Job Description:

• 1) Prepares cold plate entrees, appetizers, and cocktails for lunch and dinner service, and makes canapes, hors d'oeuvres, and sandwiches for buffets: Slices roast, such as beef, veal, pork, and lamb, for cold plates or sandwiches.

• 2) Cuts luncheon meats, such as head cheese, pork loaf, veal loaf, and ham.

• 3) Mixes gelatins, grinds up leftover meats, and prepares hot and cold canapes, hors d'oeuvres, and goose liver pate to be served as appetizers.

• 4) Prepares sandwiches for pantry service outside of meal hours.

• 5) May prepare food showpieces.

• 6) Mixes sauces and various seafoods, such as crab, lobster, and shrimp, to prepare cocktails.