Meseros y Cocineros en Avon Park

The sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures.

A restaurant server takes orders, answers questions about the menu and food, sells the restaurant's food and drinks, takes payment, communicates orders with the kitchen staff, seats customers, and helps with customer service and cleaning. Pay: $700 to $900 Weekly

Carefully and safely prepare food according to chef direction and as ordered by the server, taking care to portion correctly and present appealingly. Ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment. Check pars for shift use, ensuring th

Consistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work. Recognize and follow quality standards for meats, vegetables, fruits, dairy produ

Greet (using names) and acknowledge each member/guest after seating with hotel greeting standard. Know the ingredients, preparation, and proper presentation of all menu items and specials and ensure that every product delivered to the guest adheres to the highest quality possible. Remain observant and check in with gu