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Pars Jobs Near Me

Jeff Ruby Culinary Entertainment

Master Cook

Columbus, OH

$13.50 - $18/hr

... pars, establish priority items for the day, inform the Sous Chef of any supplies that need to be requisitioned for the days tasks and transport supplies from the Storeroom and stock in designated ...

Jeff Ruby Culinary Entertainment

Broiler Cook

Columbus, OH

$15.25 - $19/hr

... pars, establish priority items for the day, inform the Sous Chef of any supplies that need to be requisitioned for the days tasks and transport supplies from the Storeroom and stock in designated ...

Schulte Companies

PT Cook

Newark, OH

$12.75 - $17.25/hr

Maintains clean and orderly storage areas and product pars * Work with manager to create specials and other menu variations * Perform various other duties as assigned EDUCATION AND EXPERIENCE

TWIN TIER HOSPITALITY

Cook

Columbus, OH

$13.50 - $18/hr

Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. (5%) * Check pars for shift use, determine necessary preparation, freezer pull ...

Schulte Companies

PT Cook

Newark, OH

$12.75 - $17.25/hr

Maintains clean and orderly storage areas and product pars * Work with manager to create specials and other menu variations * Perform various other duties as assigned EDUCATION AND EXPERIENCE

TWIN TIER HOSPITALITY

Cook

Columbus, OH · On-site

$13.50 - $18/hr

Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. (5%) * Check pars for shift use, determine necessary preparation, freezer pull ...

Schulte

PT Cook

Newark, OH · On-site

$12.75 - $17.25/hr

Maintains clean and orderly storage areas and product pars * Work with manager to create specials and other menu variations * Perform various other duties as assigned EDUCATION AND EXPERIENCE

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How much do pars jobs pay per hour?

As of Jul 27, 2026, the average hourly pay for pars in the United States is $26.74, according to ZipRecruiter salary data. Most workers in this role earn between $22.60 and $30.29 per hour, depending on experience, location, and employer.
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Pars jobs near you
A map of the United States highlighting the number of Pars job openings by state according to ZipRecruiter. The image is accompanied by a detailed chart listing the number of Pars job openings in each state, with California having the most at 2 and Hawaii the least at 0.
Master Cook

Master Cook

Jeff Ruby Culinary Entertainment

Columbus, OH

$13.50 - $18/hr

Full-time

Posted 5 days ago

Job description

Position Description:
Responsible for properly preparing any and all foods listed on the menu that are grilled, fried, broiled or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
Work Performed:
• Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Complete opening duties set up work station with required mise en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the Sous Chef of any supplies that need to be requisitioned for the days tasks and transport supplies from the Storeroom and stock in designated areas
• Ensure all requisitions are processed properly and placed in designated area
• Assist other Cooks wherever required to ensure optimum service to guests
• Start prep work on items needed for the particular menu of the day and direct Line Cooks on it throughout the shift
• Breakdown work station and complete closing duties return all food items to the proper storage areas
• Rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locations, ice down hot items from the steam table, so they cool quickly, turn off all equipment not needed for the next shift and restock items that were depleted during the shift
• Apply advanced knife skills required for service
• Maintain an exceptional menu knowledge and attention to detail with plate presentation
• Prepare both hot and cold items and demonstrate a variety of cooking techniques
• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
• Read, measure and execute recipes
• Properly label and date all products to ensure safekeeping and sanitation
• Maintain and strictly abide by State sanitation/Health regulations and Restaurant requirements
• Minimize waste and maintain controls to attain forecasted food cost
• Maintain complete knowledge of correct maintenance and use of equipment
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
• Maintain supervisory role in the absence of the Chef and/or Sous Chefs
• Skillfully and knowledgeably work all kitchen stations
• Conduct training for cooks, prep cooks and kitchen helpers on job responsibilities
• Conduct inventory on a regular basis to ensure proper par levels
• Ensure food quality is superior and take action to correct any irregularities
• Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
Physical Requirements:
• Ability to stand and walk during 6 to 8 hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
• Ability to work in an environment that is subject to varying levels of heat and noise.
• Ability to work in a high pressure environment
Position Description:
Responsible for properly preparing any and all foods listed on the menu that are grilled, fried, broiled or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
Work Performed:
• Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Complete opening duties set up work station with required mise en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the Sous Chef of any supplies that need to be requisitioned for the days tasks and transport supplies from the Storeroom and stock in designated areas
• Ensure all requisitions are processed properly and placed in designated area
• Assist other Cooks wherever required to ensure optimum service to guests
• Start prep work on items needed for the particular menu of the day and direct Line Cooks on it throughout the shift
• Breakdown work station and complete closing duties return all food items to the proper storage areas
• Rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locations, ice down hot items from the steam table, so they cool quickly, turn off all equipment not needed for the next shift and restock items that were depleted during the shift
• Apply advanced knife skills required for service
• Maintain an exceptional menu knowledge and attention to detail with plate presentation
• Prepare both hot and cold items and demonstrate a variety of cooking techniques
• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
• Read, measure and execute recipes
• Properly label and date all products to ensure safekeeping and sanitation
• Maintain and strictly abide by State sanitation/Health regulations and Restaurant requirements
• Minimize waste and maintain controls to attain forecasted food cost
• Maintain complete knowledge of correct maintenance and use of equipment
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
• Maintain supervisory role in the absence of the Chef and/or Sous Chefs
• Skillfully and knowledgeably work all kitchen stations
• Conduct training for cooks, prep cooks and kitchen helpers on job responsibilities
• Conduct inventory on a regular basis to ensure proper par levels
• Ensure food quality is superior and take action to correct any irregularities
• Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
Physical Requirements:
• Ability to stand and walk during 6 to 8 hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
• Ability to work in an environment that is subject to varying levels of heat and noise.
• Ability to work in a high pressure environment

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