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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.




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End Of Job Description for: "COOK, LARDER"
DOT:   315.381-014

Job Number: 2326