About Company: New School Mediterranean Celebrating 55 Locations Our journey began in downtown San Diego, where we worked alongside our team to create a 'New-School' Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all. About the Role: As a Line Cook in the accommodation and food services industry, you will play a critical role in preparing and delivering high-quality meals that meet our establishment's standards and customer expectations. Your primary focus will be on efficiently cooking menu items according to recipes, ensuring consistency, taste, and presentation. You will work closely with kitchen staff to maintain a clean, organized, and safe work environment while managing multiple orders during busy service periods. This role requires attention to detail, time management, and the ability to work collaboratively under pressure to contribute to an exceptional dining experience. Ultimately, your efforts will directly impact customer satisfaction and the overall success of our food service operations across the United States. Minimum Qualifications: High school diploma or equivalent. Previous experience working as a line cook or in a similar food preparation role. Basic knowledge of food safety and sanitation standards. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Strong communication skills and ability to work well within a team. Preferred Qualifications: Culinary school training or certification. Experience with various cooking techniques and kitchen equipment. Knowledge of dietary restrictions and allergen management. Ability to work flexible hours, including nights, weekends, and holidays. Previous experience in a high-volume restaurant or hospitality setting. Responsibilities: Prepare and cook menu items according to standardized recipes and presentation guidelines. Maintain cleanliness and organization of the kitchen workstations, including proper storage of ingredients and equipment. Collaborate with other kitchen staff to ensure timely and efficient food preparation and delivery. Monitor food quality and portion sizes to minimize waste and maintain consistency. Adhere to all food safety and sanitation regulations to ensure a safe dining environment. Assist in inventory management by reporting low stock and helping with deliveries as needed. Support the kitchen team during peak hours by managing multiple orders and prioritizing tasks effectively. Skills: The required skills such as food preparation, time management, and teamwork are essential for efficiently producing high-quality dishes while maintaining kitchen safety and cleanliness. Communication skills enable smooth coordination with chefs, servers, and other kitchen staff to ensure orders are completed accurately and promptly. Preferred skills like knowledge of diverse cooking techniques and allergen management enhance the ability to cater to a wide range of customer needs and dietary preferences. Flexibility and adaptability are important for managing varying workloads and shift schedules common in the food service industry. Together, these skills contribute to a productive kitchen environment and a positive dining experience for guests. Compensation details: 16-16 Hourly Wage PI1ad1c895afc3-5650
08/14/2026
Full time
About Company: New School Mediterranean Celebrating 55 Locations Our journey began in downtown San Diego, where we worked alongside our team to create a 'New-School' Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all. About the Role: As a Line Cook in the accommodation and food services industry, you will play a critical role in preparing and delivering high-quality meals that meet our establishment's standards and customer expectations. Your primary focus will be on efficiently cooking menu items according to recipes, ensuring consistency, taste, and presentation. You will work closely with kitchen staff to maintain a clean, organized, and safe work environment while managing multiple orders during busy service periods. This role requires attention to detail, time management, and the ability to work collaboratively under pressure to contribute to an exceptional dining experience. Ultimately, your efforts will directly impact customer satisfaction and the overall success of our food service operations across the United States. Minimum Qualifications: High school diploma or equivalent. Previous experience working as a line cook or in a similar food preparation role. Basic knowledge of food safety and sanitation standards. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Strong communication skills and ability to work well within a team. Preferred Qualifications: Culinary school training or certification. Experience with various cooking techniques and kitchen equipment. Knowledge of dietary restrictions and allergen management. Ability to work flexible hours, including nights, weekends, and holidays. Previous experience in a high-volume restaurant or hospitality setting. Responsibilities: Prepare and cook menu items according to standardized recipes and presentation guidelines. Maintain cleanliness and organization of the kitchen workstations, including proper storage of ingredients and equipment. Collaborate with other kitchen staff to ensure timely and efficient food preparation and delivery. Monitor food quality and portion sizes to minimize waste and maintain consistency. Adhere to all food safety and sanitation regulations to ensure a safe dining environment. Assist in inventory management by reporting low stock and helping with deliveries as needed. Support the kitchen team during peak hours by managing multiple orders and prioritizing tasks effectively. Skills: The required skills such as food preparation, time management, and teamwork are essential for efficiently producing high-quality dishes while maintaining kitchen safety and cleanliness. Communication skills enable smooth coordination with chefs, servers, and other kitchen staff to ensure orders are completed accurately and promptly. Preferred skills like knowledge of diverse cooking techniques and allergen management enhance the ability to cater to a wide range of customer needs and dietary preferences. Flexibility and adaptability are important for managing varying workloads and shift schedules common in the food service industry. Together, these skills contribute to a productive kitchen environment and a positive dining experience for guests. Compensation details: 16-16 Hourly Wage PI1ad1c895afc3-5650
Job purpose To participate in day to day kitchen operations by controlling quality of food, labor, inventory of product and flow of kitchen. Maintain a clean and sanitary work area. Essential Functions To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential function so of the job. Oversee and coordinates activities of food preparation (kitchen, pantry, and storeroom) and purchases food and kitchen supplies. Follows recipes, controls, portion, and presentation specifications as set by the restaurant Specify number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs in a sanitary and timely manner. Oversee kitchen staff, ensure cleanliness of kitchen and equipment. Oversee line cooks, tastes, smells, and observes food to ensure recipes are appearance standards. Inventory, storage, and distribution of food and supplies. Purchases food and kitchen supplies as needed. Trains new hires. May set prices to be charged for items with direct supervisor's approval. May plan, change, and standardize recipes to increase number of servings prepared with direct supervisor's approval. Track and report any food waste. Prepare and portion foods, and utilize food surpluses and leftovers. Qualifications Minimum two years' experience in high volume kitchen. Must be comfortable with Microsoft word and excel. Must have a high school diploma or GED equivalent, a professional diploma or food services management. Qualifications include: Knowledge of ingredients and kitchen equipment Knife/food preparation skills Positive attitude Able to work well with others Ability to actively attend to, convey and understand the comments and questions of others. Accuracy - ability to perform work accurately and thoroughly Communication, Oral - Ability to communicate effectively with others using the spoken work. Customer Oriented - Ability to take care of the customers' needs while following company procedures. Initiative - Ability to make decisions or take actions to solve a problem or reach a goal. Relationship building - Ability to effectively build relationship with customers and co-workers. Must possess a valid driver's license. Must be eligible to work in the United States. Working conditions Fast paced environment that can be extremely hot and cold at various times. Present around sharp objects, hot surfaces and in areas where the floor may be wet or slippery at times. Physical requirements Required to work on your feet and stand for 8 hours a day. Pick up 50 lbs or less on a regular base. Manually manipulate food. Reach outward Reach above shoulder Bend Grasp Speak Push/Pull Direct reports Compensation details: 16-17 Hourly Wage PI9267a410704d-0075
08/06/2026
Full time
Job purpose To participate in day to day kitchen operations by controlling quality of food, labor, inventory of product and flow of kitchen. Maintain a clean and sanitary work area. Essential Functions To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential function so of the job. Oversee and coordinates activities of food preparation (kitchen, pantry, and storeroom) and purchases food and kitchen supplies. Follows recipes, controls, portion, and presentation specifications as set by the restaurant Specify number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs in a sanitary and timely manner. Oversee kitchen staff, ensure cleanliness of kitchen and equipment. Oversee line cooks, tastes, smells, and observes food to ensure recipes are appearance standards. Inventory, storage, and distribution of food and supplies. Purchases food and kitchen supplies as needed. Trains new hires. May set prices to be charged for items with direct supervisor's approval. May plan, change, and standardize recipes to increase number of servings prepared with direct supervisor's approval. Track and report any food waste. Prepare and portion foods, and utilize food surpluses and leftovers. Qualifications Minimum two years' experience in high volume kitchen. Must be comfortable with Microsoft word and excel. Must have a high school diploma or GED equivalent, a professional diploma or food services management. Qualifications include: Knowledge of ingredients and kitchen equipment Knife/food preparation skills Positive attitude Able to work well with others Ability to actively attend to, convey and understand the comments and questions of others. Accuracy - ability to perform work accurately and thoroughly Communication, Oral - Ability to communicate effectively with others using the spoken work. Customer Oriented - Ability to take care of the customers' needs while following company procedures. Initiative - Ability to make decisions or take actions to solve a problem or reach a goal. Relationship building - Ability to effectively build relationship with customers and co-workers. Must possess a valid driver's license. Must be eligible to work in the United States. Working conditions Fast paced environment that can be extremely hot and cold at various times. Present around sharp objects, hot surfaces and in areas where the floor may be wet or slippery at times. Physical requirements Required to work on your feet and stand for 8 hours a day. Pick up 50 lbs or less on a regular base. Manually manipulate food. Reach outward Reach above shoulder Bend Grasp Speak Push/Pull Direct reports Compensation details: 16-17 Hourly Wage PI9267a410704d-0075
About Company: New School Mediterranean Celebrating 55 Locations Our journey began in downtown San Diego, where we worked alongside our team to create a 'New-School' Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all. About the Role: As a Line Cook in the accommodation and food services industry, you will play a critical role in preparing and delivering high-quality meals that meet our establishment's standards and customer expectations. Your primary focus will be on efficiently cooking menu items according to recipes, ensuring consistency, taste, and presentation. You will work closely with kitchen staff to maintain a clean, organized, and safe work environment while managing multiple orders during busy service periods. This role requires attention to detail, time management, and the ability to work collaboratively under pressure to contribute to an exceptional dining experience. Ultimately, your efforts will directly impact customer satisfaction and the overall success of our food service operations across the United States. Minimum Qualifications: High school diploma or equivalent. Previous experience working as a line cook or in a similar food preparation role. Basic knowledge of food safety and sanitation standards. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Strong communication skills and ability to work well within a team. Preferred Qualifications: Culinary school training or certification. Experience with various cooking techniques and kitchen equipment. Knowledge of dietary restrictions and allergen management. Ability to work flexible hours, including nights, weekends, and holidays. Previous experience in a high-volume restaurant or hospitality setting. Responsibilities: Prepare and cook menu items according to standardized recipes and presentation guidelines. Maintain cleanliness and organization of the kitchen workstations, including proper storage of ingredients and equipment. Collaborate with other kitchen staff to ensure timely and efficient food preparation and delivery. Monitor food quality and portion sizes to minimize waste and maintain consistency. Adhere to all food safety and sanitation regulations to ensure a safe dining environment. Assist in inventory management by reporting low stock and helping with deliveries as needed. Support the kitchen team during peak hours by managing multiple orders and prioritizing tasks effectively. Skills: The required skills such as food preparation, time management, and teamwork are essential for efficiently producing high-quality dishes while maintaining kitchen safety and cleanliness. Communication skills enable smooth coordination with chefs, servers, and other kitchen staff to ensure orders are completed accurately and promptly. Preferred skills like knowledge of diverse cooking techniques and allergen management enhance the ability to cater to a wide range of customer needs and dietary preferences. Flexibility and adaptability are important for managing varying workloads and shift schedules common in the food service industry. Together, these skills contribute to a productive kitchen environment and a positive dining experience for guests. Compensation details: 16-16 Hourly Wage PI4c297ac0d9bf-5650
08/06/2026
Full time
About Company: New School Mediterranean Celebrating 55 Locations Our journey began in downtown San Diego, where we worked alongside our team to create a 'New-School' Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all. About the Role: As a Line Cook in the accommodation and food services industry, you will play a critical role in preparing and delivering high-quality meals that meet our establishment's standards and customer expectations. Your primary focus will be on efficiently cooking menu items according to recipes, ensuring consistency, taste, and presentation. You will work closely with kitchen staff to maintain a clean, organized, and safe work environment while managing multiple orders during busy service periods. This role requires attention to detail, time management, and the ability to work collaboratively under pressure to contribute to an exceptional dining experience. Ultimately, your efforts will directly impact customer satisfaction and the overall success of our food service operations across the United States. Minimum Qualifications: High school diploma or equivalent. Previous experience working as a line cook or in a similar food preparation role. Basic knowledge of food safety and sanitation standards. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Strong communication skills and ability to work well within a team. Preferred Qualifications: Culinary school training or certification. Experience with various cooking techniques and kitchen equipment. Knowledge of dietary restrictions and allergen management. Ability to work flexible hours, including nights, weekends, and holidays. Previous experience in a high-volume restaurant or hospitality setting. Responsibilities: Prepare and cook menu items according to standardized recipes and presentation guidelines. Maintain cleanliness and organization of the kitchen workstations, including proper storage of ingredients and equipment. Collaborate with other kitchen staff to ensure timely and efficient food preparation and delivery. Monitor food quality and portion sizes to minimize waste and maintain consistency. Adhere to all food safety and sanitation regulations to ensure a safe dining environment. Assist in inventory management by reporting low stock and helping with deliveries as needed. Support the kitchen team during peak hours by managing multiple orders and prioritizing tasks effectively. Skills: The required skills such as food preparation, time management, and teamwork are essential for efficiently producing high-quality dishes while maintaining kitchen safety and cleanliness. Communication skills enable smooth coordination with chefs, servers, and other kitchen staff to ensure orders are completed accurately and promptly. Preferred skills like knowledge of diverse cooking techniques and allergen management enhance the ability to cater to a wide range of customer needs and dietary preferences. Flexibility and adaptability are important for managing varying workloads and shift schedules common in the food service industry. Together, these skills contribute to a productive kitchen environment and a positive dining experience for guests. Compensation details: 16-16 Hourly Wage PI4c297ac0d9bf-5650
Job purpose Shift leaders are required to manage employees and store operations during their work day . They must ensure that the operation runs smoothly, efficiently and according to industry standards while also overseeing and directing employees. Shift leaders are responsible for cash management, organization, cleanliness and general problem-solving while on duty. This position is exempt. Essential Functions To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential function so of the job. Manage employees Assign tasks to kitchen and staff and ensure they are performing tasks correctly Supervise employee breaks and authorize employee overtime Ensure adequate staffing Problem solve Provide input and feedback on employee performance Ensure customers are served appropriately and efficiently Oversee the production of food and beverage items Quality control of food Oversee opening and closing of store Oversee and maintain accuracy of register drawer Count currency in drawer and create cash accountability reports Make bank deposits Resolve currency shortage or overage problems Maintain safe lock and key Maintain store cleanliness according to industry standards Supervise employees to ensure compliance with state law and industry standards. Qualifications Must have minimum of 1 year leading staff in the fast food or hospitality industry or equivalent experience. Qualifications include: Associates degree, high school diploma or GED certificate Ability to work flexible hours including nights and weekends Bilingual is a plus Exceptional interpersonal communication skills Exceptional organization and leadership skills Dependable and reliable Must possess a valid driver's license. Must be eligible to work in the United States. Ability to make quick decisions and hold staff accountable. Working conditions Work environment can be hectic and fast paced. Shift leader is subjected to various temperatures for long hours. Must be available days, nights, weekends, and holidays based on business needs. Physical requirements Required to work on your feet and stand for 8 hours a day. Pick up 50 lbs or less on a regular base. Ability to perform all functions at the restaurant level, including delivery when needed Required prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 lbs or less, repetitive hand and wrist motion. Work with hot, cold, hazardous equipment as well as operates computers, phones, fax machines, copiers, and other office equipment. Direct reports Manager PIbad35a610c5c-9484
08/05/2026
Full time
Job purpose Shift leaders are required to manage employees and store operations during their work day . They must ensure that the operation runs smoothly, efficiently and according to industry standards while also overseeing and directing employees. Shift leaders are responsible for cash management, organization, cleanliness and general problem-solving while on duty. This position is exempt. Essential Functions To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential function so of the job. Manage employees Assign tasks to kitchen and staff and ensure they are performing tasks correctly Supervise employee breaks and authorize employee overtime Ensure adequate staffing Problem solve Provide input and feedback on employee performance Ensure customers are served appropriately and efficiently Oversee the production of food and beverage items Quality control of food Oversee opening and closing of store Oversee and maintain accuracy of register drawer Count currency in drawer and create cash accountability reports Make bank deposits Resolve currency shortage or overage problems Maintain safe lock and key Maintain store cleanliness according to industry standards Supervise employees to ensure compliance with state law and industry standards. Qualifications Must have minimum of 1 year leading staff in the fast food or hospitality industry or equivalent experience. Qualifications include: Associates degree, high school diploma or GED certificate Ability to work flexible hours including nights and weekends Bilingual is a plus Exceptional interpersonal communication skills Exceptional organization and leadership skills Dependable and reliable Must possess a valid driver's license. Must be eligible to work in the United States. Ability to make quick decisions and hold staff accountable. Working conditions Work environment can be hectic and fast paced. Shift leader is subjected to various temperatures for long hours. Must be available days, nights, weekends, and holidays based on business needs. Physical requirements Required to work on your feet and stand for 8 hours a day. Pick up 50 lbs or less on a regular base. Ability to perform all functions at the restaurant level, including delivery when needed Required prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 lbs or less, repetitive hand and wrist motion. Work with hot, cold, hazardous equipment as well as operates computers, phones, fax machines, copiers, and other office equipment. Direct reports Manager PIbad35a610c5c-9484
