All cooks should have...
-minimum of two years high volume experience
-basic understanding of measurements and conversions
-in depth understanding of hygienic practices
-preferred serve safe certification
-full availabilty
Dish and Line Cooks should be able to
-able to communicate to leaders and staff
-able to stand for long hours
-able to lift 50lbs
-must be flexible with job duties
-work clean
-able to work holidays
Please Contact Rick Prow at
| 1460 Larimer St Denver, CO 80202 |
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