Lead Cook Otterbein SeniorLifeLead CookFranklin, INdiv class="iCIMS_JobOptions">Apply today and begin a meaningful career as a Lead Cook at Otterbein!
NewLine Cook Hersha Hospitality ManagementLine CookBloomington, INli>Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
Line Cook HHM HospitalityLine CookBloomington, INRequires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
NewLine Cook The Rittenhouse HotelLine CookBloomington, INli>Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
Line Cook Hilton Garden Inn Bloomington at IULine CookBloomington, IndianaPart timeRequires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
Sous Chef Parkhurst DiningSous ChefFranklin, INFull timeShare this job with a friend or search all careers at enphgsmiles.com. Eat'n Park Hospitality Group represents a diverse family of brands that span 14 states across more than 150 locations and with nearly 10,000 team members.
SOUS CHEF I Compass Group North AmericaSOUS CHEF IBLOOMINGTON, IN$48,000–$50,000 / yearAs a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.