Head Chef:superv food prep & cook methods,portions,food present;hire,train,superv & organ kitch staff;dev menus re prod avail & cost;est & maint approp portions;assign prices for menus;make dec re print,layouts,posts & distrib of menus.Min.Req:BA Culin Arts,Rest Manag't or rel field or for equiv plus 3 yrs rel exp.Salary range:$81,500-$83,500.Send res & cvr ltr:Attn:HR,Bombay Club,631 D St,NW,Ste 127,Wash,DC 20004. No emails or tel. calls.EOE.