Positions include Lead Chef’s, Prep Chef’s and general Kitchen Assistants. Staff in general is responsible for assuring all meals meet quality standards and public health guidelines. Chef’s will develop and execute buffet-style meals within a team orientation. Assistants will help set-up buffets and salad bars, ensure the buffets are replenished as necessary and follow the instructions of the senior kitchen staff.
Requirements vary based on position with the more senior positions requiring experience in all aspect of kitchen and food service operations. Chef training and experience with vendor relations and budgeting is a plus but not necessarily required. An interest in food, creativity, team orientation and the ability to follow directions are required.