4,517 Culinary Staff jobs in the United States

Job Description

Food Preparation WorkerFood Preparation Worker Responsibilities:

• Working effectively with the kitchen team, and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment, and keeping station sanitary and organized throughout the shift.
• Preparing ingredients following recipes and guidelines.
• Steaming vegetables and other basic cooking responsibilities.
• Ensuring ingredients are tagged, date-labeled, covered, stored, and rotated effectively.
• Overseeing food levels and restocking items on time.
• Keeping utensils and equipment clean and sanitary.
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.

• High school diploma, GED, or a suitable alternative.
• Excellent understanding of food preparation fundamentals.

• Ability to follow recipes.
• Sound understanding of food allergies and foodborne illnesses.
• Basic mathematical skills.
• Proficient knife handling skills.
• Excellent communication skills, both written and verbal.
• Available to work shifts, on public holidays, and over weekends.

Job Description

Food Preparation WorkerFood Preparation Worker Responsibilities:

• Working effectively with the kitchen team, and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment, and keeping station sanitary and organized throughout the shift.
• Preparing ingredients following recipes and guidelines.
• Steaming vegetables and other basic cooking responsibilities.
• Ensuring ingredients are tagged, date-labeled, covered, stored, and rotated effectively.
• Overseeing food levels and restocking items on time.
• Keeping utensils and equipment clean and sanitary.
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.

• High school diploma, GED, or a suitable alternative.
• Excellent understanding of food preparation fundamentals.

• Ability to follow recipes.
• Sound understanding of food allergies and foodborne illnesses.
• Basic mathematical skills.
• Proficient knife handling skills.
• Excellent communication skills, both written and verbal.
• Available to work shifts, on public holidays, and over weekends.

Job Description

Food Preparation WorkerFood Preparation Worker Responsibilities:

• Working effectively with the kitchen team, and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment, and keeping station sanitary and organized throughout the shift.
• Preparing ingredients following recipes and guidelines.
• Steaming vegetables and other basic cooking responsibilities.
• Ensuring ingredients are tagged, date-labeled, covered, stored, and rotated effectively.
• Overseeing food levels and restocking items on time.
• Keeping utensils and equipment clean and sanitary.
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.

• High school diploma, GED, or a suitable alternative.
• Excellent understanding of food preparation fundamentals.

• Ability to follow recipes.
• Sound understanding of food allergies and foodborne illnesses.
• Basic mathematical skills.
• Proficient knife handling skills.
• Excellent communication skills, both written and verbal.
• Available to work shifts, on public holidays, and over weekends.

Job Description

Food Preparation WorkerFood Preparation Worker Responsibilities:

• Working effectively with the kitchen team, and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment, and keeping station sanitary and organized throughout the shift.
• Preparing ingredients following recipes and guidelines.
• Steaming vegetables and other basic cooking responsibilities.
• Ensuring ingredients are tagged, date-labeled, covered, stored, and rotated effectively.
• Overseeing food levels and restocking items on time.
• Keeping utensils and equipment clean and sanitary.
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.

• High school diploma, GED, or a suitable alternative.
• Excellent understanding of food preparation fundamentals.

• Ability to follow recipes.
• Sound understanding of food allergies and foodborne illnesses.
• Basic mathematical skills.
• Proficient knife handling skills.
• Excellent communication skills, both written and verbal.
• Available to work shifts, on public holidays, and over weekends.

Job Description

Job Summary:

The International Culinary Intern will plan, prep, set up, and provide quality service in all areas of culinary production, including, but not limited to, all menu items supplied by the outlet kitchen.

Supervisory Responsibilities:

Duties & Responsibilities:

• Displays and presents all items designated by the sous chef for service.
• All mise en place completed to the satisfaction of the supervisor and/or sous chef.
• Will learn to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation.
• Performs other related duties as assigned.

Required Skills & Abilities:

• Ability to compute basic mathematical calculations.
• Excellent customer service skills.

Education & Experience:

• High school diploma or equivalent is required.
• 1 years of experience in the culinary field is required.
• Previous tournant experience or knowledge of grill, saut, garde manger, soups, pastry, and vegetable prep.

Physical Requirements:

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 50 pounds at times.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

We’re looking for a strong leader to set and maintain high culinary standards that align
with our vision. This role oversees all food production across our restaurant, butcher,
deli, and coffee shop at the Wolf and Company Chicago location in Bucktown, ensuring
consistency and quality in every aspect.

The ideal candidate is a collaborative and positive team player who takes ownership
of kitchen operations, from managing food purchasing and production to training staff
and maintaining financial goals.

Responsibilities:
Team Leadership & Development:
 Hire, train, schedule, supervise, and evaluate BOH team members.
Foster a positive and professional work environment.
rovide hands-on training to maintain high standards and consistency.
upport team growth through cross-training and development.
Kitchen Operations & Quality Control:
versee daily food prep and execution, ensuring consistency and quality.
aintain food safety and sanitation standards across all kitchen areas.
evelop and refine recipes, portion control, and plating guidelines.
ork closely with FOH to align food production with guest expectations.
Financial & Operational Oversight:
anage food and labor costs while maintaining efficiency.
onitor inventory, purchasing, and kitchen expenses to reduce waste.
nsure all kitchen certifications and inspections are up to date.
stablish and enforce cleaning and maintenance schedules.
Guest Experience & Menu Development:
ssist in creating seasonal and innovative menu items.
nsure food quality consistently exceeds guest expectations.
ttend service lineups and engage with guests as needed.

Qualifications:
xperience in full-service restaurants.
trong leadership and team management skills.
bility to oversee a team of 25+ BOH employees.
olid understanding of food cost control and kitchen efficiency.
roficiency in MS Excel and Word for reporting and budgeting.
etail-oriented with a passion for consistency and quality.

Reports To:
eneral Manager
ulinary Director

Join us for this incredible opportunity to be part of the  Culinary team as a Supervisor at Wild Dunes Resort in Isle of Palms,  just outside of Charleston, SC.  Not only   will you be part of a remarkable property, but you'll be a part of a company that was recognized as one of Fortunes 100 Best Companies to Work For in 2025!   

Description:  

The Culinary Supervisor is responsible for the production and execution of food products as well as supervising the culinary team in the absence of the Sous Chef. The supervisor is responsible for cooking, preparing and garnishing food. The supervisor may work in a catering culinary setting or in a standard restaurant on the property.

Previous culinary experience is required.

• Supervise the kitchen in the absence of the Sous Chef
• Assist in the preparation and daily production of restaurants, room service and outlet menus
• Ensure resort, state, and federal food health & safety standards are adhered to
• Must strive to put out high quality, consistent food product
• Under the direction of the chef, monitor and maintain ingredients, supplies and equipment
• Ability to work a flexible schedule that will likely include evenings, weekends, and holidays
• Must be able to live the Hyatt Values of Respect, Integrity, Humility, Empathy, Creativity & Fun

he Colleague is held accountable for all duties of this job and other duties as assigned.

Why Join Wild Dunes Resort?

At Wild Dunes Resort, Destination by Hyatt, colleagues are more than employees—they are valued members of our team.  We offer competitive wages, career growth opportunities, training, and benefits in a supportive and welcoming environment.  Other benefits and Perks:

• Free room nights*
• Discounted and Friends & Family Room Rates  
• Medical, Prescription, Dental, and Vision Insurance after 30 Days of Employment*
• Paid time off and holiday pay*
• Paid Family Bonding Time and Adoption Assistance*  
• 401K with company match*
• Access to Beach, Tennis, and Pickleball as available on days off
• Retail Discounts for Colleagues

*Benefit Package for Full Time & Part Time colleagues eligible

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

  Our Values:  Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing

Working Conditions:  

• Must be able to walk, climb into and out of and operate a vehicle frequently, with occasional stair climbing.
• Must be able to repetitively lift, push, pull & carry up to 15 lbs., frequently up to 25 lbs. and occasionally up to 75 lbs.
• Must be able to perform repetitive hand & arm movements, pushing and pulling and simple grasping frequently; squeezing, overhead reaching & fine manipulation occasionally.
• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently.

We are a well established, multi-unit, daytime fast-casual chain in New York City looking to hire an experienced and reliable Culinary Director for our growing operation.

The Culinary Director is primarily responsible for implementing and maintaining quality control and standards through staff training and continuous development and auditing. They are also responsible for budgeting and cost management, recipe auditing, maintaining the highest standards of cleanliness in the kitchen, receiving feedback from leadership and customers as well as menu development.

Ensuring consistency and quality across multiple locations is the most important part of the job. The Culinary Director establishes and enforces standards for food preparation, presentation, and service. This includes frequent site visits to audit kitchen operations, provide feedback, and implement changes as needed.

The Culinary Director is responsible for designing training programs, mentoring kitchen staff, and creating pathways for career advancement within the organization. Their goal is to build a strong culinary team capable of delivering high-quality dining experiences.

The Culinary Director must have a firm grasp of budgeting, cost analysis, and managing food and labor costs. 

The Culinary Director also oversees and coordinates repair and maintenance for kitchen equipment, builds and maintains relationships with repair people, directs their team to keep logs and establishes consistent standards for when equipment needs to be repaired or replaced

The Culinary Directors must work closely with other operations and catering. This cross-functional role requires excellent communication skills and the ability to see the bigger picture of the business.

Preferred Qualifications:  

• Three to five years of culinary or kitchen management experience
• Experience with planning and managing catering events from a culinary perspective
• Strong leadership skills and desire to work with an industry leader
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficient computer skills (Microsoft Office, Email and the Internet)
• Ability to communicate on various levels including management, departmental, customer and associate
• ServSafe® Certification