It has come to the time where I need to hire a chef. I have too much on my plate and need to clear some of it. This person needs to have experience with a large staff, 42, as you come into contact with all of them. This person needs to know how to cook awesome food and to teach others with less experience to cook awesome food. And of course, also do it on a budget. We are a mid-priced restaurant and want to keep it that way. This person needs to be a clean freak as we do not want to tarnish our years of impeccable BOH reports. This person must be able to work with people in recovery programs as this is what your kitchen is comprised of. This person will see loyalty and respect and love and friendship like they have never seen in a workplace before. The devotion of the employees is remarkable. This person has to come to work 5 days a week and expect to work an 8 – 9 hour day. Yes, you heard me right, no 12 hour/6 day work week (well maybe once or twice a year). The days are Tuesday – Saturday with most holidays off except Bockfest, Opening Day, St. Patty’s Day. Yes these are all holidays to us. This person needs to tell me what chefs are making in salary these days because I have no clue. I am thinking in the 30K’s may be a good place to start but I have no clue. This person has an awesome kitchen manager that will help in anyway. This is for an experienced person that wants to take our kitchen to another level. That is creative, a team player and kind. This is a person that will have total control over the kitchen. Please do not send me a resume, send me a note that says why you are “This person”. Please send that note to info@arnoldsbarandgrill . Please no phone calls or in person visits. I am looking to hire someone right away. Thanks, Ronda
Posted on: Sun, 13 Apr 2014 18:27:01 +0000