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Southeastern fast food chain Cook Out has been called the "most innovative restaurant of all time" thanks to its unique combo meals and low prices. Customers can buy trays with main dishes, two large sides like corn dogs and quesadillas, and a drink for under $9.
When content creator Ellis Flurry (@ellisflurry) shared a clip declaring that a new-to-me fast food chain is the “most innovative restaurant of all time,” I paused for a second. But it was Flurry’s explanation that this restaurant “asks a simple question: What if an entrée could be a side?” that sparked my internet deep dive into the world of Cook Out.Since opening its first location in North Carolina in 1989, Cook Out has expanded to include over 250 restaurants across 10 states in the Southeast, with plans to open its first Florida locations soon.You won’t find indoor seating at most Cook Out locations; instead, its restaurants are usually outfitted with two separate drive-thru lanes and a walk-up window.As a point of comparison, if I ordered a Quarter Pounder meal (the same size burger you'll get at Cook Out) from my nearest McDonald’s in New York City, it would cost $12.79, and that only includes one side of french fries.
He watched them dart in and out, ... the restaurant's entrance stairs, straight into the downstairs kitchen. Matt Dinerstein / ©FX on Hulu / Courtesy Everett Collection ... "She then threw the wings in the oil for a few seconds, took them out, and served them alongside the rest of the previously cooked ...
He watched them dart in and out, snatching food scraps before disappearing under the restaurant's entrance stairs, straight into the downstairs kitchen. Matt Dinerstein / ©FX on Hulu / Courtesy Everett Collection ... "She then threw the wings in the oil for a few seconds, took them out, and served them alongside the rest of the previously cooked wings.Yeah...I'm eating in tonight.
Basically, it feels like a chef cooked dinner just for me. I'd just have to provide my own ambiance. With restaurant-level creativity and rotating menus, CookUnity has been gaining traction among busy professionals, parents, and foodies seeking something beyond the usual takeout.
Unlike traditional meal kits or mass-produced frozen options, CookUnity partners with more than 180 independent chefs nationwide—from James Beard Award winners to up-and-coming culinary talents—so members can choose from a rotating, restaurant-quality menu each week.Our testers gave CookUnity some of the highest scores in this year’s meal delivery service testing, particularly in the areas of flavor, food quality, convenience, and portion sizes. “Everything was honestly just as good as I’d expect it to be in a restaurant,” one tester said.Overall, CookUnity meals align with Good Housekeeping’s nutrition philosophy by offering a balance of variety, although some dishes may be richer than everyday fare. As someone who eats leafy green vegetables with nearly every meal, I found the CookUnity meals lacking in this department (as is the case with many meal delivery services, and restaurant meals for that matter).CookUnity is ideal for busy foodies who crave restaurant-quality meals at home or those who want convenience without compromising on flavor. It's especially suited for solo eaters or couples seeking portion-controlled, gourmet-style meals.
Discover Taverna, Hell’s Kitchen’s cozy new Greek restaurant blending traditional flavors and future Greek-Mexican fusion dishes near Hudson Yards.
Step inside Taverna, Hell’s Kitchen’s newest Greek restaurant, serving fresh, homecooked meals inside a portion of Nizuc, the coastal Mexican eatery that opened last year — with a collaborative fusion of the two culinary traditions in the works.The two restaurants operate out of the same kitchen and the two chefs are already beginning to develop Greek-Mexican fusion dishes that will be featured on the menu as specials. All staff members are also trained to work in both restaurants.The restaurant is a full-service version of The Gyro Project, featuring a range of wraps — with pita imported from Greece — alongside traditional Greek appetizers.“And I think we checked all the boxes.” The restaurant is a full-service version of George’s quick-serve brand, The Gyro Project, that he launched two years ago, featuring a range of wraps — with pita imported from Greece — alongside traditional Greek appetizers like stuffed vine leaves and spanakopita, a traditional spinach pie.
Cook Out cares about the quality of both its food and service. If you were not 100% satisfied with your recent experience, please call 1-866-547-0011 to speak with one of our customer service representatives.
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GasWerks, Columbus, OH, is seeking qualified cooks to join our team. We currently have openings for both afternoon and evening positions. As a member of our kitchen team you will be responsible for providing outstanding food preparation and presentation. Restaurant Cooks are paid at the rate ...
GasWerks, Columbus, OH, is seeking qualified cooks to join our team. We currently have openings for both afternoon and evening positions. As a member of our kitchen team you will be responsible for providing outstanding food preparation and presentation. Restaurant Cooks are paid at the rate of $16-$18/hour + TIPSGasWerks, Columbus, OH, is seeking qualified cooks to join our team. We currently have openings for both afternoon and evening positions. As a member of our kitchen team you will be responsible for providing outstanding food preparation and presentation. · Restaurant Cooks are paid at the rate of $16-$18/hour + TIPSAll Jobs > Restaurant Cook, GasWerks, Columbus, OH
Try Vinegar Hill House’s skillet sourdough pancakes, Roberta’s pizza and more dishes we’ve adapted from restaurants and bakeries over the years. David Malosh for The New York Times. Food Stylist; Simon Andrews. ... Published Sept. 9, 2025Updated Sept. 9, 2025 · Many of New York Times Cooking’...
Try Vinegar Hill House’s skillet sourdough pancakes, Roberta’s pizza and more dishes we’ve adapted from restaurants and bakeries over the years. David Malosh for The New York Times. Food Stylist; Simon Andrews. ... Published Sept. 9, 2025Updated Sept. 9, 2025 · Many of New York Times Cooking’s most-loved recipes come from home kitchens, but just as many are created in restaurant kitchens, where technical skill, high-quality ingredients and ingenuity work together in harmony.In addition to the original dishes that our recipe developers and columnists create, restaurants often generously share their recipes with us, which we then adapt for home cooks. In honor of our 2025 national restaurant list, published this week, here are some of our favorite recipes from restaurants and bakeries across the country.There, the chef Marcus Samuelsson took ingredients from around the city and combined them in ways you rarely saw even then. Take this braise, which is called Obama’s Short Ribs in the restaurant’s cookbook, because he served it to the first couple in 2011.I nearly cried when Roseann Grimm, the owner and chef of Anchor Oyster Bar in San Francisco, agreed to share her cioppino recipe with me. Alexa Weibel, one of the New York Times Cooking editors, adapted it for a home kitchen without losing any of the tiny magic tricks that make it so definitively Anchor’s.
After decades running restaurants, chef Hugh Acheson traded the chaos of the industry for a calmer life as a private chef. Discover why he made the switch, how he cooks at home, and the lessons any home cook can bring into their own kitchen.
Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada.Use private chef logic at home and cook for small groups with the same care you’d give a crowd. Make shopping intentional by sourcing ingredients from multiple places, like chefs do. I have worked in restaurants for more than three decades. Until recently, I owned 10 of my own.I flew up and cooked for them to figure out if the fit was right. Despite my 30-plus years of restaurant experience, managing large numbers of employees at multiple spots, juggling the logistics of leases, food costs, and whatnot, I knew that private cheffing was going to be a whole different experience.Every day, I cook lunch and dinner with a break in between. I shop for my needs for the menus I write. I never have to get approval for menus. Unlike a restaurant, where you have an identifiable style of cooking, often anchored in a geographical area, I am free to roam the world of different cuisines.
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Panda Restaurant Group, Inc. is an Equal Opportunity Employer and is committed to providing equal opportunity, and does not discriminate on the basis of any… · Defined contribution retirement plans with employer match and other financial wellness programs. Providing care under the names Advocate Health Care in Illinois… · View all Atrium Health jobs in Concord, NC - Concord jobs - PT jobs in Concord, NC · Salary Search: Cook...
Panda Restaurant Group, Inc. is an Equal Opportunity Employer and is committed to providing equal opportunity, and does not discriminate on the basis of any… · Defined contribution retirement plans with employer match and other financial wellness programs. Providing care under the names Advocate Health Care in Illinois… · View all Atrium Health jobs in Concord, NC - Concord jobs - PT jobs in Concord, NC · Salary Search: Cook- Atrium Health- PT salaries in Concord, NCSalary Search: Prep Cook | Albertine salaries in Charlotte, NC · See popular questions & answers about Kindred Studio ... The Asbury Restaurant located in Charlotte's oldest and only historic hotel, the Dunhill is seeking a line cook for its southern modern themed restaurant.View all The Asbury Restaurant at the Dunhill Hotel jobs in Charlotte, NC - Charlotte jobs - Prep Cook jobs in Charlotte, NC675 Cook jobs available in Charlotte, NC on Indeed.com. Apply to Line Cook, Cook, Prep Cook and more!
Something for EveryoneCrow’s NestPerched atop Tower III, our AAA four-diamond fine dining restaurant offers French and New American cuisine, a cellar filled with an extensive wine selection and stunning views of the city, Chugach Mountains and Cook Inlet. Elevators open at 5pm Tuesday through ...
Something for EveryoneCrow’s NestPerched atop Tower III, our AAA four-diamond fine dining restaurant offers French and New American cuisine, a cellar filled with an extensive wine selection and stunning views of the city, Chugach Mountains and Cook Inlet. Elevators open at 5pm Tuesday through Saturday.Located in the Tower I lobby, The Whale’s Tail is a lively restaurant, bar, and lounge serving a variety of delicious dishes, from small plates to full entrées. We’re open Thursday through Monday, with food service from 5 PM to 10 PM and the bar open until 11 PM.
No restaurant will allow you to make decisions on their menu. With our Miami Chefs for hire, you can craft a tailor-made menu for you and your guests. Submit your request and get menu proposals in minutes. No committment at all! ... The personal Chef services in Miami cover everything from designing a menu and getting ingredients to setting up, cooking ...
No restaurant will allow you to make decisions on their menu. With our Miami Chefs for hire, you can craft a tailor-made menu for you and your guests. Submit your request and get menu proposals in minutes. No committment at all! ... The personal Chef services in Miami cover everything from designing a menu and getting ingredients to setting up, cooking on-site, serving at the table, and cleaning up afterward.Fresh ingredients are a priority for professional cooking. Every one of our personal Chefs in Miami aims to bring the same service standards as a restaurant to your home.The best Private Chefs in Miami at your disposal. Enjoy a unique dining experience in your home with a Private ChefPrivate Chef services are ideal for a romantic dinner, birthday celebration, or family gathering. Do you need a vegan Chef in Miami or a personal Chef with healthy options? We've got you covered! On the day of the service, your private Chef will buy the freshest ingredients, cook, and serve the meal at your home.
The best restaurants near you deliver with Grubhub! Order delivery or takeout from national chains and local favorites! Help support your neighborhood restaurants.
Cooks also prepare food, but they have more flexibility in terms of education and experience. Small, casual restaurants may not require formal training at all; cook jobs may be entry level or have minimal experience requirements.You’ll often find chefs in high-end restaurants and fine-dining establishments. Education is the core of the difference between chef vs. cook roles. To become a chef, workers must typically attend culinary school.After that, they often start with a commis chef position and work their way up through the ranks of different restaurant kitchens. Cook positions don’t usually require a culinary school degree. Many cooks start out with entry-level prep cook jobs.They manage meal service, track food quality, and make sure kitchen staff members are working efficiently throughout each shift. Many head chefs spend time cooking. In smaller restaurants, the head chef may also take on the responsibilities of the executive chef.
Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served.
Chefs and head cooks use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. They also have access to large quantities of meats, spices, and produce. Some chefs use scheduling and purchasing software to help them in their administrative tasks. Chefs who run their own restaurant or catering business are often busy with kitchen and office work.They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers. Some executive chefs primarily handle administrative tasks and may spend less time in the kitchen. Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs.Chefs and head cooks usually stand for long periods and work in a fast-paced environment. Some self-employed chefs run their own restaurants or catering businesses, and their work may be more stressful.Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Some train in mentorship programs, where they work under the direction of an experienced chef. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience.
An interview with Michael Solomonov and Steve Cook, the owners of Zahav and other restaurants in Philadelphia.
Plus, the South Philly restaurant they eat at all the time. By Victor Fiorillo· 8/14/2025, 8:00 a.m. Michael Solomonov (left) and Steve Cook at Zahav in Society Hill / Photograph by Kyle KielinskiOwning a restaurant isn’t easy. Owning 13? Plus a sprawling Fishtown event space? Sheesh. Just over 20 years after they first started working together and 17 years after opening Zahav in Philadelphia, Steve Cook and Michael Solomonov open the books — and tell us where to get the most amazing cookies and pho.I was secretly happy when, a couple of years in, our insurance carrier told us they would no longer insure the restaurant if we had tenants upstairs. Michael Solomonov and Steve Cook making Zahav hummus from scratch in October 2015 / Photograph by Andrew Francis Wallace/Getty ImagesMS: The one restaurant that Steve and I eat at the most is Phở 75. It’s impossible to not always wanna shout out Phở 75. And, oh, fuck. Steve … what’s that coffee place the Bloomsday people opened? SC: Oh, Lenora’s! No, Loretta’s! Yeah, it’s Loretta’s. MS: That’s it! It’s a fucking awesome coffee shop, and their cookies are sick.
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Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants.35-2014.00 - Cooks, Restaurant by U.S.Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.Season and cook food according to recipes or personal judgment and experience.
528 Restaurant Cook jobs available in Charlotte, NC on Indeed.com. Apply to Line Cook, Restaurant Staff, Cook and more!
Prepare and cook food items according to company standards. Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and…To our guests, Zaxbys is more than just a place to eat - it's a place to have fun, spend time with friends, and enjoy great food. To our team members, Zaxbys is an indescribably great place to work! Cooks are directly responsible for creating great guest experiences by consistently serving quality food in a timely manner.Previous kitchen, cook, or prep experience is a plus but not required—willing to train enthusiastic candidates.Prepare and cook a variety of fried foods like chicken wings, chicken Tenders, egg rolls & fries.
1,155 Restaurant Cook jobs available in Dallas, TX on Indeed.com. Apply to Cook, Line Cook, Sushi Chef and more!
Cook* pay rate: Average of $18 an hour, $720 for 40 hours (full-time). ... The restaurant cook must be able to successfully focus on their job in a calm, yet efficient manner.Responsible for opening and/or closing the restaurant. ... Assist in preparation and serving the appropriate quantities of food to meet planned menu requirements. Maintain high standards of quality in food production,… · View all Gateway Charter Academy jobs in Dallas, TX - Dallas jobs ... Minimum one (1) years line cook experience (experience working a grill a plus).Previous experience as a prep cook or similar role in a restaurant setting.Previous experience as a line cook or similar role in a restaurant setting.
Like many other workplaces, restaurant kitchens have hierarchies that ensure the productivity of the kitchen. Both the line cook and the prep cook are essential roles within the kitchen with experience with handling food, sanitation practices and food safety.
Though each has similar experiences, it's important to understand the differences between these roles if you're interested in working in a restaurant. In this article, we discuss what a line cook is, what a prep cook is and how these positions compare to each other.Related: FAQ: How Long Does It Take To Become a Chef?A line cook is a kitchen staff member in a restaurant who works at a specific station in the kitchen. A restaurant usually organizes its kitchen space so that there are stations set up in a line for food to pass from one line cook to the next. This organization ensures they accomplish all the tasks necessary to cook and plate the food in the correct order.A prep cook is a kitchen staff member who handles prepping the ingredients for all the dishes served at the restaurant. They ensure proper food safety when cutting or washing any ingredients. A prep cook may need a food handler safety certification, but they don't need to have a specific level of schooling.A line cook and a prep cook both works in a kitchen under a head chef. They work together and with other professionals to prepare the meals the restaurant serves to their customers. Each role has clearly defined tasks they perform in the kitchen that contribute to the finished product.
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What is the price of your cooks time? Do you care if it escalates? Just some food for thought. ... Even the birthday cake is iffy. You have no control over what is in it or how it has been transported. People will only remember the name of the restaurant that a group got food poisoning at, not what was eaten.It's certainly against health department guidelines to have food brought in from an unknown source. A customer bringing in their food to cook would absolutely constitute this, and the restaurant should ALWAYS refuse this from a customer.You want something specific that isn't on our menu, cook it at home you twat. ... There are no laws I know of that prevents you to but most places do not accept outside food. There are some exceptions like it depends on the food item and whether the chef/manager/owner of restaurant wants to accept the consequences or risks of any problems that the customer may endure as there is a chance of alLike if that's the case the customer shouldn't go out to eat and really just cook at home, smh. ... Seafood restaurants on the water in Florida will frequently cook fish that you have caught and fileted. Our closest restaurant charges $12 per person. You get two sides, lemons and sauces.
