Cook Mess Job Description Sample
The Citadel - Mess Hall Cook I
The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
Prepares and cooks to order foods that may require short preparation time.
May prepare food and serve customers at an a la carte and may operate a grill station.
Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
Provides the highest quality of service to customers at all times.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
Attends all allergy and foodborne illness in-service training.
Complies with all Sodexo HACCP policies and procedures.
Reports all accidents and injuries in a timely manner.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.
May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
May produce some batch goods using basic cooking techniques.
May perform other duties and responsibilities as assigned.
High School diploma, GED or equivalent.
0 to 2 years of related work experience.
Knowledge of basic operation of equipment and cash-handling procedures preferred.
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
Ability to use a computer.
Good working knowledge of food preparation.
Requires familiarity of kitchen equipment.
Must be able to read and follow a recipe unsupervised
Willingness to be open to learning and growing.
Maturity of judgment and behavior.
Maintains high standards for work areas and appearance.
Maintains a positive attitude.
Ability to work a flexible schedule helpful.
Must comply with any dress code requirements.
Must be able to work nights, weekends and some holidays.
Attends work and shows up for scheduled shift on time with satisfactory regularity.
Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.
/Working Conditions (may add additional conditions specific to defined work location):/
Generally in an indoor setting; however, may supervise outside activities and events.
Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
The noise level in the work environment is usually moderate to loud.
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Sodexo is committed to upholding the spirit and principles of the Rehabilitation Act of 1973 and the 1998 amendment to the Act. If, due to a disability, you require a reasonable accommodation to navigate this site and/or complete the on-line application process, please contact for assistance. For more information about our commitment to equal employment opportunity, please click here.
The Cook II provides support to the Raven Rock Mountain Complex (RRMC or site "R"). The Full Food Service (FFS) dining facility is operated by the U.S. Army. This position prepares salad bar items, fruit, short order menu items, and performs grill duties for meals. The Cook II Prepares and cooks all meats (beef, pork, poultry, fish and game) and other entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Essential duties and responsibilities include the following. Other duties may be assigned.
Responsible for the integration of CNI Core Competencies into daily functions, including: commitment to integrity, knowledge / quality of work, supporting financial goals of the company, initiative / motivation, cooperation / relationships, problem analysis / discretion, accomplishing goals through organization, positive oral / written communication skills, leadership abilities, commitment to Affirmative Action, reliability / dependability, flexibility and ownership / accountability of actions taken.
Monitors subsistence availability, coordinates with ration personnel and pulls all required ingredients from storerooms, maintaining proper accountability and time and temperature controls. Coordinates with management for any menu changes, additions, or substitutions.
Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules and standard recipes.
Maintains proper temperature of all foods during holding, transport, reheating, and serving to ensure quality control and food safety.
Responsible for the monitoring and recording of all food temperatures in accordance with applicable Risk Management procedures.
Coordinates the serving line layout, to include pan sizes, garnishes, utensil requirements, proper portion sizes, line replenishment procedures, and the assignment and role of the line-service personnel.
During the course of the shift, monitors, cleans and maintains all equipment and work areas practicing a "clean as you go" concept. At the end of each shift, coordinates with management and checks to ensure work areas have been properly cleaned and organized.
Controls food production and progressive cooking through good communication and sound decision making.
Reads and becomes familiar with the Performance Work Statements (PWS) in the contract, and all applicable food service regulations and technical bulletins.
Utilizes Production Schedules and other verbal or written communication in order to accomplish the food service mission or instructions of management.
Initiates immediate corrective action in meal serving shortages to prevent line slowdown and is prepared with meal backup items.
Operates a variety of kitchen equipment. Disassembles and assembles component parts and accessories for cleaning, and follows safety procedures regarding the operation of equipment to avoid personal injury or damage to the equipment.
Leads by example with on-time performance, clean uniform and a professional appearance and demeanor.
Coordinates tasks with management; discusses meal and subsistence status along with any deficiencies noted and corrective actions.
As necessary, assists the 1st and 3rd cooks (and Mess Attendants when assigned) in the kitchen with the preparation of products.
Prepares and cooks all meats (beef, pork, poultry, fish and game) and other entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing.
Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules and standard recipes.
Adjusts standardized recipes for the number of servings required in large quantity cooking and ensures recipe cards and proper measuring techniques are followed.
Performs other duties as required or directed.
Exercises quality control in knowing what is expected in food preparation, sanitation and customer service duties.
Does not operate, maintain or move equipment unless properly trained to do so. Works safely and reports unsafe conditions.
Remembers that our customer is the only reason we are preparing and serving meals. Treats customers and fellow employees with dignity and respect.
Responsible for aiding in own self-development by being available and receptive to all training made available by the company.
Plans daily activities within the guidelines of company policy, job description and supervisor's instruction in such a way as to maximize personal output.
Responsible for keeping own immediate work area in a neat and orderly condition to ensure safety of self and coworkers. Will report any unsafe conditions and/or practices to the appropriate supervisor and human resources. Will immediately correct any unsafe conditions to the best of own ability.
EDUCATION / EXPERIENCE
High school diploma or general education degree (GED); and six (6) years general experience in large volume food preparation and service. Four years' experience in preparing cafeteria style, multi-entrée menu meals (Breakfast, Lunch, Dinner) that includes preparation of soups, salads, gravies, sauces, vegetables, meat, fish, poultry, breads, deserts, pastry, and all other foods constituting a full meal. Experience with progressive cooking techniques and food preparation quality standards.
CERTIFICATES, LICENSES, REGISTRATION
Possesses (within last 4 years) or has the ability to obtain a current Sanitation Certificate
Possesses or has the ability to obtain a DOD Secret Clearance
JOB SPECIFIC KNOWLEDGE / SKILLS / ABILITIES
Knowledge of the procedures and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in various quantities
Knowledge of kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas
Basic knowledge of safe food handling procedures to ensure prevention of foodborne illnesses in the food service operation
Skill in determining food quantities necessary for groups of varying sizes to ensure the efficient operation of the food service program
Ability to comply with laws and regulations governing food preparation in institutions
Ability to comprehend, carry out and explain complex verbal and written instructions
Ability to pay close attention at all times to prevent physical injuries
Ability to work in close proximity with a team
Ability to work in a standing position for long periods of time
Ability to withstand exposure to heat/cold from mechanical equipment
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-one-one and small group situations to customers, clients, and other employees of the organization.
Chevron is one of the world's leading energy companies, with approximately 60,000 employees working in countries around the world. We explore, produce and transport crude oil and natural gas; refine, market and distribute fuels and other energy products; manufacture and sell petrochemical products; generate power; and develop future energy resources, including biofuels and geothermal energy.
Chevron USA - Marine is accepting online applications for the position of Cook located on one of their US Flag fleet of vessels. The Sailors' Union of the Pacific represents all unlicensed personnel employed on the Company's US Flag seagoing vessels.
The general guideline for vessel assignment length is 90 days for unlicensed personnel. Vacation will accrue at 24 days for each 30 days of work.
Responsibilities for this position may include but are not limited to:
Assist in all aspects of meal and food preparations, maintenance of salad bars, caring for and stocking of the mess rooms, assisting with meal service, washing and stowing of dishes and helping preserve a high level of sanitation in all steward department areas.
Must have knowledge in general culinary preparations such as: making composed salads, cooking vegetables and starches, basic baking skills, snack preparation and sandwich making. Must be able to accomplish these tasks with little supervision while upholding to high food sanitation and safety standards.
Must be able to understand and follow a recipe and have some knowledge of basic nutrition, raw ingredients and preparation techniques.
Assist and contribute in menu planning and recipe development
Assists in receiving and organization of stores, cleaning and maintaining the galley and associated spaces.
Must be able to prepare meals in the event the Steward is temporarily unable to attend to his/her duties.
Participate in drills, emergency procedures and help guard the safe working practices of the vessel.
Active and positive participant in monthly safety meeting.
Points out unsafe acts or conditions to everyone on board.
Stops work if unsafe conditions or practices are uncovered.
Able to participate in an Emergency Response team.
Teamwork/Working With Others:
Effective in relating to others
Willing to assist others.
Works well under pressure.
Maintains an appropriate demeanor and appearance.
Current USCG Merchant Mariner Documents with Food Handling and VPDSD endorsements
Transportation Worker Identification Credential (TWIC)
Basic Safety Training Certificates
ServSafe Food Handler Certification within six months of hiring
Good communication skills
Relevant experience and/or training in basic food service (non-fast food)
Pre-employment screening consists of:
Physical examination, including DOT drug testing
Functional capacity evaluation
Relocation may be considered within Chevron parameters.
Expatriate assignments will not be considered.
Chevron regrets that it is unable to sponsor employment Visas or consider individuals on time-limited Visa status for this position.
Regulatory Disclosure for US Positions:
Chevron is an Equal Opportunity / Affirmative Action employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status, or other status protected by law or regulation.
Chevron participates in E-Verify in certain locations as required by law
Nearest Major Market: San Francisco
Nearest Secondary Market: Oakland
F & B Cook Iii/ Experienced Cook
BASIC FUNCTION To handle a section of the kitchen line operations and lead the assigned kitchen staff and line cooks for a restaurant and related conference and banquet facilities.
CHARACTERISTIC DUTIES & RESPONSIBILITIES
Cook for and coordinate the assigned daily operations of the kitchen facilities, such as grill, fry, sandwich station, banquet, deli, sushi station, etc
Lead assigned staff in daily operations, working alongside the staff. Assist the Chef, Sous Chef or Kitchen Manager with training new staff. Bring unresolved problems to manager. May be authorized to assign and check work.
Monitor all foods for quality of taste, texture and appearance. Label all foods as necessary. Ensure that foods are maintained at proper temperatures for serving, and ensure that established health and safety procedures are followed.
When assigned - plan menus for regular menu items or specials. When time permits research, develop, modify, and or test new recipes.
Deal regularly with outside vendors of food, supplies, and equipment and F&B Purchasing staff.
Supervise assigned food, supply and equipment ordering and inventories. Maintain quality and production control systems and activities.
Supervise and cook a wide variety of menu items: cook soups, sauces and vegetable dishes; butcher and cook meats, poultry and fish; prepare various salads and desserts and the like. Perform a variety of complex cooking tasks. Supervise and assist with the proper plating of all meals.
Maintain the proper operation and maintenance of all kitchen equipment. Clean all sections of the kitchen as needed. Make sure kitchen is clean at the end of service.
May be assigned to prepare various administrative or operations reports and records, such as timesheets, inventory and production costs reports, etc.
May be asked to meet with the management and sales staffs to develop new products, improve existing ones, and modify product line and pricing.
Ensure all safety standards, audits and processes are followed. Minimize the health and safety risks and maintain a safe work area. Perform duties in a manner to maximize safety and minimize risk to employees or the public. Hold managers and staff to the same standard
Provide assistance or perform any other functions in any work area as deemed necessary by the Executive Chef, or Hotel Operations Manager or Area F&B Manager.
General supervision is received from the Executive Chef and/or Mtn Sous Chef
Associates Degree in Culinary Arts plus 5-7 years of of relevant professional cooking experience, including some supervisory/management experience or a combination of education and experience from which comparable knowledge and skills are acquired.
Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and other aspects of kitchen management.
Good planning, administrative and supervisory skills. Good math skills; some budget management experience desirable.
Ability to deal effectively with a variety of company personnel and outside vendors.
- Able to lift up to 50 lbs floor to waist and overhead without assistance and able to assist other team members in lifting items >50 lbs.
- Able to stand, walk and work long hours between rest periods.
- Able to reach, bend, climb, grasp, kneel, push, pull, and twist as needed.
At Mount Snow we work as a team, flexing with the business and team needs. Responsibilities, duties and the requirements for this position may change at any time, with or without a change in title, benefits or salary. Like most jobs in the ski industry, this position requires a flexible schedule, possibly working outdoors in all elements, working holidays, weekends and long hours as necessary
Cook 1 - EDR Cook
Primary responsibilities include preparing employee meals in a timely manner, maintaining all sanitation requirements, cleaning and restocking the kitchen and employee dining room, and accepting food deliveries. Must read and follow recipes/directions from supervisor. Job includes heavy lifting and cleaning heavy equipment. Previous cooking experience required; group-cooking experience preferred. This position works alone and must be capable of independent, reliable, quality work. The season at Rocky Mountain National Park runs from approximately mid-May until mid-October.
All positions at Rocky Mountain are full-time seasonal positions, there are NO full-time year round positions.
Perform all duties toward the goal of providing excellent guest service in an efficient manner.
Perform all duties with respect to the Company's Core Values, Mission Statement, and guest services standards.
Responsible for prep, set-up, service, clean up, and restocking of cook lines and appropriate prep areas.
Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
Ability to complete orders, by the plate or the pan, properly, according to approved menu specs, and in a timely manner.
Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
Develop and maintain positive communication and teamwork with all co-workers and supervisors.
Conduct should be professional, with the awareness that all actions and communications are within staffs view. Ensure a congenial atmosphere for all.
Maintain appearance and uniform standards.
Work quickly, efficiently, and safely with all kitchen equipment.
Previous line or batch cooking experience.
Knowledge of basic sanitation and kitchen equipment skills.
Comprehending and extending/converting recipes.
Ability to absorb large amounts of information in a short period of time.
Adhere to and understand ServSafe standards and practices.
Thoroughly complete all assigned food preparation and side work duties in a timely manner.
Responsible for prep set-up, service, clean up, and restocking of line and prep areas.
Ability to follow directions.
Must be able to stand for long periods of time, approximately 8 hours.
Ability to work in a hot environment for long periods of time, approximately 8 hours.
Must be able to lift and carry a minimum of 50 pounds.
Must be able to bend, stretch, and reach for extended periods of time.
Perform all daily cleaning assignments as scheduled by supervisor.
Dietary Aide/ Cook Relief/ Cook Helper PRN
PRN position, shifts varies
JOB KNOWLEDGE AND ROLE RESPONSIBILITIES:
1.Prepares patient trays according to instructions/orders.
2.Assists in preparation and portioning of meal items according to menu and dietary requirements.
3.Employs proper food handling techniques whether in preparation of food, setting up, or serving trays.
4.Cleans, washes, and sanitizes dishes, flatware, and utensils used to serve patients and others.
5.Assists in maintaining the general cleanliness of the dishwashing area.
6.Cleans work area and equipment as assigned.
7.Puts up stock in food storage areas and refrigerators as assigned.
8.Delivers food, nourishments, and supplies to Nursing Units and other areas as assigned.
SUMMARY OF QUALIFICATIONS:
1.Possesses a High School Diploma or sufficient knowledge and education to perform job functions.
2.Experience in Dietary Department, large volume food preparation, and service preferred.
3.Ability to communicate effectively and sensitively with other staff members, referral sources, residents, their families, and physicians.
4.Has no findings of resident abuse, mistreatment, neglect, or misappropriation of resident property listed on the registry.
5.Must be able to communicate in English, both verbally and in writing, and possess sufficient communication skills to perform the tasks required.
FT Cook II - Experienced Cook - AM Shift
A Cook with Hilton Hotels and Resorts is responsible for preparing food items in accordance with recipes and established standards in the hotelÆs continuing effort to deliver outstanding service and financial profitability.
What will it be like to work for this Hilton Worldwide Brand?
One of the most recognized names in the industry, Hilton Hotels & Resorts offers travelers a world of authentic experiences. Hilton remains an innovative, forward-thinking hospitality leader by offering best-in-class products, services and amenities to ensure that every guest feels cared for, valued and respected. From inaugural balls and international award galas to business events and personal moments, Hilton is where the world makes history, closes the deal, toasts special occasions and gets away from it all.
Hilton Hotels & Resorts is one of Hilton WorldwideÆs ten market-leading brands. For more information visit www.hiltonworldwide.com.
If you understand the importance of upholding a brandÆs reputation and what it takes to provide a globally recognized hospitality experience, you may be just the person we are looking for to work as a Team Member with Hilton Hotels & Resorts.
What will I be doing?
As a Cook, you would be responsible for preparing food items in accordance with recipes and established standards in the hotelÆs continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
Prepare food items according to designated recipes and quality standards
Maintain cleanliness and comply with food sanitation standards at all times
Manage guest orders in a friendly, timely and efficient manner
Ensure knowledge of menu and all food products
Stock and maintain designated food station(s)
Visually inspect all food sent from the kitchen
Practice correct food handling and food storage procedures according to federal, state, local and company regulations
Prepare requisitions for supplies and food items, as needed
What are we looking for?
Since being founded in 1919, Hilton Worldwide has been a leader in the hospitality industry. Today, Hilton Worldwide remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
- We're passionate about delivering exceptional guest experiences.
- We do the right thing, all the time.
- We're leaders in our industry and in our communities.
- We're team players in everything we do.
- We're the owners of our actions and decisions.
- We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes in our Team Members:
Living the Values
What benefits will I receive?
Your benefits will include a competitive starting salary and, depending upon eligibility, a vacation or Paid Time Off (PTO) benefit. You will instantly have access to our unique benefits such as the Team Member and Family Travel Program, which provides reduced hotel room rates at many of our hotels for you and your family, plus discounts on products and services offered by Hilton Worldwide and its partners. After 90 days you may enroll in Hilton WorldwideÆs Health & Welfare benefit plans, depending on eligibility. Hilton Worldwide also offers eligible team members a 401K Savings Plan, as well as Employee Assistance and Educational Assistance Programs. We look forward to reviewing with you the specific benefits you would receive as a Hilton Worldwide Team Member. The above information is provided as a highlight of the major benefits offered to most full-time team members in the United States. All benefits listed may not be offered at all locations. This is not a summary plan description or official plan document.
Prep Cook / Assistant Cook
Ask us about our student loan repayment program!
You've already chosen a career that makes a difference in people's lives, now choose a company that wants to make a difference in yours.
Bickford will provide you a balanced work environment where you are treated fairly and set up to succeed
Through Bickford's family culture you will feel connected and challenged to grow within a supportive team environment
We will help you find more meaning, purpose and happiness in your life by engaging in the valuable work of Bickford
Prepare and serve meals following Bickford's menus, recipes, processes and expectations
Maintain kitchen and dining room in accordance with regulatory requirements and Bickford's policies
Maintain kitchen within budgeted allowance
Wash dishes, pots and pans
Ensure appropriate food/refreshments are provided for tours and events
Incorporate opportunities to create small, but memorable, experiences for residents
- CPR and First Aid certification. If uncertified, may obtain certification upon hire
"SHE FELT VALUED AGAIN. Mom was a homemaker on the family farm her entire life. Every year at harvest she would cook her famous chili recipe. Everyone looked forward to it. On one of Mom's hard days, the Kitchen Manager asked if she would like to help prepare the chili recipe for the Family Council meeting. Not much business was discussed that day as everyone couldn't stop complimenting Mom on her chili."
As one of our Bickford Family Members, you have the opportunity to create experiences like this.
Being a Bickford Family Member, our employees are family to us, means having the opportunity to be something more than an employee. Great possibilities lie ahead – to grow as a person and in your career. To live the Bickford Core Purpose of Enriching Happiness and to be a leader. It's the opportunity to become your personal best. To be connected to a family that achieves more together. And to be recognized for all of it. It's all here for you.
We invite you to apply to join the Bickford family today!
Cook And Prep Cook At China Poblano By José Andrés
Cook at China Poblano by JOSÉ ANDRÉS
We are seeking Cooks to join our Team in our mission to Change the World through the Power of Food!
What we would like from you:
Leverage knife skills, experience and technique to confidently prep and run a station during busy service.
Seamlessly work with an energetic and positive kitchen team to prepare and reproduce menu items, which will exceed our guest's expectations.
A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage.
What you can expect from us:
Competitive Pay with industry leading benefits
Access to Medical, Dental, Vision, 401k, and even insurance for your pets
50% off food at any of our restaurants
Fun, Dynamic, Innovative atmosphere
Education Assistance/Tuition Reimbursement
Career Advancement opportunities
Who we are:
China Poblano brings Mexico and China together. Located in the luxurious Cosmopolitan Hotel and Casino, it is a unique concept from the innovative Chef Joser Andres, showcasing his personal take on Mexican and Chinese cuisinee with an emphasis on tacos and noodles. Both cusines come together in a festive and stylish setting as pleasing to the eye as it is to the palate.
ThinkFoodGroup restaurants span across America including Miami, LA, Las Vegas, Puerto Rico and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept, and showcase José's passion for telling the stories of a culture through food. Apply now and join JOSÉ ANDRÉS and his industry leading ThinkFoodGroup Team.
Interested? Click on the "APPLY" button above or below and get started!
Please feel free to email us directly at the address below:
ThinkFoodGroup is an Equal Opportunity Employer and participates in the federal government E-Verify Program.
Student: Grill Cook And Fry Cook
Grill cook- This position is a fast paced position over a wood burning grill in a award winning restaurant. This position you will be cooking different types of seafood and steaks.
Fry cook- This position is a fast paced position in award winning restaurant. You will be in charge of quality fry products in a timely manner.
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