As a Kitchen Team Member at Wegmans Food Markets, you will be part of a dynamic, fast-moving team in the Restaurant Foods department, helping customers make great meals easy by working in various departments such as Pizza, Sub Shop, Sushi, Fresh Salads, Asian Foods, and more. You will build relationships with customers, provide incredible service, and help prepare, package, and assemble a variety of hot and cold foods. This role offers the opportunity to make a difference in customers' shopping experience every day.

Kitchen Team Member

The Executive Chef at Six Flags Great Adventure sets the culinary vision of the park, guiding creativity and culinary processes while working in a leadership role. This position involves hands-on work, training kitchen personnel, managing culinary activities, and ensuring quality, performance, and merchandising standards are met. The role also includes overseeing special catering events, offering culinary instruction, and directly supervising kitchen personnel.

Executive Chef

The Culinary Internship Program at Six Flags Great Adventure offers an exciting opportunity to gain hands-on experience in the back of house operations within a food stand in the park. This program is designed to jumpstart a career in the culinary world, focusing on improving food recipes, presentation, and managing kitchen cleanliness and safety. Interns will also have the chance to work in catering and attend seminars with key leaders.

Culinary Internship

Culinary Intern

As a Chef-In-Training at Bridgewater Restaurant, you will work in a team-focused kitchen environment, learning various aspects of restaurant operations from interacting with guests to follow recipes for each kitchen station. This role offers the opportunity for growth in a team environment, competitive pay with tips, paid time off, and a flexible scheduling option with a 4-day workweek. The position emphasizes a strong work ethic, teamwork, and the ability to perform physical tasks in the kitchen.

Chef In Training, Bridgewater Restaurant Team

Chef-In-Training

The Culinary Professional at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role supports the Dining Services Director in ensuring quality dining services are provided, with a focus on safety, sanitation, and cleanliness. The position requires a positive attitude, the ability to follow instructions, and perform routine tasks without supervision.

Culinary Professional

The Executive Chef at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

The Sous Chef at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

Sous Chef

The Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role supports the Dining Services Director in ensuring quality dining services are provided, with a focus on safety, sanitation, and quality control. The position requires adherence to federal, state, and local standards, guidelines, and regulations, as well as HCSG's established policies and procedures.

Cook

As a Cook at Aramark, you will be responsible for bringing recipes to life through food preparation, experimenting with different cuisines, flavors, and cooking styles. This role involves a variety of tasks including cooking, preparing ingredients, operating kitchen equipment, and ensuring food safety and sanitation. You will be immersed in a world that goes beyond food preparation, surrounded by fresh ingredients and the best equipment, while adhering to Aramark's safety policies and procedures.

The Culinary Training Manager at Ugly Dumpling Organization oversees culinary training programs, including designing curricula, developing training materials, leading New Store Opening training initiatives, and integrating food safety training. This role involves close collaboration with the Executive Chef on product development and cost management, ensuring compliance with food safety standards and a safe kitchen environment. The position requires frequent travel and flexible working hours.

Culinary Training Manager

The Cook at Marriott International, Inc is responsible for preparing ingredients for cooking, including portioning, chopping, and storing food. They wash and peel fresh fruits and vegetables, weigh, measure, and mix ingredients, and prepare and cook food according to recipes, quality standards, and presentation standards. The role involves operating various kitchen appliances, ensuring food quality, setting up and breaking down work stations, and maintaining a clean and professional kitchen area.

The Sous Chef at Graduate Princeton is responsible for ensuring the quality, consistency, and presentation of all meals coming from the kitchen. This role involves training staff, maintaining food quality standards, controlling food and labor costs, and maximizing guest satisfaction. The Sous Chef works closely with other F&B managers, coordinates loss prevention in kitchen areas, and ensures compliance with health department sanitation laws.

A Cook/Manager is needed for a School Food Service program in the Branchburg, NJ area. The role involves K-12 food service, with responsibilities including food preparation, cooking, following recipes, managing inventory, and overseeing the kitchen area. The position offers a Monday through Friday day shift, with no weekends or holidays, and summers off. The ideal candidate should possess leadership skills and be able to work in a team setting.

Cook / Manager Needed for School Food Service

Cook/Manager

As a Kitchen Team Member at Wegmans, you will be at the heart of helping people make great meals easy. This role involves working in various departments such as Pizza, Sub Shop, Sushi, Fresh Salads, Asian Foods, and more. You will build relationships with customers, provide incredible service, and help prepare and serve a variety of hot and cold foods. This position offers the opportunity to be part of a dynamic, fast-moving team and make a difference in customers' shopping experience every day.

KITCHEN TEAM MEMBER

JobsRUs.com is seeking to hire a Cook for our client in Bridgewater NJ. The role involves accurately and efficiently preparing, portioning, cooking, and presenting a variety of hot and/or cold food items for various meal periods, including Breakfast, Lunch, Dinner, and Special/Catered Events. Benefits are available, and the position offers weekly pay with a rate of $22.00 per hour.

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Chef-in-Training Jobs in Dayton, NJ Hiring Now

Kitchen Team Member

Executive Chef

Culinary Internship

Chef In Training, Bridgewater Restaurant Team

Culinary Professional

Executive Chef

Sous Chef

Cook

Cook

Culinary Training Manager

Cook

Sous Chef

Cook / Manager Needed for School Food Service

KITCHEN TEAM MEMBER

Cook