Note: Deadline for applying January 14, 2018.
Head Cook - Fremont
Summary: Oversees and trains food service staff on kitchen production, food safety, cross contamination, allergens, thermometer calibration, and portion control procedures. Prepares, packages, and delivers meals; maintains sanitary environment for preparation, and storage.
Hours 5 am to 1 pm, may vary.
Essential Duties and Responsibilities:
Required High school diploma or general equivalency diploma (GED) and ability to obtain Food Protection and ServSafe Certification within three months and SeaFood HACCP Certification within one year.
Required a minimum of two years experience of bulk food preparation and service.