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