The Culinary Supervisor at Hyatt, specifically for the Grand Hyatt DFW located in Terminal D of the DFW Airport, is responsible for supervising the day-to-day operation of the Culinary department. This includes production and quality of food serviced through Banquets and Restaurant, ensuring a consistent, quality product that meets and exceeds guests' needs. The role involves basic understanding of kitchen operation within a hotel, department training, and assuming responsibilities in the absence of the Chef de Cuisine and Executive Sous Chef.

Culinary Supervisor

As a Line Cook at Red Lobster, you will be responsible for executing delicious recipes to contribute to the extraordinary dining experience for 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.

Line Cook

The Cook IV performs advanced (senior-level) technical food production tasks and provides shift leadership and direction to others during the preparation, seasoning, cooking, assembly, and service of meals for individuals who live at the State Supported Living Center (SSLC). This role involves overseeing the preparing, cooking, portioning, distributing, and serving food for regular and modified food diets and textures, ensuring compliance with federal and state guidelines, and providing leadership, training, and direction to subordinates.

Cook IV

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

The Cook III 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 maintaining a clean and professional kitchen area.

Cook III

As a Kitchen Manager at Buffalo Wild Wings, you will be responsible for creating legendary experiences for guests and team members through the management of the Heart-of-House (HOH). This role involves overseeing the execution and performance of the HOH, providing direction and supervision for all HOH team members, and contributing to a dynamic and high-energy work environment.

Kitchen Manager

The Banquet Cook II at The Ritz-Carlton Dallas Las Colinas is responsible for preparing plate and platter presentations for banquets, operating action stations, carving buffet meats, and ensuring adequate stock of items. This role involves operating various kitchen equipment to prepare foods, adhering to quality and presentation standards, and maintaining a clean and professional kitchen area. The position requires a high school diploma or equivalent, at least 2 years of related work experience, and no supervisory experience.

Banquet Cook II

As a Cook at ARAMARK, you will be responsible for preparing a variety of foods according to production guidelines and standardized recipes. This role involves setting up workstations, preparing ingredients, operating kitchen equipment, and ensuring food safety and sanitation. You will have the opportunity to flex your creativity in food preparation, experimenting with different cuisines, flavors, and cooking styles, all while adhering to Aramark's safety policies and procedures.

Cook

The Grill Cook position at Eurest involves preparing food and serving customers at the grill station in accordance with federal, state, and corporate standards, guidelines, and regulations to ensure high-quality food service. This role includes taking orders, preparing items, serving customers efficiently and friendly, ensuring food quality and safety, and maintaining cleanliness and safety standards.

GRILL COOK (FULL TIME)

Grill Cook

As a Prep Cook at Red Lobster, you will be responsible for preparing delicious seafood dishes for guests, maintaining a clean and organized work area, and ensuring the correct ingredients are readily available for the culinary team. This role involves food storage, multitasking, and the ability to follow recipes closely to assist in creating delicious dishes.

Prep Cook

As a Line Cook at Tommy Bahama, you will play a crucial role in the kitchen, preparing high-quality menu items and ensuring guest satisfaction through exceptional food service. This position involves active participation in a team environment, demonstrating genuine hospitality and team player skills to promote culinary success. You will also be responsible for maintaining safety, cleanliness, and sanitation standards in the kitchen.

Join the Culinary Team at Grand Hyatt DFW, located at the DFW Airport, as a Pastry Cook. This role involves preparing breads, pastries, and other desserts from scratch, following recipes to produce consistent results. The position requires good communication skills and at least some previous pastry line experience. A Culinary degree or related hotel pastry experience is preferred. The hotel offers a range of benefits, including medical, dental, vision benefits, complimentary parking, colleague lunch, 401k options with company match, discounted and complimentary hotel accommodations worldwide, tuition reimbursement, paid holidays, sick time, vacation, and more.

Pastry Cook

Texas Health is seeking a qualified Cook II to join their team at Texas Health HEB in Bedford, TX. This full-time role involves working in a fast-paced, team-oriented environment, focusing on exceptional patient care. The position requires a high school diploma or equivalent, 2 years of relevant experience in high volume restaurant, hospital, or institutional settings, and a Food Handlers Certificate within 30 days of hire. Responsibilities include all areas of production, high quality food production, menu and recipe changes, organizing work for maximum productivity, and maintaining kitchen and serving areas to exceed sanitation standards.

Cook II - FDSVCS - Rotating

Cook II

Cook - BSWH

The Executive Chef at Aimbridge Hospitality is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for various dining outlets. This role emphasizes maintaining the highest standards to produce an appealing and appetizing product, ensuring cleanliness, sanitation, and safety in the kitchen, and managing waste and cost/production ratio. The Executive Chef also plays a key role in menu planning, pricing banquets, and assisting the Food & Beverage Manager with various assignments.

Executive Chef

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Cook Jobs in Corinth, TX Hiring Now

Culinary Supervisor

Line Cook

Cook IV

Kitchen Team Member/Cook

Cook III

Kitchen Manager

Banquet Cook II

Cook

GRILL COOK (FULL TIME)

Prep Cook

Line Cook

Pastry Cook

Cook II - FDSVCS - Rotating

Cook - BSWH

Executive Chef