Minimum age is 18. Must be knowledgeable of basic meat fabrication. Must be able to work independently, be able to lift 75 lbs. & be able to stand for long periods of time.
Culinary degree or ACF apprenticeship. 3-5 years’ experience in high-end restaurant, resort or country club.
Responsible for all fabrication of meats, fish, and poultry for all dining room, banquet and room service menus.