Under direction of the Executive Chef and Sous Chef, the Part Time Cook primary responsibilities included preparing hot and cold food to order per standardized recipes and for banquet orders and large groups
Job Summary
Under direction of the Executive Chef and Sous Chef, the Part Time Cook primary responsibilities included preparing hot and cold food to order per standardized recipes and for banquet orders and large groups.
Must have strong understanding and knowledge of food safety, sanitation, and food handling procedures, and be able to work calmly and effectively under pressure.
Working hours are scheduled based on facility needs with part-time on-call scheduling, requiring flexible schedules including days, evenings, weekends, and holidays.
Matching Summary
Under direction of the Executive Chef and Sous Chef, the Part Time Cook primary responsibilities included preparing hot and cold food to order per standardized recipes and for banquet orders and large groups.