Cook I
Zephyr Southern Brasserie seeks Line Cooks
Cooks are responsible for working one of the following stations in the kitchen: Meat, Fish, Hot Apps, Entremet, and Garde Manger. He/she will be in direct contact with the Chef or Sous Chef for all instructions on the station.
Line cook should be an expert at his/her particular station while having a working knowledge of all stations in the kitchen. He/she should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.
The position requires and at least 3 years of kitchen experience. A culinary training degree is preferred but not required.
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