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Unformatted text preview: -maintaining a sanitary, efficient kitchen-encouraging teamwork and cooperation among staff Skills Desired:-mastery of basic cooking techniques-mastery in at least one culinary style-thorough knowledge of seasonal and local produce-a firm understanding of cuisines and ingredients around the world-a firm understanding of locally-produced foods, and how to best use them-education at a formal culinary institute preferred but not required-previous experience in a restaurant kitchen preferred but not required-versatility and ability to think on your feet-ability to work well with others-openness to learn and expand food and cooking knowledge and share your own Compensation:-starting salary is $30,000 (negotiable)-raises based on quality of performance and seniority...
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This note was uploaded on 01/25/2012 for the course ENVIRON 290 taught by Professor Princen during the Fall '10 term at University of Michigan.
- Fall '10