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Cook / Food Service Coordinator Hybrid (WFDSVCHY - 01)
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- Under the supervision of the Executive Sous Chef, this hybrid position is responsible for coordinating the preparation and production of hot foods, pantry, and bakery items.
- This position may also be responsible for educating volunteers/trainees in the culinary arts job training program using the approved culinary training curriculum.
- Coordinates the production of hot foods, pantry, bakery, and catered menu items.
- Preps and prepares salad bar options based on guidelines set by the Executive Chef.
- Responsible for the setup and breakdown of food during mealtimes based on set times and standards by the Executive Chef.
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