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DUTIES/RESPONSIBILITIES: 1. Prepare all menu items as directed by the Room Chef/Sous Chef. 2. Operate equipment as directed. 3. Prepare food in accordance with State and Federal Health Codes. 4. Stock all food and supplies as directed
DUTIES/RESPONSIBILITIES: 1. Maintain a high level of quality and appearance in all areas of responsibility including EVS storage areas and equipment. 2. Demonstrate a working knowledge in the safe and correct use of all daily cleaning
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