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MIHO Catering Co. is hiring! We are looking to grow our team of full time & part time cooks. We are looking for passionate individuals that have a desire to learn and grow in a from scratch kitchen. We strive to create memorable and exciting dining experiences for all of our clients using all natural meats, sustainable seafood, local & organic produce. Ideal candidates will possess a can do attitude, sense of urgency, be timely, and organized. We are looking for people with 1+ years cooking experience in a similar style of kitchen, and require you to have your own transportation. We are looking to fill multiple positions within the company: prep cook, prep/event cook, & corporate delivery cook. Below is a brief descriptions for each of these roles as well as their pay scales.
Prep Cook: working 8am-4pm Monday-Friday focusing on catering prep needs. This position is solely a prep position and does not work off site events except in extreme circumstances. Starting pay $12-$13
Prep/Event Cook: working 8am-4pm on prep shifts focusing on catering prep needs. This position is dual purpose and will also work off site events. Event shifts are generally between 10-15 hrs depending on the area of work. Starting pay $13
Corporate Delivery Cook: working 6am-2pm Monday-Friday focusing on our corporate delivery menu prep. This position is solely a prep position and does not work off site events. Starting pay $12-$13.
Corporate Delivery Supervisor: working 6am-2pm Monday-Friday focusing on our corporate delivery menu prep. This position works directly with the Corporate Delivery Manager to ensure all order are fulfilled to the quality specs set forth by the manager and Executive Chef. They will assist in the prep & execution of order as well as assist in overseeing the staff in the absence of the manager. Starting pay $14-$15.
For more information on any of these positions please email your resume, & put the title of the position you’re applying for in the subject line.
To Apply to this job Please go to website address given in Source below