This is a one man job chef position who is looking for very flexible hours and can pick and choose when he needs to come to work, not all the time but 60% of the time.
Looking for a sous chef willing to step up or a head chef working long hours to take a step back.
Main Duties/Responsibilities 5-7 days a week.
Ordering-H.A.C. Control.
150 pax cooking volume per day.
Catering for events, weddings, communions, funerals, parties.
Weddings Small, private dining.
Set menus but not 100% can input after training of the cycle.
Buffets and platters are their Bread and Butter.
BBQ 450, not that often,3 item grill, 4 salads.
Breakfast Continental, platters, picnic boxes, hot food buffet.
Christmas Bonus.
Great Knowledge of food, a real foodie.
INDCAT2 Skills: A real foodie Benefits: Parking