The Head Cook works directly with the Kitchen Supervisor to prepare high quality food to order for guests in accordance with all established guidelines and procedures, whether working the broiler, pantry or line.
High School/GED. Food Handlers Card required. OLCC Service Permit preferred. Experience in full service restaurant is desired, understanding of cooking methods, ingredients and equipment, knowledge of Health Code Regulations required, physically able to stand for long periods of time, must have flexible schedule, and able to work weekends, holidays, and evenings per shift schedules. Two (2) years minimum in Management or Supervisorial Role.