Directly responsible for all kitchen functions including food purchasing, preparation and implementation of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Qualifications: A minimum of 5 years of experience in varied kitchen positions including Executive/Head Chef. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). Please send your resume/CV
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