HOURS:       

Part Time. 10-36 hours average
work week, 2 - 6 days per week, may vary in busy and slow seasons. 

Working shifts – Combination of
shifts between 5:00 a.m. and 3:00 a.m.                                                  

Must be available weekends, weekdays, evenings, and some
holidays.  The Kitchen Manager will
coordinate holiday
scheduling.        

JOB DESCRIPTION:

Responsible for the preparation of individual
breakfast, lunch, and dinner menu orders under the direction of the
Kitchen Supervisor and Kitchen Manager. 
Responsible for the sanitation of food areas and the freshness of all
food products.

BASIC QUALIFICATIONS: 

Must be 18 years of age. 

High
School Diploma or equivalent.  Minimum
one year experience in related kitchen positions and cooking
techniques.  Ability to stand for long
periods of time.  Ability to withstand
the kitchen heat.                                                

 

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