Now hiring:Prep, Line and Banquet cooks.
Key points to consider:
- Willing to learn new trends in the industry. Some knowledge of basic soups, sauces, sauté, deep fryer, hot and cold sandwiches, salad prep and garnishing are helpful but not required.
- Baking experience helpful, but will train.
- Sanitation certification helpful
- Assist executive chef with special events, banquets, etc.
- Must be 18 years of age or older
- Culinary students encouraged to apply
Click here to contact Jessica Blaska-Grady or download here an application and return to the Food and Beverage Department.