Cook 1 Salary at Pf Changs China Bistro Inc BETA

Job Description Job Description Experience is a necessity. Please do not apply, if you does not have a proven work history. A person with breakfast experience is preferred but he or She will not be limited to just breakfast. This person will work from 6am to 2:30 pm preparing Breakfast and Lunch.. Please apply @ www.jlsmokehouse.com attention JL or email me at james@jlsmokehouse,com

P.F. Chang's Pay Range (based on experience): $19.00 - $23.00 / hour Benefits we offer for this position: All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program. Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods bas

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR •2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met •Manages kitchen shift operations

The Executive Chef is a member of the Kitchen Management Team and is responsible and accountable for strategic planning and the daily operations of multi-outlet kitchens and the kitchen staffs. This position reports to the Director Food & Beverage. K Executive Chef, Chef, Kitchen Staff, Executive, Operations, Team Member, Restaurant, Hotel

North Scottsdale Steakhouse has an opening for Sous Chef We are seeking service minded individuals who are committed to guest satisfaction in a fast paced, high energy, fine dining, and fun environment. Ideal candidate will be team oriented, have fine dining experience and be responsible for developing a staff committed to guest satisfaction. Candidates must be professional, dependable, enthusiastic and friendly. Must work within the culture of a professional high volume restaurant serving top quality food and beverage. Summary of Position: Directly responsible for all kitchen functions including food purchasing, kitchen equipment function replacement or repair, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: - Ensure that all food and products are consistently prepared and served according to the

Job Overview The Executive Chef should be creative and proficient in all aspects of food preparation. You will be "the chief" and maintain complete control of the kitchen. Responsibilities and Duties •Plan and direct food preparation and culinary activities •Modify menus or create new ones that meet quality standards •Estimate food requirements and food/labor costs •Supervise kitchen staff's activities •Arrange for equipment purchases and repairs •Recruit and manage kitchen staff •Rectify arising problems or complaints •Give prepared plates the "final touch" •Perform administrative duties •Comply with nutrition and sanitation regulations and safety standards •Keep time and payroll records •Maintain a positive and professional approach with coworkers and customers Requirements •Proven working experience as a head chef •Excellent record of kitchen management •Ability to spot and resolve problems efficiently •Capable of delegating multiple tasks •Communication and leadership skills •Keep

Benihana - 16403 N Scottsdale Rd [Kitchen Supervisor / Cook] As a Teppan Chef at Benihana, you'll: Be responsible for engaging, entertaining, interacting and providing a unique dining experience to guests; Cook and prepare hot meals on hibachi tables directly in front of guests; Ensure correct food portions are being cooked and maintain the kitchen areas and hibachi tables clean and sanitized; Prepare and set up food for cooking and side orders...Hiring Immediately >>

Job Type Full-time Description We are seeking a Sous Chef to lead culinary team for our family-owned seafood restaurant group based in Scottsdale, AZ. The ideal candidate will have a passion for seafood, a creative culinary vision, and a track record of successful menu development. As an integral member of our team, the Sous Chef will oversee culinary staff, manage food costs, and drive innovation in the kitchen. Join our growing business and help us continue to bring delicious and sustainable seafood to our loyal guests. A Sous Chef is a Chef who is responsible for all the food preparation in a kitchen. They work under the Executive Chef and are in charge of a team of cooks. We offer: - Rate $65,000-$75,000 base (based on experience) - A competitive profit share program 20-40% target - Retirement plan options 401K & IRA - Benefits - Health, Dental, and Vision - Paid time off - 2 weeks the first year, 3 weeks the second year, 17 days year 3, 19 days year 4- and 21 days year 5 - Free sh