Responsible for preparing food products utilizing basic and advanced cooking techniques, standardized recipes and plating guidelines, meeting production schedules in accordance with health, safety, and sanitary procedures while ensuring proper utilization and storage of food and supplies.
Hours: 24-32 per week
Shift: varies as needed
Formalized food safety and sanitation training preferred.
One (1) year related experience with high-volume cooking-line food preparation in full-service establishment.