COOK 4 - Campbell's Tavern

About The Position

Works broiler, sauté, banquet, and pantry stations, as necessary. Uses basic cooking methods, including sautéing, braising, broiling, stewing and baking. Prepares soups and sauces.

Qualifications

• Completion of 2-year culinary apprenticeship or culinary associate degree (experience gained in a restaurant specializing in continental or classical cuisine may be substituted for a culinary apprenticeship or associate degree).
• Ability to prepare food from a recipe with minimum supervision and maintain sanitation standards.
• Demonstrated knowledge of basic cooking techniques.
• With supervision, ability to produce the required quality and quantity of foods.

Physical Requirements

• Transporting up to 50 pounds.
• Standing for long periods of time.