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Full Job Description

Cook, Broiler, Second Shift


The Athletic Club of Columbus (also known as the ACC) is a legendary establishment located in Columbus, Ohio. The ACC was founded in 1912 by a group of business executives who were interested in fostering social and athletic pursuits. Today, the ACC continues to play an important role in the political and corporate areas of Columbus. The Club has a long and illustrious history, and its operations are conducted with an eye toward the future, maintaining an attitude that is welcoming of change, diversity, and inclusion. Approximately 1,400 members and their families call the ACC their safe refuge.

Overview of the Position

The ACC, which is Columbus’s sole contemporary city club, is now looking for full-time Line Cooks to join its roster. The line cook’s principal tasks include, but are not limited to, the preparation and organising of food in accordance with the Club’s offers. Additional obligations include having enough knowledge of how to properly handle food and following by all applicable health and safety requirements. This job provides the opportunity to operate with numerous stations simultaneously, including the grill, the broiler, and the sauté pan. Line cooks ought to be held accountable for managing daily employee meals, banquets, and member events on an as-needed basis.


  • Manual dexterity refers to the ability to use a knife, cut food, as well as the capacity to grab, operate, or put together items.
  • The capacity to see fine details at close range is referred to as near vision (within a few feet of the observer).
  • Finger dexterity is the capacity to grab, cut, slice, or assemble extremely small things using perfectly coordinated movements of the fingers of one or both hands. This talent may be used for a variety of tasks.
  • Knowledge of raw materials, production procedures, quality control, expenses, and other approaches for optimising the return on investment (ROI) of a product is required for production and processing.
  • Coordination is the process of adjusting one’s behaviour in regard to the requests of others (this includes changing meals, making additions, etc.).

Principal Duties and Obligations

  • For the purpose of ensuring that food is handled in a manner that is both safe and hygienic, it is important to inspect and clean the spaces that are used for food preparation and serving using the appropriate cleaning materials.
  • Checking the quality of the food and ingredients, keeping track of both old and new things, and rotating stock are all good ways to ensure that they are fresh.
  • Controlling the temperature of cooking appliances such ovens, broilers, grills, and roasters allows you to maintain the ideal temperature for storing and cooking food.
  • When planning menus, consult with management to ensure that important details such as expenses and requirements for special events are covered.
  • To get fruits and vegetables ready for ingestion, you need first clean them, then peel them, chop them up, and remove any seeds.
  • In order to deliver meals and make adjustments as necessary, you will need to coordinate with the crew, food runners, and servers.
  • Participate in activities at designated stations (such as the boiler and the sauté pan) and create food for member consumption.
  • In order to maintain safety standards and eliminate the possibility of cross-contamination, it is important to keep your work area clean by separating the components.
  • Serve food to servers or members, after having first portioned, arranged, and garnished it.
  • Use your best judgement when it comes to seasoning and cooking meals with the ingredients specified in the instructions.
  • Using methods such as sniffing, piercing the meal with instruments, monitoring temperatures, or tasting the food, one may observe and test foods to determine if they have been adequately cooked.


  • Food Production is the knowledge of procedures and equipment for preparing, cooking, and processing food (plant and animal) for consumption, including techniques for storage and handling of food. Food Production also includes the knowledge of how to store and handle food.
  • Perform physical tasks that demand extensive use of your arms and legs and moving your complete body, such as lifting, balancing, walking, and handling items. Examples of activities that need general strength include lifting, walking, and handling materials (food, plates, utensils, etc.).
  • Communication: Pays attention to what other people have to say (both other servers and other members), and effectively communicates with other people.
  • The capacity to think creatively and innovatively is the ability to generate new ideas that offer other ways to solve problems related to food selection.
  • Skills in Interpersonal Relationships: Gets along well with coworkers, engages favourably with them, understands people, and relates to them.
  • Accountability and Dependability: Takes personal responsibility for the quality of work as well as its completion on time, and obtains outcomes with minimal supervision.
  • Management of one’s own time as well as the time of others is what is meant by the term “time management.”


  • It is required that you have the ability to grab, bend, pick up, hoist, carry, or otherwise move objects that weigh a minimum of 25 pounds on an irregular basis.
  • Work is done in a place that may be extremely hot or cold, loud, smoky, or dimly illuminated, and any of these conditions may be present at any one time.
  • A normally functioning sense of smell, taste, touch, and hearing are essential for this job.

Education Requirements:

  • A diploma from high school or its equivalent is required.
  • Some sort of training in the kitchen.

Certification Requirements: None

None is Preferred as a Certification Status.

Experience Working in the hospitality business, namely in the food and beverage sector, for at least three years is preferred.


Benefits Extended to Employees Working a Full-Time Role

  • Every day’s fare
  • Downtown parking and transit assistance provided free of charge
  • Alternatives for Health and Dental Insurance
  • Personal time off, as well as vacation pay, sick pay, and holiday pay
  • 401k plan with matching contributions from the employer

Compensation, as well as Timetable

22–24 dollars an hour

Free parking and meals are provided at this location.

FSLA Status: Not Exempt from Regulations

Schedule for the Second Shift: Tuesday through Saturday, 2:00 PM to 10:00 PM

The Athletic Club of Columbus (ACC) ensures that all employees and applicants for employment are given equal employment opportunities and that discrimination and harassment of any kind are not tolerated under any circumstances. These policies apply regardless of a person’s race, colour, religion, age, gender, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other trait that may be protected by federal, state, or local laws. The terms and circumstances of employment, such as recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, pay, and training are all covered by this policy.

I am aware that the ACC is an employer that does not impose employment obligations on its workers and that the ACC is under no obligation to engage me in any capacity, either as a result of my completing this application or any other aspect of the hiring process in which I am participating. If I am employed, I accept that my job can be terminated at any time and for any reason, with or without cause, and without prior notice by either the ACC or myself. According to what I’ve been told, no ACC person has the power to give any assurances that run counter to this statement.