Training available for a medium volume restaurant preparing simple menu foods. Daily recipes for homemade specials. Popular Dressings, Desserts,Cold and Hot Sandwiches, Fresh ingredients used to make soups, salads,special dishes made to order. Take out and delivery pickup service. Daily record keeping of produce and meats for inventory include wholesale pricing and drop receipts. Beer and wine restocking. Assuring sanitizing chemicals are used to keep kitchen clean. Stock dining area with glassware and silverware. Fryer cleaned daily. All liquid bottles and food containers labeled and tightly secured. Broiler grease surfaced after every use. Cutlery,wood boards and utensils, cleaned and finished. Inspect walk-in freezers for molded foods or odors. Full or Part time hours.
Approved license in accordance to state food and health board recommended at time of interview.