(1) the preparation of quality food using quality ingredients for residents, guests and employees.
(1) a HS diploma or equivalent with technical/vocational training desirable, (2) minimum of 3 years culinary experience in a high volume full service dining environment, (3) full understanding of basic food preparation methods and cooking techniques in quantity food production, (4) proficiency with computer programs including Microsoft Office and data type programs, (5) ability to read, write and speak the English language, (6) ability to understand and follow written and oral directions, and (7) the ability to perform basic math skills. EOE, DFWP
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