Professional Cook/Sous Chef

Monday-Friday 6am-2pm. Looking for an individual that likes to show off his culinary skills. Has strong leadership abilities to work with other staff members and catering needs. Understands menu and recipe development techniques. Create special entrees to feed 40-80 plates daily Monday through Thursday in a cafeteria style setting. Manage food cost and inventory. Maintain standards for food storage, rotation, quality and appearance. Ensure compliance with applicable health codes and regulations. Paid holidays, PTO, one free meal daily.

Email me your resume/past work experience