State Cook ｜Washington, D.C
Prepare Dishes from station in a cleaning manner. Prepare all sauces, Proteins and sides. Follow All HAACP Standards. Keep up to date with frequent menu changes. Maintain professional attitude in fine dining atmosphere.
Broiler and Flat tap experience. Fish cooking. Proper maintenance of proteins vegetables, sauces.
Estimated Hours Per Week
40 hours/ week|
Email resume to Rgan Vellek, firstname.lastname@example.org