Bojangles Menu Jobs in Usa
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Triboro Center is hiring a Registered Dietitian (RD) in Bronx, NY.
DUTIES:
Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans
Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues
Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads
Monitor resident meal service to ensure diet modifications are followed
Educate residents, families and staff in concepts of nutrition & diet modification
Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care
Meet weekly with interdisciplinary team to review and adjust residents' plan of care
Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia
Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines
Update diet order and menu changes in computer menu software on a daily basis
Supervising & working closely with the dietary team to provide excellent resident care
Conduct audits of areas relevant to providing quality nutrition care on a routine basis
Ensure facility is in compliance with regulations and policies on weight monitoring
Communicate with interdisciplinary team on a daily basis to provide quality care to residents
REQUIREMENTS:
Must be a Registered Dietitian
Degree in Nutrition or Dietetics
Exceptional interpersonal & leadership skills
Knowledge of applicable state and federal guidelines
Computer literacy and proficiency with EMR software and computer-based menu systems
About us:
Triboro Center is a 405-bed rehabilitation and skilled nursing facility located in the Bronx. Our size enables a warm, nurturing environment, which allows each resident to maintain his or her individuality. Triboro Center's staff is committed to ensuring the highest quality of life for all our residents, by maintaining each resident's dignity and independence. Triboro Center is a proud member of the Centers Health Care consortium.
Equal Opportunity Employer -M/F/D/V
Lead Registered Dietitian
Brooklyn Center for Rehabilitation & Healthcare | Brooklyn, NY
Brooklyn Center for Rehabilitation & Healthcare is seeking an experienced Lead Registered Dietitian to oversee and direct nutritional services for our skilled nursing facility. This leadership role is responsible for clinical nutrition oversight, regulatory compliance, interdisciplinary collaboration, and supervision of dietary operations to ensure the highest standards of resident care.
Key Responsibilities:
- Provide leadership and clinical oversight of all nutrition services
- Assess and monitor residents' nutritional status; develop, implement, and evaluate individualized care plans
- Provide nutrition recommendations to medical providers and interdisciplinary teams
- Oversee nutrition support related to weight changes, skin integrity, and specialized dietary needs
- Coordinate procurement of nutrition supplements and supplies with vendors and department leadership
- Monitor meal service to ensure compliance with prescribed diets and modifications
- Educate residents, families, and staff on nutrition principles and diet modifications
- Review and evaluate dietary care plans regularly for effectiveness and quality outcomes
- Participate in weekly interdisciplinary care plan meetings
- Collaborate closely with Speech-Language Pathology to ensure appropriate mechanically altered diets for residents with dysphagia
- Review and approve menu changes to ensure compliance with facility policy and state/federal regulations
- Update diet orders and menu changes in computerized menu systems
- Supervise and mentor dietary staff, promoting excellence in resident-centered care
- Conduct routine audits related to nutritional care, weight monitoring, and regulatory compliance
- Ensure full compliance with applicable state and federal nutrition regulations
- Maintain ongoing communication with interdisciplinary teams to support quality resident outcomes
Qualifications:
- Registered Dietitian (RD) credential required
- Degree in Nutrition or Dietetics
- Strong leadership, communication, and interpersonal skills
- Thorough knowledge of state and federal regulatory requirements
- Proficiency with EMR systems and computerized menu software
About Us:
Brooklyn Center for Rehabilitation & Healthcare is a state-of-the-art 281-bed skilled nursing and rehabilitation facility located in Crown Heights, Brooklyn. Our modern campus features advanced therapy services and expansive outdoor spaces. As a recognized leader in short-term rehabilitation and long-term care, we are committed to promoting health, dignity, and quality of life for every resident. Brooklyn Center is proud to be a member of Centers Health Care, the largest post-acute healthcare network in the Northeast.
EOE – M/F/D/V
Help Others, Make a Difference, Save a Life.
Do you want to make a difference in people's lives every day?
Or help people navigate the tough spots in their life?
And do it all while working where your hard work is appreciated?
You have a lot of choices in where you work…make the decision to work where you are valued!
Join the McNabb Center Team as the Residential Meal Prepper today!
The Residential Meal Prepper
JOB PURPOSE/SUMMARY
Summary of role of team:
- The CenterPointe Meal Prepper will act as a member of a multi-disciplinary team, within an adult residential substance use treatment facility.
- This position must be able to initiate and maintain professional relationships and interact appropriately with a team of health practitioners.
Summary of position:
- The CenterPointe Meal Prepper will be responsible for preparing lunch and dinner meals Monday - Friday.
- If needed, the cook will assist with cooking breakfast, lunch and dinner on the weekends.
- The cook will have to follow menus and fall within budget constraints.
- He/she will also complete ordering with vendors to ensure needed items are available for cooking needs, kitchen needs and/or the menu.
- The cook will also keep the Kitchen up to public and state standards.
- The kitchen will have to be cleaned and kept sanitary including the refrigerators, freezers, stoves, ovens, grill and the deep fryer.
- The cook will also maintain good relations with the food suppliers and with Second Harvest.
TYPICAL WORKING CONDITIONS/ENVIRONMENT
- This position will work in a residential treatment center for adults who suffer from substance use disorders, providing both medical detoxification and residential substance use treatment.
- The program operates 24 hours a day, seven days a week, 365 days a year.
JOB DUTIES/RESPONSIBILITIES
This job description is not intended to be all-inclusive; and employee will also perform other reasonably related job responsibilities as assigned by immediate supervisor and other management as required. This organization reserves the right to revise or change job duties as the need arises. Moreover, management reserves the right to change job descriptions, job duties, or working schedules based on their duty to accommodate individuals with disabilities. This job description does not constitute a written or implied contract of employment.
1. Staff will cook appetizing and nutritious meals for CenterPointe clients, CSU client and BHUCC clients.
- Lunch and Dinner will be served to all clients Monday-Friday in compliance with scheduled meal times.
- Breakfast will be cooked in addition to lunch and dinner every weekend in compliance with scheduled meal times.
- A four-week rotating scheduled menu plan will be prepared and followed on a weekly basis.
- Meals will be varied and follow nutritional guidelines including all the main food groups for all meals prepared daily.
- He/She will ensure enough food will be served at meal times with the same preparations and condiments for clients and staff.
- He/She will make weekly orders with vendors to ensure all menu items are available to be cooked.
2. Staff will communicate with the Supervisor regarding kitchen needs.
- Staff will communicate with supervisor with food order supply needs, equipment needs and/or cleaning needs.
- Residential Meal Prepper will direct any other needs to supervisor.
3. Good working relations with public vendors, food suppliers, will be maintained, as well with clients at all times.
- Food orders with supplier will be completed and submitted online every Monday by 4:00 pm EST.
- Phone contact with milk vendor will occur as needed.
- Staff will contact Trimark Strategic to order cleaning items needed for the dishwasher as needed (i.e. High Rinse Additive, Detergent).
- Staff will treat clients with a mutual respect at all times.
4. Sanitary kitchen conditions will be maintained at all times.
- The stoves will be deep cleaned at least x1 per week.
- The ovens will be cleaned at least x1 per week.
- The fryer will have old cooking oil dumped and new oil replaced at least x1 per week.
- The refrigerators and freezers will be cleaned and sanitized x1 per week.
- Kitchen staff will wipe clean counter tops walls and doors, cover appliances not in use, invert pots and pans.
- Dishwasher will be cleaned inside and out x1 time per week.
- Kitchen will be cleaned weekly in accordance with health standards without prompting from supervisor.
5. Food storage and handling as well as preparation of food will be done in compliance with health codes.
- Leftover food will be stored in containers or safely wrapped and refrigerated after each meal with the item and date labeled on the container/wrapping.
- Food servers will wear plastic protective gloves and hair nets when handling and serving food.
- Refrigeration temperatures will be checked and logged daily.
- Dates on foods will be checked weekly to ensure freshness weekly checks done by cooks.
- Old food will be thrown out when the date has expired.
- Cooks will monitor clients while in the kitchen to ensure they follow health guidelines and other program rules.
- Staff will handle and prepare and serve food in accordance with Public Safety Health Codes/Standards.
6. Staff will stay up to date on all HRMC training requirements.
- Staff will maintain their First Aid, CPR, and HWC, TB skin testing requirements yearly or as scheduled.
- Staff will attend mandatory staff trainings as scheduled.
COMPENSATION:
- Starting salary for this position is approximately $17.88/hr based on relevant experience and education.
Schedule:
- The schedule of this position is 40 hours per week Monday-Friday.
Travel:
- This position does not require transportation of clients on a daily basis; however, the program may need this position to help transport for needs of the program. (Example delivery of food items).
- Maintaining a dependable vehicle and certified driver status is a condition of employment.
- Staff members may be required to provide transportation in their personal vehicle or company van.
- If staff members use of their vehicle for this purpose, they will be reimbursed mileage. F endorsement is required.
Equipment/Technical Competency:
- This position requires the use of basic computer/electronic skills.
- Must be knowledgeable and able to utilize Microsoft Office (i.e. Word, Excel).
Equipment/Technology:
- This position does require computer skills for timekeeping, scheduling and use of electronic medical records entry, and familiarity with Microsoft Office Products(Word/Excel/Outlook).
QUALIFICATIONS - Residential Meal Prepper
Experience / Knowledge:
- Must have knowledge of nutritional needs, food ordering within budget parameters, food preparation, menu planning and awareness of sanitary food preparation and kitchen cleanliness.
Education / License:
- Graduation from high school or the equivalent preferred.
Physical/Emotional/Social - Skills/Abilities:
- Exposure to biological hazards.
- Hearing of normal and soft tones.
- Lifting up to 50 lbs.
- Pushing/pulling up to 150 lbs.
- Frequent sitting, standing, walking, bending, stooping, and reaching.
- Staff will be required to work with gas ovens and stove, tabletop deep fry, industrial dishwasher.
- This position requires certification in and adequate implementation of verbal and physical de-escalation techniques that include a wide range of bodily movements including but not limited to grasping, holding another person, going down on knees, running and walking.
Location:
- Knox County, Tennessee
Apply today to work where we care about you as an employee and where your hard work makes a difference!
Helen Ross McNabb Center is an Equal Opportunity Employer. The Center provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment.
Helen Ross McNabb Center conducts background checks, driver's license record, degree verification, and drug screens at hire. Employment is contingent upon clean drug screen, background check, and driving record. Additionally, certain programs are subject to TB Screening and/or testing. Bilingual applicants are encouraged to apply.
Compensation details: 17.88-17.88 Hourly Wage
Sous Chef — Lion’s Tale Bar & Restaurant
Lion’s Tale is seeking a Sous Chef to join our kitchen leadership team. Our menu draws inspiration from French technique and the ingredients of California’s Central Coast, with a focus on seasonality, precision, and thoughtful execution. We are looking for someone who is serious about the craft of cooking and ready to take on the responsibilities of a true sous chef.
This role is ideal for a cook who is ready to move beyond the line and step into kitchen leadership, organization, and creative collaboration.
What We’re Looking For
Minimum 3 years of professional kitchen experience, with strong line cooking fundamentals and the ability to lead a service. The right candidate will be reliable, punctual, and consistent, hard working and self motivated, organized and detail oriented, calm and focused under pressure, comfortable leading a team and maintaining standards, and interested in seasonal ingredients and thoughtful menu development.
We are looking for someone who takes pride in the details of a well run kitchen, from prep organization to the final plate leaving the pass.
Responsibilities
Assist the Chef with daily kitchen operations and service leadership
Support staff training, standards, and accountability
Help maintain prep systems, organization, and cleanliness
Work with the chef on menu development and seasonal specials
Assist with inventory management, ordering, and cost awareness
Ensure consistency and quality across all dishes
Help foster a professional, focused, and positive kitchen culture
Compensation & Benefits
Hourly to start, with salary available for the right long term fit
401(k) and health insurance benefits
Opportunity to grow within the kitchen leadership structure
Creative input on menu items and specials
Lion’s Tale is a restaurant that values craft, professionalism, and a strong team culture. We are looking for someone who wants to contribute to the direction of the kitchen and grow with us.
Please send a resume and a brief note about your experience.
Healthcare Services Group is hiring a Regional Executive Chef for the New Mexico area!
Salary: starting at $70,000 per year, with the potential to increase based on experience and other factors.
Overview:
The Regional Executive Chef (REC) is the partner, culinary and hospitality subject matter expert, and trusted advisor to the operations leadership teams within a given geographical region and/or client group. The position reports directly to the Senior Executive Chef and is an integral colleague responsible for teaching, training, and developing the district managers, account managers and onsite culinary teams related to the organization’s menu and associated integrated systems, standards and processes. This position is responsible for overseeing, implementing and supporting execution of culinary programs, including process standardization, purchasing compliance, initiative adherence, product quality and consistency across multiple accounts within the assigned region. Acts as a regional leader who models proficiencies and behaviors that consistently embody the characteristics necessary to drive the Company’s Purpose, Vision and Values. The role requires 50-75% travel throughout the region.
Available Benefits for All Employees:- Comprehensive Benefits Package - Medical, Dental, and Vision
- Free Telemedicine Services on Day 1*
- Paid Holidays & Vacation
- 401 (k)
- Get paid when you need it with PNC EarnedIt
- Financial Wellness Support from PNC Workplace Banking
- Free Prescription Discount Program
- Employee Assistance Programs
- Training & Development Opportunities
- Employee Recognition Programs
- Employee Stock Purchase Plan
- Nationwide Transfer Opportunities
Click here for more benefits information
or copy this link:
*Not available in AR.
Responsibilities:People Management & Development.
- Collaborates with the Senior Executive Chef and the regional operations team to establish training priorities.
- Trains the account, district, and division leadership teams on the concepts of culinary hospitality in the healthcare environment, as well as provides supplemental training on HCSG culinary systems.
- Provides supplementary training for cooks at the account level. Educates on cooking techniques, food preparation & garnishing, texture modifications, recipe adherence, food safety & hygiene, knife skills, etc.
- Meets with key culinary employees, account managers, district and division leaders regularly to coach and provide feedback on culinary performance, and to guide professional development related to implementing HCSG menu and integrated systems, standards, and processes.
- Collaborates with, assists with development, and supports the established training programs and in-services, including coordination with Corporate Training team for live and taped culinary training
- Participates in the recruiting and orientation of culinary leaders in their area, including developing relationships with Culinary Schools in market to generate candidate flow.
- Implements HCSG policies and procedures in facilities and assists with fair and consistent enforcement of HCSG policies and procedures.
- Ensures compliance with HCSG’s standards of operation, client contract and within HCSG's Business Conduct Policy. Maintains all records and reports necessary to comply with HCSG, government and accrediting agency standards, regulations and codes.
Budgetary Management & Systems Compliance.
- Works with district and division leadership to achieve financial goals through the implementation of the culinary program including compliance to the menu, systems, standards, and processes in their assigned area.
- Provides data-driven feedback and coaching to account managers and district and division leadership on their culinary programs impact and effectiveness.
Customer Experience.
- Engages the District Managers and Directors of Operations on ways to build dining culture and support initiatives that increase food quality and improve the guest experience while maintaining targeted food costs.
- Evaluates and prepares reports on the quality of services delivered in each facility within their area and work with district and division leadership to continue to improve the culinary programs.
- Adapts and reacts well to changing situations.
- Works with district and division leadership to ensure client satisfaction and retention.
- May participate in key client QBR and new business meetings.
- Assists with the service recovery process for dining accounts, including collaboration on the documented service recovery plan, as needed.
- Interacts appropriately and engages with residents, clients, vendors, HCSG employees and the public.
Food preparation and Safety.
- Ensures proper workplace safety, food safety, HACCP and sanitation programs are in place and active.
- Must be able to perform the essential job functions of all exempt and non-exempt Dining Services positions.
Other
- Supports with planning of special events, celebrations, holiday functions and other food related functions at the district or division level, including menu development, operational/financial plans and execution., etc.
- Assists in managing catered events as needed.
- Participate as needed in regional and field presentations showcasing training capabilities/programs and culinary capabilities.
- Performs other duties as assigned.
- Associate’s degree or certification or formalized apprenticeship in culinary arts or 5+ years of industry experience at an Executive Chef level or higher required. A high school diploma or equivalent is required.
- Prior experience in culinary education preferred.
- Prior experience in healthcare dining service preferred.
- Strong culinary skills and the ability to train a diverse workforce in cooking techniques and hospitality service.
- General knowledge and understanding of nutrition with ability to interpret a nutrient analysis spreadsheet of patient meals.
- Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures and dining service program requirements and finances.
- Strong supervisory, leadership, hands-on management, and mentor skills.
- Excellent communication skills both written and verbal, with the ability to communicate on various levels including management, departmental, customer, and associate levels.
- Strong financial acumen, proven P&L experience, budgetary, and food control practices
- Ability to work effectively with a team as well as independently.
- Must successfully complete an approved sanitation and safety course.
- Self-starter, capable of leading, directing, and supporting a team in a diverse environment with highly developed interpersonal, analytical and communication skills.
- Exceptional organizational and time management skills
- Must be able to relate professionally and positively with all, including clinical staff and healthcare facility executives with excellent communication, interpersonal, presentation and management skills.
- Digital literacy and experience with MS Office products including Word, Excel, PowerPoint, and Outlook, preferred.
- Must be fluent in English - reading, writing and speaking
- Travel is as required, for account/facility visits and participation in activities within the Region. Limited travel outside of the region may be necessary.
- Willingness to relocate and live in the assigned market.
- Must submit to a Motor Vehicle Check and maintain a valid driver’s license.
Certificates:
Food Safety Manager or Foodhandler Certification: Current ServSafe or State certification required as indicated by State / County law.
CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection Professional (CFPP) is preferred.
If no CDM certificate, must obtain Food Service Manager (FSM) and Long-Term Care Food Service Manager (LTCFSM) within 60 days of hire date.
EEO Statement:
HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.
HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation.
A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort.
They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience.
This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.
Responsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods Portions and arranges food on serving dishes and is responsible for portion control and plate presentation May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads May wash, peel, slice, scoop, dice and julienne vegetables and fruits Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment Ability to prepare products according to recipe guidelines Knowledge and understanding of kitchen safety and sanitation including temperature requirements Has good judgment of food quality and production, understands the impact of spoilage Ability to assist Chef in preparing items for Guests with special dietary needs Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission in an accredited college/university working towards a degree in the culinary field.
Able to provide own housing for the duration of the internship program.
Able to provide/have reliable transportation to/from work.
Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full Time
- Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays.
This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.
Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $33.88 per hour.
Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.
To learn more about our benefits visit:
Triboro Center is hiring a Registered Dietitian (RD) in Bronx, NY.
DUTIES:
- Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans
- Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues
- Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads
- Monitor resident meal service to ensure diet modifications are followed
- Educate residents, families and staff in concepts of nutrition & diet modification
- Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care
- Meet weekly with interdisciplinary team to review and adjust residents' plan of care
- Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia
- Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines
- Update diet order and menu changes in computer menu software on a daily basis
- Supervising & working closely with the dietary team to provide excellent resident care
- Conduct audits of areas relevant to providing quality nutrition care on a routine basis
- Ensure facility is in compliance with regulations and policies on weight monitoring
- Communicate with interdisciplinary team on a daily basis to provide quality care to residents
REQUIREMENTS:
- Must be a Registered Dietitian
- Degree in Nutrition or Dietetics
- Exceptional interpersonal & leadership skills
- Knowledge of applicable state and federal guidelines
- Computer literacy and proficiency with EMR software and computer-based menu systems
About us:
Triboro Center is a 405-bed rehabilitation and skilled nursing facility located in the Bronx. Our size enables a warm, nurturing environment, which allows each resident to maintain his or her individuality. Triboro Center's staff is committed to ensuring the highest quality of life for all our residents, by maintaining each resident's dignity and independence. Triboro Center is a proud member of the Centers Health Care consortium.
Equal Opportunity Employer –M/F/D/V
Specific Duties & Responsibilities include:
-Adhering to all food safety and workplace sanitation requirements.
-Ensures every item on station is produced to exact recipe & plating specifications.
-Meets daily productivity standards as established by Kitchen Management.
-Sets up station with sufficient product & utensils and prepares cooking & food holding equipment to ensure the station is ready for meal service.
-Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals.
-Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests.
-Sets the next meal shift up for success by properly cleaning work stations, equipment & utensils, and maintaining an organized food storage area.
-Executes all position responsibilities in the spirit of proactive team work & cooperation.
-Makes sure all duties & sidework have been completed to standard at the end of their shift.
-Performs additional tasks & projects as assigned.
Helpful Competencies & Qualifications
-Ability to communicate and perform as part of a team
-Ability to memorize and replicate recipe/menu item production procedures.
-Possess the physical stamina to stand working for up to 10 hours.
-Consistently capable of meeting deadlines and production goals with limited supervision.
-Comfortable working in an environment that may experience significant temperature changes.
-Handle stressful situations in a positive and supportive manner.
-ServSafe (Food Handlers Certification) is a plus but can be obtained after starting.
We look forward to interviewing you for the full time or part time restaurant line cook position at Chuy's - The Summit soon. Apply today and schedule your interview ASAP!
Specific Duties & Responsibilities include:
-Adhering to all food safety and workplace sanitation requirements.
-Ensures every item on station is produced to exact recipe & plating specifications.
-Meets daily productivity standards as established by Kitchen Management.
-Sets up station with sufficient product & utensils and prepares cooking & food holding equipment to ensure the station is ready for meal service.
-Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals.
-Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests.
-Sets the next meal shift up for success by properly cleaning work stations, equipment & utensils, and maintaining an organized food storage area.
-Executes all position responsibilities in the spirit of proactive team work & cooperation.
-Makes sure all duties & sidework have been completed to standard at the end of their shift.
-Performs additional tasks & projects as assigned.
Helpful Competencies & Qualifications
-Ability to communicate and perform as part of a team
-Ability to memorize and replicate recipe/menu item production procedures.
-Possess the physical stamina to stand working for up to 10 hours.
-Consistently capable of meeting deadlines and production goals with limited supervision.
-Comfortable working in an environment that may experience significant temperature changes.
-Handle stressful situations in a positive and supportive manner.
-ServSafe (Food Handlers Certification) is a plus but can be obtained after starting.
We look forward to interviewing you for the full time or part time restaurant line cook position at Chuy’s - Oklahoma City soon. Apply today and schedule your interview ASAP!
- 20/hr W 2 Applied Experience – Demonstrates applied understanding by generalizing conceptual knowledge to determine ways to solve routine problems and situations.
Proficient in basic skills and occasionally requires assistance in advanced functionality; understands business unit’s technical and/or business processes; possesses intermediate troubleshooting skills.
Hours Monday
- Friday 6:00am
- 2:30pm Standard Responsibilities 1.
High-level understanding and application of Food Service fundamentals, including sanitation, procurement, product rotation, menu planning, customer service, knife skills, and hygiene.
2.
Lead responsibilities for all catering needs, soup preparations and entree offerings.
Responsible for preparation of convenience items and all salad bar preparations.
3.
Line cooking responsibilities in a fast-paced environment; including set-up, preparing foods to order specifications and thorough end of shift cleaning to include equipment and operational areas and safe food storage.
4.
Frequently demonstrates a sense of urgency for reaching goals and meeting deadlines.
5.
Provides advanced application of kitchen etiquette to operate in a safe and productive manner.
6.
Proactively supports leadership and coworkers by Initiating, designing, and executing process improvements.
Continuously develops and improves practices and procedures.
7.
Organizing and ensuring punctuality of all caterings including sometimes working with customers on menu design and logistics of caterings.
Promotes sense of urgency in the team for reaching goals and meeting deadlines.
8.
Independently manages multiple daily tasks and projects or processes simultaneously.
9.
Assistance with the daily setup and operation of grill station.
10.
Advanced knowledge of purposes and functions of Food Service ordering application with daily utilization of the program as well as intermediate communication with customers on proper utilization and functionality.
11.
Assisting in Invoice Processing for payment.
12.
Provides strong level of customer service and engagement for internal business units and other resources.
Provides sound service and responsiveness to customers.
Exhibits active involvement with leadership and team.
13.
Continuously recommends and implements solutions to issues and assignments.
14.
Actively seek formal and informal learning opportunities to better understand procedures and industry trends (based on proficiency level above).
Independently identifies training opportunities to align development goals with career aspirations.
15.
Consistently contribute to solutions by taking initiative to develop alternatives and recommendations, recognizing the need for consistent standards, processes, procedures and increasing efficiency.
16.
Frequently provides advice, education, and encouragement to others.
17.
Backup to placing weekly orders with vendors for procurement of inventory for entire operation.
18.
Weekly cafeteria and catering menu planning with inventory management.
Standard Qualifications 19.
Minimum of 6 years relevant work experience.
20.
Sound knowledge of Microsoft Office tools, including Excel, PowerPoint, Word and other business-unit specific applications.
21.
Deliver quality, accurate work within established deadlines.
22.
Written and verbal communication skills.
23.
Time management skills.
24.
Exercise independent judgment on projects and assignments.
25.
Manager level ServSafe Certified or become certified within six months of hiring.
26.
Able to physically perform tasks involving bending, stooping, lifting up to 50 pounds, and walking and standing for extended periods of time.
27.
High school diploma or GED required.
Culinary or other related degree preferred.
28.
Able to work as part of a team.
