Reports To: Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef
Supervises: N/A
Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres.
Job Responsibilities:
Job Skills:
Education
Experience
Licenses/Certifications