FT Experienced sous chef with all around scratch cooking skills, basic baking and pastry abilities, precise knife skills a must. Ability to break down meats, poultry and whole fish. A few years of fine dining experience is a necessity. Experience with different types of cuisine, techniques and ingredients from around the world also a plus. Must have some supervisory or managerial experience. We have a small kitchen crew of around 7 to manage and supervise. Chain restaurant and fast-food experience do not apply, so please don't bother if that's all you have. Benefits, mostly set schedule and more specific job duties to be discussed at interview. Creativity and menu input are welcomed. Culinary school graduate is another plus but not required, depending on places you've worked in the past.
Please reply with resume, salary expectations and a couple of work-related references we may contact.
