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Cook Ala Carte Dinner
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Part-time
- Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef
- From scratch kitchen including all desserts, ice creams, sauces, stocks, soups, meat and fish fabrication, charcuterie and garde manger.
- Follow the lead of the chef de cuisine on production and cooking methods.
- Must be willing to work or learn multiple stations to include: grill, saut, griddle, fryer, and garde manger.
- 1921 US Open and 2003 US Junior Amateur, to its first-class dining facilities and its unparalleled
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