Life Cafe Cook Life Time IncLife Cafe CookOverland Park, KSThey will need to deliver exceptional customer service and maintain a clean and sanitized environment. Responds to members questions and makes suggestions regarding food and service.
Prep Cook Granite City Food & Brewery LtdPrep CookMOJob Summary:To produce and maintain the quality of menu items assigned to your station according to the company's menu recipes and specifications. Knowledge, Skills & Abilities: Ability to handle multiple tasks and balance fluctuating workload.
Supv, Cook-Hrly Compass Group USA IncSupv, Cook-HrlyKansas City, MO$20–$25 / hourFounded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country. From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences.
Local Lime Back of House Team Member Local LimeLocal Lime Back of House Team MemberLeawood, KS$17.50–$20 / hourBOH employees are responsible for setting up all kitchen stations and preparing all menu items as per the recipes, as well as following all food safety and sanitation procedures. Our Back of House (BOH) teams are essential to delivering a great dining experience by ensuring food is prepared and plated according to restaurant specifications.
Dishwasher Chili'sDishwasherShawnee, KS$14–$16 / hourBefore a restaurant opens, restaurant team members who work behind-the-scenes, such as cooks or line prep cooks ensure that certain foods are pre-made to facilitate faster service. Whether working in a casual dining or upscale setting, team members must pay attention to order numbers and understand seating charts to deliver the right food to the right people.
Banquet Culinary Supervisor Hyatt Hotels CorpBanquet Culinary SupervisorKansas City, MOAs a supervisor-level role, the Banquet Culinary Supervisor actively supervises the work performed by line-level banquet culinary colleagues while remaining operationally involved in production and service support. This role helps coordinate production flow, product quality, organization, timing, safety, sanitation, and communication with front-of-house banquet partners to support a consistent, high-quality event experience.