Under the direction of the Management Team, Executive Chef and Sous Chefs, responsible for producing high quality food products from a specified menu to clients. Assist in assigning, leading and monitoring the work of Senior Food Service Workers and Food Service Workers and in providing team leadership. Design and set up cooking/buffet stations. Adhere to all food handling and sanitation guidelines. Follow established timelines for food production as required by start time of service and overall production schedule. Interact with team members and clients in a high-volume environment.
Must be available to work varying schedules; including evenings, weekends, holidays and over time in order to reflect the business needs of the department.
The target salary range for this position is between the posted minimum and $18.54 hourly, dependent on relevant work experience.
This is a 75% part-time position.