Seeking a Sous Chef that can work well independently; manage FOH/BOH staff; tech savvy; problem solver; creative; passionate about all things culinary/hospitality and is positive. You must be able to work a minimum of 4 shifts a week and be willing to take direction, constructive criticism and want to laugh at yourself and with others but never at another. Financially proactive and not afraid to work hard, while having fun and enjoying what you do! You must have experience. Culinary school isn't a must but you must be able to hold your own in a kitchen. This is a great opportunity to break away from Corporate America and do what you do without following an SOP, per se. If this is you.Please let me hear from you.
