FT Sous Chef Position
(with potential for growth)
About the job:
Schedule: 6 days/week (about 50 hours per week)
This is a managerial role, with requirements of leadership and ownership of the kitchen. We’re looking for someone who wants to make a mark on our business, someone who takes initiative and is self-sufficient and reliable.
Cooking (with strong emphasis on saute including cooking fish and meat to temperature)
Management of kitchen employees
Management experience is preferred, but not required.
Please send resume to firstname.lastname@example.org