Event Cook - Albuquerque

You are the team that executes the LP events. You adhere to pre-set timelines provided to ensure a quality event experience is had by all participants. · ...

You are the team that executes the LP events. You adhere to pre-set timelines provided to ensure a quality event experience is had by all participants. · ...

You are the team that executes the LP events. · You adhere to pre-set timelines provided to ensure a quality event experience is had by all participants. · ...

Cook I is an entry-level cook position responsible for preparing and cooking a variety of foods according to recipes and production standards. · ...

+Cook II is an skilled line cook responsible for preparing high quality meals in accordance with standardized recipes and production guidelines. · ...

This position works in the kitchen preparing food items for events.Prepares menu items for each banquet event order. · Maintains all kitchen equipment's cleanliness. · Cooks recipes as directed. · ...

The Prep Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. · ...

The Prep Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. · Portion control, · food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. · ...

The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. · The Cook must adhere to high food quality standards to ensure guest satisfaction. · Responsible for cooking and packaging food product which is prepared to order or kept wa ...

+The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment.+ · +Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. · ...

POSITION: Cook I · DEPARTMENT: Food & Beverage · REPORTS TO: Sous Chef · FLSA STATUS: Part-time, Hourly · Summary · Cook I is an entry- level cook position responsible for preparing and cooking a variety of foods according to recipes and production standards. This role works in t ...

POSITION: Cook III · DEPARTMENT: Food & Beverage · REPORTS TO: Sous Chef · FLSA STATUS: Part-time, Hourly · Summary · Cook II is a senior- level cook responsible for advanced food preparation and cooking in high volume. A Cook III supports kitchen operations through mentoring, qu ...

POSITION: Cook II · DEPARTMENT: Food & Beverage · REPORTS TO: Sous Chef · FLSA STATUS: Part-time, Hourly · Summary · Cook II is an skilled line cook responsible for preparing high quality meals in accordance with standardized recipes and production guidelines. This role requires ...

The Dietary Aide will Perform a variety of tasks usually not requiring cooking skills in the preparation, service, and clean up for meals served to patients and staff in the nursing center and other special events. · ...

The Dietary Aide will perform a variety of tasks in the preparation and service of meals for patients and staff.Assists cook as directed by the food service director · Prepares and labels nourishments according to center procedures · ...

The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. · Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. · Receives verbal orders from the front counter staff for food produc ...

The Prep Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. · ...

+The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. · + · +401(k) Savings Plan and 401(k) matching · ...

We are looking for a Cook to join our team. The ideal candidate will have cooking experience and knowledge of food safety and handling. · ...

+Job Summary · Prepare menu items in a fast-paced environment. · +ResponsibilitiesCook and package food product which is prepared to order or kept warm until sold. · Maintain quality and production standards on all menu items. Food must be fresh and of high quality when served to ...