Fabio Viviani Hospitality: Operates a diverse portfolio of upscale restaurant and hospitality brands.
1+ YOEMinimum 1 year kitchen prep/cooking experience, ability to lift 40+ lbs, stand up to 9 hours, clear communication, follow safety and sanitation procedures.
Bob Evans Restaurants: Operates a chain of farm-fresh family-style restaurants.
0+ YOEFollow recipes, maintain food handling and sanitation, unpack and organize goods, perform kitchen prep, and lift up to 50 lbs. 0–2 years related experience.
Previous prep or line cook experience preferred, basic knife skills, kitchen safety and sanitation knowledge, ability to stand long periods and lift up to 50 lb, must be 18+, English proficiency.
City Barbeque: Operates a chain of fast-casual barbeque restaurants.
Prepare food in a fast-paced kitchen, follow recipes and sanitation procedures, cross-train on stations, and provide dependable timeliness and teamwork.
Brinker InternationalNYSE: EAT: Operates and franchises casual dining restaurant chains.
Execute recipes, prepare a variety of foods, complete prep work and station set-up, follow safety and sanitation procedures; prior restaurant kitchen experience preferred.
The Salvation Army: Provides humanitarian aid and community social services.
Preparing and serving food, maintaining sanitary kitchen areas, operating kitchen equipment, working evenings/weekends, following recipes and supervisor directions; 2 years cooking experience preferred.
SPB Hospitality: Operates a diverse national portfolio of restaurant brands.
0+ YOEMust be 18+, experience with kitchen equipment (knives, slicer, mixer, stoves, ovens) required; previous kitchen experience preferred but not required; flexible to work a variety of shifts; follow sanitation and recipes.
Suzu: Modern Japanese restaurant and fine-dining destination in Cincinnati.
0+ YOE0-2 years kitchen experience; strong knife skills; Food Handler Certificate; follow recipes; good time management; cleanliness; interest in Japanese cuisine (training provided).