kitchen operator

World Central Kitchen

<div><p><b>About World Central Kitchen</b></p><p>
Founded in 2010 by Chef Jos&eacute; Andr&eacute;s, World Central Kitchen (WCK) is an international nonprofit organization that is first to the frontlines, providing fresh meals in response to disasters and crises. WCK has served more than 450 million meals by leveraging local resources and adapting in real time when disasters strike.</p><p><b>
Role Overview</b></p><p>
A World Central Kitchen (WCK) Culinary QA Specialist based in Egypt will serve as the dedicated culinary presence on the ground to safeguard the quality of food procurements destined for Gaza field kitchens. This contract role bridges the WCK Supply Chain &amp; Procurement team in Egypt with the Culinary Unit Manager in Gaza, ensuring that every product inspected, approved, and dispatched meets the standards required to serve dignified, culturally appropriate meals under crisis conditions.
</p><p>This position is a <b>three (3) month fixed-term contract</b> and reports directly to the Regional Culinary Manager, MENA.</p>
What You Will Do<p><b><i>
Quality Inspection &amp; Vendor Oversight</i></b></p><ul><li>
Conduct regular quality inspections at vendor facilities, cold stores, warehouses, and packaging sites across Egypt.</li></ul><ul><li>
Evaluate incoming and outgoing food products &mdash; frozen goods, canned proteins,grains, dried goods, and commodities &mdash; against WCK quality specifications.</li><li>
Perform sensory evaluations (taste, smell, texture, appearance) for all applicable product categories.</li><li>
Identify and document quality deficiencies including brand inconsistencies, incorrect specifications, packaging defects, and non-conforming products.</li></ul><p><b><i>
Pre-Dispatch Cargo Inspection</i></b></p><ul><li>
Inspect all cargo loads prior to dispatch to Gaza, verifying product quality, correct quantities, accurate labelling, and cold-chain integrity.</li><li>
Flag and formally escalate any non-conformities to the Supply Chain Manager and Culinary Unit Manager before dispatch is authorised.</li><li>
Ensure that rejected or flagged products are not dispatched until issues are</li><li>
resolved or replaced.</li></ul><p><b><i>
Vendor Engagement &amp; Feedback</i></b></p><ul><li>
Communicate WCK culinary standards, taste preferences, and quality expectations directly to vendor teams.</li><li>
Provide structured, documented feedback to vendors on product performance &mdash;taste, texture, consistency, and adherence to agreed specifications.</li><li>
Support the qualification of new vendors and products through organised tasting and evaluation sessions.</li><li>
Build professional relationships with vendor representatives to foster a culture of accountability and continuous improvement.</li></ul><p><b><i>
Coordination &amp; Reporting</i></b></p><ul><li>
Maintain close communication with the Culinary Unit Manager, Gaza, to stay aligned with kitchen needs, menu requirements, and Palestinian/Gazan culinary standards.</li><li>
Liaise regularly with the Supply Chain Manager on procurement schedules, vendor visits, and quality action items.</li><li>
Submit weekly quality inspection reports to the Regional Culinary Manager covering all inspections, issues identified, and actions taken.</li><li>
Maintain an ongoing product quality log tracking approvals, rejections, and vendor performance by category.</li></ul><br>
<b>
Requirements</b><br>
<ul><li>
Professional culinary background with a minimum of 3&ndash;5 years of experience in a professional kitchen, food production, or food quality environment.</li><li>
Familiarity with Palestinian and Gazan cuisine is strongly preferred and considered a significant advantage for this role.</li><li>
Arabic fluency required; working-level English for written reporting.</li><li>
Based in Cairo or able to relocate to Cairo for the duration of the contract.</li><li>
Willingness to conduct regular vendor site visits across the greater Cairo area.</li><li>
Detail-oriented, assertive in quality standards, and a clear and professional communicator.</li><li>
Prior experience with a humanitarian organisation or NGO food operations is an asset but not required.</li></ul><p><b>
Working Conditions</b></p><p>
This role requires the ability to work in high-stress, ambiguous environments with a focus on quality under operational pressure. Regular travel to vendor sites across Cairo is required. Flexibility and adaptability to changing conditions are essential.</p><p><b>
Contract Duration: </b>This is a three (3) month fixed-term contract with the possibility of extension based on operational need and performance.
</p><p><b>Contract Pay Rate:</b> $105 per day in local currency</p><b><br>
Benefits</b><p><b><br>
Why Join Us?</b></p><ul><li>
High-impact role directly supporting humanitarian food operations in Gaza.</li><li>
A collaborative working environment with WCK's experienced field and culinary teams.</li><li>
Opportunity to shape food quality standards in one of the world's most significant humanitarian responses.</li></ul><p><b>
Equal Opportunity</b></p><p>
WCK is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Join us in being a part of WCK's global talent journey!</p></div>

Culinary QA Specialist (Gaza Field Operations), Contract

Chick-fil-A Restaurants

<div><p>At Chick-fil-A, the Back of House Team Member role is more than just a job; it's an opportunity. In addition to working directly for an independent Owner/Operator, Back of House Team Members gain life experience that goes far beyond serving a great product in a friendly environment. They are responsible for providing an exceptional dining experience for everyone they serve each day and for ensuring all guests receive signature Chick-fil-A service and food.</p><p><b>
Position Type:
</b></p><ul><li>Full-time and Part-time
</li></ul><p><b>Our Benefits Include:
</b></p><ul><li>A fun work environment where you can positively influence others</li><li>
Flexible scheduling (and closed on Sundays)</li><li>
Learning first-hand from an experienced Operator and Restaurant Leaders</li><li>
Intentional growth and development to help you reach your professional goals</li><li>
Competitive pay</li><li>
Scholarship opportunities</li><li>
Free college tuition via Point University</li><li>
Competitive pay</li><li>
Free access to healthcare</li><li>
401k options</li><li>
Employee discount</li></ul><p><b>
Back of House Team Member Responsibilities:
</b></p><ul><li>Prepare, cook, assemble, and present food safely, quickly and efficiently, meeting Chick-fil-A standards</li><li>
Be knowledgeable of the assignments for all kitchen stations, including fries, breading, assembling, boards, and food prep</li><li>
Stock kitchen inventory as needed</li><li>
Keep the kitchen neat, clean and orderly at all times</li><li>
Keep up-to-date with new products rolled out by Chick-fil-A</li><li>
Work safely around kitchen equipment and report any maintenance issues to Leadership</li><li>
Maintain personal knowledge by completing in-house training and stay up-to-date on any changes</li><li>
Complete all opening or closing tasks as assigned</li><li>
Adhere to Chick-fil-A rules and dress code at all times</li><li>
Other duties as assigned</li></ul><p><b>
Qualifications and Requirements:</b></p><ul><li>
Consistent and reliable</li><li>
Cheerful and positive attitude
</li><li>Loves serving and helping others</li><li>
Customer service oriented</li><li>
Strong interpersonal skills
</li><li>Detail-oriented
</li><li>Able to multi-task
</li><li>Works well independently and in a team environment</li><li>
Be willing and able to work a flexible schedule</li><li>
Have the ability to lift and carry XX-XX lbs on a regular basis</li><li>
Have the ability to stand for long periods of time</li></ul><p>
Most Chick-fil-A&reg; Restaurants are operated by independent franchised business owners</p><p>
who make all their own employment decisions and are responsible for their own</p><p>
content and policies.</p><p>
Working at a Chick-fil-A&reg; restaurant is more than a job &ndash; it&rsquo;s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.</p><p>
Pay: $13.00 / hour</p><p>
Benefits:</p><ul><li>
Flexible schedule</li><li>
Paid training</li><li>
Employee discount</li></ul><p>
Job Type: fulltime, parttime</p><p>
Education: No education required</p><p>
Work location: On-site</p></div>

Back of House Team Member

<div><p>At Chick-fil-A, the Back of House Team Member role is more than just a job; it's an opportunity. In addition to working directly for an independent Owner/Operator, Back of House Team Members gain life experience that goes far beyond serving a great product in a friendly environment. They are responsible for providing an exceptional dining experience for everyone they serve each day and for ensuring all guests receive signature Chick-fil-A service and food.</p><p><b>
Position Type:
</b></p><ul><li>Full-time and Part-time
</li></ul><p><b>Our Benefits Include:
</b></p><ul><li>A fun work environment where you can positively influence others</li><li>
Flexible scheduling (and closed on Sundays)</li><li>
Learning first-hand from an experienced Operator and Restaurant Leaders</li><li>
Intentional growth and development to help you reach your professional goals</li><li>
Scholarship opportunities</li><li>
Competitive pay</li></ul><p><b>
Back of House Team Member Responsibilities:
</b></p><ul><li>Prepare, cook, assemble, and present food safely, quickly and efficiently, meeting Chick-fil-A standards</li><li>
Be knowledgeable of the assignments for all kitchen stations, including fries, breading, assembling, boards, and food prep</li><li>
Stock kitchen inventory as needed</li><li>
Keep the kitchen neat, clean and orderly at all times</li><li>
Keep up-to-date with new products rolled out by Chick-fil-A</li><li>
Work safely around kitchen equipment and report any maintenance issues to Leadership</li><li>
Maintain personal knowledge by completing in-house training and stay up-to-date on any changes</li><li>
Complete all opening or closing tasks as assigned</li><li>
Adhere to Chick-fil-A rules and dress code at all times</li><li>
Other duties as assigned</li></ul><p><b>
Qualifications and Requirements:</b></p><ul><li>
Consistent and reliable</li><li>
Cheerful and positive attitude
</li><li>Loves serving and helping others</li><li>
Customer service oriented</li><li>
Strong interpersonal skills
</li><li>Detail-oriented
</li><li>Able to multi-task
</li><li>Works well independently and in a team environment</li><li>
Be willing and able to work a flexible schedule</li><li>
Have the ability to lift and carry 10-40 lbs on a regular basis</li><li>
Have the ability to stand for long periods of time</li></ul><p>
Most Chick-fil-A&reg; Restaurants are operated by independent franchised business owners</p><p>
who make all their own employment decisions and are responsible for their own</p><p>
content and policies.</p><p>
Working at a Chick-fil-A&reg; restaurant is more than a job &ndash; it&rsquo;s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.</p><p>
Pay: $11.00 - $13.00 / hour</p><p>
Benefits:</p><ul><li>
Flexible schedule</li><li>
Paid training</li><li>
Employee discount</li><li>
Other</li></ul><p>
Job Type: fulltime, parttime</p><p>
Education: No education required</p><p>
Work location: On-site</p></div>

Le Pain Quotidien

<div><p>Le Pain Quotidien means the daily bread. And to us, that means everything. It&rsquo;s much more than mere sustenance; it&rsquo;s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows.</p><p></p><p>
Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 50+ restaurants nationwide across two concepts: Le Pain Quotidien and Little Beet. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition.</p><p></p><p><b>
Job Description</b></p><p><b>
Responsibilities</b></p><ul><li>
Prep and execute all menu items, including those for seasonal and specials menu items for dine‐in and to‐go by LPQ ticket standards</li><li>
Keep all areas of the restaurant clean and organized by following cleaning checklists, assisting with cleaning dishes, cleaning kitchen equipment, and detail cleaning as necessary</li><li>
Assist Kitchen Manager in maintaining proper food par levels and use prep sheet to prepare correct levels</li><li>
Conduct line checks for quality control</li><li>
Use proper tools, equipment, and ingredients for each menu item</li><li>
Follow all opening, mid, and closing procedures as directed by checklists and the Kitchen Manager</li><li>
Follow and completes Le Pain Quotidien cleaning and food safety checklists to ensure proper food handling</li></ul><p><b><br>
Qualifications</b></p><ul><li>
1 or 3 months of related restaurant experience or training</li><li>
Previous knife-handling experience a plus</li><li>
Flexibility in schedule is highly preferred but not required</li><li>
Ability to be cross‐trained in all areas of the kitchen preferred</li><li>
Ability to speak, read, and understand the primary language(s) of the work location</li></ul><p><b><br>
Benefits</b></p><ul><li>
Enrollment in Company-contributed health coverage plan, including dental and vision</li><li>
Accrued Paid Time Off</li><li>
401k with up to 4% match after ninety (90) days of employment</li><li>
Pre-tax commuter benefits (in applicable States)</li><li>
Team member discounts at all our brands</li></ul><p></p><div><div><div><div><div><div><div><p>
The hourly pay range (plus tips, when eligible) is:</p></div></div></div></div></div></div></div>
$17.00 - $23.00<p></p><p><i>
Convive Brands is an Equal Opportunity Employer. We do not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, political affiliation, sexual orientation, marital status, disability, age, veteran status, or other protected class. Convive Brands celebrates diversity and is committed to creating an inclusive environment for all employees.</i></p></div>

Cook - LPQ-1

Trilight Hospitality Asset Management

<div>
 <p>
  Job Title
 </p>
 <p>
  Development Manager
 </p>
 <p>
  Reporting To
 </p>
 <p>
  Executive Vice President of Development Management
 </p>
 <p>
  <br/>
 </p>
 <p>
  Role Purpose
 </p>
 <p>
  The Development Manager is responsible for overseeing the end-to-end development and project execution of hospitality assets, including new developments, renovations and pre-opening activities, with a strong focus on engineering, operational readiness and F&amp;B integration.
 </p>
 <p>
  This role ensures that all projects are delivered on time, within budget and aligned with brand standards and operational requirements, while maximizing long-term asset value. The position bridges development, operations and commercial teams, ensuring that assets are not only well-built but also operationally efficient and revenue-generating from day one.
 </p>
 <p>
  Key Responsibilities
 </p>
 <p>
  1. Project Development &amp; Execution
 </p>
 <ul>
  <li>
   Manage the full lifecycle of projects including new builds, refurbishments, and conversions
  </li>
  <li>
   Coordinate all phases from concept design, planning, construction, and handover
  </li>
  <li>
   Ensure projects are delivered in line with approved timelines, budgets, and quality standards
  </li>
  <li>
   Work closely with consultants, contractors, and internal teams to drive execution
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  2. Engineering &amp; Technical Oversight
 </p>
 <ul>
  <li>
   Lead all technical and engineering aspects of projects (MEP, HVAC, fire &amp; life safety, building systems)
  </li>
  <li>
   Review and approve design drawings, technical specifications, and contractor submissions
  </li>
  <li>
   Ensure solutions are efficient, maintainable, and aligned with operational needs
  </li>
  <li>
   Drive value engineering initiatives to optimize CAPEX and lifecycle costs
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  3. Renovations &amp; Asset Enhancement
 </p>
 <ul>
  <li>
   Plan and execute hotel renovations, upgrades, and repositioning projects
  </li>
  <li>
   Minimize operational disruption during renovation works
  </li>
  <li>
   Ensure alignment with brand standards and asset strategy
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  4. Pre-Opening &amp; Operational Readiness
 </p>
 <ul>
  <li>
   Lead and support pre-opening activities from a development and technical perspective
  </li>
  <li>
   Ensure all systems, facilities, and back-of-house areas are fully operational and tested
  </li>
  <li>
   Coordinate with operations teams on:
  </li>
  <li>
   SOP readiness
  </li>
  <li>
   Staff facilities
  </li>
  <li>
   Engineering handover
  </li>
  <li>
   Support timelines for soft opening and full operational launch
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  5. F&amp;B Development &amp; Concept Execution
 </p>
 <ul>
  <li>
   Support development and execution of F&amp;B concepts, layouts and kitchen designs
  </li>
  <li>
   Ensure back-of-house and front-of-house flows are efficient and operationally practical
  </li>
  <li>
   Coordinate with chefs, operators, and designers on kitchen equipment and layouts
  </li>
  <li>
   Support pre-opening of F&amp;B outlets, ensuring readiness and compliance
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  6. Budgeting, CAPEX &amp; Cost Control
 </p>
 <ul>
  <li>
   Prepare and manage development budgets and CAPEX plans
  </li>
  <li>
   Monitor project costs and track budget vs actual spend
  </li>
  <li>
   Work with Finance and Quantity Surveyors to ensure cost discipline
  </li>
  <li>
   Identify savings through design optimization and procurement strategies
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  7. Stakeholder &amp; Operator Coordination
 </p>
 <ul>
  <li>
   Act as the key liaison between:
  </li>
  <li>
   Development team
  </li>
  <li>
   Operations and F&amp;B teams
  </li>
  <li>
   External consultants and contractors
  </li>
  <li>
   Ownership / Asset Management
  </li>
  <li>
   Ensure operator requirements are fully integrated into project delivery
  </li>
  <li>
   Provide regular updates on progress, risks, and mitigation plans
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  8. Compliance, Quality &amp; Risk Management
 </p>
 <ul>
  <li>
   Ensure compliance with local regulations, authority approvals, and safety standards
  </li>
  <li>
   Maintain strict quality control across all project stages
  </li>
  <li>
   Identify and mitigate construction, operational, and technical risks
  </li>
  <li>
   Ensure smooth approvals and inspections from relevant authorities
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  Key Performance Indicators (KPIs)
 </p>
 <ul>
  <li>
   Project delivery within approved timeline and budget
  </li>
  <li>
   CAPEX optimization and cost savings achieved
  </li>
  <li>
   Quality of execution and minimal post-opening defects
  </li>
  <li>
   Timely and successful pre-opening and launch readiness
  </li>
  <li>
   Efficiency and performance of building systems
  </li>
  <li>
   Operational and F&amp;B readiness at opening
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  Qualifications &amp; Experience
 </p>
 <ul>
  <li>
   Bachelor&rsquo;s degree in Engineering, Architecture, Construction Management, or related field
  </li>
  <li>
   7&ndash;12+ UAE years of experience in:
  </li>
  <li>
   Hospitality development
  </li>
  <li>
   Engineering project management
  </li>
  <li>
   Hotel renovations and pre-openings
  </li>
  <li>
   Strong experience with hotel projects, F&amp;B outlets, or mixed-use developments
  </li>
  <li>
   Familiarity with MEP systems, construction processes, and operational requirements
  </li>
  <li>
   Experience working with hotel operators and brand standards preferred
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  Skills &amp; Competencies
 </p>
 <ul>
  <li>
   Strong technical and project management capability
  </li>
  <li>
   Knowledge of hospitality operations and F&amp;B requirements
  </li>
  <li>
   Financial awareness (CAPEX, budgeting, ROI considerations)
  </li>
  <li>
   Excellent coordination and stakeholder management skills
  </li>
  <li>
   Problem-solving and decision-making ability
  </li>
  <li>
   Ability to manage multiple projects simultaneously
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  Personal Attributes
 </p>
 <ul>
  <li>
   Practical, hands-on, and solutions-oriented
  </li>
  <li>
   Detail-driven with strong quality focus
  </li>
  <li>
   Commercially aware and results-driven
  </li>
  <li>
   Able to perform under pressure and tight timelines
  </li>
  <li>
   Collaborative and proactive
  </li>
 </ul>
 <p>
 </p>
</div>


Development Manager

Mandarin Oriental Hotel Group

<div><p>Emirates Palace Mandarin Oriental, Abu Dhabi is looking for a Chef de Cuisine to join our Culinary team.</p>
<p>
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.</p>
<p>
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p>
<p>
Emirates Palace Mandarin Oriental, Abu Dhabi is the definition of an unrivalled Arabian fantasy. From a 1.3km pristine private beach, landscaped pools and a private marina overlooking a natural bay, the hotel is located in the heart of Abu Dhabi and perfect for a once-in-a-lifetime holiday or for events and meetings that make a statement, with some of the city&rsquo;s largest hotel conference centres. Emirates Palace, Abu Dhabi offers award-winning 5-star luxury hospitality and authentic local experiences with 390 luxurious rooms and suites along with award-winning culinary cuisines.</p>
<p><b>
About the job</b></p>
<p>
Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Culinary Department, the Chef de Cuisine is responsible in leading, managing and organizing all aspects of the food production to the highest professional standards and in accordance with the Standard Operating Procedure as issued by the Executive Chef. Further responsible for running the kitchen outlet with creativity and innovative way by introducing new dishes and products on the market. Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. The Chef de Cuisine reports to the Executive Chef.</p>
<p><b>
As a Chef de Cuisine, you will be responsible for the following duties:</b></p>
<ul>
<li>Assist with organizing special events and special food promotions.</li>
<li>Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.</li>
<li>Maintain a hygienic kitchen environment.</li>
<li>Schedules working hours of all Kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.</li>
<li>Ensures that the reputation and image of the Restaurant reflects the highest possible standard.</li>
<li>Accepts flexible working hours according to the business demand.</li>
<li>Attends meetings and trainings required by the Executive Chef.</li>
<li>Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points.</li>
<li>Work with Executive Management and Director of People and Culture to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.</li>
<li>Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.</li>
<li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li>
<li>Work with Executive Management in the preparation of the department&rsquo;s budget.</li>
<li>Demonstrate Awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li>
<li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li>
<li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li>
<li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li>
</ul>
<p><b>As a Chef de Cuisine in Talea, we expect from you:</b></p>
<ul>
<li>Experience in the same role within luxury hotel environment, resort experience will be a plus</li>
<li>Post graduate and / or Hotel Management School / Apprenticeship. Master Degree preferred but not required.</li>
<li>Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity and quality standards. Must possess strong leadership quality, Training techniques, Proper communication and Organizational skills.</li>
<li>Knows and understands the job description of all positions in his/ her department, Knows and understands policies relating to his/ her department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials.</li>
</ul>
<p><b>Our commitment to you
</b></p><ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li>
</ul>
<p><b>We&rsquo;re Fans. Are you?</b></p></div>

Chef de Cuisine - Talea

North Hills Country Club

<div><div><b>Cook 1</b></div><div></div><div><br>
Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited!</div><h1 class="jobSectionHeader"><b>
Job Summary</b></h1><p>
As a Cook 1, you are responsible for the set-up, preparation, and organization of your workstation, focusing on basic food preparation tasks under the guidance of more experienced team members. Your role includes maintaining cleanliness and sanitation of your work area, ensuring proper food storage, and assisting with the production of food and beverage items. You will work closely with Cook 2 and Cook 3 team members to support kitchen operations and adhere to quality standards. This entry-level position requires a willingness to learn and adapt while performing foundational cooking tasks and supporting the team in delivering consistent food quality and presentation.</p><div></div><div><b><br>
Reporting Structure</b></div><ul><li>Reports to the Kitchen Manager, Sous Chef or Executive Chef</li></ul><div></div><h1 class="jobSectionHeader"><b><br>
Key Responsibilities</b></h1><ul><li>
Set-up, execute daily prep tasks, and organize your workstation efficiently.</li><li>
Prepare and store all food items required for your station, adhering to Invited&rsquo;s standards.</li><li>
Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items as designated by Chef(s).</li><li>
Receive and store goods purchased by kitchen as requested.</li><li>
Manage items used by others, such as condiments, dressings, salsa, and soups.</li><li>
Maintain cleanliness and sanitation of your work area and the kitchen, including equipment, counters, tools, waste areas, etc.</li><li>
Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation.</li><li>
Interact professionally with members and guests, accommodating changes and last-minute requests as needed.</li><li>
Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service.</li><li>
Address and resolve member and guest complaints professionally notifying management of issues and practicing effective service recovery.</li><li>
Complete additional duties as assigned by management.</li></ul><div></div><h1 class="jobSectionHeader"><b><br>
Additional Duties</b></h1><ul><li>
Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management.
</li><li>Follow all company, club, and department policies, procedures, and instructions.</li><li>
Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.</li><li>
Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.</li><li><p>
Take the initiative in personal and professional growth and maintain any required certifications relevant to your role.</p></li></ul><br>
<div></div><ul><li>
Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.</li><li><div>
Attend daily briefings and actively engage in required activities to stay informed and contribute to the team&rsquo;s success.</div></li><li><p>
Wear a clean, neat uniform that meets club standards.</p></li></ul><h1 class="jobSectionHeader"><b>
Qualifications</b></h1><p>
Preferred</p><ul><li>
High school diploma or equivalent.</li><li>
A minimum of 3 years of experience in a kitchen environment.</li><li>
Valid Food Handler Certifications as required by state and city regulations.</li><li><p>
Strong communication skills with the ability to follow instructions accurately.</p></li></ul><h1 class="jobSectionHeader"><b>
Physical Requirements</b></h1><ul><li>
Must be able to stand, walk, and perform physical activities for extended periods.</li><li>
Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.</li><li>
Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.</li><li>
Able to lift, carry, push, and pull up to 100 lbs. occasionally.</li><li><p>
Effective communication skills, including talking and hearing, with sufficient visual acuity.</p></li></ul><h1 class="jobSectionHeader"><b>
Primary Tools/Equipment</b></h1><ul><li>
Kitchen knives (1-5 lbs.)</li><li><p>
Pots, pans, and other food storage containers (5 - 50 lbs.)</p></li></ul><h1 class="jobSectionHeader"><b>
Work Schedule</b></h1><ul><li>
Attendance requirements for this position as outlined on the weekly schedule.</li></ul><div>
Additional hours are required to meet deadlines of the position, including weekends and/or holidays.</div><div><b>
What We Offer</b></div><div></div><div><br>
We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and&mdash;if you're in a non-exempt role&mdash;hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes:</div><ul><li>
Medical, dental, and vision coverage</li><li>
Life insurance</li><li>
Short-term and long-term disability insurance</li><li>
401(k) retirement savings plan</li><li>
Generous paid time off and leave programs (<i>time off as required by applicable law is also provided for part time team members</i>)</li></ul><div></div><div><br>
Want to learn more? Visit www.invitedbenefits.com for full details.</div><div></div><div><br>
Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook</div><div></div><div><b><i><br>
Invited is an Equal Employment Opportunity Employer</i></b></div><div><br>
</div><div><i>The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.</i></div></div><div></div>

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