Hiring Executive Chef with minimum 3 years of experience.
Must be experienced in all aspects of cooking such as flattop, sauté, broiler, char grill, fryer, cold station and desserts
Must be able to make unique daily specials while maintaining proper food costs.
Must be able to do weekly payroll and food costs.
Interviews, Hiring/Firing and other executive duties such as weekly schedule and inventory management and food ordering. Must be able to lift 50lbs.
85,000/year salary plus bonus
EMAIL RESUME FOR CONSIDERATION
