Title: Lead Cook
Under the direction of the Sous Chef and Executive Chef, this position is responsible for cooking all food items for all Food & Beverage outlets as part of the kitchen team.
Education and Experience:
High School Diploma or GED.
Minimum of one (1) year of cooking on the line in a commercial kitchen or restaurant as a lead cook or trainer. o A combination of education and experience may be considered in lieu of requirements.
Minimum four (4) years’ experience as a short order line cook in restaurants with high volume or a minimum of two (2) years kitchen line supervision as a lead cook and trainer.
Please send your resume to firstname.lastname@example.org to be matched.