Bloomin' BrandsNASDAQ: BLMN: Operates a portfolio of casual dining restaurant chains.
Following food safety guidelines, preparing/portioning/cooking items to specification, maintaining cleanliness and sanitation, and assessing ingredient quality.
Carrabba's Italian GrillNASDAQ: BLMN: Casual dining restaurant serving Italian-American cuisine.
Preparing, portioning, and cooking food to quality specifications; following food safety, cleanliness, and sanitation standards; assessing ingredient freshness and rotating product.
AramarkNYSE: ARMK: Provides food and facility management services to diverse organizations.
Prepares and portions food using standardized recipes, follows food safety and sanitation procedures, maintains food rotation and clean work areas; one year prep or food-service experience preferred.
Bob Evans Restaurants: Operates a chain of farm-fresh family-style restaurants.
0+ YOE0-2 years related experience; knowledge of food preparation, sanitation, and portioning; ability to stand entire shift and lift up to 50 lbs; detail oriented and able to multitask.
Harriet's Hamburgers: Serves fresh hamburgers and fries with genuine hospitality.
1+ YOE1-2+ years fast-paced kitchen experience; knowledge of cooking methods, portioning, food safety, accuracy, speed, and ability to work flexible shifts including evenings, weekends and holidays.
Tricor: Operates Sonny's BBQ restaurant franchise locations in the Carolinas.
Preparing meats, salads, vegetables and sides; portioning, labeling, dating, rotating and storing items; maintaining food safety; must be hardworking, flexible, able to multi-task and have a positive attitude.
Compass GroupLondon Stock Exchange: CPG: Provides contract food and support services globally.
Prepare and portion food per recipes and production sheets, follow HACCP and sanitation procedures, operate and clean kitchen equipment, complete production and waste logs, and provide friendly customer service.
Elior North AmericaEuronext Paris: ELIOR: Provides contract foodservice and catering management for institutions.
1+ YOEMinimum 1 year culinary experience in high-volume scratch-cooking environment; customer service experience; knowledge of culinary methods, portion control, food prep, safe food handling.