Executive or Sous Chef, Independent restaurant
Established restaurant group seeking talented culinary professionals. We desire experienced executive chef or individuals with two years supervisory experience as kitchen manager/sous chef, or 5 years line cook experience in high volume, mid-scale to fine dining operations. Work ethic, history of job stability, creativity and desire to grow most important attributes. Duties include recipe devlelpment, costing, scheduling, training, food production and general supervision. Modern American cuisine. Compensation commensurate wtih experience. Benefits include health plan, vacation, matching Simple IRA contributions and a five day work week.