Description: Assist the head cook in all phases of meal
preparation for large groups (50-200 ppl) in a commercial kitchen, including food prep, cooking/seasoning, plating/packaging, cleaning equipment and surfaces, sweeping, and mopping.
Commitment: Tuesday 2:30-7:00pm, serving on a nine-week rotation.
Skills needed: A clear understanding of operating and cleaning commercial kitchen equipment. Ability to work with a team and take direction from the kitchen manager and/or head cook. Organized, ability to work within time constraints, and ability to maintain a safe kitchen operation.