- Culinary School graduate
- Brings a rounded knowledge of all kitchen stations
- Works closely with Chef de Cuisine and owner
- Input into specials and menus
- Ability to work all stations during high volume months
- Able to run line in absence of Chef de Cuisine
- Approximately 45 – 60 hours per week May thru October.
Now Hiring: Chef de Parti
February 10, 2012 by Leave a Comment