COOK 4 - Campbell's Tavern

Works broiler, sauté, banquet, and pantry stations, as necessary. Uses basic cooking methods, including sautéing, braising, broiling, stewing and baking. Prepares soups and sauces.

• Completion of 2-year culinary apprenticeship or culinary associate degree (experience gained in a restaurant specializing in continental or classical cuisine may be substituted for a culinary apprenticeship or associate degree).
• Ability to prepare food from a recipe with minimum supervision and maintain sanitation standards
• Demonstrated knowledge of basic cooking techniques
• With supervision, ability to produce the required quality and quantity of foods
• Successful candidates must be able to obtain and maintain a current Williamsburg James City County food handler’s card; applicants with an active food handler’s card should be prepared to present it during the interview process.

Physical requirements include, but are not limited to:

• transporting up to 50 pounds;
• standing for long periods of time