Must be able to work a flexible schedule event based and non event based.
At least 2 years' experience as a Line Cook, including experience as a Supervisor or Lead Line Cook in a fast paced environment.
Must be able to obtain Food Safety Manager certification.
Microsoft Office and computer efficiency.
Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.
Must be at least 18 years old.
Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids.
Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
Standing and walking for the entire length of the shift.