We are looking for Cooks in the SF area for client events. This position is full-time and the schedule is a Tuesday - Saturday 5 AM - 1 PM shift. This position is on a corporate campus - NOT restaurants. The shift may have you start at one location and and go to another.
We are looking for a candidate that could have the capacity to be a Lead Cook for our kitchen. This is not a managerial position, but we would like someone who knows the basics of HACCP/Safety/FIFO, can follow direction and instructions, and can help guide a small team of 3-4 cooks/prep for stationed tasks, with a desire to grow.
Prep Cook -
Batch/Bulk work, tasks vary from labeling containers, portioning fruit, prep knife work, cooking, following recipes. As I mentioned, sole line cooks tend to have a learning curve to our kitchen. We are not guest facing and there's no "line" as it were at a station to be cooking anything to order. There could be days spent all on knife work or even cold garde manger prep; but there then could be days of being tasked to make soups, side dishes, or other bulk cooking.
This is a build prep role, fruit cups, veggies, salads and any additional needs.
If you are interested, please email your resume and direct contact information.