Bartender

SUMMARY: Under the direction of the General Manager, the Executive Chef is responsible for all business operations of the kitchen, including staffing, training, inventory, ordering, and customer service. This position

POSITION SUMMARY:Responsibilities: The executive sous chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes;

Responsibilities Package and label pizzas Dishwashing Light prep Clean up kitchen at the end of the night Qualifications: Able to lift up to 50 lbs. Able to work weekends and