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Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
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Backcountry work lasting from a few days to several weeks at a time will be required; backcountry accommodations will typically be a dry cabin or the Big Bay Ranger Station on Shuyak Island State Park.
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Development of menus, SOP's for safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, sautéing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned.
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Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces. Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice.
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Our complete array of food packaging serves a variety of markets, including fruit, vegetables, dairy, fish, meat, ready meals, pet food, infant milk powder and other dry food products. Tools: Ability to use DVM, analog type multi-meter, megohmeter, oscilloscope, and smoldering station #FB.
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Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
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Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings, and other food items prepared in a specific station. Responsible for set up station, breakdown, and all necessary advance prep.
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Line Cook accurately and efficiently cooks meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Springhill Suites ODU - Norfolk, VA.
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The Banquet Cook is responsible for managing the daily preparation of food items for a station or a specific area in the kitchen. Prepare butcher and cook meat, poultry, fish, and seafood.
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Work at grill station and prepare meat, poultry, and fish dishes. Work at grill station and prepare meat, poultry, and fish dishes. Participate in daily/weekly/monthly cleaning tasks including, but not limited to, dishwashing, wiping down and sanitizing work surfaces, cleaning/stocking shelves, refrigerators and freezers.
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Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits or vegetables used for cold food productions. Selects and uses knives, hand tools, utensils, and equipment to portion, cut, slice, dip, score, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food in the pantry station.
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Also, as part of our Total Safety Culture, Crown is committed to the safety, health and well-being of all our employees and their families. Crown is building a brand new manufacturing plant in Effingham, South Carolina.
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Maintains a clean and sanitary work station including tables, shelves, grills, broilers, fryers, sauté burners, oven, flat top, steam tables, and refrigeration equipment. Accurately cooks meats, fish, vegetables, sauces, soups, and other hot food products to order and according to recipe.
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Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Recognize quality standards in fresh vegetables, fish, and dairy and meat products. Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
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Cindy Lou's Fish House located at Canopy by Hilton Baltimore | Harbor Point Hotel is looking for bright talent to model Hilton's vision: "To fill the earth with the light and warmth of hospitality.
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