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.
Position Description:
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
Company Profile:
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.
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