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RESPONSIBILITIES: ENTREE LINE, VEGETABLE LINE/ VEGAN & VEGETARIAN OFFERINGS, WEEKLY MENU FORMATION, INVENTORIES AND ORDERING NECESSARY TO PRODUCE MENUS, manage/lead/direct your middle sous cook, produce all caterings for corporate executive lunch and breakfast.

SCHEDULE: 5:30am to 1:30pm Monday to Friday/every other Friday off, all Saturdays and Sundays off, holidays you will be with your family.

PAY RATE: $17.00 dollars per hour

APPLICATION: Resume form summary of your work history, experiences showing your cooking attributes, culinary awards, etc, include the basic resume information.

To Apply to this job Please go to website address given in Source below