General Job Requirements:
Lead line cook with minimum 2 years experience in al a carte line preparation and execution. This position is tasked with preparing all menu items for an a carte members lounge menu as laid out by the head chef, in an efficient, cost effective and timely manner. This position also requires fine dining and banquet experience. All foods are prepared to the highest quality and presentation standards in a scratch kitchen. Following directives from the head chef, meeting high standards of food hygiene and professionalism is of great importance. Must be available on nights Monday-Thursday and both day and night shifts on Friday-Sunday. Reliability and promptness are paramount. Please call 401- 941- 0220 for interview Email resume to chef@riyc.org
Education Requirements:
minimum 2 years experience in al a carte line preparation and execution
To Apply:
Email to: chef@riyc.org