I have worked in food service 45 years plus. I worked in Reno NV. for 9 years as a line cook, and three years in central NV. as a Sous Chef. I have a total of 16 years in kitchen Management with skills that include ordering, scheduling, food cost, labor cost menu planning, and banquet service. I am also qualified in soups and sauces, broiler, Sautee' and all line stations. I am currently pursuing a degree in accounting technology with a Human Resources option.