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posted over 8 years ago

Job Description

• Executive Chef – Responsible for all aspects of managing the kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling & storage of all food items in accordance with standards; coordinate the purchase of all food; develop menus and maintain food and labor costs. • Sous Chef – You must have the ability to execute all areas of the kitchen. Must have the ability to supervise and execute all meal periods, work closely with Chef on food quality, cost and payroll and implement new menus. Must have a 2-year culinary degree. • Pastry Chef – Qualified applicant will assist in all aspects of daily production, new production, new product development, and training of staff, oversee plate-ups of inside and outside functions, scheduling, ordering of products and inventory of all pastry products. You must be available to work a flexible schedule to include weekends and holidays.