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At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. Marriott Syracuse Downtown seeks Line Cook who will lead the work of the kitchen in assisting the Sous chef and or Executive Sous Chef in preparing, cooking and supporting the kitchen staff.

Crescent Hotels & Resorts

Line CookLearn More

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Prepping, seasoning, and cooking food according to recipes, quantity calls, and specification while maintaining portion control systems . Inspecting food preparation and serving areas, tools, and equipment to ensure observance of safe, sanitary food-handling practices .

HOUR

Red Lobster

Cook

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Working at Resorts World: Resorts World New York City strives to provide our guests with world-class gaming, exquisite dining, and unique entertainment experiences. Able to cover multiple kitchen stations, must understand and work at each station in restaurant (grill, sauté, garde manger, pantry, etc.) as needed to support daily operations and cover staff absences.

Resorts World Las Vegas

Tournant

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Cooking & Plating: Cooking food using techniques like grilling, frying, or sautéing, and plating dishes according to restaurant specifications. Line Cook : prepares ingredients, cooks menu items, and plates dishes in a fast-paced kitchen, ensuring food quality and consistency.

Bishop’s Common at St Luke

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Position Summary: The Prep Cook supports daily kitchen operations by preparing ingredients, stocking stations, and maintaining a clean and organized workspace. Responsibilities include washing, chopping, and measuring ingredients, performing basic cooking tasks, and assisting kitchen leadership in ensuring all stations are ready for service.

Apizza Alimentari

Prep Cook

FULL_TIME

Mirbeau Inn & Spa Skaneateles is seeking a polished and professional Sous Chef to support the Chef de Cuisine in leading a culinary team committed to a refined, guest-centric dining experience. Manual dexterity and physical capability to perform all culinary tasks, including reaching, lifting, stirring, measuring, pouring, cutting, chopping, dicing, and plating.

Mirbeau of Skaneateles LP

Sous Chef

Mirbeau Inn & Spa

Review daily sales, payroll, inventory reports, and monthly Profit & Loss statements with management; participate in month-end inventory counts and cost-control procedures. Fully developed sensory capabilities, including taste, smell, touch, and visual acuity (both close and distance), essential for food quality control and presentation.

Chef de Cuisine

YEAR

Complete all assigned opening and closing tasks for each shift, including morning setup or end‑of‑day shutdown, while supporting teammates with shared duties to maintain a clean, safe, and organized kitchen. Prepare and present high‑quality dishes by cooking a wide variety of proteins and vegetables using methods such as broiling, grilling, frying, and sautéing, and ensuring every plate looks appealing.

Resort Lifestyle Communities

Weekend Cook

Ensure proper line presentation: proper pans are used, pans are garnished, proper utensils are used according to recipe specifications, and food products are maintained at the proper serving temperatures as specified by recipes or management. Eat'n Park Hospitality Group represents a diverse family of brands that span more than a dozen states across more than 150 locations and with nearly 10,000 team members.

We are a division of Eat’n Park Hospitality Group, which has been making guests smile since serving our first meal more than 60 years ago. Our distinguished chefs and culinarians are passionate about their trade, preparing each meal with healthy, natural ingredients and locally-sourced food.
Delicious meals are complemented by our commitment to excellence, decades of personalized service experience, and transparency reflective of our partners’ individual culture.
With people support centers in Pittsburgh and the Lehigh Valley, Parkhurst delivers authentic culinary experiences to more than 54 client locations in Pennsylvania, Maryland, Ohio, Virginia, West Virginia, and Delaware.

Parkhurst Dining

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Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. Job duties and responsibilities include, but are not limited to the following: Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses.

Gracious Hospitality Management

This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation. • Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team.

Five Iron Golf Syracuse

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The shift supervisor role at Orbital Kitchens is not just a job; it's a pivotal position that requires strong leadership skills and kitchen experience. We're looking for a fully bilingual candidate in Spanish & English, a self-starter, and a team player who thrives in a challenging and dynamic setting.

Orbital Kitchens

Shift Supervisor

In this role, you will work on-site at customer facilities across your region, partnering with customer operations teams to understand issues, perform repairs and preventative maintenance, validate fixes, and tune modules for each customer’s ingredients, containers, and line conditions. You will be supported remotely by our Robotic Operations Engineers, Systems Reliability Engineers, and Forward Deployment Engineers and you will be a first-hand source of field data for Engineering, helping turn recurring failures into permanent fixes.

Chef Robotics

Field Engineering Technician, New York Region

A full-service restaurant located within a boutique hotel in Wading River is seeking an experienced and passionate Executive Sous Chef to join its culinary leadership team. This is a hands-on role for a chef who thrives in a creative kitchen environment and enjoys contributing to seasonal menus, wine dinners, themed events, and weekly specials.

DeVita & Hancock Hospitality

Wading River Restaurant is seeking a hands-on Head Cook to lead day-to-day culinary execution in a gastro pub environment. 3+ years of line cook experience in a gastro pub, chef-driven casual, or high-volume scratch kitchen .

Line Cook Jobs in Syracuse, NY

Line CookLearn More Crescent Hotels & Resorts

Cook Red Lobster

Tournant Resorts World Las Vegas

Cook Bishop’s Common at St Luke

Prep Cook Apizza Alimentari

Sous Chef Mirbeau of Skaneateles LP

Sous Chef Mirbeau Inn & Spa

Chef de Cuisine Mirbeau Inn & Spa

Chef de Cuisine Mirbeau of Skaneateles LP

Weekend Cook Resort Lifestyle Communities

Cook Parkhurst Dining

Sous Chef Gracious Hospitality Management

Sous Chef Five Iron Golf Syracuse

Shift Supervisor Orbital Kitchens

Field Engineering Technician, New York Region Chef Robotics

Sous Chef DeVita & Hancock Hospitality

Chef DeVita & Hancock Hospitality

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