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Duties: Needs to project friendly, helpful attitude toward customers and contributing to customer satisfaction. Prior to the beginning of a meal period, assists setting up condiments, juices, bread and
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and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and
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, breads, desserts & other dishes. Work independently preparing entrees & following recipes, menu cycles and/or batch cooking guidelines without direction. Ensure all items are prepared & served on time with
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from scratch including entrees, starches, vegetables, gravies and sauces, soups, breads, desserts, etc. Work independently preparing entrees and following recipes and menus and batch cooking guidelines
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, quickly and efficiently, meeting company standards Be knowledgeable of the assignments for all kitchen stations, including fries, breading, assembling, boards, and food prep Stock kitchen inventory as
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(Required) Demonstrated ability to prepare beverages and complete single-step food preparation tasks such as slicing bread and arranging food items on a buffet table (Required) Ability to maintain regular
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College of Saint Benedict/Saint John's University | Saint John, Indiana | United States | 2 months ago
absences or staffing shortages. Recipe Development & Innovation Create, test, and standardize recipes for breads, pastries, desserts, and special dietary offerings. Lead innovative initiatives to continually
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) Demonstrated ability to prepare beverages and complete single-step food preparation tasks such as slicing bread and arranging food items on a buffet table (Required) Ability to maintain regular, punctual
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& following recipes, menu cycles and/or batch cooking guidelines. Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Typically prepare
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& following recipes, menu cycles and/or batch cooking guidelines. Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Typically prepare