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Line Cook III
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- REPORTS TO: Sous Chef/Executive Chef
- Set up station with predetermined method place required to service all banquet functions.
- Consult with Executive Chef, Banquet Chef, or Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
- Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc
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