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Line Cook - Marriott Hanover Hotel
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- Reports To: Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef
- Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d' oeuvres.
- Open up each morning preparing and organizing the station and cooking all food necessary to start serving.
- Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
- Rearrange the line and steam table to facilitate luncheon cooking and service.
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