head cook

The Station Inn Bed & Breakfast

Position: Head CookPosition Classification: Hourly, $14/hourHours: Thursday-Saturday 3:30pm-11:30pm + 3-6 hours of flex prep, see belowDate: June 2026The Property Open since 1993, The Station Inn B&amp;B has provided comfortable lodging and tasty breakfasts to rail enthusiasts from all over the world. Situated 150 feet from the busy Norfolk Southern main line, guests relax on our front porch to take in the rail action. History buffs and railfans alike visit this area to explore the famous Horseshoe Curve, the Gallitzin Tunnels, and the Altoona area. We aim to provide a homestyle, comfortable experience for all of our guests. The inn has 12 rooms that sleep up to about 35 people in total.Opening to the public after a 20-year hiatus, the beloved Yard Office Lounge is located in the basement of the Inn. There, we offer classic cocktails, small plates, and sweets in a laid-back relaxing atmosphere in our 1905 speakeasy-style bar &amp; lounge area that complements the &quot;feel&quot; and decor of The Inn. Yard Office's original Men's Bar looks today much as it did in 1904 when it opened. Its ornate ceiling, tile floor and mirrored cherry backbar are a delight to the eye.Our vision is to create a destination that seamlessly complements the Inn's existing ambiance, offering both our overnight guests and the local community a unique, quirky, and slightly elevated experience focused on crafted cocktails and a menu of shareable plates and desserts. We are intentionally aiming to be a destination for early evening enjoyment and nightcaps, rather than a late-night bar or full-service restaurant.Planned public operating hours are planned to be Thursday, Friday, and Saturday evenings from 5:00 PM to 10:00 PM. Over time, we will re-evaluate our opening hours, and consider additional hours such as Sunday Brunch or Wednesday nights.Service Philosophy Our Inn is somewhat of a hybrid of a train station, a hunting cabin, and your grandparents' house when you were a kid. We are a quirky, eccentric, and thoroughly comfortable haven where the charm is in the details&mdash;and the simplicity of our service. We stick with our menus, schedules, and routines. We incorporate new ideas thoughtfully and slowly. This consistent approach allows our team to avoid the complexity of bespoke requests* and instead dedicate their full energy to creating a warm, convivial, unpretentious atmosphere that feels like coming home. We handle essential food allergies with care but stay true to our menu and schedule, ensuring every guest enjoys the signature Station Inn experience.*Except cocktails. Those can be bespoke!Position Objective We are seeking a self-motivated, friendly, and personable candidate to serve as our Head Cook, supporting the Kitchen Manager in the back-of-house and providing reliable coverage for the kitchen.Positivity, honesty, and integrity are essential attributes of our team and set examples for all staff and their behavior. Professional appearance and behavior is always required when guests are on the property.Position Summary The Head Cook reports to the Bar Manager and takes day-to-day food direction from the Kitchen Manager. This role assists the Kitchen Manager&mdash;currently the sole back-of-house team member&mdash;with the successful execution of our limited small plates and dessert menu, and serves as the primary backup and coverage for the Kitchen Manager when they are unavailable. Like the Kitchen Manager, this role prioritizes food safety, recipe adherence, cost control, and efficient BOH operations, including a significant share of the dishwashing duties. When covering for the Kitchen Manager, the Head Cook independently runs the kitchen to the same standards.Time Commitment The Lounge's regular hours are Thursday, Friday, and Saturday 5pm to 10pm. The typical work schedule is Thursday-Saturday 3:30pm-11:30pm with 3-6 hours of additional prep time required weekly. This prep time will be scheduled weekly at the Bar Manager's discretion.Primary Duties and ResponsibilitiesFood PrepDaily Operations<ul><li>Under the direction of the Kitchen Manager, execute all BOH prep tasks (e.g., dish portioning, sauce batching, scheduling prep time as needed.)</li><li>Prepare, plate, and expedite all food menu items to established specifications and quality standards during service (5 PM &ndash; 10 PM). Maintain portion control and waste tracking to ensure each plate uses exact, predetermined amounts of ingredients.</li><li>Call plates as they are ready and organize tickets.</li><li>When serving as backup for the Kitchen Manager, independently execute all of the above food prep, plating, and expediting duties to the same specifications and quality standards.</li><li>In consultation with the Kitchen Manager and Bar Manager, adjust methods based on specific guest comments or requests (e.g., &quot;The Flatbread was too salty&quot; or &quot;it took too long to receive my meal&quot;)</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager with weekly food inventory counts, tracking daily waste/spoilage, and maintaining strict portion control (to meet target food costs)</li><li>Assist the Kitchen Manager with drafting the weekly food order for General Manager and Owner approval.</li><li>Receive and check food deliveries as needed, verifying invoice accuracy, and storing products immediately using FIFO standards.</li><li>Adjust recipes and workflow, as directed by the Kitchen Manager, to improve speed and accuracy of each dish.</li></ul>As needed<ul><li>Assist Bartender with cutting garnishes, making syrups, juicing citrus, etc.</li><li>Collaborate with team on research and development of new menu concepts and workflow improvements.</li><li>Assist the Kitchen Manager and Bar Manager, as needed, with training staff on basic food preparation and service standards and logging guest comments and requests.</li></ul>Maintenance and AdministrationDaily Operations<ul><li>Share responsibility with the Kitchen Manager for operating the dish washing station, dishwashing during peak rushes to clean plates rapidly, final cleanup of dishwashing station, and washing all BOH equipment.</li><li>Kitchen cleaning tasks that cannot be done during service.</li><li>When covering for the Kitchen Manager, assume primary responsibility for the dishwashing station and BOH cleanup.</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager in ensuring the kitchen and all kitchen equipment are clean and properly maintained (e.g., thermometers are calibrated, oven is clean, refrigerator is clean, etc.).</li><li>Assist with kitchen deep cleaning weekly.</li><li>Submit requests for cleaning and kitchen equipment and supplies to the Kitchen Manager and Bar Manager.</li></ul>As needed<ul><li>Assist the Kitchen Manager with ensuring all BOH fire safety logs are current.</li><li>Assist Bartender with the quick-turnaround washing of essential barware (coupes, rocks glasses), breakdown and deep cleaning of the bar station nightly.</li><li>Assist the Bar Manager with ensuring all restaurant interior and exterior spaces are in good working order (e.g., property's facilities, porches, parking areas, and sidewalks are kept clean, neat, and free of debris, and that garbage/trash is regularly and properly disposed of). Report facility needs to the Bar Manager.</li></ul>Position Requirement<ul><li>Minimum 1-2 years of cooking or high-volume food prep experience (commercial kitchen experience preferred).</li><li>Knowledge of proper food handling, storage, and safety protocols (Food Handler certification is a plus).</li><li>Ability to work efficiently in a small space, manage the dishwashing station, and prioritize tasks during peak service.</li><li>Ability to work independently and run the kitchen to standard when covering for the Kitchen Manager.</li><li>Reliable and punctual attendance for all shifts.</li><li>Exceptional customer service and communication skills.</li><li>Food safety certifications preferred, but training will be provided as needed.</li></ul>Compensation and Incentives The Head Cook will be paid an hourly wage of $14/hour for up to 31 hours/week. Pay periods are weekly, with checks distributed on or as close to each Monday as possible.Time Off The Head Cook will coordinate scheduling needs with the Bar Manager. Both the Inn and the Lounge are closed for the weeks of Thanksgiving and Christmas/New Years during which times staff will enjoy unpaid time off.Pay: $14.00 per hourExpected hours: No more than 31.0 per weekWork Location: In person

Head Cook - Yard Office Lounge

Aloft Newport on the Levee

<div>The AM Line Cook is responsible for preparing and cooking high-quality breakfast and grab-and-go menu items while maintaining food safety, cleanliness, and brand standards. This position plays a key role in delivering a positive guest experience by ensuring breakfast offerings are fresh, well-presented, and served efficiently. 
Daily responsibilities include preparing items such as eggs, sausage, egg &amp; cheese biscuits, chorizo breakfast wraps, breakfast sandwiches, coffee beverages, cold brew, and other morning menu selections. The AM Line Cook is responsible for setting up and stocking workstations, monitoring food quality and inventory levels, following recipes and portion controls, and maintaining a clean and organized kitchen environment. 
The ideal candidate is dependable, works well in a fast-paced setting, has strong attention to detail, and demonstrates a commitment to food quality and guest satisfaction. Previous cooking or breakfast service experience is preferred, but a positive attitude and willingness to learn are essential. 
Compensation:
$16 - $17 hourly 
Responsibilities:
Key Responsibilities:<ul><li>
Prepare and cook breakfast menu items according to recipes and standards.</li><li>
Ensure food quality, consistency, and presentation meet hotel expectations.</li><li>
Maintain cleanliness and sanitation standards in all kitchen areas.</li><li>
Properly store, label, and rotate food products.</li><li>
Monitor inventory and communicate supply needs to management.</li><li>
Follow all food safety, health, and sanitation regulations.</li><li>
Assist with receiving, stocking, and organizing kitchen supplies.</li><li>
Provide timely service to support an exceptional guest experience.</li></ul>
Schedule:
Morning shifts, including weekends and holidays as needed. 
Qualifications:<ul><li>
High school diploma or equivalent preferred.</li><li>
Previous experience as a line cook, prep cook, breakfast cook, or in a similar food service role preferred.</li><li>
Knowledge of basic food preparation techniques, kitchen equipment, and food safety practices.</li><li>
Ability to prepare multiple menu items efficiently in a fast-paced environment.</li><li>
Strong attention to detail and commitment to food quality and presentation.</li><li>
Ability to follow recipes, portion controls, and standard operating procedures.</li><li>
Reliable attendance and punctuality, with the ability to work early morning shifts.</li><li>
Ability to stand for extended periods and lift up to 40 pounds.</li><li>
Strong organizational and time-management skills.</li><li>
Ability to work independently and as part of a team.</li><li>
Must obtain and maintain any required food handler certifications in accordance with local regulations.</li><li>
Availability to work weekends, holidays, and flexible schedules as business needs require.</li></ul> 

About Company 
Founded in 2005, Rolling Hills Hospitality operates 15 hotel properties with a central focus on exceeding the expectations of its guests. Rolling Hills Hospitality has positioned itself as one of the premier hotel development and management firms in the region by embodying high operational standards while achieving a simplicity that can be applied to any business model. Through our management agreements, we are responsible for hiring, training, and leading over 300 employees throughout the Ohio Valley. Rolling Hills Hospitality currently maintains upstanding relationships with the nation&rsquo;s top hotel companies, including Marriott, Hilton, IHG, and Hyatt. Built on the principle of &ldquo;if we take care of our employees, then our employees will take care of our guests,&rdquo; our goal is to create a fun working environment for our employees so that we are positioned for growth and excitement for years to come.</div>

Hotel Cook - AM

<div>The PM Line Cook is responsible for preparing and cooking quality bar and lounge menu items while maintaining food safety, cleanliness, and brand standards. This position supports the evening food service operation by delivering consistent, fresh, and timely menu offerings that enhance the guest experience.
Daily responsibilities include preparing and cooking menu items such as burgers, chicken wings, flatbreads, appetizers, sandwiches, and other bar bites. 
 
The PM Line Cook is responsible for setting up and stocking stations, preparing ingredients, monitoring food quality, and ensuring all orders are prepared according to established recipes and presentation standards. 
The ideal candidate is dependable, organized, and able to work efficiently in a fast-paced environment. This individual takes pride in food quality, maintains a clean work area, and contributes to a positive team atmosphere while delivering excellent service to hotel guests. 
Compensation:
$16 - $17 hourly 
Responsibilities:<ul><li>
Prepare and cook menu items according to recipes, portion guidelines, and presentation standards.</li><li>
Maintain food quality, consistency, and speed of service during peak periods.</li><li>
Set up, stock, and break down kitchen stations before and after service.</li><li>
Monitor food inventory levels and communicate product needs to management.</li><li>
Follow all food safety, sanitation, and health regulations.</li><li>
Properly label, store, and rotate food products.</li><li>
Maintain a clean, organized, and safe kitchen environment.</li><li>
Assist with receiving deliveries and organizing inventory as needed.</li><li>
Work collaboratively with hotel and bar staff to provide an exceptional guest experience.</li></ul>
Schedule:
Evening and closing shifts, including weekends and holidays as business needs require. 
Qualifications:<ul><li>
High school diploma or equivalent preferred.</li><li>
Previous experience as a line cook, grill cook, prep cook, or in a similar food service position preferred.</li><li>
Experience preparing burgers, wings, sandwiches, appetizers, or other casual dining menu items is a plus.</li><li>
Knowledge of food safety, sanitation, and proper food handling procedures.</li><li>
Ability to operate standard kitchen equipment, including grills, fryers, ovens, and food preparation tools.</li><li>
Strong attention to detail and commitment to food quality and presentation.</li><li>
Ability to work efficiently and maintain composure in a fast-paced environment.</li><li>
Strong organizational and time-management skills.</li><li>
Ability to follow recipes, portion controls, and standard operating procedures.</li><li>
Reliable attendance and punctuality.</li><li>
Ability to stand, walk, bend, and lift up to 40 pounds for extended periods.</li><li>
Ability to work independently and as part of a team.</li><li>
Must obtain and maintain any required food handler certifications in accordance with local regulations.</li><li>
Availability to work evenings, weekends, holidays, and closing shifts as business needs require.</li></ul> 

About Company 
Founded in 2005, Rolling Hills Hospitality operates 15 hotel properties with a central focus on exceeding the expectations of its guests. Rolling Hills Hospitality has positioned itself as one of the premier hotel development and management firms in the region by embodying high operational standards while achieving a simplicity that can be applied to any business model. Through our management agreements, we are responsible for hiring, training, and leading over 300 employees throughout the Ohio Valley. Rolling Hills Hospitality currently maintains upstanding relationships with the nation&rsquo;s top hotel companies, including Marriott, Hilton, IHG, and Hyatt. Built on the principle of &ldquo;if we take care of our employees, then our employees will take care of our guests,&rdquo; our goal is to create a fun working environment for our employees so that we are positioned for growth and excitement for years to come.</div>

Hotel Cook - PM

Founders Inn and Spa Tapestry Collection by Hilton

<div><h1 class="jobSectionHeader">P.M. Line Cook</h1>
Compensation: $16.00 -$17.00 hour
<h2 class="jobSectionHeader">Join Our Culinary Team!</h2>
The Founders Inn &amp; Spa is looking for a dependable and motivated P.M. Line Cook to join our culinary team. This role is ideal for someone who enjoys working in a fast-paced kitchen, takes pride in preparing quality food, and wants to grow in the hospitality industry.
<div>What You'll Do</div>
As a P.M. Line Cook, you will help prepare a variety of hot and cold food items while maintaining quality, consistency, and sanitation standards.
Responsibilities include:
<ul><li>Prepare hot and cold food items, including salads, sauces, side dishes, appetizers, and garnishes</li>
<li>Wash, peel, slice, chop, dice, and portion vegetables, fruits, meats, seafood, pastas, and other ingredients</li>
<li>Follow standardized recipes and portion guidelines</li>
<li>Prepare sauces, dressings, salads, and other menu items</li>
<li>Taste food to ensure proper flavor, texture, and consistency</li>
<li>Maintain cleanliness of workstations, utensils, equipment, and kitchen areas</li>
<li>Follow all sanitation, safety, and food handling procedures</li>
<li>Assist with prep work for the next shift</li>
<li>Report equipment damage or repair needs to a supervisor</li>
<li>Support team members and assist with other duties as needed</li>
</ul><h2 class="jobSectionHeader">What We're Looking For</h2>
<ul><li>High school diploma or equivalent required</li>
<li>At least 1 year of related kitchen or culinary experience preferred</li>
<li>Ability to operate and clean kitchen equipment such as fryers, broilers, stoves, ovens, steam tables, slicers, mixers, food processors, and grills</li>
<li>Strong work ethic and positive attitude</li>
<li>Ability to work well in a team environment</li>
<li>Ability to stand, bend, lift, and move throughout the shift</li>
<li>Flexible availability, including evenings, weekends, and holidays</li>
</ul><h2 class="jobSectionHeader">Benefits &amp; Perks</h2>
<ul><li>Weekly Pay</li>
<li>401(k) with Company Match</li>
<li>Hilton Travel Discounts Worldwide</li>
<li>Complimentary Employee Meal Every Shift</li>
<li>Spa &amp; Restaurant Discounts</li>
<li>50% Tuition Remission at Regent University</li>
<li>Career Growth and Advancement Opportunities</li>
<li>Supportive Team Environment</li>
</ul><h2 class="jobSectionHeader">Why Work at The Founders Inn &amp; Spa?</h2>
At The Founders Inn &amp; Spa, we are more than just a workplace&mdash;we are a hospitality team committed to creating exceptional guest experiences. We value teamwork, growth, professionalism, and a positive work environment.
If you are passionate about food, hospitality, and being part of a great team, we would love to meet you.
Apply today and join The Founders Inn &amp; Spa culinary team!</div>

P.M. Line Cook

Hotel Indigo Tallahassee Collegetown

Essential Duties and Responsibilities:<ul><li>Wears proper uniform and name tag while on duty.</li></ul><ul><li>Promotes proper sanitation and safety for guests and employees.</li></ul><ul><li>Observes proper food handling techniques as required by the hotel and health department.</li></ul><ul><li>Maintains the highest level of sanitation in preparation methods.</li></ul><ul><li>Keeps freezer and cooler in order and properly stores and rotates food items</li></ul><ul><li>Cleans all areas to their initial starting status at the end of the shift.</li></ul><ul><li>Assists in maintaining safety and rotates food items.</li></ul><ul><li>Keeps all kitchen equipment clean during his/her shift and security within the kitchen.</li></ul><ul><li>Checks banquet event orders to assist the lead cook in preparation.</li></ul><ul><li>Performs methods of preparation, portion control, and garnishing of dishes according to standards.</li></ul><ul><li>Consistent in preparation of menu items per standard recipes.</li></ul><ul><li>May assist by performing dishwashing or other kitchen duties on an &ldquo;as needed&rdquo; basis.</li></ul><ul><li>Cleans other equipment as directed by manager.</li></ul><ul><li>Maintains good personal hygiene habits.</li></ul><ul><li>Follows all company policies as they relate to pertinent areas.</li></ul><ul><li>Maintains a professional appearance.</li></ul><ul><li>Performs other duties as assigned by management.</li></ul>Job Types: Full-time, Part-timePay: From $15.00 per hourBenefits:<ul><li>Employee discount</li><li>Flexible schedule</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Shift availability:<ul><li>Day Shift (Required)</li><li>Night Shift (Required)</li></ul>Work Location: In person

Line Cook- AM and PM

Saint Peters Rehab and Healthcare Center

<div>Dietary Cook &ndash; Full-Time| Daily Pay Available
St. Peter's Rehab and Healthcare Center strives for excellence! We are looking for a talented Dietary Cook / Food Service Cook to join our Dietary team in maintaining the smooth running of our kitchen and dining room. Join our active, fast-paced, and fun team and make a real impact on patient and resident care!
Are you a skilled cook who feels you deserve to make a difference in healthcare food service? St. Peter's Rehab and Healthcare Center is the place you want to be!
Love where you work! Ask about our DAILY PAY!
We Offer:<ul><li>
Advancement opportunities</li><li>
Comprehensive benefits package</li><li>
Hands-on upper management</li></ul>
Position: Dietary Cook
Dietary Cook Shifts: Ft or Pt available
Dietary Cook &ndash; Essential Functions
The Dietary Cook / Healthcare Cook prepares and serves meals to residents and patients, ensuring nutritional needs are met while maintaining cleanliness and sanitation of all dining and kitchen areas.<ul><li>
Prepare and serve meals to residents in accordance with therapeutic menus and individualized care plans</li><li>
Ensure all special dietary needs are met, including preparing texture-modified foods as directed by the dietitian or supervisor</li><li>
Maintain compliance with all food safety, record-keeping, and risk management requirements</li><li>
Maintain clean dining areas and dishes using appropriate procedures; discard leftovers and empty trash following infection control guidelines</li><li>
Read, understand, and follow tray card color coding and abbreviations for therapeutic and modified diets</li><li>
Maintain and clean kitchen equipment and appliances per facility standards</li><li>
Attend all mandatory in-service training, educational programs, and department meetings</li><li>
Uphold all facility safety guidelines</li></ul>
Dietary Cook &ndash; Requirements<ul><li>
High school diploma or GED accepted</li><li>
Food service experience preferred; experience in a healthcare, hospital, nursing home, or long-term care setting a plus</li><li>
Knowledge of sanitation, food safety, and safety guidelines</li><li>
Ability to communicate effectively with staff and residents; friendly with strong communication skills</li><li>
Ability to read and follow written and verbal instructions</li><li>
Strong organizational and time management skills; ability to handle multiple tasks simultaneously</li><li>
Good judgment, problem-solving, and decision-making skills</li><li>
Ability to meet physical demands: standing, walking, pushing, pulling, and lifting up to 50 lbs</li></ul></div>

Cook

Nomad Urban Eatery 

Pastry ChefReports ToExecutive Chef / Head Chef / Kitchen ManagerJob SummaryThe Pastry Chef is responsible for preparing, baking, and presenting high-quality pastries, desserts, cakes, breads, and other baked goods while maintaining consistency, food safety standards, and cost control. The role requires creativity, attention to detail, and the ability to manage daily pastry operations efficiently.Key Responsibilities Production &amp; Quality<ul><li>Prepare and bake a variety of pastries, cakes, desserts, breads, and specialty items according to recipes and standards.</li><li>Ensure consistency in taste, presentation, and portion control.</li><li>Develop seasonal dessert menus and innovative pastry offerings.</li><li>Decorate cakes and desserts to a high professional standard.</li><li>Monitor product quality and freshness throughout service.</li></ul>Kitchen Operations<ul><li>Organize daily pastry production schedules.</li><li>Maintain a clean, organized, and efficient pastry kitchen.</li><li>Ensure proper storage, labeling, and rotation of ingredients (FIFO).</li><li>Monitor inventory levels and communicate purchasing requirements.</li><li>Minimize waste and maintain food cost targets.</li></ul>Food Safety &amp; Compliance<ul><li>Follow all food safety, hygiene, and sanitation regulations.</li><li>Ensure compliance with HACCP and local health regulations.</li><li>Maintain cleanliness of equipment, workstations, and storage areas.</li><li>Conduct regular quality checks on ingredients and finished products.</li></ul>Teamwork &amp; Leadership<ul><li>Train and mentor junior pastry staff and kitchen assistants.</li><li>Support the kitchen team during busy service periods.</li><li>Foster a positive and collaborative working environment.</li><li>Assist in performance evaluations and staff development when required.</li></ul>Cost Control<ul><li>Monitor ingredient usage and control wastage.</li><li>Assist in recipe costing and menu pricing.</li><li>Ensure efficient use of equipment and resources.</li></ul>Qualifications &amp; Requirements<ul><li>Diploma or certification in Pastry Arts, Culinary Arts, or a related field.</li><li>Minimum 3&ndash;5 years of experience as a Pastry Chef or Senior Pastry Cook.</li><li>Strong knowledge of baking techniques, dessert preparation, and cake decoration.</li><li>Experience with menu development and recipe standardization.</li><li>Knowledge of food safety and hygiene regulations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong organizational and time-management skills.</li></ul>Skills &amp; Competencies<ul><li>Creativity and attention to detail.</li><li>Leadership and team management.</li><li>Excellent communication skills.</li><li>Problem-solving and decision-making abilities.</li><li>Strong knowledge of ingredients, baking methods, and dessert trends.</li><li>Ability to multitask and meet deadlines.</li></ul>Working Conditions<ul><li>Flexible working hours, including weekends and public holidays.</li><li>Prolonged standing and physical activity.</li><li>Exposure to hot ovens, kitchen equipment, and fast-paced environments.</li></ul>Key Performance Indicators (KPIs)<ul><li>Product quality and consistency.</li><li>Food cost and waste control.</li><li>Compliance with food safety standards.</li><li>Customer satisfaction and feedback.</li><li>Timely completion of production schedules.</li><li>Team performance and kitchen organization.</li></ul>Work Location: In person

Pastry Chef

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