The Cook II primary responsibility for station assigned; maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required. ...
One year Cook III level or previous Cook II experience. Assists in supervision and/or training of other cooks. ...
The Cook III is primarily responsible for the station assigned. ...
The Cook 1 participates and supervises in the preparation, production & service of menu items according to the direction of the Restaurant Chef & Sous Chef. Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching. ...
The Cook II participates in the preparation, production, & service of menu items according to the direction of the Chef de Cuisine. Show competency with a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, and blanching. ...
Assists Cook II, Cook I, and Pastry Chef with a positive self-motivating attitude. One year Cook IV level or previous Cook III experience. ...
The Cook III helps with station assignments, maintains place, and prepares hot and cold foods for the restaurant according to Chef de Cuisine’s specifications. ...
Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. ...
The Cook III is primarily responsible for the station assigned. ...
The Line Cook is responsible for ensuring the highest quality of culinary services for our Members and Guests. ...
One year Cook III level or previous Cook II experience. Assists in supervision and/or training of other cooks. ...
In most jobs, everyone doesn’t spontaneously erupt into applause and start raining down high-fives.At Buffalo Wild Wings, that’s just a Thursday night.This is the place to start the next phase of y....
The Cook III primary responsibility for station assigned; maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required. ...
The Cook 3 participates in the preparation, production & service of menu items according to the direction of the Restaurant Chef & Sous Chef. ...
The Cook II participates in the preparation, production, & service of menu items according to the direction of the Chef de Cuisine. Show competency with a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, and blanching. ...
The Cook II participates in the preparation, production, & service of menu items according to the direction of the Chef de Cuisine. Show competency with a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, and blanching. ...
Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. ...
East West Hospitality is an equal opportunity employer and participates in E-verify.At East West our Vision is to be the most trusted hospitality services company and employer of choice, built on genuine and enduring relationships.We believe in doing the right thing for each other, our community, ou...
The Cook 2 participates in the preparation, production & service of menu items according to the direction of the Restaurant Chef & Sous Chef. Show competency with a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching. ...
Assists Cook II, Cook I, and Pastry Chef with a positive self-motivating attitude. One year Cook IV level or previous Cook III experience. ...
Responsibilities ● Cook menu items assigned to station ● Pay attention to special requests and dietary restrictions ● Ensure dishes meet quality standards and adhere to recipes ● Assists sous chefs and head chef in the kitchen ● Disposes spoiled food and other waste material ● Maintains cleanliness ...
The Breakfast Cook helps with station assignments, maintains place, and prepares hot and cold foods for breakfast according to Chef de Cuisine’s (or Executive Chef’s) specifications. Cooks breakfast foods including eggs and breakfast meats. ...
The Cook II is primarily responsible for the station assigned. Cooks/prepares salads, appetizers both hot and cold. ...