Looking for reliable, ambitious, creative foodie to run a small kitchen and oversee food prep, food safety and sanitation, and create 3-5 new menu items twice a year. Fresh concept has two sites, one kitchen. We are in need of a stable, hardworking early bird to command production for our cafés and to go products for our satellite location. Knife skills, knowledge of a kitchen and its flow and working in the most efficient manner is required.
Knowledge of food trends, popularity of foods and knowing how to utilize products on hand to create fresh items to update the menu.
No evenings and no Saturdays. Unpaid federal holidays off.