Jobs & Internships

Job Opportunity

This time I am looking for someone to make the meals(lunches and dinners) just for my husband and I four days a week and would prefer that the chef not do any of the cooking at our house.  And a focus on healthy-Whole foods – vegetarian style meals that are ready to go. So, lots of salads, and items that will not need any extra prep time. Maybe they could drop them off for me 2 times/week? The chef would take care of recipe ideas, prep, packaging for us to have the meals ready to grab and go from our fridge, and must be reliable. 

 

If interested text 801.404.1656 or email jane@prolook.com to set up an interview!  Thanks!!!

Jane Rhodes

 

Internship

 

 

internship

 

Job Opening:

Galilee Grill and Bakery, a cafe style new restaurant in Lindon is now hiring for all positions. We offer Palestinian and Israeli food, pastries, sweets and breads.  Come join us and learn all about Middle Eastern foods.  For more info and to apply please visit www.galileegrill.com/jobs

   Posted on 8/27/2015

 

Cirque Lodge Job Opening

Looking to hire 2 Dinner cook

Job Description

Cirque Lodge, one of the nation's most recognized alcohol and drug treatment centers is looking for full time/part time cook. Cooks prepare gourmet meals each day for inpatient clients, staff and guests.

Cirque Lodge offers competitive pay and a number of employee benefits, including monthly bonuses health and 401k benefits for full-time employees. Part-time work has a potential to lead to a full-time position at the Cirque Lodge.

We are looking for energetic and positive people to produce quality food in a timely manner. Kitchen Hours are 6:00am-8:00pm. We are open 365 days a year, be prepared to work weekends and holidays. Shifts are Breakfast/Lunch 6:00am-2:30pm, Dinner 2:00pm-8:00pm.

Pay ranges $10.00-$12.00 per hour, depending on experience.

 

Qualifications

  • Applicants must have experience with food preparation and presentation. Be a Currents Culinary Student, have Culinary Degree or 2 years of kitchen experience.
  • Obtain a professional appearance and attitude daily
  • Able to take direction and work efficiently
  • As well as preparing meals, cooks are required to maintain and clean preparation and dining area
  • Must have reliable transportation
  • Be able to pass a 9 panel drug test as well as random drug testing.
  • Serve Safe Certified or Food Handlers Permit

Additional Information

Interested applicants can contact Brittney, by phone. Please email your résumés to Brittney at the posted email.

 

Brittney Cummings

801-222-9200 Phone

801-222-0112 Fax

 

Job Opportunity

Grub Steak Restaurant is looking for a sous chef

Two years’ experience desired.  Good benefits,

Matching IRA contributions, paid vacation

Chef has been with restaurant for 34 years.

Send resume to...

 grubsteakkitchen@gmail.com

Assistant Cook

Marvellous Catering Company

9-12 depending on experience

Preferred hours will be 6-12 am but flexible

Close and convenient location

765 west Columbia lane, provo

Scratch based kitchen with over 3 million in catering sales!

Great family restaurant! And Catering Company

Great for internship….will work and train!

Sous Chef - Wasatch Brew Bub

Wasatch Brew Pub in Park City is currently hiring a Sous Chef.  We are looking for an energetic and motivated Sous Chef to lead our kitchen team.  Work amongst the pristine mountains of Park City, UT while adding to the dining experience at our award winning historic brewery.  We offer a full compensation package, including competitive salary, full benefits package within 90 days of employment, participation in the company PTO plan as well as dining and additional privileges upon hire.  For a complete job description and to apply online please visit our website at www.wasatchbeers.com or email resume to ali@squatters.com.

Line Cooks - Wasatch Brew Bub

Wasatch Brew Pub in Park City is currently hiring for Line Cooks with a sign on bonus potential.  If you have a passion for great food, fun people and a dynamic atmosphere, become part of our growing team! Work amongst the pristine mountains of Park City, UT while adding to the dining experience at our award winning brew pubs.  Full and part time positions available, career growth and development opportunities as our company expands.  Competitive salary and dining privileges.  Additional benefits available to all qualifying year round team members.  

BONUS DETAILS:  All new hires will receive a $50.00 company gift card upon hire plus a cash bonus payout through payroll following 4 months of employment.  

For a complete job description and to apply online please visit our web site at www.wasatchbeers.com.

 

Sous Chef Needed - UVU Food Services

JOB POSTING NUMBER: JPP11715    UVU TITLE:  Sous Chef

DEPARTMENT:  3BE-Food Services    PAY RANGE: $16.05 - $20.06

SCHEDULE:  Variable schedule not to exceed 40 Hours a week. Monday through Saturday

SPECIAL INSTRUCTIONS TO APPLICANTS    

  • Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.

SUMMARY OF DUTIES       

  • Supervise and oversee food production. The Sous Chef supervises the daily operations of a kitchen.
  • Is familiar with a variety of the field’s concepts, practices, and procedures. Provides leadership and direction to kitchen personnel. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. Supervises kitchen and cooking assistants.
  • The Sous Chef reports directly to the Executive Chef. The Sous Chef ensures that all recipes, food preparation and presentations meet the Executive Chef’s specifications with a strong commitment to quality. Maintains a safe, orderly and sanitized kitchen.

MINIMUM QUALIFICATIONS             

  • Requires formal training and accreditation from an accredited culinary institute with 3-6 years of experience.
  • Requires a valid and current Food Handler’s Permit.
  • Preferred Qualifications       
  • Prefer formal training and accreditation from an accredited culinary institute with 3-6 years of experience working as a line cook or sous chef, or equivalent combination of education and experience and talent.

KNOWLEDGE       

  • Must have a good understanding of the role of the Sous chef in the food production with the ability to analyze problems and recommend solutions.
  • Must possess the ability to communicate effectively with others, both verbally and in writing; and the ability to exercise mature judgment.
  • Must possess the knowledge of food handling procedures, food and beverages cost principles, inventory management and staff management.

SKILLS  

  • LANGUAGE SKILLS
  • Ability to read, analyze, and interpret business related documents such as, technical procedures, and/or government regulations, recipes. Ability to write reports, evaluations, standardized recipes. Ability to effectively present information and respond to questions form supervisors, co-workers, customers, and the general public.
  • MATHEMATICAL SKILLS
  • Ability to read and interpret related measurements of the industry such as pound, grams, temperature degrees F and C, and to use concepts such as fractions, percentages, ratios and proportions including the calculation and interpretation of such things as food costs, labor cost and other food service reports.

ABILITIES           

  • REASONING ABILITY
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Must have the ability to interpret and act on a variety of instructions which may be furnished in written, verbal, diagram, or schedule form.

Posted 6/19/15

Line Cook Needed - UVU Food Services

JOB POSTING NUMBER:   JPP11515              UVU TITLE: Specialist - Line Cook

DEPARTMENT:  3BE-Food Services                  PAY RANGE:  $9.49 - $11.86 per hour

SCHEDULE;  Variable not to exceed 28 hour a week

SPECIAL INSTRUCTIONS TO APPLICANTS              

  • Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.

SUMMARY OF DUTIES    

  • Follows a menu to prepare and cook meats, fish, poultry, sauces, starches, soups, vegetables and other foods according to proper preparations methods.
  • The candidate may require, familiarity with a variety of the food operation concepts, practices, and procedures, to be able to rely on experience and judgment to plan and accomplish designated goals. Performs a variety of complicated tasks in the diverse food production systems, such as grilling, sauté, baking, poaching, roasting, and deep frying.
  • May lead and direct the work of others. May report directly to a supervisor or manager. A wide degree of creativity and latitude is expected.

MINIMUM QUALIFICATIONS          

  • Graduation with a high school diploma or equivalent.
  • Requires a food handler’s permit.
  • Preferred Qualifications      
  • One year of experience in a food operation, preferred and/or professional training or work experience in large volume food operation.
  • Knowledge           
  • Knowledge of common cooking techniques such as poaching, braising, saute, pan-fry, deep fry, baking, roasting, simmering and steaming.
  • Understanding of sanitation principles, and practices related to the food production industry.

SKILLS  

  • LANGUAGE SKILLS
  • Must have the ability to read, and interpret recipes and preparation methods, technical procedures, and/or government regulations. Must be able to understand labels and safety instructions for the use of sanitizing products and cleaning chemicals instructions.
  • MATHEMATICAL SKILLS
  • Ability to read and interpret basic measurement units used in the food production, such as fractions, grams, kilos, ounces, pounds and temperatures.

ABILITIES            

  • Requires the ability to solve practical problems and deal with a variety of diverse situations in the food production environment. Must have the ability to interpret and act on a variety of instructions, which may be furnished in written, oral, diagram, or schedule form. Must have the ability to follow directions and guidelines.
  • Must have the ability to effectively respond to questions from supervisors, co-workers, customers, and the general public.

Posted 6/19/15

Pastry Chef Needed - UVU Food Services

JOB POSTING NUMBER;  JPP11815                UVU TITLE;  Pastry Chef

DEPARTMENT; 3BE-Food Services                   PAY RANGE; $16.05 - $20.06

THREE SCHEDULES AVAILABLE:  Early mornings, not to exceed 28 hour a week

SPECIAL INSTRUCTIONS TO APPLICANTS    

  • Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.

SUMMARY OF DUTIES       

  • Prepares and cooks dessert, pastries and breads and other foods according to proper preparations methods. Requires familiarity with standard concepts, practices, and procedures within the food production field. Relies on experience and judgment to plan and accomplish goals. A certain degree of creativity and latitude is expected.
  • The Pastry Chef is responsible for the production of baked goods, staff scheduling, training and management, recipe development and supplies cafeteria and catering with bake goods.

MINIMUM QUALIFICATIONS             

  • Requires formal training and accreditation from an accredited culinary institute with 3-6 years of experience.

PREFERRED QUALIFICATIONS        

  • Require formal training and accreditation from an accredited culinary institute or a Bachelor’s degree (B.A.) or equivalent from a four-year College or technical school; or 4 to 6 years’ experience and/or training; or equivalent combination of education and experience.

KNOWLEDGE       

  • Working knowledge of various computer software programs, Microsoft Office and POS literacy.
  • Must have the knowledge to calculate figures and amounts such as discounts, proportions, percentages, fractions, area, circumference, and volume. Ability to calculate Cost of Goods Sold, make conversions of units using grams and ounces. Must be able to develop income statement and cost control reports, calculate food cost, employee cost and prepare budgets for food operations.
  • Must be able to understand P&L functions and must have the ability to apply concepts of basic algebra and marketing to other sectors of the operation.

SKILLS  

  • LANGUAGE SKILLS
  • Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, and/or government regulations. Ability to write standardized recipes, prepare reports, evaluations, procedures and manuals. Ability to effectively present information and respond to questions from groups, co-workers, customers, and the general public.
  • MATHEMATICAL SKILLS
  • Ability to read and interpret business financial statements, and to use concepts such as fractions, percentages, ratios and proportions, including the calculation and interpretation of such things as food costs, payroll costs, and other food service accounting reports.

ABILITIES             

  • Must have the ability to analyze problems and recommend solutions; the ability to communicate effectively with others, both verbally and in writing; and the ability to exercise mature judgment.
  • Must have proven skills and ability to hire, train, lead, motivate, supervise and evaluate staff.
  • Must have the ability to create new items, decorations and special event cakes.

Posted 6/16/15

NOW HIRING (Summer Season)  -  Westgate Park City Resort

COMPANY: Westgate Park City Resort & Spa is the WINNER of 6 BEST of STATE MEDALS including: Best Ski Resort • Best Steakhouse • Best American Pub • Best Gourmet Burger • Best Fitness Camp • Best Destination Spa

POSITIONS OPEN: Westgate Park City Resort & Spa is now hiring for SUMMER season:

● Restaurant Cooks
● Restaurant Servers
● Banquet Servers
● Shuttle Drivers
● Kid’s Club Attendant
● Massage Therapist
● Spa Receptionist
● Maintenance Technicians
● Customer Service Operators
● Dishwashers
● Bussers
● Cashiers
● Bellman

TO APPLY: Send resume to: christin_lovat@wgresorts.com or apply online at: www.westgateresorts.com

Posted 6/16/15

Stokes Fresh Food Market - Apprentice Baker Position Open

LOCATION: Salem, UT

TYPE: Part-time. A typical shift is 3:00 am to 11:00 am. We are closed Sunday, but Saturdays and holidays are required

SALARY: Depending on experience

APPLICATIONS CLOSE: 6/19/15

JOB DESCRIPTION: The apprentice baker works with the baker to produce a full line of bakery goods from scratch including breads, rolls, cakes, cookies, donuts, pastries, etc. Must be able to frequently lift up to 75 pounds to waist height.

The position needs to be filled immediately, but work load could expand in the fall to complete internship requirements fall semester.

TO APPLY: Send a resume and cover letter to Matt at stokesartisan@gmail.com

Posted: 6/12/15

Blendtec is Hiring - Job/Internship Opportunities

 2 POSITIONS OPEN:         2nd Shift Line Cook Position & Breakfast Cook Position

JOB DESCRIPTION: We have hired UVU Culinary Arts students and graduates having them reach out to Blendtec. We are currently in need of a 2nd shift line cook and breakfast cook.

SALARY & BENEFITS:  Our Company offers regular hours, competitive wages, and the advantage of full benefits and a free Blendtec blender to each employee who works for 90 days.

TO APPLY: Any interested graduates or students looking to take the next step in their culinary careers, send an email to Cory Mills, Bistro Kitchen Manager, Head Chef at cmills@blendtec.com or come in for a visit at (1206 S 1680 W Orem, UT 84058. Red Awning “Bistro” Entrance on the South side of Building Two 6:30 AM - 2 PM).

You can also check out the job descriptions and APPLY today by selecting the “Corporate Line Cook” or (2nd or 3rd shift) Tab or “Breakfast Cook” Tab under Food Service positions at http://www.blendtec.com/careers.

Posted 6/5/15

Culinary Arts Career Opportunity - The Charleston at Cedar Hills

JOB DESCRIPTION:  The Charleston at Cedar Hills is looking for a Director of Dining Services to oversee, manage, and recruit in our dining room. The Charleston is an assisted living located in Cedar Hills between Pleasant Grove and Highland, Utah.

RESPONSIBILITIES:  You will be responsible for executing the menu at a high standard of taste, quality, and presentation. You will have a team of cooks and servers to manage, recruit, and train. The number one concern for our residents is the dining experience. You will have an opportunity to make a difference in the lives our amazing residents.

QUALIFICATIONS:  Qualified applicants will have 2 or more years of cooking experience and at least 1 year of leadership experience. A culinary arts degree is preferred but not required. Food safety training also required.

TO APPLY:  We recognize the UVU Culinary Arts program is a renowned, so if some students or recent graduates might want to put their skills to work. Please contact Brandon and send an email and resume to BrandonPetersen@mbk.com

Brandon Petersen, Executive Director

The Charleston at Cedar Hills

10020 N 4600 W

Cedar Hills, UT 84062

Direct: 801-772-0123

Posted 6/5/15

Thanksgiving Point -- Banquet Manager Needed

JOB DESCRIPTION & DEPARTMENT: 7233 Banquets – Banquet Manager                REPORTS TO: Food & Beverage Director 

SUPERVISES:Set-Up Manager, Asst. Banquet Managers, Captains, Banquet Servers

STATUS: Full Time (40+ DOE) Salary, Non-exempt, Benefits

JOB SUMMARY

The Banquet Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service.

QUALIFICATION STANDARDSEducation & Experience:

  • At least 2 years of progressive experience in a hotel or a related field required.
  • High School diploma or equivalent required.
  • Supervisory experience required.
  • Must be proficient in Windows, company approved spreadsheets and word processing.
  • Must have a valid driver’s license for the applicable state.

Physical requirements:

  • Long hours regularly required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand during entire shift.

Mental requirements:

  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high pressure situations, must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
  • Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data, and basic arithmetic functions.

DUTIES & FUNCTIONSEssential:

  • Approach all encounters with guests and employees in a friendly, service oriented manner.
  • Maintain regular attendance in compliance with Thanksgiving Point standards, as required by scheduling which will vary according to business levels. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
  • Comply at all times with Thanksgiving Point standards to encourage safe and efficient operations.
  • Prepare schedules and wage progress reports for all Banquet employees. Prepare payroll for the Banquet department.
  • Assist as necessary in the setup, service and breakdown of banquet functions.
  • Coordinate all banquet related food and beverage requirements with the appropriate department(s). Keep kitchen informed of accurate counts for plating.
  • Recruit, hire, train and evaluate all Banquet personnel.
  • Review menu/service with Catering Event Managers and Food and Beverage Director.
  • Maintain up to date details on banquet functions and communicate to supervisors. Responsible for ongoing training of captains/hourly employees to maintain standards of service.
  • Respond to guest requests as needed. Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
  • Notify the Food & Beverage Director all materials and equipment that require ordering or need to be replaced.
  • Responsible for safety, sanitation, and cleanliness of service areas. Responsible for loss prevention programs among service employees.
  • Attend Daily Food & Beverage Meeting and Weekly BEO Meeting to ensure proper communication between departments.
  • Conduct menu classes as necessary to develop staff.
  • Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
  • Ensure that pre-meal meetings are conducted for all functions.
  • Review Banquet Staffs hours worked for payroll compilation and submit to accounting on a timely basis.

Marginal:

  • Supervise the work of Banquet Captains/Housemen and observe the performance of hourly service personnel.
  • Assist Food & Beverage Director and Catering Director with budgeting.
  • Responsible for control and maintenance of all service equipment. Write service requests as necessary.
  • Correct hazards and notify the Director of Maintenance or Food & Beverage Director.
  • Submit order of all FOH supplies to Food & Beverage Director for approval and maintain inventory levels.

 TO APPLY:  Those interested can apply at: https://thanksgivingpoint.applicantpro.com/jobs/233050.html

Posted 6/5/15

The Charleston at Cedar Hills - Director of Dining Services Position Open

JOB DESCRIPTION:  We are a premiere provider of assisted living in Utah County. We are currently looking for a qualified person to become our Director of Dining Services.

QUALIFICATIONS:  We recognize UVU has a renowned program, so we are looking for some students or recent graduates that might want to put their skills to work. We are looking to fill the position quickly, so please pass on the message soon so your students can have the opportunity. Qualified applicants will have 2 or more years of cooking experience and at least 1 year of leadership experience. A Culinary Arts degree is preferred but not required. Food safety training also required.

RESPONSIBILITIES:  The Charleston at Cedar Hills is looking for a director of dining services to oversee, manage, and recruit in our dining room. The Charleston is an assisted living located in Cedar Hills between Pleasant Grove and Highland, Utah. You will be responsible for executing the menu at a high standard of taste, quality, and presentation. You will have a team of cooks and servers to manage, recruit, and train. The number one concern for our residents is the dining experience. You will have an opportunity to make a difference in the lives our amazing residents.

TO APPLY: Contact Brandon Peterson, Executive Director by phone at 801-772-0123, or email at brandonpetersen@mbk.com or mbkseniorliving.com

Posted 5/20/15

Sub-Zero Ice Cream – Is Hiring

JOB DESCRIPTION:  Sub-Zero Ice Cream needs 2 to 3 people we can teach the how to do our ice cream and operate our van.

RESPONSIBILITY: 

  • First duty - Operate the truck Catering (Food Truck roundup).
  • Second duty - Take our catering contacts from the past 8 years and send a survey out.
  • Third duty - Then take the reviews and get referrals.
  • Fourth duty - Book and do the events.

SALARY: DOE and there will be a base plus bonus.

TO APPLY:  Please contact Jerry or Naomi at jerry.hanock@subzeroicecream.com or 801-319-7859

Posted 5/19/15

Baskin Robins – Cake Decorator Needed!

JOB DESCRIPTION:  The Baskin Robbins in Provo needs another cake decorator! We've been so busy this spring, we need to expand our cake operations. We build and decorate almost all of our awesome ice cream cakes in house, for both custom orders and general stock for our walk-in customers.

TIME:  Shift times are flexible. We can definitely accommodate a school schedule. Some of our previous decorators were students in the UVU Culinary Arts program.

SALARY:  DOE

QUALIFICATIONS:  There's no need to know much about ice cream, we can teach you! But you do need to have experience as a decorator, either in a previous job or school setting. Ideal candidates have experience in a fast-paced kitchen, are punctual, friendly, and have reliable transportation.

TO APPLY:  Send resume to scoopinllc@gmail.com. We are looking to fill this position ASAP.

Posted 5/18/15

Alta Lodge Summer / Ski Lodge - Line Cook Needed

JOB DESCRIPTION: We have great people, great food, and a fun living and working environment.  Alta Lodge is a traditional ski and summer lodge and restaurant located at the base of the mountain in Alta, UT

TIME FRAME:  Alta Lodge is hiring an experienced line cook for the 2015 summer season, mid-June through mid-October.  A winter position is also a possibility Alta.

BENEFIT:  We have fun, and we work hard. Employee housing in the Lodge is available. 

TO APPLY:  Please go to www.altalodge.com to fill out an application online. Due to the number of applications we receive, we do not respond to an application, unless a suitable position may be available. 

Alta Lodge is an equal opportunity employer.

Posted 5/15/15

Provo Rehab & Nursing - Full or Part Time - Cook Position

Provo Rehab and Nursing believes in excellence and quality care for the residents. The Cook at Provo Rehab and Nursing prepares 3 meals/day for approximately 100 residents. The Cook must work efficiently and manage time well. The Cook follows the special diet requests including preparing pureed and mechanical soft meals. The Cook is responsible for the following:

  • Record temperatures
  • Keep area clean and sanitary. Be responsible for cleaning schedule.
  • Be on top of rotating and using product
  • Assign employees different jobs like using vegetables for salads or making extra cookies for snacks
  • Maintain high standards of personal cleanliness and hygiene.
  • Ensure quality food production
  • Regulate portion control. Serve on trayline.
  • Ensure food is served in an attractive manner
  • Follow proper safety protocol
  • Make appropriate menu improvement/development suggestion

Qualifications:

  • Culinary skills. Preferred: Culinary degree
  • Time Management skills
  • Customer Service Skills
  • Communicate effectively in a team and with residents
  • Willing and able to follow instructions
  • Problem-solving skills
  • Food Handler’s Permit
  • Desire to serve the older population
  • Ability to stand and work for a full shift, lift 50 lbs. as necessary.
  • Ability to prepare a variety of menu items
  • At least 1 year experience working in foodservice operations

Shifts Available:

  • 6 am-1:30 pm Mon, Tues, Wed, & Sat or 2:30 pm-7 pm Mon, Tues, Wed, & Sat or a combination of these shifts.
  • Must be willing to cover other shifts as needed

How to Apply?

  • Email Resume to MGarlock@ensigngroup.net
  • Stop by Provo Rehab & Nursing (1001 N 500 W Provo, UT 84602) to fill out an application
  • Call 801-854-1759 with questions

Compensation

  • $12-15/hr depending on experience and skill

Posted 5/15/15

Schmidt's Pastry Cottage – Cook Position Open

WORKING ENVIRONMENT:  We have a full-scale bakery, run a cafe with a large menu, as well as providing fine dining in our banquet room for wedding dinners. We are constantly looking for people to work in the kitchen and bakery with us.

QUALIFICATIONS:  We are looking for an experienced cook, who is able to either run a fully functioning kitchen or be a productive member of our team.

RESPONSIBILITIES:  Responsibilities range from simple food preparation, to placing orders with food providers, all the way to executing fine dining wedding dinners up to 65 people. We have a restaurant cafe that is open for breakfast, lunch and dinner. We hope for someone who can replicate our already successful items, as well as help develop and improve our menu.

SALARY: DOE

TO APPLY: Please contact Steve at (801) 280-7200 for any inquiries. We are located at 1133 West South Jordan Parkway, South Jordan, UT

Posted 5/12/15

Maverik’s BonFire™ Grill - Food Service and Kitchen Manager Needed

REQUISITION NUMBER:  15-2061                

POSITION TITLE:  MAV Food Service & Kitchen Manager (BonFire Grill Manager), Provo, UT                                           

WORK HOURS: MAV Mid-Day Shift (8:00 am to 6:00 pm). Hours are FT (34-40), Morning/Day Shift

SALARY:  Pay is $9-$14 DOE. Bonus Potential          

REQUIREMENTS - Essential Duties and Responsibilities:

  • Manage the daily operation of Maverik’s BonFire™ Grill. Staff department, including interviewing, hiring and training BonFire™ Grill employees in partnership with Store Director.
  • Coach, manage and develop team to ensure delivery of Maverik’s culture, standards and operations.  Ensure daily communication with the Store Director to communicate and achieve the goals set for the store and BonFire™ Grill. When necessary, handle guest complaints with a sense of urgency and good judgment.
  • Maintain the highest level of safety and sanitation in the front and back kitchen areas at all times.  Keep the kitchen and equipment clean and presentable; ensure all cleaning schedules are followed as directed. Consistently follow all food safety procedures including, but not limited to, temperature logs, line checks, equipment cleaning, storage guidelines, glove use, hand washing, etc.
  • Prepare and present food items quickly and efficiently while always adhering to Company standards. Follow recipes and operating standards set forth by the Company. Prepare and stock line stations sufficiently to ensure smooth service periods.
  • Learn and develop expertise in key food service technologies, including ordering and management systems.. Monitor inventory levels and maintain accurate food ordering. Ensure food is monitored for quality and rotated and stored properly.
  • Manage waste and food cost by following standardized recipes, attention to portion control, maintaining appropriate levels of prep and stocking line stations according to policy.
  • Demonstrate the importance of Maverik’s customer service beliefs (Customer Thrill) through personal example and follow through and additional responsibilities as assigned.

 QUALIFICATIONS - Experience, Competencies and Education:

  • 1-2 years of food service management experience in a QSR, bakery or fast food environment, with preferred emphasis in ready to eat foods; experience in a convenience store environment a plus.
  • Familiarity and experience with restaurant grade kitchen equipment such as knives, scales, speed ovens, turbo chefs, Panini grills, etc. Knowledge and experience with automated kitchen ticket and point-of-sale systems.
  • Basic prep skills such as product assembly, portioning, knife use, dating, rotation and labeling. Extensive knowledge of food safety principles including FIFO, cross-contamination, and temperatures for storing, holding, reheating and serving safe food.
  • Local food handler permit required, as well as ServSafe certification, or ability to become ServSafe certified within 30 days. Strong communication skills, including ability to read, write and converse in English.
    Comprehensive time management skills; must know how to work smarter, not harder. Basic problem solving and analytical skills. Proficient with basic computer skills. Must be able to multitask, as well as prioritize and delegate activities as needed.
  • Demonstrated ability to stay calm and confident under pressure, while still delivering exceptional customer service.
    Abilities include, but are not limited to, walking, standing, reaching, stooping, lifting (25 lbs. minimum), carrying, talking and sitting. Duties include the coordination of manual and visual dexterity

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

 TO APPLY:  Apply online at Maverik’s Careers at https://rn21.ultipro.com/FJM1000/JobBoard/CanLogin.aspx?__JobID=*F2BA2E1DE27B42E2&__RT=*D356349294394CA3EAC10FEC2E7B083E445702209F68F9709BA39FD

814AD35275F408B3A9DCF71EA

 Posted 5/12/15

Carrabba’s Restaurant - Orem, Utah - Is Hiring

POSITION(S):  Hiring cooks for their kitchen

QUALIFICATIONS:  CA students and/or graduates

PAY:  DOE

TO APPLY:  Fill an application out at https://www.carrabbas.com/careers and visit our other sites at www.blominbrands.com/careers

Posted 5/5/15

Promontory Club is Hiring - Seeking: Cooks, Sous Chefs, Externships/Interns

• Experienced Line Cook $15, D.O.E., (Can be an intern, based on experience)
• Prep cook / Dishwasher / Internship, $12, D.O.E
• Sous Chef – starting, $19, D.O.E

COMPENSATION: We are flexible with school needs, mentoring and externships. We do not take unpaid interns, as we believe any one in our kitchen contributes to the team, and deserves compensation. Compensation is based on experience. Competitive pay and full-time, year round options available.

JOB DESCRIPTION: Come grow with us! We have a great kitchen with 2 restaurants, banquets, golf, and a sandwich shop. We make everything from scratch including our cured meats, jams, pickles etc. We believe a great kitchen is led by the community, so we hire and source as much as we can locally.

TO APPLY: Please apply to Roe’e Levy, Executive Chef, with a cover letter and resume at http://promontoryclub.applicantpro.com/jobs/

We look forward to hearing from you soon!

Posted 5/1/15