Omni PGA Frisco Resort is seeking a Sous Chef to join their team. The role involves managing the daily production, preparation, and presentation of all food for the hotel's restaurant operation, ensuring a quality, consistent product that conforms to Omni Standards. The Sous Chef will also manage associates, monitor and control labor and food costs, assist in the creation of menus, and ensure kitchen sanitation and equipment maintenance.

Sous Chef | Banquet Kitchen

Sous Chef

The Pastry Cook II at Marriott's Gaylord Texan Resort & Convention Center is responsible for preparing ingredients for cooking, including portioning, chopping, and storing food. They will also 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. This role involves operating various kitchen appliances, ensuring food quality, and maintaining a clean and professional kitchen area.

Pastry Cook II

Andretti Indoor Karting & Games is seeking a Banquet Cook to join our team at The Colony location. This role involves preparing large quantities of food for events such as banquets, weddings, conferences, and other gatherings. Responsibilities include menu planning, food preparation, kitchen coordination, quality control, adaptability, communication, and stress management.

Banquet Cook

As a Kitchen Team Member/Cook at Buffalo Wild Wings, you will work within the Heart of House, directly involved in the production of all Buffalo Wild Wings food items across multiple stations including Chip, Shake, Grill, Southwest, and Expo. This role is key in creating legendary experiences for guests by working in a high-energy environment and accessing continuous learning opportunities.

Kitchen Team Member/Cook

Texas Health Flower Mound is seeking a full-time Cook II to join their team. The role involves all areas of production, including both hot and cold production, with a focus on high-quality products, creativity in food presentation, and adherence to food safety standards. The position requires 2 years of relevant experience in a high-volume setting, such as a restaurant, hospital, or institution, and a Food Handlers Certificate within 30 days of hire.

Cook II - Full Time Evenings

Cook II

As a Cook at Cracker Barrel, you will be responsible for using the company's recipes and methods of food preparation to whip up a variety of homestyle favorites. This role involves flipping pancakes as a Grill Cook, prepping fresh salads and desserts as a Prep Cook, or hand-rolling buttermilk biscuits as a Backup Cook. The position emphasizes the importance of hospitality, teamwork, and the company's standards of quality, safety, cleanliness, and hospitality.

Cook

The Kitchen Manager at Topgolf supervises and leads kitchen staff, ensuring the kitchen operates smoothly, meeting food safety and quality standards. Responsibilities include overseeing food preparation, managing inventory, training staff, and coordinating with front-of-house staff for timely and accurate food service. The role requires strong leadership, knowledge of food safety practices, and the ability to work in a fast-paced environment.

Kitchen Manager

The Cook III at JW Marriott Dallas Arts District is responsible for preparing ingredients for cooking, including portioning, chopping, and storing food. This role involves washing and peeling fresh fruits and vegetables, weighing, measuring, and mixing ingredients, and preparing and cooking food according to recipes, quality standards, and presentation standards. The position requires operating various kitchen appliances, ensuring food quality, setting up and breaking down work stations, and maintaining a clean and professional kitchen area.

Cook III

The Specialty Chef at The Ritz-Carlton Dallas Las Colinas is responsible for the quality, consistency, and production of the specialty restaurant kitchen. This role involves leading the staff, managing all food-related functions, coordinating menus, purchasing, and food preparation, and ensuring sanitation and food standards are met. The position aims to develop and train the team to improve guest and employee satisfaction while maintaining the operating budget.

Specialty Chef

The Cooks Helper at Milne Point assists in a variety of food preparation duties, including special work projects, cleaning of a food service area, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. This role is crucial for maintaining a clean and organized environment, ensuring food safety and sanitation standards, and supporting the kitchen operations in accordance with NMS' mission, vision, and values.

Remote Cooks Helper - Milne Point

Cooks Helper

The Cook II at The Ritz-Carlton Dallas Las Colinas 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. This role involves operating various kitchen appliances, ensuring food quality, setting up and breaking down work stations, and serving food in proper portions.

The Line Cook at Legends Hospitality is responsible for providing quick and efficient service to customers through a variety of duties related to a fine dining culinary experience. This role involves maintaining sanitation standards, preparing food items according to portion size and quality standards, and ensuring the cleanliness and safety of the kitchen. The Line Cook works closely with the Executive Chef, Sous Chef, or Kitchen Supervisors to ensure compliance with departmental policies and procedures.

Line Cook

As a Senior Cook at Sodexo, you will be a key member of the team, focusing on preparing and creating nutritious dishes while ensuring excellent customer service. Your role involves a variety of responsibilities including accurately preparing, portioning, cooking, and presenting a variety of hot and/or cold food items for different meal periods. You will also assist with supervising kitchen personnel or serve as a lead cook to guide and train the production team.

Senior Cook

The Sous Chef at UT Dallas assists the Executive Chef in preparing and cooking foods, coordinating activities of cooks and other food-service associates, and assumes responsibility in the absence of the Executive Chef. This role involves cooking and preparing food following approved recipes and production standards, supervising hourly food service associates, ensuring food safety and sanitation, and maintaining kitchen equipment and supplies.

CHEF, SOUS at UT Dallas (FULL TIME)

As a Line Cook at Red Lobster, you will be responsible for executing delicious recipes to contribute to the extraordinary dining experience for our guests. This role involves multi-tasking and following recipes closely to create high-quality dishes. You will also be cross-trained to work in multiple positions, embodying the concept of ONE Kitchen.

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Cook Jobs in Frisco, TX Hiring Now

Sous Chef | Banquet Kitchen

Pastry Cook II

Banquet Cook

Kitchen Team Member/Cook

Cook II - Full Time Evenings

Cook

Kitchen Manager

Cook III

Specialty Chef

Remote Cooks Helper - Milne Point

Cook II

Line Cook

Senior Cook

CHEF, SOUS at UT Dallas (FULL TIME)

Line Cook