Find & Apply For Kitchen Staff Jobs In Polk, Florida
Kitchen Staff jobs in Polk, Florida involve preparing ingredients, cooking dishes, and maintaining cleanliness. Responsibilities include following recipes, operating kitchen equipment, and assisting chefs. Candidates must have basic cooking skills, be able to work in a fast-paced environment, and have a high school diploma or GED. Experience is preferred. Below you can find different Kitchen Staff positions in Polk, Florida.
Jobs in Polk
Browse jobs from a variety of sources below, sorted with the most recently published, nearest to the top. Click the title to view more information and apply online.
QSR Representative, Full or Part Time
Circle K
Polk, FL
Crew Member
Unclassified
Polk, FL
RESTAURANT MANAGERS AND TEAM MEMBERS
Jan King
Polk, FL
QSR Representative, Full or Part Time
Circle K
Polk, FL
QSR Representative, Full or Part Time
Circle K
Polk, FL
RESTAURANT MANAGERS AND TEAM MEMBERS
Jan King
Polk, FL
Crew Member
Unclassified
Polk, FL
Maintenance
McDonald's
Polk, FL
Kitchen Staff
Maple Lanes
Polk, FL
Kavatender
Unclassified
Polk, FL
Latest Jobs in Polk
Salary Information & Job Trends In this Region
Kitchen Staff in Polk, Florida play a crucial role in the food service industry, ensuring efficient operations in various dining establishments. - Entry-level Line Cook salaries range from $25,000 to $30,000 per year - Mid-career Sous Chef salaries range from $35,000 to $50,000 per year - Senior Executive Chef salaries range from $55,000 to $80,000 per year The history of kitchen staff in Polk, Florida, reflects a long tradition of culinary excellence and a deep-rooted appreciation for diverse cuisines influenced by the region's rich agricultural resources and cultural mix. Over the years, the kitchen staff roles in Polk have evolved significantly, adapting to new cooking technologies, shifting consumer preferences, and increasingly stringent health regulations which have transformed how kitchens operate. Current trends in the kitchen staff sector in Polk include a growing emphasis on farm-to-table practices, sustainability in food sourcing and waste management, and the integration of advanced technology for better efficiency in food preparation and service.