Also engages in preparing and cooking foods under the direction of the Sous Chef and the Executive Chef. Follows the methods of food preparation and cooking, sizes of portions, and garnishing of foods.

Job Description A Chef de Partie (CDP) primary role is to oversee the preparation, cooking, and presentation of food in their respective section of the lunch/grill kitchen operation/menu. The person in this role must be very organized, comfortable working in a high-pressure environment, be able to give orders within their section, and reliably carry out orders handed down by the Sous Chef and Head Chef. This is a great opportunity to work with local farmers and our on-site Chef's Garden, cooking with only the freshest ingredients to operate a hyper-seasonal menu.

An experienced chef instructor with at least 2 years experience teaching recreational cooking classes. recreational cooking, pastry, mixology, and wine tasting classes. Backed by Y Combinator, CocuSocial is one of the largest marketplace for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops and mixology classes.

Be responsible for any other item consistent with cooking, storing, serving of food including operation of the soup kitchen as determined by the Corps Officer. The kitchen supervisor is a vital part of the social service ministry of the Salvation Army. They will help ensure that meals served in the soup kitchen are prepared and served with excellence.

The Prep Cook position is responsible for preparing and cooking food items in a fast-casual space to ensure guest satisfaction and maximize food revenues. The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years of cooking experience in the contract foodservice industry, preferably in premium services, catering, and concessions environments.

Proven cooking experience, including experience as a line cook or Prep Cook. The Line Cook is responsible for preparing food to the exact chef's specifications and to set up stations for menu.

The first level will consist of delicious deli sandwiches for quick service and take out, the second level will provide a casual dining atmosphere with traditional American fare, and on the third level will boast a gorgeous rooftop bar overlooking the Santa Monica Pier. POSITION SUMMARY The Line Cook is responsible for the overall smooth operation of the line.

337) 350-8220‬ What Kind of Person Makes It at This Job: Love cooking and can cook multiple entries at once Habitually keep a clean work environment Team players with a great work ethic and good leadership skills (Do you see a piece of trash on the ground and pick it up.

Overview Cook- Garde Manger (Seasonal) As a cook, you'll be responsible for preparing and cooking variety of dishes according to directive from culinary management. Responsibilities Exhibit conduct in accordance with all Gaming Commission Regulations, Federal and State laws and regulations, and Golden Nugget and departmental policies and procedures.

The Cook Supervisor will supervise employees and youth residents working in a large volume correctional food production program and ensure agency policy and procedures, laws, rules, regulations, and standards governing Food Services operations are followed while preparing, portioning, cooking, and presenting a variety of hot and/or cold food items for various meal periods to include Breakfast, Lunch, Dinner and Special/Catered Events.

Cooking and Production: Cook and prepare menu items in accordance with Chick-fil-A's cooking procedures and quality standards. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, restaurant crew member, team member, or other BOH restaurant jobs is preferred, but not required.

The Lead Line Cook must have knowledge of all cooking and preparation equipment. Basic cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.

May encounter temperature variations such as entering the freezer, refrigerators and cooking with steam jacketed kettles, grill, etc. 2 years quantity cooking experience preferred (hot production.

Keywords: cook, food service, restaurant, cooks, cooking, food, culinary, hiring immediately. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers.

The Lead Line Cook is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent. Mentor and collaborate with Entry and Senior Line Cooks, apprentices, & stewards along with daily preparation and production of their food outlet.