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Job Summary Reporting to and under general supervision of the Sous Chef, with additional lead work direction provided by other University Culinary Services managers, the Cook I performs routine duties required in the preparation, cooking and serving of food.
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JOB SUMMARY:The Line Cook is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product.
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Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARYThe Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets.
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More years of diversified cooking experience which includes any combination of the following positions: line/grill/broiler cook, production cook, soup or saut cook (12-18 month formal culinary education may be substituted for part of this requirement.
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The Pizza Cook is responsible for working in conjunction with the Sous Chef and Chef de Cuisine on all aspects of culinary production for the Copia Restaurant, and specifically for producing technically proficient and delicious pizzas of varying types based on traditional and updated recipes.
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A Pastry Cook level 1-3 is an experienced and advanced Pastry Cook that will have fully mastered all areas of the pastry kitchen including but not limited to restaurant prep and service, banquets prep and execution, baking and pastry, chocolate and confection work.
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This a continuous Extra Help recruitment for Cook I in the Juvenile Hall. Applications will be accepted on a continuous basis and will be reviewed weekly until the current vacancy is filled. About the Position of Cook I - Extra Help.
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This position requires the equivalent to two years of experience performing the duties of a Cook I or equivalent to three years of experience as a Cook in one or a combination of the following: 1) preparing meals for at least 250 persons a meal with experience at the various stations; or 2) personally preparing complete breakfasts, lunches, and dinners for approximately 50 or more persons a meal (short-order cooking experience is not considered qualifying.
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3 years' experience as a Line Cook at a hotel/resort or restaurant. Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
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Named one of the "Top Resorts in Northern California" by Condé Nast Traveler, The Meritage Resort and Spa ushers in a new way to discover Wine Country.
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The Line Cook is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product.
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
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RH is seeking a Prep Cook to join our team in providing world-class service to guests while taking great care of our equipment and facilities. Support the Executive Chef, Sous Chef, and all kitchen team members with daily tasks to ensure readiness for service.
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Apply: Prep Cook. Responsible for all vegetable accompaniments for protein dishes. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments.
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Title: cook Company: Melrose Healthcare in Sonoma, CA
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