Performs general tasks associated with hot and cold meal preparation and service including advanced food prep tasks, batch cooking and made-to-order cooking. Prepares and serves all food in accordance with current applicable federal, state and local standards, guidelines, regulations and established policies and procedures as directed by the Kitchen Manager or Executive Chef. Must be at least 18 years of age. Is Serv Safe Certified or working toward certification within 9 months of hire. All shifts include every other weekend.
5 a.m. to 1:30 p.m. & 7 a.m. to 3:30 p.m., 80 hours bi-weekly (East Kitchen)
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