- Reports to: Chef De Cuisine
Direct reports: n/a
Follow recipe standards, correct usage and care of equipment, proper storage and stock rotation
Prep and peel vegetables, slice cheese, prepare salads, collect pots and pans and general culinary duties as assigned
Will rotate through various galley sections on a bi-monthly basis Job Responsibilities
Clean and sanitize work station according to USPH standards
- Minimum two-three years cooking experience (this may include apprenticeship time) in a large, high volume production kitchen, 200 covers per meal period, preferred.
- Formal culinary education, preferred.