul>Job Type: Full-timePay: QAR7,000.00 - QAR11,000.00 per monthEducation:<ul><li>Primary (Preferred)</li></ul>Experience:<ul><li>Kitchen Operation: 5 years (Required)</li></ul>Language:<ul><li>english (Required)</li></ul>Location:<ul><li>Qatar (Required)</li></ul>Work Location: In person

Executive Chef

Search 6652+ Culinary staff jobs near you this June. New roles added regularly across leading industries. Apply today.

6652 culinary staff jobs Near Me

Cook

Breakfast Cook / Server

Cook

Cook - Flying Saucer (DFW)

Master Chef- French Cuisine

Chef De Cuisine - Hotel Cleveland Autograph Collection

Executive Chef