Under the supervision of the Executive Chef/Sous Chef, the Food Service Coordinator/Cook hybrid role is responsible for coordinating the preparation, production, and presentation of hot foods, pantry, and bakery items. This position is responsible for daily food rotation, labeling, and ensuring the cleanliness of the entire kitchen. The role requires maintaining high standards of cleanliness, quality, and efficiency while complying with health and safety regulations.
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Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed