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Asst. chef
Duties and Responsibilities of the Job:Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.Bake, roast, broil, and steam meats, fish, vegetables, and other foods.Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event
Springers of Lake Kegonsa
Busser/Dishwasher
Responsible for clearing tables, cleaning and restocking of dishes and kitchen equipment, general maintenance and general cleaning of building and surrounding grounds. Ability to work nights and weekends.
Springers of Lake Kegonsa
LIne/Prep Cook
Line Cook duties and responsibilities A Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include:Assisting with stocking and setting up the kitchen stationsPreparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks Plating prepared foods based on senior chef's guidanceWorking with servers to ensure that orders are completed
Springers of Lake Kegonsa