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FUNCTION:
Responsible for accurately and efficiently cooking meat, fish, vegetables, soups, and other hot food products as well as preparing and portioning food products prior to cooking. Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
RESPONSIBILITIES:
REPORTING RELATIONSHIP: Room Chef
MINIMUM REQUIREMENTS:
Must be at least 21 years of age.
EDUCATION LEVEL:
High School diploma or equivalent is required
LANGUAGE:
Effectively communicate with others both verbally and in written form using the English language.
EXPERIENCE:
Minimum 1-3 years previous experience as a Cook III, preferably in a high-volume kitchen.
Must have a basic knowledge and experience in general cooking styles, techniques, and understanding of how to read and execute recipes in assigned food outlet.
SPECIAL SKILLS:
Solid knife and culinary skills required.
LICENSE/CERTIFICATION:
PHSYICAL DEMANDS AND WORK ENVIRONMENT:
Ability to walk, stand, or sit for long periods of time.
Ability to lift, and move product up to 50 lbs.
Fine finger manipulation.
Work environment may include smoke and variable temperature, lighting, and noise levels.
Work may be performed indoors and outdoors during special events.
Full Time
$32k-41k (estimate)
05/11/2024
07/21/2024
hoetzinger.com
Colorado Spgs, CO
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