Because I know someone who might fit the bill, resumes happily sent.
No, he's not new to Portland or fine dining. He has held Sous Chef positions in the past as well as managed busy sautee and grill stations (in which upwards of 60%+ of an evening's meals would fall on his station.)
Not a big ego drama queen, which I'm sure might be refreshing in some cases. Strong menu planning, good on the fly, has helped hire and mentor others.
Anyone have any pending Sous Chef needs?
No replies to this topic