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 a strong understanding and knowledge of food safety, sanitations and food handling procedures, and maintain a sanitizer bucket at proper dilution at all times.
The working hours are scheduled based on the needs the facility, with PART-TIME ON-CALL scheduling and no guarantee of hours on a weekly basis.
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.