Prep, Line and Banquet Cooks
Responsibilities and Expectations:
- Willingness to learn new trends in the industry – some knowledge of basic soups, sauces, sauté, deep fryer, hot and cold sandwiches, salad prep and garnishing is helpful but not required
- Baking experience is helpful, but will receive training
- Sanitation certification helpful
- Assist executive chef with special events, banquets, etc.
- Must be 18 years of age or older
- Culinary students encouraged to apply