Cook Salary in Marietta, GA

Line Cooks/Prep Cooks/Dishwashers Needed - Hiring Immediately!Ted's Montana Grill isn't your ordinary restaurant, so we aren't looking for ordinary people. While we’re Premium, Polished and Professional, we’re also Cool (known as 3 PC). We live by “The Big Sky Spirit” which is our cultural compass and is evident in everything that we do.Pay Rate Range: $14 - $18/hr Based on Experience.PREMIUM FOOD COOKED IN A SCRATCH KITCHENThe little things are the big things in our kitchens. Each of our menu items are made in small batches to ensure the premium freshness of our flavors. Our on-premise butcher shop allows our team to hand carve and grind (daily) to ensure the peak freshness and premium flavor of our beef and bison.At Ted’s Montana Grill, our Heart-of-House team members are highly valued members of our team. A TMG Line Cook/Prep Cook not only prepares our made-from-scratch food but displays showmanship and interacts with our Guests in our display kitchens.WHY WORK FOR TED'S?· Competitive wages · Flexible schedules· Medical benefits· 401(k) plan with matching· Scratch kitchen & no microwaves - be proud of where you work!· Career advancement opportunities - half of our managers started as Team MembersTo help promote family and quality of life for our teams, Ted's Montana Grill closes our restaurants on July 4th, Thanksgiving, Christmas Eve and Christmas Day.REQUIREMENTS· Full-service restaurant kitchen experience is desired.· Great team player.· Ability to multitask.· Passionate about great food!ESSENTIAL PHYSICAL REQUIREMENTSDaily physical requirements and/or number of pounds that may need to be lifted on the job.· Stands during entire shift.· Frequent bending, stooping, reaching, pushing, and lifting.· Lifts and carries tubs, trays, and cases weighing up to 100 lbs. up to 20 times per shift.· Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.We invite you to become part of the team by applying today!Ted’s Montana Grill is proud to be an Equal Opportunity and e-Verify employer.HOSPITALITYWe take great pride in ensuring all guests receive a warm and memorable experience leaving them feeling better than when they came in. From a bowl of half sours to our two-dollar bills, we empower each team member to deliver Big Sky Moments in ways that are natural and effortless to Ted’s and our guests.THE EXPERIENCEOur restaurants represent classic saloons of the 19th century where cattlemen and land barons found a little relaxation after a hard day’s work.SUSTAINABILITYWe believe in leaving a better world for future generations. You’ll see this in our commitment to local growers, the paper straws, the Boraxo soap in our restrooms and sustainable choices in our kitchen operations.We are steadfast in our commitment to people, product and prosperity. Ted’s Montana Grill develops and encourages people to become leaders and engage the hearts and minds of our teams.

Line Cooks/Prep Cooks/Dishwashers Ted's Montana Grill isn't your ordinary restaurant, so we aren't looking for ordinary people. While we’re Premium, Polished and Professional, we’re also Cool (known as 3 PC). We live by “The Big Sky Spirit” which is our cultural compass and is evident in everything that we do.Pay Rate Range: $14-$18/hr Based on ExperiencePREMIUM FOOD COOKED IN A SCRATCH KITCHENThe little things are the big things in our kitchens. Each of our menu items are made in small batches to ensure the premium freshness of our flavors. Our on-premise butcher shop allows our team to hand carve and grind (daily) to ensure the peak freshness and premium flavor of our beef and bison.At Ted’s Montana Grill, our Heart-of-House team members are highly valued members of our team. A TMG Line Cook/Prep Cook not only prepares our made-from-scratch food but displays showmanship and interacts with our Guests in our display kitchens.WHY WORK FOR TED'S?· Competitive wages· Flexible schedules· Medical benefits· 401(k) plan with matching· Scratch kitchen & no microwaves - be proud of where you work!· Career advancement opportunities - half of our managers started as Team MembersTo help promote family and quality of life for our teams, Ted's Montana Grill closes our restaurants on July 4th, Thanksgiving, Christmas Eve and Christmas Day.REQUIREMENTS· Full-service restaurant kitchen experience is desired.· Great team player.· Ability to multitask.· Passionate about great food!ESSENTIAL PHYSICAL REQUIREMENTSDaily physical requirements and/or number of pounds that may need to be lifted on the job.· Stands during entire shift.· Frequent bending, stooping, reaching, pushing, and lifting.· Lifts and carries tubs, trays, and cases weighing up to 100 lbs. up to 20 times per shift.· Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.We invite you to become part of the team by applying today!Ted’s Montana Grill is proud to be an Equal Opportunity and e-Verify employer.HOSPITALITYWe take great pride in ensuring all guests receive a warm and memorable experience leaving them feeling better than when they came in. From a bowl of half sours to our two-dollar bills, we empower each team member to deliver Big Sky Moments in ways that are natural and effortless to Ted’s and our guests.THE EXPERIENCEOur restaurants represent classic saloons of the 19th century where cattlemen and land barons found a little relaxation after a hard day’s work.SUSTAINABILITYWe believe in leaving a better world for future generations. You’ll see this in our commitment to local growers, the paper straws, the Boraxo soap in our restrooms and sustainable choices in our kitchen operations.We are steadfast in our commitment to people, product and prosperity. Ted’s Montana Grill develops and encourages people to become leaders and engage the hearts and minds of our teams.

Retail Cook - PRN Kennestone Hospital • Marietta, Georgia • Day Shift • PRN • JR-6235 Facility: Kennestone HospitalJob Summary: Retail Cook - PRNPRN = As neededPrepares nutritious and delicious food for Wellstar Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Dept. of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc.Responsibilities:Core Responsibilities and Essential Functions:Ensures the Safety of Customers and Team Members, according to Hazard Analysis Critical Control Points (HACCP) and county Health Dept. Guidelines:* a.Washes hands frequently and appropriately wears gloves.* b.Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.* c.Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.* d.Monitors and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences.* e.Stores food and/or supplies using proper labeling, dating and rotation methods.* f.Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).Ensures Positive Service Outcomes:* a.Follows department work schedule (including weekends and holidays) and arrives at the work station prior to task start time.* b.Sets up, maintains and breaks down workstation according to area requirements.* c.Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.* d.Completes area checklists and forms.* e.Operates and cares for equipment according to manufacturer's and area specific guidelines.Remains flexible to support other team members across the department to achieve desired service outcomes.Engages in Efforts to Create a World Class Work Environment:* a.Follows work area's uniform specifications, i.e., clothing and shoes are neat and clean.* b.Collaborates with team members and Leadership to meet the goals and objectives of the Department and Hospital.* c.Communicates in a respectful manner and in terms that are clear and concise.Respects the cultural traditions of team members and customers.Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques:* a.Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items..* b.Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.* c.Identifies and properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products.* d.Accurately reads and follows recipes. Includes skills of measurement/mathematical conversion and scaling.Required for All Jobs:Performs other duties as assigned.Complies with all WellStar Health System policies, standards of work, and code of conduct.Qualifications:Required Minimum Education: High School Diploma or equivalent preferred, but not required.Required Minimum Certification: ServSafe (SRVSF-FH) Food Handler certification required within 60 days of hire.Required Minimum Experience: At least one year of professional cooking highly preferred.Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a foodservice healthcare environment.

Cook - Patient Meals Kennestone Hospital • Marietta, Georgia • Day Shift • Full Time • JR-0635 Facility: Kennestone HospitalOverviewCook - Patient Meals AssemblyPrepares nutritious and delicious food for Wellstar Patient Meal Service, Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Dept. of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc. Hours: 3am-11:30 am; Rotate weekends.Responsibilities:Core Responsibilities and Essential Functions:Ensures the Safety of Customers and Team Members (according to Hazard Analysis Critical Control Points (HACCP) and County Health Department Guidelines)* a.Washes hands frequently and appropriately wears gloves.* b.Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.* c.Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.* d.Monitors and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences.* e.Stores food and/or supplies using proper labeling, dating and rotation methods.* f.Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).Ensures Positive Service Outcomes* a.Follows department work schedule (including weekends and holidays) and arrives at the work station prior to task start time.* b.Sets up, maintains and breaks down workstation according to area requirements.* c.Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.* d.Completes area checklists and forms.* e.Operates and cares for equipment according to manufacturer's and area specific guidelines.Remains flexible to support other team members across the department to achieve desired service outcomes.Engages in Efforts to Create a World Class Work Environment* a.Follows work area's uniform specifications, i.e., clothing and shoes are neat and clean.* b.Collaborates with team members and Leadership to meet the goals and objectives of the Department and Hospital.* c.Communicates in a respectful manner and in terms that are clear and concise.Respects the cultural traditions of team members and customers.Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques* a.Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items..* b.Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.* c.Identifies and properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products.* d.Accurately reads and follows recipes. Includes skills of measurement/mathematical conversion and scaling.Required for All Jobs:Performs other duties as assigned.Complies with all WellStar Health System policies, standards of work, and code of conduct.Qualifications:Required Minimum Education: High School Diploma or equivalent preferred, but not required.Required Minimum Certification: ServSafe (SRVSF-FH) Food Handler certification required within 60 days of hire.Required Minimum Experience: At least one year of professional cooking highly preferred.Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a foodservice healthcare environment.

Bistro Cook - PRN Kennestone Hospital • Marietta, Georgia • Various Shift • PRN • JR-6387 Facility: Kennestone HospitalJob Summary:Bistro Cook - PRNPRN = As NeededPrepares nutritious and delicious food for Wellstar Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Points and local county Dept. of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc.Responsibilities:Core Responsibilities and Essential Functions:Ensures the Safety of Customers and Team Members according to Hazard Analysis Critical Control Points (HACCP) and county Health Dept. Guidelines:* a.Washes hands frequently and appropriately wears gloves.* b.Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.* c.Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.* d.Monitors and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences.* e.Stores food and/or supplies using proper labeling, dating and rotation methods.* f.Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).Ensures Positive Service Outcomes:* a.Follows department work schedule (including weekends and holidays) and arrives at the work station prior to task start time.* b.Sets up, maintains and breaks down workstation according to area requirements.* c.Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.* d.Completes area checklists and forms.* e.Operates and cares for equipment according to manufacturer's and area specific guidelines.Remains flexible to support other team members across the department to achieve desired service outcomes.Engages in Efforts to Create a World Class Work Environment:* a.Follows work area's uniform specifications, i.e., clothing and shoes are neat and clean.* b.Collaborates with team members and Leadership to meet the goals and objectives of the Department and Hospital.* c.Communicates in a respectful manner and in terms that are clear and concise.Respects the cultural traditions of team members and customers.Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques:* a.Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items..* b.Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.* c.Identifies and properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products.* d.Accurately reads and follows recipes. Includes skills of measurement/mathematical conversion and scaling.Required for All Jobs:Performs other duties as assigned.Complies with all WellStar Health System policies, standards of work, and code of conduct.Qualifications:Required Minimum Education: High School Diploma or equivalent preferred, but not required.Required Minimum Certification: ServSafe (SRVSF-FH) Food Handler certification required within 60 days of hire.Required Minimum Experience: At least one year of professional cooking highly preferred.Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a foodservice healthcare environment.

Bistro Cook Kennestone Hospital • Marietta, Georgia • Various Shift • Part Time • JR-5537 Facility: Kennestone HospitalJob Summary:Bistro Cook - Part TimePrepares nutritious and delicious food for Wellstar Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Points and local county Dept. of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc.Responsibilities:Core Responsibilities and Essential Functions:Ensures the Safety of Customers and Team Members according to Hazard Analysis Critical Control Points (HACCP) and county Health Dept. Guidelines:* a.Washes hands frequently and appropriately wears gloves.* b.Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.* c.Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.* d.Monitors and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences.* e.Stores food and/or supplies using proper labeling, dating and rotation methods.* f.Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).Ensures Positive Service Outcomes:* a.Follows department work schedule (including weekends and holidays) and arrives at the work station prior to task start time.* b.Sets up, maintains and breaks down workstation according to area requirements.* c.Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.* d.Completes area checklists and forms.* e.Operates and cares for equipment according to manufacturer's and area specific guidelines.Remains flexible to support other team members across the department to achieve desired service outcomes.Engages in Efforts to Create a World Class Work Environment:* a.Follows work area's uniform specifications, i.e., clothing and shoes are neat and clean.* b.Collaborates with team members and Leadership to meet the goals and objectives of the Department and Hospital.* c.Communicates in a respectful manner and in terms that are clear and concise.Respects the cultural traditions of team members and customers.Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques:* a.Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items..* b.Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.* c.Identifies and properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products.* d.Accurately reads and follows recipes. Includes skills of measurement/mathematical conversion and scaling.Required for All Jobs:Performs other duties as assigned.Complies with all WellStar Health System policies, standards of work, and code of conduct.Qualifications:Required Minimum Education: High School Diploma or equivalent preferred, but not required.Required Minimum Certification: ServSafe (SRVSF-FH) Food Handler certification required within 60 days of hire.Required Minimum Experience: At least one year of professional cooking highly preferred.Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a foodservice healthcare environment.

Bistro Cook Kennestone Hospital • Marietta, Georgia • Day Shift • Full Time • JR-0346 Facility: Kennestone HospitalOverviewBistro Cook Prepares nutritious and delicious food for Wellstar Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Department of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc.Responsibilities:Core Responsibilities and Essential Functions:Ensures the Safety of Customers and Team Members (according to Hazard Analysis Critical Control Points (HACCP) and County Health Department Guidelines)* a.Washes hands frequently and appropriately wears gloves.* b.Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.* c.Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.* d.Monitors and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences.* e.Stores food and/or supplies using proper labeling, dating and rotation methods.* f.Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).Ensures Positive Service Outcomes* a.Follows department work schedule (including weekends and holidays) and arrives at the work station prior to task start time.* b.Sets up, maintains and breaks down workstation according to area requirements.* c.Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.* d.Completes area checklists and forms.* e.Operates and cares for equipment according to manufacturer's and area specific guidelines.Remains flexible to support other team members across the department to achieve desired service outcomes.Engages in Efforts to Create a World Class Work Environment* a.Follows work area's uniform specifications, i.e., clothing and shoes are neat and clean.* b.Collaborates with team members and Leadership to meet the goals and objectives of the Department and Hospital.* c.Communicates in a respectful manner and in terms that are clear and concise.Respects the cultural traditions of team members and customers.Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques* a.Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items..* b.Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.* c.Identifies and properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products.* d.Accurately reads and follows recipes. Includes skills of measurement/mathematical conversion and scaling.Required for All Jobs:Performs other duties as assigned.Complies with all WellStar Health System policies, standards of work, and code of conduct.Qualifications:Required Minimum Education: High School Diploma or equivalent preferred, but not required.Required Minimum Certification: ServSafe (SRVSF-FH) Food Handler certification required within 60 days of hire.Required Minimum Experience: At least one year of professional cooking highly preferred.Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a foodservice healthcare environment.

We are Hiring: Bistro & Main Kitchen Cooks ! Kennestone Hospital • Marietta, Georgia • Various Shift • Full Time • JR-9365 Facility: Kennestone HospitalJob Summary:Attention all Cook candidates! Are you looking to join an organization that promotes growth, and values your culinary passion for providing care and food services to patients, families, and our community? If so, please apply to Wellstar Kennestone today and allow us to find the position and shift that best suits your needs! Wellstar Kennestone, with 660 + beds, is one of the Top 100 hospitals and offers the most advanced care available. Nutrition & Food Services (N&FS) is one of the largest departments at Kennestone and is comprised of a wide variety of positions.Opportunities for advancement within the department and within Wellstar.Huge variety of competitive benefits, many of which you won't find in the foodservice industry.Balanced weekend and holiday schedules.FT, PT & PRN positions available. Responsibilities:Cook Prepares nutritious and delicious food for Wellstar Retail Service, Patient Meal Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Points, and the local county Dept. of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high-risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc.Core Responsibilities and Essential Functions:Ensures the Safety of Customers and Team Members (according to Hazard Analysis Critical Control Points (HACCP) and county Health Dept. Guidelines:* a. Washes hands frequently and appropriately wears gloves.* b. Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.* c. Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.* d. Monitors and records food and / or equipment temperatures; immediately correcting/escalating "out of range" occurrences.* e. Stores food and/or supplies using proper labeling, dating and rotation methods.* f. Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).Ensures Positive Service Outcomes:* a. Follows department work schedule (including weekends and holidays) and arrives at the workstation prior to task start time.* b. Sets up, maintains and breaks down workstation according to area requirements.* c. Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.* d. Completes area checklists and forms.* e. Operates and cares for equipment according to manufacturer's and area specific guidelines.Remains flexible to support other team members across the department to achieve desired service outcomes.Engages in Efforts to Create a World Class Work Environment:* a. Follows work area's uniform specifications, i.e., clothing and shoes are neat and clean.* b. Collaborates with Team Members and N&FS leadership to meet the goals and objectives of the department and hospital.* c. Communicates in a respectful manner and in terms that are clear and concise.Respects the cultural traditions of team members and customers.Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques:* a. Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items.* b. Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.* c. Identifies and properly handles / cooks vegetables, meats, spices / seasonings, pasta and dairy products.* d. Accurately reads and follows recipes. Includes skills of measurement / mathematical conversion and scaling.Required for All Jobs:Performs other duties as assigned.Complies with all Wellstar Health System policies, standards of work, and code of conduct.Qualifications:Required Minimum Education: High School Diploma or equivalent preferred, but not required.Required Minimum Certification:ServSafe (SRVSF-FH) Food Handler certification required within 60 days of hire.Required Minimum Experience: At least one year of professional cooking highly preferred.Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a foodservice healthcare environment.

Cook Kennestone Hospital • Marietta, Georgia • Day Shift • Full Time • JR-9309 Facility: Kennestone HospitalJob Summary: Prepares nutritious and delicious food for WellStar Patient Meal Service, Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Department of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc. Core Responsibilities and Essential Functions: Ensures the Safety of Customers and Team Members (according to Hazard Analysis Critical Control Points (HACCP) and County Health Department Guidelines) - a.Washes hands frequently and appropriately wears gloves. - b.Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks. - c.Maintains all the work areas in a clean and organized manner; free of spills and fall hazards. - d.Monitors and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences. - e.Stores food and/or supplies using proper labeling, dating and rotation methods. - f.Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords). Ensures Positive Service Outcomes - a.Follows department work schedule (including weekends and holidays) and arrives at the work station prior to task start time. - b.Sets up, maintains and breaks down workstation according to area requirements. - c.Follows written and verbal instructions and station responsibilities with accuracy and attention to detail. - d.Completes area checklists and forms. - e.Operates and cares for equipment according to manufacturer's and area specific guidelines. Remains flexible to support other team members across the department to achieve desired service outcomes. Engages in Efforts to Create a World Class Work Environment - a.Follows work area's uniform specifications, i.e., clothing and shoes are neat and clean. - b.Collaborates with team members and Leadership to meet the goals and objectives of the Department and Hospital. - c.Communicates in a respectful manner and in terms that are clear and concise. Respects the cultural traditions of team members and customers. Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques - a.Properly peels and cuts fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items.. - b.Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking. - c.Identifies and properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products. - a.Accurately reads and follows recipes. Includes skills of measurement/mathematical conversion and scaling. Required Minimum Education: High school diploma Preferred or equivalent experience Preferred Required Minimum License(s) and Certification(s): ServSafe Food Handler 1.00 within 60 Days Required Additional Licenses and Certifications:Required Minimum Experience:Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a food service healthcare environment.

Grill Cook At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we're here to celebrate your growth. We foster a culture built on five core values: Positivity - Every one of us can change someone's day for the better. Transparency -We use transparency to help us make decisions through open dialogue Humility - We can always find ways to improve. Fanaticism - We are passionate about the opportunity to turn every guest into a fanatic. Thoughtfulness -We go above and beyond for our guests, our teams and communities. The Role: Grill cooks help create an exceptional experience for every guest who walks through our doors. By preparing top quality food in our open kitchens, our grill cooks help create CAVA fanatics. What You'll Do: Observe food safety, sanitation, and quality procedures Follow recipes and procedures to maintain food quality and consistency Adhere to safety and sanitation procedures and all CAVA standards Restock cook stations and keep them clean and organized Stand and/or walk for an entire shift This role is constantly in motion to deliver mind-blowing meals to our guests Put deliveries away, plus any additional duties assigned Ability to cross train across the restaurant to ensure rapid growth May stand for long periods of time and lift up to 50 pounds Assist with any additional duties assigned Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision is required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave* FREE CAVA Meal for every shift worked The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Cook | Prep Cook | Grill Cook | Prep Crew | Line Cook | Customer Service | Restaurant | Part Time | Full Time | Team Member