Position Summary:
Under general supervision of the Restaurant Chef, Executive Chef, Assistant Director of Food and Beverage Operations, Director of Food & Beverage, and/or Travel Center Manager, performs one-on-one training of line cooks. Assists in menu writing, P&L, costing, scheduling, and all other related duties as assigned.
Minimum Qualifications:
High school diploma or GED plus three years related food service experience. Culinary Degree preferred. Must meet all knowledge, skills and abilities. Must be twenty-one years (21) of age. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Navajo preference.
All applicants must be able to demonstrate their US work authorization during the employment verification process.
Source: Hospitality Online
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