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- Able to effectively manage all food production in the absence of the Chef / Kitchen Manager
- Prepares fresh produce by peeling, cutting, and portioning.
- Prepares meat by trimming, cutting, and portioning.
- Monitor all food items to see that at least the minimum guidelines for temperature, taste, and quality are upheld at all times.
- Assists with unloading, inspection, and storage of raw ingredients and supplies.
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