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Line Cook
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- Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests.
- Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
- In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.
- Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries.
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