Cody Dally Email & Phone Number

Emeril's Chop House; working stations on the line during dinner service with covers ranging from 200-500 on a Friday or Saturday night; high volume casino; everything scratch made, including stocks and Demi glace; cleanliness, organization, team player.

Follow HAACP guidelines in accordance with food preparation; use Sodexo Production Reports when preparing food in order to keep track of waste and product inventory; prep all food necessary for next day's meals (breakfast, lunch and dinner); use proper sanitation (especially important when working with elderly who have compromised immune systems and are at higher risk of food-borne illnesses); assist supervisor cook in preparing that day's meal (including regular diets, dysphagia diets and purée diets); serve lunch and dinner meals to about 30 residents in one specific dining area while maintaining proper food quality and temperature.

Prep all hot and cold appetizers/salads/desserts for that day's meal service; prepare and cook all food for dinner meal (consisting of three entrees, three starches and two vegetables as well as an a la carte menu); follow HAACP guidelines; follow proper sanitation guidelines; clean kitchen after dinner service and take temperatures of all refrigeration and freezer equipment; set up conveyer-style dish washing machine to be used by kitchen utility workers.