Fry Cook Salary in USA

JL Bar Ranch, Resort & Spa is a private ranch offering many indoor, outdoor and culinary activities. Our culture is To Redefine the Ranch and Resort Experience as a World Class Destination of Choice through our Mission, Vision and Values. We maintain a spirit of sustaining an enthusiastic and fun environment.Full job description and online application at jlbar.com/careersIdeal candidate requirements vary by position, but all JL Bar positions have the following similar expectations:•Team Player•Guest Service and Hospitality Oriented•Detail Oriented•Effective and Respectful Communicator, Both Verbal and Written•Reliable, Efficient, Responsible & Punctual•Self-Motivated•Positive Attitude•Capable of Working with Little or No Supervision•Must Maintain a Professional Appearance, Following Uniform Policy•Willing to Go Above and Beyond for Co-Workers, Management, & GuestsDuties, Responsibilities & Requirements•Prepare fruits and vegetables by washing, peeling, and inspecting for freshness.•Prepare foods by cutting, chopping, mixing, and preparing sauces.•Cook food items by grilling, frying, sauteing, and other cooking methods to specified recipes and standards as set by Executive Chef.•Plate dishes using recipes and menu items created by Executive Chef and help keep the kitchen running smoothly.•Assist with stocking and setting up the kitchen stations.•Prepare food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks.•Adhere to all relevant nutrition and sanitary regulations and standards.•Work with servers to ensure that orders are completed according to request and on time.•Wash and cleaning the kitchen and cooking utensils when necessary and storing the equipment properly at the end of shifts.•Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations.•Keep the kitchen in a clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping counters and equipment, and organizing shelves to maintain a sanitary workstation and to meet mandated health compliance requirements.•Mop kitchen floors as requested and at end of each shift, cleans all kitchen work surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents, and ovens.•Gather all trash cans from kitchen work areas at end of each shift and empties them into an outside trash.•Sweep loading dock and kitchen entrance areas, clearing litter and debris to trash bins, for the safety of employees and purveyors.•Unload deliveries as they arrive, and accounts for ordered items by comparing packing lists to actual items received.•Transport deliveries to the stock room by carrying boxes or using a dolly.•Preform inventory checks and completes food storage logs.•Assist kitchen with sorting and storing of delivered goods. Assists other employees and departments to contribute to the best overall performance of the department and resort.•Inform Director of Food & Beverage of complaints regarding food or service.•Attend and actively participate in weekly staff meetings and training sessions.•Must be able to work a minimum of 8 hours a day on your feet.•Perform other duties as assigned, requested, or deemed necessary by management.Rate of Pay & Benefits•Rate of Pay: Based on Experience, Bi-Weekly.•Optional Benefits For Part-Time Employees: Quality employee on-site lodging.•Optional Benefits For Full-Time Employment: Medical, Dental, Vision, 401(k) matching (100% up to 6%), Vacation Time, Quality employee on-site lodging.Applying just got easier! Submit a digital application found on our website from any device. All current openings are listed with job descriptions and we are scheduling interviews now.

Front Porch Communities and ServicesLocation 2855 Carlsbad BLvd., , Carlsbad, CA, 92008, United StatesEmployee Type Part TimeJOB SUMMARYUnder the supervision of Director of Dining Services or Executive Chef, the role of our Lead Cook, is to prepare culinary delights for our residents and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Residents’ satisfaction in our Community revolves around the food appearance, high quality of the food and overall dining experience. The Sous/Lead Cook II, is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. ESSENTIAL FUNCTIONS Include the following. Other duties may be assigned as necessary.Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.Comply with Standards of Service and assists in assuring the same from all kitchen employees.Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling by training kitchen and dining room employees on how to handle leftover food items.Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.Assists in developing standardized recipes.Assists in menu planning as directed by the Director of Dining Services and/or Executive Chef.Responsible for appropriate quantities of food needed to meet menu requirements.Responsible for care and cleanliness of equipment and of related work areas.Assures timing of preparation to meet service schedules.Demonstrates alertness to maintain efficient operation of assigned area.Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.In conjunction with the Dietary Services Director or Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.Establish and require strict adherence to health department sanitation and food handling guidelines.The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.Maintain effective working relationship with kitchen and dining room management, staff, residents and all other departments.Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.Follow department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.Directly and/or indirectly supervises 5 to 10 cooks, assistant cooks, and food service workers. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws that may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.JOB REQUIREMENTS and QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. 2-4 years related experience and/or training; or equivalent combination of education and experience. One-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume; apply concepts of basic algebra and geometry.Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.ServSafe or Equivalent Certification required.PHYSICAL DEMANDS and WORK ENVIRONMENTThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Regularly required to stand, and taste or smell. Frequently required to use hands to finger, handle, or feel and reach with hands and arms. Occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. Must regularly lift and/or move up to 50 pounds, occasionally lift and/or move above 50 pounds with the assistance from a co-worker and/or mechanical means. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Frequently exposed to wet and/or humid conditions, moving mechanical parts, extreme cold and extreme heat.Occasionally exposed to high precarious places; fumes or airborne particles; toxic or caustic chemicals; risk of electrical shock and vibration.Noise level is usually moderatePI239013238

Front Porch Communities and ServicesLocation 22445 Cupertino Road, , Cupertino, CA, 95014, United StatesEmployee Type Full TimeContact informationName Karen LermaEmail [email protected] SUMMARYUnder the supervision of Director of Dining Services or Executive Chef, the role of our Lead Cook, is to prepare culinary delights for our residents and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Residents’ satisfaction in our Community revolves around the food appearance, high quality of the food and overall dining experience. The Sous/Lead Cook II, is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. ESSENTIAL FUNCTIONS Include the following. Other duties may be assigned as necessary.Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.Comply with Standards of Service and assists in assuring the same from all kitchen employees.Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling by training kitchen and dining room employees on how to handle leftover food items.Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.Assists in developing standardized recipes.Assists in menu planning as directed by the Director of Dining Services and/or Executive Chef.Responsible for appropriate quantities of food needed to meet menu requirements.Responsible for care and cleanliness of equipment and of related work areas.Assures timing of preparation to meet service schedules.Demonstrates alertness to maintain efficient operation of assigned area.Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.In conjunction with the Dietary Services Director or Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.Establish and require strict adherence to health department sanitation and food handling guidelines.The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.Maintain effective working relationship with kitchen and dining room management, staff, residents and all other departments.Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.Follow department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.Directly and/or indirectly supervises 5 to 10 cooks, assistant cooks, and food service workers. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws that may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.JOB REQUIREMENTS and QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. 2-4 years related experience and/or training; or equivalent combination of education and experience. One-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume; apply concepts of basic algebra and geometry.Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.ServSafe or Equivalent Certification required.PHYSICAL DEMANDS and WORK ENVIRONMENTThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Regularly required to stand, and taste or smell. Frequently required to use hands to finger, handle, or feel and reach with hands and arms. Occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. Must regularly lift and/or move up to 50 pounds, occasionally lift and/or move above 50 pounds with the assistance from a co-worker and/or mechanical means. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Frequently exposed to wet and/or humid conditions, moving mechanical parts, extreme cold and extreme heat.Occasionally exposed to high precarious places; fumes or airborne particles; toxic or caustic chemicals; risk of electrical shock and vibration.Noise level is usually moderatePI239014275

Job no: 522172Work type: Staff Full TimeLocation: UMass AmherstDepartment: Blue Wall CafeUnion: AFSCMECategories: Food Service/HospitalityAbout UMass AmherstUMass Amherst, the Commonwealth's flagship campus, is a nationally ranked public research university offering a full range of undergraduate, graduate and professional degrees. The University sits on nearly 1,450-acres in the scenic Pioneer Valley of Western Massachusetts, and offers a rich cultural environment in a bucolic setting close to major urban centers. In addition, the University is part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), which adds to the intellectual energy of the region. Job SummaryPerforms routine manual and domestic job duties in a food service operation including: cooking, cleaning and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed. Essential FunctionsCooks food in large quantities by following recipes and standard operating procedures. May be required to perform display cooking as assigned.Reads computer generated recipes and menus for the preparation of simple meals.Cleans cooking equipment, work areas, food areas, counters, floors, food carts, trays, furniture, utensils, dishes, pots and pans by scraping, hand washing and machine washing.Peels, chops, washes and cooks foods for simple dishes.Transports food to and from storage areas, loads food carts, transports food to serving areas and serves food to diners.Assists other food services staff with the preparation of more complex dishes.Roasts, fries, boils, broils and seasons meats, fish, poultry, vegetables and other foods required for daily meals.Measures and mixes ingredients according to recipes.Uses kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, and stews.Operates cutlery, grinders and slicers to prepare and portion food for cooking.Evaluates food for quality, quantity, appearance, temperature and taste by tasting and observing to determine proper freshness, preparation and portioning.Stores foods in sanitary storage areas and at proper temperature to prevent spoilage.Communicates with Cook I, Cook II and Cook III employees to report food and menu problems.Makes coffee.Separates and removes trash and garbage, and places them in designated containers. Other FunctionsPerforms related work as required. Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)Incumbents of positions at this level must have one (1) year cooking experience in the hospitality trade.Ability to cook a variety of simple meals and to assist in the preparation of more complex dishes.Ability to perform display cooking.Knowledge of approved sanitary methods and procedures for the handling and serving of food.Knowledge of approved sanitary methods and procedures for the care and use of kitchen, dining room and food service equipment.Ability to use kitchen, dining room and food service equipment.Ability and stamina to perform manual tasks including: standing for long periods of time, lifting and carrying heavy objects, and working under conditions of seasonal high and low temperatures.Ability to follow simple oral and written instructions.Ability to provide training, work assignments and functional supervision to student employees.Ability to give oral and/or written instructions in precise and understandable manner.Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied backgrounds.Willingness to work weekends, holidays and nights.Willingness to work under exposure to the hazards of wet and slippery floors, seasonal high and low temperatures and sharp surfaces.Ability to read and understand recipes.Willingness to communicate with customers while performing display cooking. Physical Demands/Working ConditionsRequires the ability to balance, carry, push, pull, stand, bend, reach, twist, lift and perform repetitive movements. Additional DetailsThis position is designated as essential personnel. Work Schedule9am - 5pm, w/ rotating weekends. Salary InformationGrade 12 Special Instructions to ApplicantsComplete online application, submit resume and provide contact information for three (3) professional references. UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, gender, gender identity or expression, age, sexual orientation, national origin, ancestry, disability, military status, or genetic information in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University. To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans. It is the policy of the UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action.Advertised: Feb 13 2024 Eastern Standard TimeApplications close: May 13 2024 Eastern Daylight Time

Job Description Summary Prepares and cooks food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness. Responsible for pastry and baking production, and the preparation of all banquet hot food items.Job Description Always Adhere to Stay Safe with Sonesta safety guidelines.Controls quality and consistency of all food served.Ensures that station or relevant prep list is set in a timely manner.Demonstrates knowledge of all stations in the department.Ensures all supplies necessary for service are available before serviceDemonstrates knowledge of all food items produced by an assigned station.Handles and stores food properly and safely.Produces all orders consistently, quickly, and in accordance with established quality Standards.Responsible for execution of all banquet functions when assigned.Prepares and cooks breads and pastries as appropriate Reviews Production sheet to ensure that baked goods are produced. Demonstrates safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.Demonstrates knowledge of all basic cooking techniques: sauté, braise, poach, grill, poele, fry, steam, etc.Respects scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.Keeps work area clean at all times.Assists in the supervision and instruction of lower level cooksCommunicates with the chef to learn daily work tasks and their coordination.May be required to work nights, weekends and holidays.Shows mastery of all menu items and plate presentations.Assists the management team in the control of food and labor costs.Practices safe work habits and demonstrates a responsible attitude toward the safety of other associates.Adheres to uniform and grooming standards.Able to talk to guest about special menu allergies, other special needs.Responsible for ensuring that all is ready for the next day.Responsible for the utilization of all Banquet items.Responsible for sanitation and organization of work area including walk-ins and freezers.Helps and assists in other areas of kitchen when not busy.Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description Deliver Passionate & Engaging Service to our Guests You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs to exceed their expectations.You will consistently deliver our GUEST model: G reet or welcome everyone, warmly with a smile. U se eye and ear contact and guest's name. E stablish and anticipate needs. S olve and own all requests and complaints. T hank everyone Additional Job Information/Anticipated Pay Range Benefits Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:Medical, Dental and Vision InsuranceHealth Savings Account with Company Match401(k) Retirement Plan with Company MatchPaid Vacation and Sick DaysSonesta Hotel DiscountsEducational AssistancePaid Parental LeaveCompany Paid Life InsuranceCompany Paid Short Term and Long Term Disability InsuranceVarious Employee Perks and Discounts Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.

JOB BRIEFUnder the direct supervision of a Restaurant Manager, the Cook is responsible for all food items prepared in the restaurant.Portions and prepares food items prior to cooking. Sautés, fries, or otherwise cooks food on the kitchen line. The cooks ensure we use the freshest ingredients, follow sanitation guidelines and prep recipes to standard to maintain product consistency. The Cook will also assist customers with orders, serve food to customers if needed, fill the display cases as needed and assist in the cleaning of the department.Must be able to work a variety of hours including nights and weekends.

Cook - Forbes College (Starting Hourly Rate $22.06)US-NJ-PrincetonJob ID: 2024-18864Type: Full-Time# of Openings: 1Category: Food Services and DiningPrinceton UniversityOverviewCampus Dining is committed to the success of our students, faculty, staff, alumni, and visitors by nourishing them to be their healthy best while caring for the environment. If you are a cook by profession, love working with top ingredients, are a student at heart, and believe that community engagement happens around food, we’d love to hear from you! We welcome team members who share our passion for serving and caring for our community through exceptional dining experiences. In collaboration with our campus partners, we craft culinary programs that deliver unique memorable experiences. Campus Dining brings together expertise in culinary, wellness, sustainability, procurement and hospitality to develop innovative programs in support of our diverse community. Our award-winning food program is based on scientific and evidence-based principles of healthy sustainable menus that are prepared by our culinary team with high-quality ingredients. We invite you to be part of our dynamic culinary team, grow as an individual and make an impact in a place where people, quality and value mean everything. The Cook will prepare the food requirements of the daily menu with concern for quality, appeal, presentation, cleanliness, safety, and cost. Responsible for maintaining the kitchen in a clean, safe, and orderly fashion. Starting Hourly Rate $22.06 Why work at Princeton?Paid Time Off (including vacation, sick time, and 11 University holidays)Medical/Dental/Vision Insurance Benefits (Effective on your first day)Employee Child Care Assistance ProgramEmployee Tuition AssistanceChildren’s Educational Assistance Plan (Up to a $20,000 tuition grant for college)Continued Career Development & Growth OpportunitiesCommuter Benefits Program (50% Transit Subsidy/NJ Transit Bus Pass/Carpool)Free Uniforms & MealsRetiree Medical PlansEmployee Referral Program- Earn up to $500 BonusCulinary Boot Camp PLEASE NOTE, THE ABOVE VIDEO DOES NOT REFLECT THE ACTUAL DUTIES OF THIS POSITION.ResponsibilitiesResponsibilities:Responsible for the preparation and presentation of a full variety of foods for the menu, including soups, sauces, casseroles, stir frys, meats, cold foods, and vegetables.Adheres to standardized recipes; established portion sizes; and quality, taste, and presentation standards as set forth by the Department of Dining Service.Assists in the ongoing training of kitchen personnel.Maintains the kitchen, kitchen equipment, and related areas in a safe and sanitary condition at all times. Corrects or reports any safety and sanitation hazards.Adheres to the policy of “clean as you go.” Assists in the daily, weekly, and periodic cleaning and maintenance duties.Maintains the storage areas, utilizing proper storage techniques, including enforcing an FIFO (first in/First out) policy for all foodstuffs.Is familiar with all food preparation procedures including the regular use of standardized recipes, batch cooking, portion control charts, production sheets, and service summary reports.Maintains and enforces the established energy conservation techniques and guidelines.Adheres to the policies and procedures of the Department of Dining Services and Princeton University.Assists with production, service, and clean-up of special functions on and off campus.Performs other tasks as directed by university management. QualificationsMinimum Requirements:Ability to read, write and follow verbal and written instructions, and execute recipes.High School Diploma.Prior dependable work record.Work Schedule Requirements/Information:This is a twenty-six pays, 100% duty time cook position.Flexibility, late nights, early mornings, weekends, holidays, and work outside the unit is required.The schedule may be changed due to business needs.This is an essential personnel position.Experience:Two or more years as a cook or the equivalent in the food service industry. Must be an accomplished cook and have a basic knowledge of food and supply systems. Knowledge of New Jersey State Health Department rules and regulations. Skills Required:Must be a neat worker, alert and dependable. Must have the ability to coordinate tasks to meet production deadlines. Good interpersonal skills with ability to take direction and work with others. Knowledge of and experience with the use and maintenance requirements for kitchen equipment including char boilers, steam jackets, kettles, pressure steamers, ovens, broilers, woks, grills, slicers, choppers, mixers, and various hand tools. Must have knowledge of food preparation for a full range of entrees, sauces, soups and accompaniments; and knowledge of food cooking processes, e.g., grilling, frying, roasting, broiling, steaming, etc. (in an institutional environment preferred). Skill in presenting and garnishing food.Essential Job Functions:Stand or walk up to 2 hours at one time for a total of 6-8 hours per day.Sit for no more than 2 hours during an 8-hour day, except for cashiers and card checkers who may sit for 2 – 4 hours at one time for a total of 4 – 6 hours per day.Lift or carry up to 30 pounds in a range of motions from floor to overhead frequently (34 – 66% of the workday).Lift or carry up to 50 pounds in a range of motions from floor to chest height occasionally (less than 33% of the workday). Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday). Use arms and hands for simple grasping, fine manipulation, pushing or pulling with forces up to 5 pounds continuously (67 – 100% of the workday) and up to 30 pounds frequently (34 – 66% of the workday). Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the workday). Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.). Possess physical agility, full range of motion, and ability to maintain balance Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. KNOW YOUR RIGHTS PI239486424

Front Porch Communities and ServicesLocation 183 Third Avenue, , Chula Vista, CA, 91910, United StatesEmployee Type Full TimeJOB SUMMARYUnder the supervision of the Director of Dining Services or Executive Chef, a Line Cook, prepares and cooks meals, and/or specialty items for residents and employees of Front Porch residential facilities by performing the following duties: ESSENTIAL FUNCTIONS Include the following. Other duties may be assigned as necessary.• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.• Assumes 100% responsibility for quality of products served.• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.• Portions food products prior to cooking according to standard portion sizes and recipe specifications. • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. • Follows proper plate presentation and garnish set up for all dishes. • Handles, stores and rotates all products properly. • Assists in food prep assignments during off-peak periods as needed.• Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.• Follow department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.• Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.• Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.• Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. JOB REQUIREMENTS and QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.• High School diploma or general education degree (GED); or 1-3 months related experience and/or training; or equivalent combination of education and experience.• Ability to read and comprehend simple instructions, short correspondence, and memos. • Ability to write simple correspondence. • Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. • Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.• To apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. • Ability to deal with problems involving several concrete variables in standardized situations.• ServSafe or Equivalent Certification required. PHYSICAL DEMANDS and WORK ENVIRONMENTThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Regularly required to stand, and taste or smell. • Frequently required to walk and use hands to finger, handle, or feel objects, tools, or controls. • Occasionally required to reach with hands and arms and talk or hear. • Must regularly lift and/or move up to 50 pounds, occasionally lift and/or move above 50 pounds with the assistance from a co-worker and/or mechanical means.• Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.• Frequently exposed to extreme heat.• Occasionally exposed to wet and/or humid conditions and risk of electrical shock.• Noise level is usually moderatePI239013092

Hourly Wage Rate: $26.34 - $29.27Hilton Waikoloa Village is Hawaii Island's only 62-acre property with 3 one of a kind outdoor swimming pools and 4-acres of protected lagoon. Enjoy fun perks such as free meals during shifts PLUS discounted hotel room stays for you and your family WORLDWIDE!Join Hilton and experience a wonderful career with the #1 World's BEST WORKPLACE!• Classification: Full Time• Shift: Various (AM/PM). Must have 5 days scheduling availability (weekdays/weekends/holidays required)What will I be doing?A Cook 2 is responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.Prepares daily requisitions for supplies and food items for production.Reads and employs math skills to follow recipes. Maintain cleanliness and comply with food sanitation standards at all times. Manage guest orders in a friendly, timely and efficient manner. Ensure knowledge of menu and food products. Stock and maintain designated food stations(s). Visually inspect all food sent from the kitchen. Practice correct food handling and food storage procedures according to federal, state, local and company regulations. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50lbs. on continuous schedule. Ability to stand and to work continuously in confined spaces. Ability to perform duties within extreme temperature ranges. What are we looking for?Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline. In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton?Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!The Benefits - Hilton is proud to have an award-winning workplace culture ranking #1 Best Company To Work For in the U.S.We support the mental and physical wellbeing of all Team Members so they can Thrivepersonally and professionallyin a diverse and inclusive environment, thanks to innovative programs and benefits such as:• Access to your pay when you need it through DailyPay• Health insurance• Career growth and development• Team Member Resource Groups• Recognition and rewards programs• Go Hilton travel discount program• Best-in-Class Paid Time Off (PTO)• Supportiveparental leave• Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount• Debt-free education :Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more)*Please note, benefits may vary depending on the classification and union status of the position.

Hourly Rate: $18.75Schedule: 6:00am - 2:00pm Must be able to work flexible schedule to include weekends, evenings, and holidays as needed Benefits include: Medical, Vision, Dental, Health & Welfare, Paid Time Off, and Paid Holidays. POSITIONS SUMMARY: The Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below, but the organization may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. PRIMARY DUTIES AND RESPONSABILITIES: Will comply with all authorized and appropriate regulations, directives, standards operating procedures, written and verbal instructions issued by the air force or the organization. Cook to order hamburgers, cheeseburgers, salads, grilled ham and cheese sandwiches, eggs to order, omelets, steaks, chops, cutlets and other related items of a short order cook. Preparing in large quantities meat, poultry, fish, starches, vegetables, gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, stews, and other related items for a meal and direct and instruct cook I as to requirements. Work grill during meal period. Produces small to large batch goods using advanced and full range of classical cooking techniques. Ensure the required items in accordance with the production log are prepared. Check work of subordinates by inspecting food quality and quantity during and after preparation for conformance with prescribed standards. Ensure compliance with the world wide menus, uses of standard recipes. Request subsistence from storeroom personnel. Assign individual as to what items to prepare listed on the production log. Ensure food is prepared on time. Assign grill, back-up and fry cook, deli and line server. Ensure serving line and food items are garnish and set up properly. Instruct and ensure progressive cooking techniques are being used. Ensure refrigerator’s temperatures are log on chart. Taste test food items, while being prepared. Ensure all leftover have been cover, time and date all food items before putting in the refrigerator; also noted on the production log. Assign a cook to handle in-flight meal requests. Advise line servers on the proper serving portions of each item being served. Ensure food is being replenished on line. Ensure good customer services techniques are being conducted. Ensure line free of spills and food debris; pans are being changed out when needed. Ensure an appropriate sanitizing agent is behind all lines and in the kitchen area. Check food temperatures during meal assuring temperatures maintains 140 degree. Ensure all items are input into cash registers and menu boards. Ensure facility is opens 15 minutes prior to meal open. Advise facility manager of rations shortages, to eliminate the possibility of running out of food during meal. Conduct all the job training. Ensure subordinates practices good sanitation techniques. Ensure at close of meal all food is removed from line, dispose properly, leftovers and waste log is completed. Ensure all excess food is returned to storeroom. Ensure facility is secure at close of meal. Comply with energy conservation and recycling programs. Complies and follows appropriate Food Handlers Safety Components. Attends all allergy and foodborne illness in-service training. Complies with all HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Other tasks as may be directed by the Project Manager/Supervisor. Pass and maintain any required security clearance requirement and comply with Drug Free Workplace policy. Adheres to Operations Security (OPSEC) standard operations procedures. Adheres to Property Control Plan for management of Government Furnished Property (GFP). Adheres to the safety and health program that complies with EM 385-1-1 and applicable OSHA, DOD, Armed Forces Branch(s), Federal, state, and local safety, environmental and health requirements. Maintain a site-specific Accident Prevention Plan (APP) in accordance with Appendix A, EM 385-1-1. QUALIFICATIONS AND REQUIREMENTS: Skills/Abilities and Knowledge Required: Ability to communicate orally and in writing in a clear and concise manner. Ability to effectively delegate and develop team members. Ability to maintain confidentiality of information. Ability to make decisions and solve problems while working under pressure. Detail oriented and strong organizational skills. Must have commercial cooking experience. Must Have ServSafe Food Handler Certification. Must be able to Work a Flexible Work Schedule. Working knowledge of Microsoft Office Package (i.e. Excel, PowerPoint, Word, etc.) EDUCATION, SKILLS AND EXPERIENCE: High school education or GED. Culinary degree preferred 1 year relevant work experience in a commercial kitchen environment preferred Additional Eligibility Qualifications: Strong ability to organize effectively, delegate responsibility, solve problems quickly and communicate clearly Ambitious and target focused with a drive to succeed Ability to manage time effectively and handle both internal and external conflicts   TRDI hires many individuals with and without disabilities, especially those that are transitioning out of the Armed Services: If you are self-identifying a disability, please submit supportive documentation (i.e. the official medical/psychological diagnosis signed by the appropriate healthcare provider, along with functional limitations + extent) with the application package for full employment consideration. If you have a Vocational Rehabilitation Counselor (VRC) assigned, you can request a 1-page letter on their official letterhead with the same requested information, to be signed by the VRC.  Please fax to 210-572-0408. Equal Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) Food Preparation