Reports to the Head Chef. Along with Head Chef, responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
At least 5 years experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room
personnel and guests.
Bilingual English/Italian preferred.
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.
Full day availability is required, flexible schedule.
Should expect to work 50 hours per week.
