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Six flags Great Escape Lodge is hiring immediately for a Line Cook. Sizzle with excitement as a Line Cook at Six Flags and Hurricane Grill & Wings or Tall Tales! If you crave the energy of a fast-paced kitchen and have a passion for creating delicious food, this is the job for you. You'll be responsible for preparing high-quality meals while upholding Six Flags' food service standards and ensuring a safe and sanitary work environment. Get ready to turn up the heat on your culinary career!
Responsibilities:What You Will Be Doing
- Prepare food for cooking by washing, chopping, and measuring ingredients.
- Cook food according to recipes and instructions, using various methods like grilling and frying.
- Portion and present food attractively.
- Operate and maintain kitchen equipment, including grills, fryers, and ovens.
- Monitor food quality and temperature to comply with NYS Department of Health regulations.
- Maintain a clean and organized work area, adhering to all sanitation, health, and safety standards.
- Follow recipes and instructions accurately.
- Work efficiently and effectively in a fast-paced environment.
- Communicate clearly with other kitchen staff.
- Adhere to all Six Flags policies and procedures.
- Prioritize safety and cleanliness in all tasks.
- Pay Rate: $16.75 - $19.00/hr
- Flexible scheduling – work as little or as much as you want
- Paid training
- Advancement opportunities
- Free admission to ALL Six Flags parks, including White Water Bay
- Free tickets for friends and family
- Discounts on passes, food, and merchandise
- Exclusive employee events
- Fun rewards, benefits, and more!
Qualifications:What You Will Need
- Must be 18 years or older.
- Must be able to stand or walk for extended periods.
- Must be able to communicate effectively in English (read, speak, and understand).
- Previous culinary experience is preferred.
- Ability to work flexible hours, including nights and weekends.
Six flags Great Escape Lodge is hiring immediately for a Line Cook. Sizzle with excitement as a Line Cook at Six Flags and Hurricane Grill & Wings or Tall Tales! If you crave the energy of a fast-paced kitchen and have a passion for creating delicious food, this is the job for you. You'll be responsible for preparing high-quality meals while upholding Six Flags' food service standards and ensuring a safe and sanitary work environment. Get ready to turn up the heat on your culinary career!
Responsibilities:What You Will Be Doing
- Prepare food for cooking by washing, chopping, and measuring ingredients.
- Cook food according to recipes and instructions, using various methods like grilling and frying.
- Portion and present food attractively.
- Operate and maintain kitchen equipment, including grills, fryers, and ovens.
- Monitor food quality and temperature to comply with NYS Department of Health regulations.
- Maintain a clean and organized work area, adhering to all sanitation, health, and safety standards.
- Follow recipes and instructions accurately.
- Work efficiently and effectively in a fast-paced environment.
- Communicate clearly with other kitchen staff.
- Adhere to all Six Flags policies and procedures.
- Prioritize safety and cleanliness in all tasks.
- Pay Rate: $16.75 - $19.00/hr
- Flexible scheduling – work as little or as much as you want
- Paid training
- Advancement opportunities
- Free admission to ALL Six Flags parks, including White Water Bay
- Free tickets for friends and family
- Discounts on passes, food, and merchandise
- Exclusive employee events
- Fun rewards, benefits, and more!
Qualifications:What You Will Need
- Must be 18 years or older.
- Must be able to stand or walk for extended periods.
- Must be able to communicate effectively in English (read, speak, and understand).
- Previous culinary experience is preferred.
- Ability to work flexible hours, including nights and weekends.
Company Summary
We're the producers, creators and marketers of beer, wine and spirits brands that people love. At Constellation Brands, we're driven to push boundaries and think beyond today to deliver products and experiences that resonate now, tomorrow and well into the future. Because of this approach, we're the fastest-growing large CPG company in the U.S. at retail, with operations in the U.S., Mexico, New Zealand and Italy. Our premium portfolio of iconic brands like Corona Extra, Modelo Especial, Kim Crawford, Robert Mondavi, The Prisoner, High West Whiskey, and more drive industry-leading growth for us today. But we're just getting started. Our ability to stay on the forefront of consumer trends has fueled our success since our founding in 1945 and will guide us in creating the next generation of products and experiences Worth Reaching For.
Position Summary
The Junior Sous Chef is an integral, hands-on member of the kitchen leadership team, responsible for supporting the Executive Sous Chef and Executive Chef in the day-to-day operations of the kitchen. This role is ideal for a culinary professional with ambition, creativity, and emerging leadership skills, seeking to further develop their expertise in a high-quality, dynamic culinary environment particularly one with a strong focus on hospitality and the wine industry.
The Junior Sous Chef plays a key role in maintaining the highest standards of food preparation, presentation, safety, and guest satisfaction, while actively contributing to menu innovation and operational excellence. Experience with wine and food pairing is highly valued in this position, as the Junior Sous Chef is expected to craft dishes that harmonize with curated wine selections, enhancing the overall guest experience. Prior exposure to hospitality or wine industry environments is a strong asset, as this role requires an understanding of elevated guest service, collaboration with front-of-house and wine education teams, and the ability to contribute to a seamless, memorable dining experience for every guest.
Key Responsibilities
The Junior Sous Chef assists with all aspects of food preparation and plating, ensuring that every dish leaving the kitchen meets Robert Mondavi Winery's standard for quality, consistency, and presentation. This includes following recipes, portioning guidelines, and plating specifications, as well as performing quality control checks throughout service. The Junior Sous Chef is expected to bring creativity and attention to detail to every task, whether preparing classic dishes or contributing innovative ideas to new menu items.
Operationally, the Junior Sous Chef helps manage inventory and stock rotation, works with the Sous Chef and Head Chef on ordering and sourcing of ingredients, and ensures that all supplies are efficiently organized and maintained. The Junior Sous Chef is a champion of food safety and sanitation, upholding strict hygiene protocols and monitoring kitchen cleanliness to comply with all local and internal regulations.
This role also involves direct leadership responsibilities, such as training and mentoring junior kitchen staff, fostering a collaborative and positive kitchen culture, and stepping into a supervisory role in the absence of the Sous Chef. The Junior Sous Chef actively supports efficient workflow and communication between stations, helping to coordinate service during busy periods and ensuring that dishes are delivered in a timely manner.
Additionally, the Junior Sous Chef is encouraged to contribute to menu planning and development by providing feedback, sharing creative ideas, and helping to test and refine new recipes. The role requires adaptability, strong organizational skills, and a willingness to learn from senior chefs while embracing opportunities for professional growth.
Operational and Fiscal Adherence
One of the key responsibilities of the Pastry Chef is to uphold rigorous operational standards and demonstrate strict fiscal discipline within the culinary department. By carefully managing food and ingredient costs to meet cost of goods (COGS) targets, the Junior Sous Chef directly supports the financial goals of the entire culinary operation. This involves consistently monitoring inventory levels, minimizing waste, and making strategic purchasing decisions that maximize profitability without compromising on quality.
Adhering to all standard operating procedures (SOPs) from production schedules and portion control to sanitation and storage practices is essential for maintaining efficiency and consistency. Accurate record-keeping and compliance with health, safety, and financial regulations further strengthen the department's performance. Ultimately, through effective operational and fiscal management, the Junior Sous Chef plays a vital role in the ongoing success and sustainability of the business.
Qualifications & Skills
- Culinary degree or certification and current ServSafe certification required.
- Proven experience in hospitality, event coordination, or guest services; wine industry experience is strongly preferred.
- WSET Level 2 certification preferred (or equivalent wine education).
- Strong organizational and communication skills, with a collaborative and proactive approach to working with both internal and external teams.
- Demonstrated financial acumen, including knowledge of budgeting, cost control, and the ability to interpret key performance indicators (KPIs).
- Flexibility to work varied hours, including weekends and evenings, to support guest programming and business needs.
- Strong attention to detail, a passion for delivering outstanding guest experiences, and a commitment to upholding the brand standards of Robert Mondavi Winery.
- Culinary degree, or equivalent work experience.
- Minimum 3 years' experience in a professional pastry or bakery kitchen; at least 4 years in hospitality, culinary arts, guest services, or wine education is strongly preferred. Prior experience in a fine dining environment or the wine industry is a plus.
- Proven expertise in both classic and contemporary pastry techniques, with strong creative and artistic abilities in dessert design and presentation.
- Strong understanding of wine and food pairing principles; ability to design and present desserts that complement a curated wine list and enhance the overall guest experience.
- Demonstrated ability to develop innovative dessert menus and modern plating styles, bringing artistic flair and originality to all offerings.
- Excellent time-management and organizational skills, with the ability to multitask and work efficiently under pressure in a fast-paced, high-touch hospitality setting.
- Familiarity with inventory management, food costing, and budgeting; commitment to achieving financial goals and adhering to standard operating procedures (SOPs).
- Strong verbal and written communication skills; experience training, mentoring, and supervising junior staff; ability to foster a culture of continuous learning, creativity, and excellence.
- Demonstrated passion for delivering outstanding guest experiences; adaptable and responsive to the needs and preferences of diverse audiences, including trade partners, VIPs, and wine club members.
- Proficiency in Microsoft Office Suite; experience with inventory management systems, reservation platforms (such as Tock or TripleSeat), and POS systems is a plus.
- Collaborative, positive, and proactive approach to working with colleagues, hospitality, and culinary teams, as well as leadership.
- Commitment to ongoing professional development; stays current with industry trends, culinary techniques, wine education, and food safety standards.
- High school diploma or equivalent; bachelor's degree in culinary arts, hospitality, wine studies, or a related field preferred.
- Must be able to lift up to 40 lbs and stand or walk for extended periods.
- Flexible schedule, including availability on weekends, holidays, and evenings as required.
- Valid U.S. Passport; ability to travel up to 10% for training or events.
- Able to lift 40lbs on occasion.
- Work in a normal office environment. Sit at a workstation for up to 2-hour intervals. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Must be flexible in work style, location, and schedule: travel up to 30%, the wine industry is a hospitality-oriented industry, so availability to work weekends and evenings on occasion as required.
- Must have valid U.S. Passport.
Location
Oakville, California
Additional Locations
Job Type
Full time
Job Area
Hospitality & Retail
The salary range for this role is:
$23.77 - $36.41
This is the lowest to highest salary we in good faith believe we would pay for this role at the time of this posting. Our compensation is based on cost of labor. For remote locations or positions open to multiple locations, the pay range may reflect several US geographic markets, including the lowest geographic market minimum to the highest geographic market maximum. We may ultimately pay more or less than the posted range, and the range may be modified in the future . click apply for full job details
We strive to be an employer of choice and establish a reputation for being a talent rich organization where Associates can grow their career caring for others. For over a century, we’ve served the health care needs of the people of Memphis and the Mid-South.
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
Working at MLH means carrying the mission forward of caring for our community and impacting the lives of patients in every way through compassion, a deliberate focus on service expectations and a consistent thriving for excellence.
A Brief Overview
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
What you will do
- Provides the Nutrition Care Process. Formulates and implements pediatric specialty medical nutrition therapy plan of care. Documents in accordance with policy, procedure, and clinical practice guidelines.
- Understands and documents face to face and telehealth charging practices with subsequent input into the electronic charging system.
- Screens, triages, and prioritizes medical nutrition therapy consults for all age groups (neonates, infants, pediatrics, adolescent, and adult.)
- Completes nutrition assessments and identifies nutrition diagnosis/problem(s).
- Identifies and documents differing malnutrition indicators in the following groups: neonates, pediatrics, and adults.
- Monitors formula orders and calculates special recipes with or without additives for milk tech staff.
- Identifies and integrates trends in anthropometic indices and biochemical data, implications of diagnostic tests and therapeutic procedures.
- Performs pediatric nutrition focused physical findings to evaluate nutritional status throughout the lifecycle.
- Performs and ensures proper athropometric data and proper measuring techniques, including pediatric specific head circumference, segmental length, and recumbent length, and applies values to appropriate growth charts.
- Serves as resource for multidisciplinary team on proper anthropometric measuring techniques and equipment.
- Performs increased frequency of monitoring and adjusts pediatric plan of care, as pediatric patients can become malnourished quickly.
- Implements nutrition plan of care and works collaboratively with foodservice staff and milk techs to ensure conformance and continuation of said plan.
- Functions as an integral member of the clinical interdisciplinary team and the Nutrition Therapy team.
- Navigates wide network of pediatric formulas and additives and the corresponding companies to ensure tolerance and availability and patients fincial resources.
- Works with case management and social work to identify available resources for formula supplies between WIC, insurance, and community programs. Documents need for each resource, how much will come from each resource, and assists with document completion for insurance, DME and community resource formula coverages.
- Identifies goals and provides age-specific, culturally appropriate nutrition counseling and education to patients and their families/caregivers throughout the lifecycle.
- Uses evidence-based nutrition practice guidelines and appropriate instructional methods and tools based on appropriate age groups.
- Documents in medical record patient's and/or caregiver comprehension and anticipated compliance with nutrition guidelines in measurable terms. Completes Ad Hoc charting for in-patient.
- Calculates special formula recipes for home and modifies as needed. Completes education with pt/caregivers, and documents formula education in the EMR.
- Monitors, trouble shoots, and communicates outpatient issues and nutrition plan of care in EMR messaging when patients are between outpatient appointments and/or inpatient admissions.
- Demonstrates professional development and leadership.
- Demonstrates performance measurement and quality improvement.
- Performs other job functions as assigned or requested.
Education/Formal Training Requirements
- Required - Bachelor's Degree Dietetics
- Preferred - Master's Degree Dietetics
Work Experience Requirements
- Preferred - Dialysis 0-1 years
Licenses and Certifications Requirements
- Required - Dietitian-Nutritionist Tennessee - Tennessee Board of Dietitians/Nutritionist Examiners
- Required - Registered Dietitian-Nutritionist - Commission on Dietetic Registration
- Preferred - Dietitian-Nutritionist Mississippi - Mississippi State Department of Health
Knowledge, Skills and Abilities
- Knowledge of the Nutrition Care Process and ability to apply all steps of the process.
- Comprehensive knowledge and application of nutrition services and medical nutrition therapy, specifically related to pediatrics.
- Comprehensive knowledge, application, and advancement of formularies for preterm, infant, preschool, school age, adolescent, adult, and metabolic and other disease specialty formulas
- Complex understanding and application of growth velocity and estimated needs for multiple age groups (premature, toddler, preschool, school age, adolescent, and adult) with differing growth rates to maximize medical nutrition therapy plan of care.
- Critical thinking to integrate facts, informed opinions, active listening, and observations.
- Decision making, problem solving, and collaboration skills.
- Ability to communicate effectively in both written and verbal form to patients, public, hospital and medical staff, and physicians.
- Ability to function independently on assigned patient care units.
- Ability to counsel and educate others.
- General knowledge of nutrient analysis, word processing, and spreadsheet software.
Supervision Provided by this Position
- There are no supervisory responsibilities assigned to this position.
Physical Demands
- The physical activities of this position may include climbing, pushing, standing, hearing, walking, reaching, grasping, kneeling, stooping, and repetitive motion.
- Must have good balance and coordination.
- The physical requirements of this position are: light work - exerting up to 25 lbs. of force occasionally and/or up to 10 lbs. of force frequently.
- The Associate is required to have close visual acuity to perform an activity, such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; or extensive reading.
- The conditions to which the Associate will be subject in this position: The Associate is not substantially exposed to adverse environmental conditions; job functions are typically performed under conditions such as those found in general office or administrative work.
Our Associates are passionate about what they do, the service they provide and the patients they serve. We value family, team and a Power of One culture that requires commitment to the highest standards of care and unity.
Boasting one of the South's largest medical centers, Memphis blends a friendly community, a thriving and growing downtown, and a low cost of living. We see each day as a new opportunity to make a difference in the lives of the people in our community.
By applying, you consent to your information being transmitted to the Employer by SonicJobs.
See Methodist Le Bonheur Healthcare Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at Category:Healthcare, Keywords:Dietitian, Location:Memphis, TN-38104
We strive to be an employer of choice and establish a reputation for being a talent rich organization where Associates can grow their career caring for others. For over a century, we’ve served the health care needs of the people of Memphis and the Mid-South.
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
Working at MLH means carrying the mission forward of caring for our community and impacting the lives of patients in every way through compassion, a deliberate focus on service expectations and a consistent thriving for excellence.
A Brief Overview
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
What you will do
- Provides the Nutrition Care Process. Formulates and implements pediatric specialty medical nutrition therapy plan of care. Documents in accordance with policy, procedure, and clinical practice guidelines.
- Understands and documents face to face and telehealth charging practices with subsequent input into the electronic charging system.
- Screens, triages, and prioritizes medical nutrition therapy consults for all age groups (neonates, infants, pediatrics, adolescent, and adult.)
- Completes nutrition assessments and identifies nutrition diagnosis/problem(s).
- Identifies and documents differing malnutrition indicators in the following groups: neonates, pediatrics, and adults.
- Monitors formula orders and calculates special recipes with or without additives for milk tech staff.
- Identifies and integrates trends in anthropometic indices and biochemical data, implications of diagnostic tests and therapeutic procedures.
- Performs pediatric nutrition focused physical findings to evaluate nutritional status throughout the lifecycle.
- Performs and ensures proper athropometric data and proper measuring techniques, including pediatric specific head circumference, segmental length, and recumbent length, and applies values to appropriate growth charts.
- Serves as resource for multidisciplinary team on proper anthropometric measuring techniques and equipment.
- Performs increased frequency of monitoring and adjusts pediatric plan of care, as pediatric patients can become malnourished quickly.
- Implements nutrition plan of care and works collaboratively with foodservice staff and milk techs to ensure conformance and continuation of said plan.
- Functions as an integral member of the clinical interdisciplinary team and the Nutrition Therapy team.
- Navigates wide network of pediatric formulas and additives and the corresponding companies to ensure tolerance and availability and patients fincial resources.
- Works with case management and social work to identify available resources for formula supplies between WIC, insurance, and community programs. Documents need for each resource, how much will come from each resource, and assists with document completion for insurance, DME and community resource formula coverages.
- Identifies goals and provides age-specific, culturally appropriate nutrition counseling and education to patients and their families/caregivers throughout the lifecycle.
- Uses evidence-based nutrition practice guidelines and appropriate instructional methods and tools based on appropriate age groups.
- Documents in medical record patient's and/or caregiver comprehension and anticipated compliance with nutrition guidelines in measurable terms. Completes Ad Hoc charting for in-patient.
- Calculates special formula recipes for home and modifies as needed. Completes education with pt/caregivers, and documents formula education in the EMR.
- Monitors, trouble shoots, and communicates outpatient issues and nutrition plan of care in EMR messaging when patients are between outpatient appointments and/or inpatient admissions.
- Demonstrates professional development and leadership.
- Demonstrates performance measurement and quality improvement.
- Performs other job functions as assigned or requested.
Education/Formal Training Requirements
- Bachelor's Degree Dietetics
- Master's Degree Dietetics
Work Experience Requirements
- 1-3 years experience as a registered dietitian.
Licenses and Certifications Requirements
- Registered Dietitian/Nutritionist - Commission on Dietetic Registration
- Licensed as a Dietitian/Nutritionist in the state where work is performed
Knowledge, Skills and Abilities
- Knowledge of the Nutrition Care Process and ability to apply all steps of the process.
- Comprehensive knowledge and application of nutrition services and medical nutrition therapy, specifically related to pediatrics.
- Comprehensive knowledge, application, and advancement of formularies for preterm, infant, preschool, school age, adolescent, adult, and metabolic and other disease specialty formulas
- Complex understanding and application of growth velocity and estimated needs for multiple age groups (premature, toddler, preschool, school age, adolescent, and adult) with differing growth rates to maximize medical nutrition therapy plan of care.
- Critical thinking to integrate facts, informed opinions, active listening, and observations.
- Decision making, problem solving, and collaboration skills.
- Ability to communicate effectively in both written and verbal form to patients, public, hospital and medical staff, and physicians.
- Ability to function independently on assigned patient care units.
- Ability to counsel and educate others.
- General knowledge of nutrient analysis, word processing, and spreadsheet software.
Supervision Provided by this Position
- There are no supervisory responsibilities assigned to this position.
Physical Demands
- The physical activities of this position may include climbing, pushing, standing, hearing, walking, reaching, grasping, kneeling, stooping, and repetitive motion.
- Must have good balance and coordination.
- The physical requirements of this position are: light work - exerting up to 25 lbs. of force occasionally and/or up to 10 lbs. of force frequently.
- The Associate is required to have close visual acuity to perform an activity, such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; or extensive reading.
- The conditions to which the Associate will be subject in this position: The Associate is not substantially exposed to adverse environmental conditions; job functions are typically performed under conditions such as those found in general office or administrative work.
Our Associates are passionate about what they do, the service they provide and the patients they serve. We value family, team and a Power of One culture that requires commitment to the highest standards of care and unity.
Boasting one of the South's largest medical centers, Memphis blends a friendly community, a thriving and growing downtown, and a low cost of living. We see each day as a new opportunity to make a difference in the lives of the people in our community.
By applying, you consent to your information being transmitted to the Employer by SonicJobs.
See Methodist Le Bonheur Healthcare Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at Category:Healthcare, Keywords:Dietitian, Location:Memphis, TN-38104
We strive to be an employer of choice and establish a reputation for being a talent rich organization where Associates can grow their career caring for others. For over a century, we’ve served the health care needs of the people of Memphis and the Mid-South.
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
Working at MLH means carrying the mission forward of caring for our community and impacting the lives of patients in every way through compassion, a deliberate focus on service expectations and a consistent thriving for excellence.
A Brief Overview
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
What you will do
- Provides the Nutrition Care Process. Formulates and implements pediatric specialty medical nutrition therapy plan of care. Documents in accordance with policy, procedure, and clinical practice guidelines.
- Understands and documents face to face and telehealth charging practices with subsequent input into the electronic charging system.
- Screens, triages, and prioritizes medical nutrition therapy consults for all age groups (neonates, infants, pediatrics, adolescent, and adult.)
- Completes nutrition assessments and identifies nutrition diagnosis/problem(s).
- Identifies and documents differing malnutrition indicators in the following groups: neonates, pediatrics, and adults.
- Monitors formula orders and calculates special recipes with or without additives for milk tech staff.
- Identifies and integrates trends in anthropometic indices and biochemical data, implications of diagnostic tests and therapeutic procedures.
- Performs pediatric nutrition focused physical findings to evaluate nutritional status throughout the lifecycle.
- Performs and ensures proper athropometric data and proper measuring techniques, including pediatric specific head circumference, segmental length, and recumbent length, and applies values to appropriate growth charts.
- Serves as resource for multidisciplinary team on proper anthropometric measuring techniques and equipment.
- Performs increased frequency of monitoring and adjusts pediatric plan of care, as pediatric patients can become malnourished quickly.
- Implements nutrition plan of care and works collaboratively with foodservice staff and milk techs to ensure conformance and continuation of said plan.
- Functions as an integral member of the clinical interdisciplinary team and the Nutrition Therapy team.
- Navigates wide network of pediatric formulas and additives and the corresponding companies to ensure tolerance and availability and patients fincial resources.
- Works with case management and social work to identify available resources for formula supplies between WIC, insurance, and community programs. Documents need for each resource, how much will come from each resource, and assists with document completion for insurance, DME and community resource formula coverages.
- Identifies goals and provides age-specific, culturally appropriate nutrition counseling and education to patients and their families/caregivers throughout the lifecycle.
- Uses evidence-based nutrition practice guidelines and appropriate instructional methods and tools based on appropriate age groups.
- Documents in medical record patient's and/or caregiver comprehension and anticipated compliance with nutrition guidelines in measurable terms. Completes Ad Hoc charting for in-patient.
- Calculates special formula recipes for home and modifies as needed. Completes education with pt/caregivers, and documents formula education in the EMR.
- Monitors, trouble shoots, and communicates outpatient issues and nutrition plan of care in EMR messaging when patients are between outpatient appointments and/or inpatient admissions.
- Demonstrates professional development and leadership.
- Demonstrates performance measurement and quality improvement.
- Performs other job functions as assigned or requested.
Education/Formal Training Requirements
- Required - Bachelor's Degree Dietetics
- Preferred - Master's Degree Dietetics
Work Experience Requirements
- Preferred - Dialysis 0-1 years
Licenses and Certifications Requirements
- Required - Dietitian-Nutritionist Tennessee - Tennessee Board of Dietitians/Nutritionist Examiners
- Required - Registered Dietitian-Nutritionist - Commission on Dietetic Registration
- Preferred - Dietitian-Nutritionist Mississippi - Mississippi State Department of Health
Knowledge, Skills and Abilities
- Knowledge of the Nutrition Care Process and ability to apply all steps of the process.
- Comprehensive knowledge and application of nutrition services and medical nutrition therapy, specifically related to pediatrics.
- Comprehensive knowledge, application, and advancement of formularies for preterm, infant, preschool, school age, adolescent, adult, and metabolic and other disease specialty formulas
- Complex understanding and application of growth velocity and estimated needs for multiple age groups (premature, toddler, preschool, school age, adolescent, and adult) with differing growth rates to maximize medical nutrition therapy plan of care.
- Critical thinking to integrate facts, informed opinions, active listening, and observations.
- Decision making, problem solving, and collaboration skills.
- Ability to communicate effectively in both written and verbal form to patients, public, hospital and medical staff, and physicians.
- Ability to function independently on assigned patient care units.
- Ability to counsel and educate others.
- General knowledge of nutrient analysis, word processing, and spreadsheet software.
Supervision Provided by this Position
- There are no supervisory responsibilities assigned to this position.
Physical Demands
- The physical activities of this position may include climbing, pushing, standing, hearing, walking, reaching, grasping, kneeling, stooping, and repetitive motion.
- Must have good balance and coordination.
- The physical requirements of this position are: light work - exerting up to 25 lbs. of force occasionally and/or up to 10 lbs. of force frequently.
- The Associate is required to have close visual acuity to perform an activity, such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; or extensive reading.
- The conditions to which the Associate will be subject in this position: The Associate is not substantially exposed to adverse environmental conditions; job functions are typically performed under conditions such as those found in general office or administrative work.
Our Associates are passionate about what they do, the service they provide and the patients they serve. We value family, team and a Power of One culture that requires commitment to the highest standards of care and unity.
Boasting one of the South's largest medical centers, Memphis blends a friendly community, a thriving and growing downtown, and a low cost of living. We see each day as a new opportunity to make a difference in the lives of the people in our community.
By applying, you consent to your information being transmitted to the Employer by SonicJobs.
See Methodist Le Bonheur Healthcare Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at Category:Healthcare, Keywords:Pediatric Dietitian, Location:Jackson, TN-38303
We strive to be an employer of choice and establish a reputation for being a talent rich organization where Associates can grow their career caring for others. For over a century, we’ve served the health care needs of the people of Memphis and the Mid-South.
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
Working at MLH means carrying the mission forward of caring for our community and impacting the lives of patients in every way through compassion, a deliberate focus on service expectations and a consistent thriving for excellence.
A Brief Overview
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
What you will do
- Provides the Nutrition Care Process. Formulates and implements pediatric specialty medical nutrition therapy plan of care. Documents in accordance with policy, procedure, and clinical practice guidelines.
- Understands and documents face to face and telehealth charging practices with subsequent input into the electronic charging system.
- Screens, triages, and prioritizes medical nutrition therapy consults for all age groups (neonates, infants, pediatrics, adolescent, and adult.)
- Completes nutrition assessments and identifies nutrition diagnosis/problem(s).
- Identifies and documents differing malnutrition indicators in the following groups: neonates, pediatrics, and adults.
- Monitors formula orders and calculates special recipes with or without additives for milk tech staff.
- Identifies and integrates trends in anthropometic indices and biochemical data, implications of diagnostic tests and therapeutic procedures.
- Performs pediatric nutrition focused physical findings to evaluate nutritional status throughout the lifecycle.
- Performs and ensures proper athropometric data and proper measuring techniques, including pediatric specific head circumference, segmental length, and recumbent length, and applies values to appropriate growth charts.
- Serves as resource for multidisciplinary team on proper anthropometric measuring techniques and equipment.
- Performs increased frequency of monitoring and adjusts pediatric plan of care, as pediatric patients can become malnourished quickly.
- Implements nutrition plan of care and works collaboratively with foodservice staff and milk techs to ensure conformance and continuation of said plan.
- Functions as an integral member of the clinical interdisciplinary team and the Nutrition Therapy team.
- Navigates wide network of pediatric formulas and additives and the corresponding companies to ensure tolerance and availability and patients fincial resources.
- Works with case management and social work to identify available resources for formula supplies between WIC, insurance, and community programs. Documents need for each resource, how much will come from each resource, and assists with document completion for insurance, DME and community resource formula coverages.
- Identifies goals and provides age-specific, culturally appropriate nutrition counseling and education to patients and their families/caregivers throughout the lifecycle.
- Uses evidence-based nutrition practice guidelines and appropriate instructional methods and tools based on appropriate age groups.
- Documents in medical record patient's and/or caregiver comprehension and anticipated compliance with nutrition guidelines in measurable terms. Completes Ad Hoc charting for in-patient.
- Calculates special formula recipes for home and modifies as needed. Completes education with pt/caregivers, and documents formula education in the EMR.
- Monitors, trouble shoots, and communicates outpatient issues and nutrition plan of care in EMR messaging when patients are between outpatient appointments and/or inpatient admissions.
- Demonstrates professional development and leadership.
- Demonstrates performance measurement and quality improvement.
- Performs other job functions as assigned or requested.
Education/Formal Training Requirements
- Bachelor's Degree Dietetics
- Master's Degree Dietetics
Work Experience Requirements
- 1-3 years experience as a registered dietitian.
Licenses and Certifications Requirements
- Registered Dietitian/Nutritionist - Commission on Dietetic Registration
- Licensed as a Dietitian/Nutritionist in the state where work is performed
Knowledge, Skills and Abilities
- Knowledge of the Nutrition Care Process and ability to apply all steps of the process.
- Comprehensive knowledge and application of nutrition services and medical nutrition therapy, specifically related to pediatrics.
- Comprehensive knowledge, application, and advancement of formularies for preterm, infant, preschool, school age, adolescent, adult, and metabolic and other disease specialty formulas
- Complex understanding and application of growth velocity and estimated needs for multiple age groups (premature, toddler, preschool, school age, adolescent, and adult) with differing growth rates to maximize medical nutrition therapy plan of care.
- Critical thinking to integrate facts, informed opinions, active listening, and observations.
- Decision making, problem solving, and collaboration skills.
- Ability to communicate effectively in both written and verbal form to patients, public, hospital and medical staff, and physicians.
- Ability to function independently on assigned patient care units.
- Ability to counsel and educate others.
- General knowledge of nutrient analysis, word processing, and spreadsheet software.
Supervision Provided by this Position
- There are no supervisory responsibilities assigned to this position.
Physical Demands
- The physical activities of this position may include climbing, pushing, standing, hearing, walking, reaching, grasping, kneeling, stooping, and repetitive motion.
- Must have good balance and coordination.
- The physical requirements of this position are: light work - exerting up to 25 lbs. of force occasionally and/or up to 10 lbs. of force frequently.
- The Associate is required to have close visual acuity to perform an activity, such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; or extensive reading.
- The conditions to which the Associate will be subject in this position: The Associate is not substantially exposed to adverse environmental conditions; job functions are typically performed under conditions such as those found in general office or administrative work.
Our Associates are passionate about what they do, the service they provide and the patients they serve. We value family, team and a Power of One culture that requires commitment to the highest standards of care and unity.
Boasting one of the South's largest medical centers, Memphis blends a friendly community, a thriving and growing downtown, and a low cost of living. We see each day as a new opportunity to make a difference in the lives of the people in our community.
By applying, you consent to your information being transmitted to the Employer by SonicJobs.
See Methodist Le Bonheur Healthcare Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at Category:Healthcare, Keywords:Dietitian, Location:Jackson, TN-38303
We strive to be an employer of choice and establish a reputation for being a talent rich organization where Associates can grow their career caring for others. For over a century, we’ve served the health care needs of the people of Memphis and the Mid-South.
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
Working at MLH means carrying the mission forward of caring for our community and impacting the lives of patients in every way through compassion, a deliberate focus on service expectations and a consistent thriving for excellence.
A Brief Overview
Formulates and implements optimal nutrition therapy and evaluates outcomes for assigned patients at Le Bonheur Children's Hospital. Coordinates nutritional care with other disciplines. Models appropriate behavior as exemplified in MLH Mission, Vision and Values.
What you will do
- Provides the Nutrition Care Process. Formulates and implements pediatric specialty medical nutrition therapy plan of care. Documents in accordance with policy, procedure, and clinical practice guidelines.
- Understands and documents face to face and telehealth charging practices with subsequent input into the electronic charging system.
- Screens, triages, and prioritizes medical nutrition therapy consults for all age groups (neonates, infants, pediatrics, adolescent, and adult.)
- Completes nutrition assessments and identifies nutrition diagnosis/problem(s).
- Identifies and documents differing malnutrition indicators in the following groups: neonates, pediatrics, and adults.
- Monitors formula orders and calculates special recipes with or without additives for milk tech staff.
- Identifies and integrates trends in anthropometic indices and biochemical data, implications of diagnostic tests and therapeutic procedures.
- Performs pediatric nutrition focused physical findings to evaluate nutritional status throughout the lifecycle.
- Performs and ensures proper athropometric data and proper measuring techniques, including pediatric specific head circumference, segmental length, and recumbent length, and applies values to appropriate growth charts.
- Serves as resource for multidisciplinary team on proper anthropometric measuring techniques and equipment.
- Performs increased frequency of monitoring and adjusts pediatric plan of care, as pediatric patients can become malnourished quickly.
- Implements nutrition plan of care and works collaboratively with foodservice staff and milk techs to ensure conformance and continuation of said plan.
- Functions as an integral member of the clinical interdisciplinary team and the Nutrition Therapy team.
- Navigates wide network of pediatric formulas and additives and the corresponding companies to ensure tolerance and availability and patients fincial resources.
- Works with case management and social work to identify available resources for formula supplies between WIC, insurance, and community programs. Documents need for each resource, how much will come from each resource, and assists with document completion for insurance, DME and community resource formula coverages.
- Identifies goals and provides age-specific, culturally appropriate nutrition counseling and education to patients and their families/caregivers throughout the lifecycle.
- Uses evidence-based nutrition practice guidelines and appropriate instructional methods and tools based on appropriate age groups.
- Documents in medical record patient's and/or caregiver comprehension and anticipated compliance with nutrition guidelines in measurable terms. Completes Ad Hoc charting for in-patient.
- Calculates special formula recipes for home and modifies as needed. Completes education with pt/caregivers, and documents formula education in the EMR.
- Monitors, trouble shoots, and communicates outpatient issues and nutrition plan of care in EMR messaging when patients are between outpatient appointments and/or inpatient admissions.
- Demonstrates professional development and leadership.
- Demonstrates performance measurement and quality improvement.
- Performs other job functions as assigned or requested.
Education/Formal Training Requirements
- Required - Bachelor's Degree Dietetics
- Preferred - Master's Degree Dietetics
Work Experience Requirements
- Preferred - Dialysis 0-1 years
Licenses and Certifications Requirements
- Required - Dietitian-Nutritionist Tennessee - Tennessee Board of Dietitians/Nutritionist Examiners
- Required - Registered Dietitian-Nutritionist - Commission on Dietetic Registration
- Preferred - Dietitian-Nutritionist Mississippi - Mississippi State Department of Health
Knowledge, Skills and Abilities
- Knowledge of the Nutrition Care Process and ability to apply all steps of the process.
- Comprehensive knowledge and application of nutrition services and medical nutrition therapy, specifically related to pediatrics.
- Comprehensive knowledge, application, and advancement of formularies for preterm, infant, preschool, school age, adolescent, adult, and metabolic and other disease specialty formulas
- Complex understanding and application of growth velocity and estimated needs for multiple age groups (premature, toddler, preschool, school age, adolescent, and adult) with differing growth rates to maximize medical nutrition therapy plan of care.
- Critical thinking to integrate facts, informed opinions, active listening, and observations.
- Decision making, problem solving, and collaboration skills.
- Ability to communicate effectively in both written and verbal form to patients, public, hospital and medical staff, and physicians.
- Ability to function independently on assigned patient care units.
- Ability to counsel and educate others.
- General knowledge of nutrient analysis, word processing, and spreadsheet software.
Supervision Provided by this Position
- There are no supervisory responsibilities assigned to this position.
Physical Demands
- The physical activities of this position may include climbing, pushing, standing, hearing, walking, reaching, grasping, kneeling, stooping, and repetitive motion.
- Must have good balance and coordination.
- The physical requirements of this position are: light work - exerting up to 25 lbs. of force occasionally and/or up to 10 lbs. of force frequently.
- The Associate is required to have close visual acuity to perform an activity, such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; or extensive reading.
- The conditions to which the Associate will be subject in this position: The Associate is not substantially exposed to adverse environmental conditions; job functions are typically performed under conditions such as those found in general office or administrative work.
Our Associates are passionate about what they do, the service they provide and the patients they serve. We value family, team and a Power of One culture that requires commitment to the highest standards of care and unity.
Boasting one of the South's largest medical centers, Memphis blends a friendly community, a thriving and growing downtown, and a low cost of living. We see each day as a new opportunity to make a difference in the lives of the people in our community.
By applying, you consent to your information being transmitted to the Employer by SonicJobs.
See Methodist Le Bonheur Healthcare Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at Category:Healthcare, Keywords:Dietitian, Location:Hernando, MS-38632
We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.
Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career.
Job ResponsibilitiesTrain and manage kitchen personnel and supervise/coordinate all related culinary activities
Estimate food consumption and requisition or purchase food
Select and develop recipes as well as standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards, and plan and price menus
Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
QualificationsRequires 2-3 years of experience in a related position
Requires 2-3 years of post-high school education or equivalent experience
Culinary degree preferred
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems
Requires oral, reading and written communication skills
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Ember Management Group is seeking a talented and visionary Executive Pastry Chef to lead the pastry program for Buccan, Imoto in Coral Gables. This is a hands-on, leadership role ideal for a pastry professional with a passion for craft, creativity, and consistency.
The Executive Pastry Chef will be responsible for the full development and execution of all house made desserts across the Miami location. All pastry items are produced entirely in-house, with some selections featured across multiple concepts and others tailored specifically to each outlet. This position offers creative freedom to build a dynamic, seasonally driven pastry program that supports and enhances the culinary identity of each restaurant.
About Us
Ember Management Group is the team behind some of Palm Beach County's most beloved dining destinations:
- Buccan – A critically acclaimed, chef-driven bistro offering refined, globally inspired small plates and wood-fired cuisine in a sophisticated yet approachable setting
- Imoto – An intimate, upscale Asian-inspired restaurant showcasing precision-driven sushi and bold, contemporary flavors rooted in Japanese and Southeast Asian cuisine
- The Sandwich Shop at Buccan – A chef-driven, quality-first concept offering thoughtfully crafted sandwiches made entirely in-house, featuring fresh-baked bread and. premium ingredients prepared daily with the same care found in a fine dining kitchen
- Grato – a warm and inviting neighborhood Italian restaurant featuring house made pastas, wood-fired pizzas, and elevated interpretations of classic Italian dishes
We believe in a culture that puts people first—both our team and our guests—and we place a high priority on quality of products, quality of service, and authentic hospitality.
Responsibilities
- Lead the pastry program for Buccan and Imoto, producing high-quality, from-scratch items across all brands
- Develop and execute seasonally inspired dessert menus with distinct identities for each concept, while maintaining consistency on shared offerings
- Oversee and maintain the in-house production program, ensuring product quality, creativity, and consistency
- Manage, train, and lead the pastry team with a focus on mentorship, organization, and excellence
- Collaborate with Executive Chefs and concept leaders to align pastry offerings with each brand's culinary vision
- Maintain strict standards for cleanliness, food safety, and efficient production
- Support additional BOH and special event functions as needed
- Create well documented recipes and maintain pastry recipe portfolio
Qualifications
- 3–5 years of experience as a Pastry Chef or Pastry Sous Chef in a high-volume, quality-focused kitchen
- Strong background in plated desserts and modern pastry techniques
- Demonstrated creativity, attention to detail, and passion for seasonal, ingredient-driven cuisine
- Proven ability to lead, inspire, and manage a pastry team in a collaborative environment
- Ability to manage production across multiple concepts with varying menu styles
- Flexible schedule with availability on nights, weekends, and holidays as required
Why Join Buccan Coral Gables?
- Join the opening team of one of South Florida's most anticipated restaurants, led by a James Beard-nominated chef.
- Take creative ownership of the pastry program across multiple distinct concepts.
- Work in a scratch kitchen where quality, seasonality, and innovation are top priorities.
- Collaborate with a driven and supportive culinary leadership team that values technique, consistency, and mentorship.
- Build your career within a restaurant group known for excellence, integrity, and long-term growth opportunities.
Benefits
- Competitive salary
- Health insurance plan
- Employee discounts
- Intercompany F&B allowance
- Paid time off
- Training & development
- Opportunity for advancement
Job Overview
The Corporate Executive Sushi Chef at GBC Food Services leads the design, development, and deployment of new Sushi and Prepared Foods lines through product innovations, and new concepts to drive growth across our national network of franchise kiosks, primarily located in grocery stores and other host locations. This role also oversees training programs to ensure franchisees and internal teams consistently deliver exceptional quality, safety, and customer service. This role partners with cross-functional teams, franchisees, host location clients, and external stakeholders to advance GBC’s reputation as an industry leader in prepared foods.
This role requires significant travel to locations nationwide to support R&D initiatives and deliver in-person presentations and trainings as needed. Occasional travel on short notice should be expected. ServSafe Manager Certification is required to ensure ongoing compliance with food safety standards.
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Supervisory Responsibilities
- Directly supervises R&D team members, including, product developers, chefs, and trainers.
- Provides leadership, mentorship, and professional development to support high performance and continuous learning.
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Key Responsibilities
- Lead ideation, prototyping, and commercialization of new food products and menu offerings for franchise kiosks in collaboration with franchisees, culinary teams, and host locations.
- Manage all aspects of the product lifecycle, from concept development to market launch, ensuring products meet quality, safety, regulatory, and client requirements.
- Oversee recipe development, sensory evaluation, nutritional analysis, and sourcing of ingredients.
- Design, implement, and continuously improve comprehensive training programs for franchisees and staff covering food safety (including ServSafe), product preparation, customer service, and operational procedures.
- Facilitate in-person and virtual training sessions, ensuring training materials are effective, up-to-date, and tailored for adult learners.
- Partner with Operations, Quality Assurance, Marketing, and Supply Chain to coordinate successful rollout and adoption of new products and processes.
- Serve as a subject matter expert for R&D during client meetings.
- Stay informed of industry trends, competitor offerings, and emerging technologies to maintain GBC’s leadership position in the market.
- Champion a culture of quality and continuous improvement, ensuring all products undergo regular review and not only meet but surpass food safety, labeling, and client standards.
- Drive culinary innovation that consistently surpasses client expectations, while designing products and programs for operational scalability and seamless execution across all platforms. Ensure all new offerings can be effectively deployed and replicated across a geographically dispersed franchise network.
- Drive disruptive culinary innovation by anticipating emerging consumer trends, experimenting with new ingredients and technologies, and advocating for agile development cycles that keep GBC at the forefront of the industry.
- Partner proactively with franchisees, host clients, and cross-functional stakeholders, utilizing feedback and collaborative pilots to co-create, iterate, and refine products and processes.
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Competencies
- Exceptional project management, organizational, and time management skills.
- Ability to adapt to changing priorities and short timelines with ease and positivity.
- Strong interpersonal, communication, and presentation abilities.
- Leadership style that encourages openness and fosters a productive and inclusive team dynamic.
- Creative, innovative thinker with a passion for the culinary arts.
- Desire to mentor others and lead by example.
- Ability to influence across all levels of the organization and with external partners.
- Commitment to quality, safety, and operational excellence.
________________________________________
Required Skills/Abilities
- Expertise in food product development, commercialization, and training design/delivery.
- Proficiency in MS Office, recipe management, and learning management systems (LMS).
- Advanced understanding of food safety, regulatory compliance, and sensory evaluation.
- Strong facilitation and adult learning methodology skills.
- Ability to travel frequently.
- Valid ServSafe Manager Certification (required).
________________________________________
Education and Experience
- Bachelor’s degree in food science, Culinary Arts, Nutrition, Hospitality Management, or related field required; Pan-Asian or sushi experience preferred.
- 5+ years of progressive experience in food service R&D, product innovation, or training, including leadership roles.
- Experience supporting franchise operations, especially within prepared foods or foodservice retail environments.
- Demonstrated record of launching successful products and leading training programs for geographically dispersed teams.
- Experience supporting franchise operations, especially within sushi, prepared foods or foodservice retail environments.
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Physical Requirements
- Prolonged periods working at a desk and on a computer.
- Prolonged periods of standing, walking and operating in varying climate areas hot/cold. Such as freezer/cooler and hotline areas.
- Frequent travel to client locations, requiring standing, walking, and light lifting (up to 25 pounds).
- Frequent hands-on food preparation in test kitchens, presentation areas or franchise kiosks.
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Work Environment
- On-site based when not in the field. Areas include (but not limited to): presentation areas, test kitchen, office and host locations (i.e. grocery stores and franchise kiosks).
- Fast-paced, dynamic environment requiring adaptability and cross-functional collaboration.
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Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. All positions at GBC Food Services are considered on-site. Any alternative work arrangements are temporary and subject to change at any time, with or without advance notice.
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Equal Opportunity Statement
GBC Food Services, LLC is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America’s most famous mountain town.
A Relais & Châteaux resort, The Little Nell is consistently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The new Spa at The Little Nell is rooted in ‘The Aspen Idea’ - a holistic lifestyle philosophy that integrates mind, body, and spirit. During ski season, The Little Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub and health center year-round. The Little Nell has been acknowledged with numerous awards for decades including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation.
The Little Nell also proudly offers residences, with 26 exquisite private mountainside homes and 12 guest rooms situated at the base of Aspen Mountain where owners and rental guests enjoy exceptional personal service delivered by The Little Nell team, along with effortless ski-in/ski-out access to Aspen Mountain.
For the first time since its inception, the first Nell hotel outside of Aspen will open at Rockefeller Center in 2027, bringing its legendary sophisticated style and legendary Aspen culture to New York City. For more information, visit or follow @thelittlenell on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the , , , , & domains.
Job Description
Position Summary
The Cook II participates in the preparation, production & service of menu items according to the direction of their Manager. The Cook II is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Chef de Cuisine.
Job Posting Deadline
Applications for this position will be accepted until March 22, 2026.
Essential Job Functions/Key Job Responsibilities
- Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
- Prepare & serve food items according to standardized recipes and chef specifications
- Follow daily preparation list to ensure items are ready for service
- Assist with storage of food deliveries
- Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
- Work a food station during service, including direct guest interaction if working in a guest facing restaurant
- Ensure Manager is aware of guest comments and concerns
- Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
- Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
- Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
- Work closely with kitchen team members to ensure smooth operation and effective communication during food service
- Other duties as assigned
Education & Experience Requirements
- Culinary School graduate preferred
- 1-2 year(s) of experience in a commercial kitchen preferred
- ServSafe or similar food safety course certification is preferred
- Proficient written and verbal communication English skills, Spanish a plus
- Proficient experience in guest facing roles
- Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
- Knowledge of food handling, safety and other restaurant guidelines
- Knowledge of simple sauce and dressing
- Strong analytical and problem-solving skills
- Excellent time management skills
- Ability to manage difficult or emotional situations whether they be customer or employee related
- Ability to work under stressful circumstances
- Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
- Ability to engage with customers in a positive and helpful manner
- Ability to work in collaboration with others to achieve team goals
Work Environment & Physical Demands
- Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
- Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
- Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
This position is classified as a seasonal full-time position eligible for the following benefits:
Enrollment dates differ across the various programs.
- Paid Time Off Programs
- Paid Leave Programs
- Employee Ski Pass and Dependent Ski Passes
- Other company perks
This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice.
Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all.
For an overview of Aspen One Company's benefits and other compensation visit One participates in E-Verify.
E-Verify & Right to Work Poster
The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America’s most famous mountain town.
A Relais & Châteaux resort, The Little Nell is consistently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The new Spa at The Little Nell is rooted in ‘The Aspen Idea’ - a holistic lifestyle philosophy that integrates mind, body, and spirit. During ski season, The Little Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub and health center year-round. The Little Nell has been acknowledged with numerous awards for decades including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation.
The Little Nell also proudly offers residences, with 26 exquisite private mountainside homes and 12 guest rooms situated at the base of Aspen Mountain where owners and rental guests enjoy exceptional personal service delivered by The Little Nell team, along with effortless ski-in/ski-out access to Aspen Mountain.
For the first time since its inception, the first Nell hotel outside of Aspen will open at Rockefeller Center in 2027, bringing its legendary sophisticated style and legendary Aspen culture to New York City. For more information, visit or follow @thelittlenell on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the , , , , & domains.
Job Description
Position Summary
The Cook III helps with station assignments and prepares hot and cold foods for the restaurant according to Chef de Cuisine’s specifications. This position is responsible for preparing and cooking a variety of food items following established recipes and safety standards. The Cook III position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Chef de Cuisine.
Job Posting Deadline
Applications for this position will be accepted until March 22, 2026.
Essential Job Functions/Key Job Responsibilities
- Prepare & serve food items according to standardized recipes and chef specifications
- Follow daily preparation list to ensure items are ready for service
- Cook food to order
- Work and maintain sauté, grill, and roasting stations
- Help organize kitchen items including, dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries
- Set up, work, and breakdown station
- Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
- Work closely with kitchen team members to ensure smooth operation and effective communication during food service
- Submit production needs for following day by shift end
- Other duties as assigned
Education & Experience Requirements
- Culinary degree or equivalent preferred
- 1 year of food preparation experience preferred
- ServSafe or similar food safety course certification preferred
- Proficient written and verbal communication English skills, Spanish a plus
- Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
- Knowledge of food handling, safety and other restaurant guidelines
- Knowledge of simple sauce and dressing
- Excellent time management skills
- Ability to work under stressful circumstances
- Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
- Ability to engage with customers in a positive and helpful manner
- Ability to work in collaboration with others to achieve team goals
Work Environment & Physical Demands
- Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
- Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
- Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
This position is classified as a seasonal full-time position eligible for the following benefits:
Enrollment dates differ across the various programs.
- Paid Time Off Programs
- Paid Leave Programs
- Employee Ski Pass and Dependant Ski Passes
- Other company perks
This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice.
Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all.
For an overview of Aspen One Company's benefits and other compensation visit One participates in E-Verify.
E-Verify & Right to Work Poster
Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities.
Job Description
Cook orders in a timely manner according to memorized standard recipes. Monitor food production to ensure that quality standards are met. Maintain inventory of station and order stock.
Receive and prepare food orders according to memorized standard recipes.
Coordinate orders for pick-up.
Maintain cleanliness of work station and storage areas at all times.
Control waste by monitoring proper rotation, storage, and quantity control.
Maintain inventory of station and order stock to maintain pars.
Consistently apply established safety and sanitation procedures.
Qualifications
Must have a minimum of six (6) months of experience as a cook.
Must be able to stand and/or walk for duration of shift.
Must be able to lift, carry, and maneuver up to 75 pounds.
Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist.
Must be able to obtain/maintain any necessary licenses and/or certifications.
Additional Information
All your information will be kept confidential according to EEO guidelines.
Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America’s most famous mountain town.
A Relais & Châteaux resort, The Little Nell is consistently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The new Spa at The Little Nell is rooted in ‘The Aspen Idea’ - a holistic lifestyle philosophy that integrates mind, body, and spirit. During ski season, The Little Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub and health center year-round. The Little Nell has been acknowledged with numerous awards for decades including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation.
The Little Nell also proudly offers residences, with 26 exquisite private mountainside homes and 12 guest rooms situated at the base of Aspen Mountain where owners and rental guests enjoy exceptional personal service delivered by The Little Nell team, along with effortless ski-in/ski-out access to Aspen Mountain.
For the first time since its inception, the first Nell hotel outside of Aspen will open at Rockefeller Center in 2027, bringing its legendary sophisticated style and legendary Aspen culture to New York City. For more information, visit or follow @thelittlenell on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the , , , , & domains.
Job Description
Position Summary
The Cook I is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. The Cook I also assists in inventory management, employee training and supports the kitchen team to ensure smooth daily operations. This position reports to The Chef de Cuisine.
Job Posting Deadline
Applications for this position will be accepted until March 22, 2026.
Essential Job Functions/Key Job Responsibilities
- Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes
- Maintain an organized and clean work environment, always adhering to sanitation and food safety standards
- Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies
- Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed
- Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
- Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
- Work closely with kitchen team members to ensure smooth operation and effective communication during food service
- Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
- Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures
- Fill out checkout lists in absence of supervisor
- Other duties as assigned
Education & Experience Requirements
- Culinary degree or equivalent preferred
- 3 years of food preparation experience required
- ServSafe or similar food safety course certification preferred
- Proficient written and verbal communication English skills, Spanish a plus
- Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
- Proficient experience in guest facing roles
- Knowledge of food handling, safety and other restaurant guidelines
- Knowledge of simple sauce and dressing
- Strong analytical and problem-solving skills
- Excellent time management skills
- Ability to manage difficult or emotional situations whether they be customer or employee related
- Ability to work under stressful circumstances
- Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
- Ability to engage with customers in a positive and helpful manner
- Ability to work in collaboration with others to achieve team goals
Work Environment & Physical Demands
- Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
- Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
- Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
This position is classified as a seasonal full-time position eligible for the following benefits:
Enrollment dates differ across the various programs.
- Paid Time Off Programs
- Paid Leave Programs
- Employee Ski Pass and Dependent Ski Passes
- Other company perks
This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice.
Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all.
For an overview of Aspen One Company's benefits and other compensation visit One participates in E-Verify.
E-Verify & Right to Work Poster
The opportunity
Delaware North's Patina Group is hiring a part-time Hourly Sous Chef to join our team at PGA Championship in Newtown Square, Pennsylvania. As a Hourly Sous Chef, you will showcase your skills and be a visible leader in the kitchen. Partnering with management team members, you will plan menus, deliver food to quality standards, train kitchen team members, operate kitchen equipment, uphold all health codes and sanitation regulations, and monitor the quantities, labor, and overhead costs. If you want to be part of a team that values teamwork and the joy of creating exceptional dining experiences, apply today!
Pay
$24.00 - $24.00 / hourInformation on our comprehensive benefits package can be found at we offer
We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:
- Weekly pay
- Training and development opportunities
- Employee discounts
- Flexible work schedules
What will you do?
- Review menus and customer orders to determine type and quantities of food to be prepared and comply with all portion sizes, quality standards, department rules, policies, and procedures, ensuring proper food temperatures are maintained, food is stored correctly, the freshness and quality of all menu items, and packages all products to proper specifications
- Keep workstation, coolers, and equipment clean, organized, sanitized, and sufficiently stocked , as well as maintaining the kitchen and storage facilities in a sanitary condition
- Use waste control guidelines and record all waste on the spoilage sheet
- Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines
More about you
- At least 2 years of previous experience in a back-of-the-house foodservice position
- Must be comfortable performing live-action cooking in front of guests
- Ability to read and comprehend prep sheets and recipes
- Basic math skills, with the ability to calculate and follow recipe measurements
- Full availability leading up to and during the event, May 11-17, 2026
Physical requirements
- Must be able to lift up to 50 lbs to and from freezers and ovens, reach up to seven feet, twist, bend, and squat
- Standing and walking for the entire length of shift in moderate to high noise levels
- Manual ability to chop, mix, blend, whip a variety of foods and liquids and operate kitchen equipment
- Exposed to variable temperatures
Shift details
Days
Evenings
Events
Who we are
Our business is all about people, and that includes you. At Delaware North, you're not just part of a team — you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.
Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.
Together, we're shaping the future of hospitality — come grow with us!
Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.
$24.00 - $24.00 / hour
The opportunity
Delaware North Sportservice is hiring seasonal Culinary Supervisors to join our team at American Family Field in Milwaukee, Wisconsin. Our ideal Culinary Supervisor is an experienced Cook who enjoys working in a collaborative and fast-paced environment, taking pride in delivering exceptional food service and culinary excellence to our guests. If you thrive on excitement and want your workday to fly by, apply now to join the game day action.
Pay
$15.00 - $20.00 / hourInformation on our comprehensive benefits package can be found at we offer
We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:
- Weekly pay
- Training and development opportunities
- Employee discounts
- Flexible work schedules
Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.
What will you do?
- Supervise food prep work while maintaining food quality, plate presentation and sanitation standards.
- Verify that all portion sizes, recipes, quality standards, department rules, policies and procedures are maintained by kitchen associates.
- Supervise all associates and food production in their area.
- Partner with service personnel and restaurant managers to satisfy guests.
- Maintain all kitchen equipment in full working order.
- Assist in monthly inventory.
Assist in interviewing and training new seasonal culinary team members.- Read and execute BEO's for catering functions.
- Maintain cleanliness and organization of walk-ins and freezers at all times.
- Actively work to maintain food cost within parameters set by culinary leadership.
- Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food.
- Perform opening, closing and side work duties as instructed and according proper guidelines.
- Attend bi- weekly staff meetings and culinary team meetings.
- Perform other duties assigned.
More about you
- Must have a flexible schedule including nights, days, weekends, and holidays.
- At least 2 years' experience as a Line Cook, including experience as a Supervisor or Lead Line Cook in a fast paced environment.
- Ability to effectively communicate with others in a management and leadership capacity.
- Ability to work in a fast-paced environment.
- Attentive and detailed oriented.
- Ability to multi-task.
- Must be able to obtain Food Safety Manager certification.
Microsoft Office and computer efficiency.- Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.
Physical requirements
- Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids.
- Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
- Standing and walking for the entire length of the shift.
Shift details
DaysEvenings
Holidays
Weekends
Who we are
Delaware North operates concessions and premium dining services at the 41,900-seat American Family Field, home of the Milwaukee Brewers since 1970. We manage concession outlets, suites, all-inclusive areas and clubs at the stadium. We also operate J. Leinenkugel's Barrel Yard Brewery, Bar, and Restaurant. The culinary team partners with many local vendors to infuse Milwaukee staples into the food and beverage offerings.
Our business is all about people, and that includes you. At Delaware North, you're not just part of a team — you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.
Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.
Together, we're shaping the future of hospitality — come grow with us!
Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.
$15.00 - $20.00 / hourLocationAtlanta, Georgia
Full/Part TimeFull-Time
Regular/TemporaryRegular
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About Us
About Georgia Tech
Georgia Tech is a top-ranked public research university situated in the heart of Atlanta, a diverse and vibrant city with numerous economic and cultural strengths. The Institute serves more than 45,000 students through top-ranked undergraduate, graduate, and executive programs in engineering, computing, science, business, design, and liberal arts. Georgia Tech's faculty attracted more than $1.4 billion in research awards this past year in fields ranging from biomedical technology to artificial intelligence, energy, sustainability, semiconductors, neuroscience, and national security. Georgia Tech ranks among the nation's top 20 universities for research and development spending and No. 1 among institutions without a medical school.
Georgia Tech's Mission and Values
Georgia Tech's mission is to develop leaders who advance technology and improve the human condition. The Institute has nine key values that are foundational to everything we do:
1. Students are our top priority.
2. We strive for excellence.
3. We thrive on diversity.
4. We celebrate collaboration.
5. We champion innovation.
6. We safeguard freedom of inquiry and expression.
7. We nurture the wellbeing of our community.
8. We act ethically.
9. We are responsible stewards.
Over the next decade, Georgia Tech will become an example of inclusive innovation, a leading technological research university of unmatched scale, relentlessly committed to serving the public good; breaking new ground in addressing the biggest local, national, and global challenges and opportunities of our time; making technology broadly accessible; and developing exceptional, principled leaders from all backgrounds ready to produce novel ideas and create solutions with real human impact.
Job Summary
Responsible for baking pastries and bread in an institutional dining operation as well as catering operations.
This position will interact on a regular basis primarily with culinary staff.
Responsibilities
Job Duty 1 -
Prepares a wide variety of bakery items from scratch including pastries, breads, and plated desserts.
Job Duty 2 -
Decorates pastries and frosts cakes.
Job Duty 3 -
Scales recipes properly.
Job Duty 4 -
Ensures food quality, including tasting food for quality control.
Job Duty 5 -
Perform other related duties as assigned.
Required Qualifications
Educational Requirements
High School Diploma/GED or Vocational School Diploma
Required Experience
One or more year of job-related experience or equivalent combination of education and experience
Preferred Qualifications
Additional Preferred Qualifications
Having a culinary certification in baking from the culinary arts program, and ServSafe Certification preferred.
Preferred Experience
Two or more years of working in the related field
Proposed Salary
$16.00 - $18.57 Per Hour
Knowledge, Skills, & Abilities
ABILITIES
Must have open availability to include nights and weekends. Ability to follow oral and written instructions and take direction required.
SKILLS
This job requires skilled training and practical experience in baking pastries, cakes and/or bread in a commercial kitchen environment. Skill in preparing bakery items from scratch, decorating and frosting cakes, and recipe scaling. Good customer service skills are required.
USG Core Values
The University System of Georgia is comprised of our 25 institutions of higher education and learning as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found on-line at policymanual/section8/C224/#p8.2.18_personnel_conduct.
Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found on-line at policymanual/section6/C2653.
Equal Employment Opportunity
The Georgia Institute of Technology (Georgia Tech) is an Equal Employment Opportunity Employer. The Institute is committed to maintaining a fair and respectful environment for all. To that end, and in accordance with federal and state law, Board of Regents policy, and Institute policy, Georgia Tech provides equal opportunity to all faculty, staff, students, and all other members of the Georgia Tech community, including applicants for admission and/or employment, contractors, volunteers, and participants in institutional programs, activities, or services. Georgia Tech complies with all applicable laws and regulations governing equal opportunity in the workplace and in educational activities.
Equal opportunity and decisions based on merit are fundamental values of the University System of Georgia ("USG") and Georgia Tech. Georgia Tech prohibits discrimination, including discriminatory harassment, on the basis of an individual's race, ethnicity, ancestry, color, religion, sex (including pregnancy), national origin, age, disability, genetics, or veteran status in its programs, activities, employment, and admissions. Further, Georgia Tech prohibits citizenship status, immigration status, and national origin discrimination in hiring, firing, and recruitment, except where such restrictions are required in order to comply with law, regulation, executive order, or Attorney General directive, or where they are required by Federal, State, or local government contract.
Other Information
This is not a supervisory position.
This position does not have any financial responsibilities.
This position will not be required to drive.
This role is not considered a position of trust.
This position does not require a purchasing card (P-Card).
This position will not travel
This position does not require security clearance.
Background Check
Successful candidate must be able to pass a background check. Please visit employment/pre-employment-screening
At Chick-fil-A, Team Leaders are responsible for assisting the management team in all aspects of shift management and ensuring that each restaurant guest has an outstanding experience. Team Leaders are responsible for supervising assigned stations for an entire shift and may be assigned to open or close the restaurant in the absence of a manager; following established opening and closing procedures. Responsibilities include:
Insures that Team Members follow recipes and read tickets to accurately prepare all orders.
Insures that Team Members are extremely accurate with weights and measurements for all recipe items.
Insures that Team Members work at a pace to maintain restaurants established speed of service guidelines.
Insures that workstations are clean at all times.
Insures that cashiers follow cash handling procedures at all times.
Executes proper security and cash handling and control procedures and holds cashiers accountable to adhering to policies and procedures.
Insures that Team Members monitor dining room, restroom, parking lot and overall facility cleanliness.
Perform any of the tasks above as needed throughout shift
Addresses guest issues that may arise; consults with management regarding complex issues.
Maintains a positive working relationship and treats all employees with respect while providing them with direction and feedback.
Communicates employee performance and policy/procedure violations to management for appropriate handling.
Strictly adheres to all Company policies and procedures.
Work in a Chick-fil-A restaurant
A job at Chick-fil-A is more than just a job. It's a stepping-stone to a successful future in the world of business. Here are some of the great benefits of working at Chick-fil-A.
Flexible Hours
You probably have commitments to your family, friends, school or sports teams. We will try to arrange your work schedule around them.
Closed Sundays
All Chick-fil-A restaurants are closed on Sundays so you can have a day off to spend with family and friends.
Work Directly With A Chick-fil-A Operator
The Operator is an independent business person, responsible for the operation of the restaurant, who invests time in his or her employees, teaching them important business skills for the future.
Competitive Pay
Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills.
It's a Great Place to Work
At Chick-fil-A, our Operators consider their team members to be more than just employees, they are a highly valued part of each Chick-fil-A restaurant. Our high retention rate is proof that team members really enjoy working at Chick-fil-A
REQUIREMENTS
- You must be hard-working
- Team-oriented
- Friendly
- Honest
- Great customer skills.
In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, thats all) to make Chick-fil-A Lemonade. It may not be the easy way, but it's the only way we know.
At Chick-fil-A, Team Leaders are responsible for assisting the management team in all aspects of shift management and ensuring that each restaurant guest has an outstanding experience. Team Leaders are responsible for supervising assigned stations for an entire shift and may be assigned to open or close the restaurant in the absence of a manager; following established opening and closing procedures. Responsibilities include:
Insures that Team Members follow recipes and read tickets to accurately prepare all orders.
Insures that Team Members are extremely accurate with weights and measurements for all recipe items.
Insures that Team Members work at a pace to maintain restaurants established speed of service guidelines.
Insures that workstations are clean at all times.
Insures that cashiers follow cash handling procedures at all times.
Executes proper security and cash handling and control procedures and holds cashiers accountable to adhering to policies and procedures.
Insures that Team Members monitor dining room, restroom, parking lot and overall facility cleanliness.
Perform any of the tasks above as needed throughout shift
Addresses guest issues that may arise; consults with management regarding complex issues.
Maintains a positive working relationship and treats all employees with respect while providing them with direction and feedback.
Communicates employee performance and policy/procedure violations to management for appropriate handling.
Strictly adheres to all Company policies and procedures.
Work in a Chick-fil-A restaurant
A job at Chick-fil-A is more than just a job. It's a stepping-stone to a successful future in the world of business. Here are some of the great benefits of working at Chick-fil-A.
Flexible Hours
You probably have commitments to your family, friends, school or sports teams. We will try to arrange your work schedule around them.
Closed Sundays
All Chick-fil-A restaurants are closed on Sundays so you can have a day off to spend with family and friends.
Work Directly With A Chick-fil-A Operator
The Operator is an independent business person, responsible for the operation of the restaurant, who invests time in his or her employees, teaching them important business skills for the future.
Competitive Pay
Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills.
It's a Great Place to Work
At Chick-fil-A, our Operators consider their team members to be more than just employees, they are a highly valued part of each Chick-fil-A restaurant. Our high retention rate is proof that team members really enjoy working at Chick-fil-A
REQUIREMENTS
- You must be hard-working
- Team-oriented
- Friendly
- Honest
- Great customer skills.
In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, thats all) to make Chick-fil-A Lemonade. It may not be the easy way, but it's the only way we know.
