This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Seeking creative and reliable chef to manage kitchen, food cost, kitchen staff and menu. Must be level headed, servesafe and know how to keep kitchen extremely clean. Have 4 to 10 years experience.
We are only open for dinner from 5 to 9:30 in season and from 5 to 9 during off season which begins in September and end in mid June (open 6 days a week). Also, plan to close for about a month starting 2nd week in February. Must work the line with other cooks.
Chef will not work more than 50 hours a week in season and roughly 35 to 40 hours during off season. I believe in quality and to maintain that, chef cannot be overworked. This is a great environment and really wants someone to take my business to the next level. Please view www.camparis.com
Seeking reliable and level headed to chef to manage kitchen staff and menu creations. We are only open for dinner from 5 to 9:30 in season and 5 to 9 in offseason which begins after Labor day. Want a chef who believe in quality and to not work more than 45 hours a week. Must have great teamwork skills, servsafe certified and positive attitude. Must have 4 to 10 years experience with good control of food cost.