Responsible for the cold station on the buffet and the cold items on the menu.
Requirements
Must be able to perform each essential duty satisfactorily.
Shall be at least 18 years of age or older.
Must be able to withstand a background check.
Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to work with mathematical concepts such as addition subtraction and multiplication tables.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
Nice To Haves
Preference given to qualified Menominee or other Native American applicants.
Responsibilities
Shall possess some experience in short order cooking.
Shall be responsible for cleaning, stocking/sanitation of work area and overall kitchen area.
Shall stock entire cold table with all ingredients needed for the menu and/or specials of the day.
Shall inform the Chef or Supervisor of items needed to order for use of production in the pantry.
Shall be thoroughly familiar with methods and procedures of making all sandwiches, salads, and salad bar set up. (As per standard plate presentation.)
Shall set up all plates for service with appropriate garnishes.
Shall be cross trained in all areas of the kitchen.
Shall make cold sandwiches, tossed salad, salad dressings, and potato salad, wash and clean fresh vegetables and slice meats and cheese. Prepare all other products from the cold station needed to implement the menu and banquets.
Shall be able to assemble and bake pies, cakes and pastries as needed.
Shall perform other duties as assigned. Not limited to food production.