Assists in the management of a commercial dining operation including a main kitchen, smaller satellite kitchen and three dining facilities capable of seating approximately 225 people.
Key Tasks and Responsibilities:
Assits with meal planning, preparation, purchasing and inventory as directed by the Chef. Schedules and trains staff; sets and maintains health and safety standards.
Preferred Knowledge and Skills:
Culinary training and commercial kitchen experience preferred. Commercial cooking knowledge required with a minimum of 1-2 years of related experience. Experience with meat, vegetarian, vegan and gluten free cuisine. Creativity, good organizational skills and customer service orientation.
$680/mo + Lodging, Meals, Medical Benefits, and Attend Programs at no cost.