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Field
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-Needs to project friendly, helpful attitude toward customers and contributing to customer satisfaction. -Prior to the beginning of a meal period, assists setting up condiments, juices, bread and rolls
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Supervisor or Manager. Work Performed 1. Cooks and/or prepares main courses, salads, sandwich plates, pastry items, desserts, sweet & savory baking, specialty desserts, breads and other items on a large
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catering. This position is responsible for preparing breads, muffins, cakes, cookies, bars, pies and specialty desserts, including preparing vegan and gluten-free options daily. The Cook II – Baker
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involves preparing ingredients, combining mixtures, and baking a variety of products such as bread and pastries while under the guidance of the Pastry Chef. Responsibilities encompass maintaining cleanliness
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soup cookery; basic sauce preparation; basic garde- manger plus buffet service; garnishing; sautéing; breading and deep fat frying; meat, poultry and fish cutting, broiling, roasting, braising, boiling
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soup cookery; basic sauce preparation; basic garde- manger plus buffet service; garnishing; sautéing; breading and deep fat frying; meat, poultry and fish cutting, broiling, roasting, braising, boiling
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filling preparation and assembly; stock and soup cookery; basic sauce preparation; basic garde- manger plus buffet service; garnishing; sautéing; breading and deep fat frying; meat, poultry and fish
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, gravies & sauces, soups, breads, desserts, etc. Work independently preparing entrees & following recipes & menus & batch cooking guidelines without direction. Ensure all items are prepared on time with
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; basic garde- manger plus buffet service; garnishing; sauteing; breading and deep fat frying; meat, poultry and fish cutting, broiling, roasting, braising, boiling, glazing, and stewing; and, preparation
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; basic sauce preparation; basic garde- manger plus buffet service; garnishing; sauteing; breading and deep fat frying; meat, poultry and fish cutting, broiling, roasting, braising, boiling, glazing, and