Cook/Chef (sunnyvale)

Wendy's | Golden Eagle Foods, Inc. is growing their team in Brookville Who Are We? Fueling Flavor Around the Clock! Since 2011, our Wendy’s franchise has been serving up fresh, hot, and delicious meals across NY, NJ, PA, and MD—and we’re just getting started! What makes us truly special? We never close! Most of our locations are open 24/7, 365 days a year, ensuring that no matter the hour, whether it’s a late-night craving or an early morning bite, we’ve got you covered. Our unique travel center setup means hungry travelers and on-the-go customers can always count on a warm meal, a friendly smile, and the quality you love. Whether you’re hitting the road, pulling in for a quick stop, or fueling up for the journey ahead, we’re here to serve up comfort, convenience, and amazing flavor—anytime, anywhere! Who Are We Looking For? Overnight Crew Member Wendy’s Crew Member: Bring the Flavor & Fun! A Wendy’s Crew Member is the heartbeat of the restaurant—serving up smiles, great food, and an awesome experience! Whether they’re taking orders, whipping up delicious bites, or keeping things clean and welcoming, they bring energy, positivity, and top-notch service to every shift. It’s all about making each customer’s day a little brighter, one meal at a time! We are currently hiring for: Overnight Crew (11:00 PM - 7:00 AM) You must be at least 18 years old to work this shift. Here's what you can expect:   Competitive pay (starting at $12.50-$13.50/hour)   Flexible scheduling with multiple shifts available   Early paycheck access through Tapcheck   Discounted meals every time you work   Growth opportunities - many managers started in the crew position!   Fun, energetic, and friendly work environment   Medical benefits for qualifying employees   401(k) with match A great company culture with Golden Eagle Foods!   Sounds like a solid deal, right?   Your Mission (Should You Choose to Accept It!) Be the smile-maker—greet customers, take orders, and serve up good vibes   Master the kitchen—grill, fry, and assemble delicious food like a pro   Keep things fresh—package orders perfectly and present them like a five-star chef   Cash ninja moves—handle payments like a boss   Clean & shine—maintain a spotless kitchen and dining area   Play it safe—follow all food safety rules to keep everything top-notch   Superpowers You Bring Must have reliable transportation to and from work Must be at least 18 years old to work the overnight shift Communication wizardry—connect with teammates & customers like a champ Fast-paced energy—keep cool and move fast in a buzzing restaurant Eagle-eye precision—pay attention to the details that make food & service awesome Team spirit—support your squad and bring the positive vibes Math magic—handle transactions smoothly (no spells required!) Endurance game strong—stand, reach, and lift like a hero The Wendy’s Arena It’s high-energy, fast-moving, and full of action! Lights, sounds, & sizzles—flashing timers, buzzing fryers, and fresh-cooked magic Kitchen warriors—working with hot stoves, sharp knives, and powerful machines (safety first!) Physical challenge accepted—lifting, moving, and standing (power stance recommended!) Every shift is a chance to make someone’s day, craft epic meals, and be part of a team that knows how to work hard and have fun! Ready to join the overnight crew? Come join our team today!

Cheese Deli Worker role, emphasizing the requirement for prior experience: Charcuterie board making is a plus!!!! Job Title: Experienced Cheesemonger / Deli Worker
Location: Pittsburgh Job Type: Full-Time/Part-Time Compensation: $16-$18 hour 401k matching contribution Medical Insurance Vacation Paid Life insurance Overview:
We are seeking a knowledgeable and passionate Cheesemonger/Deli Worker to join our team! This role requires a willingness to learn about artisanal cheeses, charcuterie, and deli products, as well as a commitment to exceptional customer service. The ideal candidate must have prior experience in a deli or specialty cheese environment. Key Responsibilities: • Provide guidance to customers on cheese and deli selections, pairings, and storage. • Prepare and package cheese, meats, and other deli items with precision and care. • Maintain cleanliness and organization of the cheese/deli case and prep areas. • Monitor inventory, assist with ordering, and ensure proper product rotation. • Handle slicing equipment safely and maintain proper food safety standards. • Offer samples, build displays, and contribute to the overall customer experience. • Stay informed about new products, seasonal offerings, and industry trends. Requirements: • Minimum 1–2 years of experience working with cheese and deli products. • Strong knowledge of domestic and international cheeses and cured meats. • Excellent communication and customer service skills. • Ability to work in a fast-paced, team-oriented environment. • Must be able to lift up to 40 lbs and stand for extended periods. • Flexible availability, including weekends and holidays. Preferred Qualifications: • Formal training or certification in cheese or culinary arts. • Experience with point-of-sale systems and basic inventory management. How to Apply:
Please submit your resume and a brief cover letter outlining your relevant experience and interest in the position.

Looking for experienced cooks for day & nights shifts. Must have experience. Must have a GREAT work ethic. High energy & positive attitude. Work side by side with the entire team. APPLY within ONLY at: StepBrothers Bar & Grill 4971 W Napoleon Ave Metairie, LA 14.00 starting pay BETWEEN 2-5 ONLY Monday - Friday ONLY NO PHONE CALLS

Hiring line cooks for primarily evening and weekend shifts. Full or part time available. Breakfast experience preferred. Come work for a family owned and operated business with operating hours 7am-8pm. Starting at $17/hr based on experience, performance and reliability. ***Please include a phone number when applying.***

Looking for evening help to wash a small amount of dishes, clean kitchen lines, take out the trash, and mop some floors. Light prep work. Restocking a line to a checklist. Pretty straight forward. For dishes there are no forks/knives or plates, only kitchen line pans, cambros, and some utensils. No grease, grills, fryers, flat tops to deal with. Start time is typically 9pm and goes until 1am roughly. Looking for someone that can work 3-5 days a week 4 hrs per night. Looking for someone that is reliable, very clean and organized, and that does not mind working alone. Some one that enjoys keeping things clean and organized. Someone that can accurately fill a checklist. Looking for someone close to Fridley. Bi lingual a plus. ******** Se busca ayuda por las noches para lavar una pequeña cantidad de utensilios, limpiar las líneas de cocina, sacar la basura y trapear algunos pisos. Trabajo de preparación ligera. Reabastecer una estación siguiendo una lista de verificación. Bastante sencillo. No hay que lavar tenedores, cuchillos ni platos—solo bandejas de cocina, cambros y algunos utensilios. No hay grasa ni se trabaja con parrillas, freidoras o planchas. El horario de entrada es normalmente a las 9:00 p. m. y termina alrededor de la 1:00 a. m. Se busca alguien que pueda trabajar de 3 a 5 días por semana, 4 horas por noche. Buscamos a alguien confiable, muy limpio y organizado, que no tenga problema trabajando solo. Alguien que disfrute mantener todo limpio y ordenado, y que pueda llenar una lista de verificación con precisión. Idealmente alguien que viva cerca de Fridley. Hablar inglés y español es una ventaja.

Kitchen Manager – Franklin’s Pub (Minneapolis, MN) Elevated American Fare | Team-Focused Leadership | Growth Opportunity Franklin’s Pub, a new elevated American concept in the heart of downtown Minneapolis' vibrant Elliot Park neighborhood, is seeking a passionate and experienced Kitchen Manager to lead our back-of-house operations. This is a unique opportunity to be a key leader in a dynamic, community-driven restaurant with a strong emphasis on teamwork, mentorship, and excellence. About the Role: As Kitchen Manager, you’ll lead a team of 10–15 kitchen staff in a fast-paced, high-volume environment while delivering elevated American fare with consistency, creativity, and care. You’ll work in direct collaboration with a renowned Twin Cities consulting Executive Chef and a seasoned Food & Beverage Director—gaining unparalleled mentorship and growth opportunities. What We’re Looking For: The ideal candidate is a hands-on leader who thrives on collaboration, coaching, and building a positive team culture. Key Responsibilities: • Oversee day-to-day kitchen operations including prep, service, ordering, and scheduling • Foster a culture of teamwork, professionalism, and accountability • Ensure consistent food quality and presentation standards • Lead, train, and mentor team members to support their growth and performance • Uphold the highest standards of cleanliness, food safety, and sanitation • Coordinate with front-of-house and leadership teams to ensure smooth service Qualifications: • Minimum of 3 years of kitchen leadership experience (Sous Chef or higher preferred) • Deep understanding of kitchen operations and food safety protocols • Strong working knowledge of local and state health codes • Proven ability to thrive in a fast-paced, high-volume kitchen environment • Excellent communication, time management, and organizational skills • Skilled in multitasking and prioritizing under pressure • Demonstrated leadership with an emphasis on empathy, collaboration, and team development • Must be able to lift up to 50 lbs unassisted • Must be able to safely operate all standard kitchen equipment, including items with small, sensitive, or delicate components • MN State Food Safety Protection Manager Certification preferred, or ability to obtain within 30 days • ServeSafe Manager (or equivalent) certification preferred, or ability to obtain within 30 days • Spanish fluency strongly preferred but not required Why Franklin’s Pub? • Join a passionate team shaping a new neighborhood destination • Work side-by-side with respected Twin Cities hospitality leaders • Be part of a supportive, growth-oriented kitchen culture • Competitive compensation and potential for advancement