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Prerequisites:
Very strong knowledge of food safety & sanitation and food preparation techniques.
Able to work flexible hours and days.
Knowledge of current and updated culinary trends.
Ability to lead and direct a large team of culinary professionals in all aspects of event execution.
Experience:
Minimum of five years experience in a high volume event environment, and a minimum of two years experience as a Sous Chef or Chef de party (CDP).
Full Time
$35k-46k (estimate)
06/10/2023
04/29/2024