MUST BE AN EXPERIENCED BANQUET OR PRODUCTION/CATERING CHEF
NO LINE COOKS OR GRILL COOKS, PLEASE
- Part-time (based on event schedule, events take place during most of the year)
- Flexible hours (all shifts morning through evening available)
- Paid weekly, bonus incentives offered
- High energy work environment, must be able to work under pressure
- High volume food production, must be able to work in a fast-paced kitchen
- Must have a current SNHD Food Handlers Card or ServSafe Food Manager Card
- Must have a current, valid U.S. ID
Experience:
5+ years experience in a high volume banquet or catering kitchen
