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. ...
One year Cook III level or previous Cook II experience. Assists in supervision and/or training of other cooks. ...
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. ...
The Cook II is primarily responsible for the station assigned. Cooks/prepares salads, appetizers both hot and cold. ...
The Cook 3 participates in the preparation, production & service of menu items according to the direction of the Restaurant Chef & Sous Chef. ...
Prep cooks follow recipes, comply with portion sizing/control, and uphold our quality standards. ...
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. ...
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. ...
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 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. ...
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...
Embrace the adventure of a career at Aspen Valley Hospital.Aspen Valley Hospital is a twenty-five-bed community hospital that represents the best of two worlds — the warmth and friendliness of a small town and the technical expertise of a major medical center.Our award-winning hospital, nestled in t...
The Breakfast Cook helps with station assignments, maintains place, and prepares hot and cold foods for breakfast according to Chef de Cuisine’s specifications. Cooks breakfast foods including eggs and breakfast meats. ...
The Cook works in partnership with all cooks, prep staff, porters, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook is responsible for quality of food ingredients used and preparation methods. The Cook prepares basic food and m...
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. ...
Embrace the adventure of a career at Aspen Valley Hospital.Aspen Valley Hospital is a twenty-five-bed community hospital that represents the best of two worlds — the warmth and friendliness of a small town and the technical expertise of a major medical center.Our award-winning hospital, nestled in t...
The Cook III is primarily responsible for the station assigned. ...
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. ...
The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups. Cook a variety of foods in large quantities...
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. ...
A Cook I is primarily responsible 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. Can cook burgers and meats to proper temperature with the utilization of cake testers/the...
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. ...