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Cook / Prep Cook / Sous Chef
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- The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to the Dining Services Director.
- Operates kitchen equipment safely and efficiently: steamer, oven, grill, meat slicer, mixer, grinder, dishwasher, etc
- Maintains cooler and freezer properly: dates and labels food, no food on floor, etc
- Assists with daily kitchen duties: washing pots/pans, putting up stock, removing trash and boxes, cleaning steam table and checking water levels
- Assists with supervisory duties in absence of Dining Services Director
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