JOB OVERVIEW: Run the day to day operation of the employee Cafeteria. Assist in creating and preparing menus items and specials. Place orders weekly for the employee Cafeteria. Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Maintain a good working relationship with other employees. Store items properly at the end of the shift. Ensure a clean, neat and organized work area Follow all guidelines for timely food service to employees.
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Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees