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$21.4 an hour
Part-time
- A culinary arts degree and/or a diploma in food service management
- Must be able to lift at least fifty pounds of weight, bend, stoop, and access walk-ins (refrigerators and freezers) for extended periods of time
- Work with the Executive Chef (EC), Executive Sous Chef (ESC), other cooks, students and kitchen associates to ensure that all meals are prepared according to the quality standards and practices of the food service (FS) department.
- In conjunction with the EC, the Sous Chefs and other Swing Cooks, assists in the planning and logistics of those catering jobs that may take place on a day and time this position is scheduled off.
- On a daily basis, reports any concerns, problems or suggestions pertaining to the meal production and equipment malfunctions to the EC and/or Sous Chef. In the event both these individuals are unavailable information should be directed to the director.
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