Doug Mills

Before I left cooking I had 23 years experience from general manager, executive chef, large scale buffet up to 1000 people in a givin day. Dietary restrictions, religion restrictions, staff training, and have experience with running kitchens and restaurants with between 7 to 150 staff members from front of house to back of house. I left to move with my wife but we have split up and I’d love more then ever to be able to cook agin and feel the rush agin.

Looking for any respectful wage 7day a week available, on-call, split shift.