819 Food Server jobs in Raynham, MA

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Server

Infuse Hospitality

Providence, RI 02909

~ 37 min OnsiteFlexible Schedule

Minimum 1 year of serving experience in a bar or restaurant setting.
Availability to work nights and weekends is required.
TIP certification required (or willingness to obtain prior to start).
Basic understanding of food, cocktail, beer, and wine pairings.
Ability to speak clearly and listen attentively to guests, coworkers, and management.
Ability to read and write to support effective communication.
Able to stand and walk for extended periods of time.
Able to lift, carry, push, and pull up to 30 lbs. regularly and up to 50 lbs. occasionally.
Comfortable working on your feet for extended shifts in a busy bar and game room environment.

SmartExplore AI is experimental.

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Server - Now Hiring

Chilis

Lincoln, RI 02865

~ 43 min Onsite

Meets minimum age requirement of 18 for this position

SmartExplore AI is experimental.

New, Posted 13 hours ago

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Server

Buffalo Wild Wings

Dartmouth, MA 02714

~ 47 min OnsiteFlexible ScheduleEducation AssistanceHealth InsurancePaid Time OffRetirement Benefit

You are of minimum age to serve alcoholic beverages (or higher, per applicable law)

SmartExplore AI is experimental.

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Crew Member

Chipotle Mexican Grill

Hanover, MA 02339

~ 35 min OnsiteEducation AssistanceHealth InsurancePaid Time Off

Be at least 16 years old
Ability to communicate in the primary language(s) of the work location

SmartExplore AI is experimental.

New, Posted 1 day ago

Food and Beverage Manager

Bay Club at Mattapoisett

Mattapoisett, MA 02739

New, Posted 11 hours ago

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Prepared Foods Team Member (Deli Service Counter & Culinary Venues) - Part Time Seasonal

Whole Foods

Cranston, RI 02920

$16.50-$25.40/hr

~ 46 min OnsiteFlexible ScheduleHealth InsurancePaid Time Off

Must be able to lift 50 pounds.
Ability to work a flexible schedule including nights, weekends, and holidays as needed.
May require use of ladders.
In an 8-hour work day: standing/walking 6-8 hours.
Exposure to FDA approved cleaning chemicals.
Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
Ability to work in wet and dry conditions.
Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery.

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Line Cook

Norwood, MA 02062

$20.81-$26.01/hr

~ 41 min OnsiteFlexible ScheduleEducation AssistanceHealth InsurancePaid Time OffRetirement Benefit

Minimum of 6 months of cooking experience preferred
Working knowledge of basic cooking techniques and knife skills
Understanding of food safety and sanitation standards
Ability to follow recipes, instructions, and kitchen workflows accurately
Comfortable working in a fast-paced, team-oriented environment
Strong attention to detail and ability to multitask
Customer service mindset with pride in food quality and presentation
Ability to stand for the duration of a shift and work evenings, weekends, and holidays as needed
High School Diploma or GED

SmartExplore AI is experimental.

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Guest Services Rep - Weekly Pay + 401k

ESA Management, LLC

Westborough, MA 01581

~ 56 min OnsiteHealth InsuranceRetirement Benefit

High School Diploma or General Education Degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Understand and communicate in English proficiently to interact with guests, associates and outside vendors.
Proficient operation of the property management system technology.
Requires the ability to work through all shift reports and perform the audit function when necessary and assigned.
Understand and comply with documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Complete routine reports and correspondence.
Add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
Apply good judgment at all times.
Manage problems, address and solve guest-related issues.

SmartExplore AI is experimental.

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