Follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other food according to proper preparation methods. Familiar with a variety of food service concepts, practices, and procedures, relies on experience and judgment to plan and accomplish goals. May lead and direct the work of others.
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Career Level
Entry Level
Education Level
High school or GED
Number of Employees
1,001-5,000 employees