The Lead Line Cook at Sierra Executive Solutions Inc in Truckee, CA, under the direction of the Chef de Cuisine and Executive Chef, is responsible for preparing a variety of food items and maintaining kitchen cleanliness. This role involves precise knife skills, knowledge of food temperatures, and the ability to lead the kitchen in the absence of the Chef and Sous Chef.

Lead Line Cook

Cooks at Vail Resorts are an integral part of the culinary staff, responsible for assisting the kitchen alongside the Chef, promoting teamwork among staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. This role is crucial in upholding the standard of service that Vail Resorts stands for.

Experienced Cook

Cook

As a Cook III at Hyatt Regency Lake Tahoe, you will play a crucial role in the kitchen operations, contributing to the creation of memorable dining experiences with your advanced culinary skills. This position is designed for a seasoned professional passionate about food preparation and culinary excellence. Join our dedicated and high-performing Culinary Team to inspire and lead through exceptional cuisine preparation.

Culinary | Cook 3 (Full-Time)

Cook III

The Sous Chef at the University of Nevada Reno - Lake Tahoe is responsible for assisting the Executive Chef in preparing and cooking foods, coordinating activities of cooks and other food-service associates, and assuming responsibility in the absence of the Executive Chef. This full-time position offers a schedule of Monday through Friday, some weekends required, and requires at least 1 year of previous culinary experience.

SOUS CHEF (FULL TIME)

Sous Chef

The Cook II position at Hyatt Regency Lake Tahoe Resort, Spa and Casino is an intermediate role within the kitchen team, designed for individuals with a passion for food and a desire to grow as a culinary professional. This role involves preparing and cooking food according to recipes, maintaining high standards of food quality, communication, sanitation, and teamwork. The ideal candidate should have some experience in the profession and be ready for the next step in their career.

Culinary | Cook 2 (Full-Time)

Cook II

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

As a Pastry Cook at Hyatt Regency Lake Tahoe Resort, Spa and Casino, you will be responsible for preparing high-quality pastry items such as breakfast pastries, desserts, breads, ice creams, sorbets, cakes, mousses, custards, amenities, and special requests. This role involves collaboration with the Executive Pastry Chef and Pastry Supervisor, adherence to food handling, sanitation, and safety procedures, and continuous learning and skill development.

Baker/Pastry Cook- Full-time! $500 Sign-on Bonus!!

Pastry Cook

Kitchen Managers at Vail Resorts are integral to restaurant operations, assisting Restaurant Managers with daily operations to ensure an exceptional dining experience for guests. They promote teamwork, quality, and safety, and are responsible for training, scheduling, and directing staff, as well as managing administrative duties such as hiring, cash management, and inventory. The role requires a high school diploma or GED, ServSafe certification, 3-5 years of restaurant experience, and 1+ years of supervisory experience.

Kitchen Manager

The Executive Chef at Bourbon Pub Northstar, under the Mina Group, will lead the restaurant in daily operations with a focus on efficiency, respect, friendliness, professionalism, teamwork, knowledge, and initiative. This role involves understanding the culinary philosophy of the restaurant, ensuring guest satisfaction, and leading the management staff to maintain service standards on par with industry accreditations. The Executive Chef will also be responsible for product quality, staff training, and compliance with health and safety regulations.

Executive Chef

As a Sous Chef at Vail Resorts, you will be an integral part of the culinary staff, managing the kitchen alongside the Chef, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. This role involves managing the culinary team, maintaining standards for facility and food preparation, and overseeing warehouse staff and operations.

The Cook 1 Entry Level position at Hyatt Regency Lake Tahoe Resort, Spa and Casino is an introductory role within the kitchen team, ideal for individuals with a passion for food and a desire to grow as a culinary professional. This position involves preparing and cooking food according to recipes, maintaining high standards in food quality, communication, sanitation, and teamwork. The role offers a stable work environment, with a core team of long-tenured colleagues, and provides an opportunity for career advancement.

Culinary | Cook 1 Entry Level (Full-Time)

Cook 1 Entry Level

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