Description
The Cook supports the Newfields Culinary Arts Department by preparing dishes to departmental standards, maintaining food quality and service standards, communicating operational needs to chefs, handling inventory and quality issues, keeping workspaces clean, and following food-safety and company policies. The role reports to the Executive Sous Chef, requires an average of 37.5 hours per week and full weekend availability, and requires two years of experience in a comparable food-service role.
