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Assistant Cook, Summer
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- The Assistant Cook must be able to work as part of the kitchen staff team, identify and respond to hazards; prepare and present tasteful food; able to operate food service equipment such as slicer, mixer, ovens, stoves, dishwasher, and other tools used in normal food service.
- Fry, boil, broil, roast, steam meat, poultry and/or vegetables.
- Short-order cook, bake, or butcher as needed.
- Flexible schedule, able to work evenings and weekends.
- All staff must be conversant with the safety rules and regulations.
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