Chef in Las Vegas, Nevada

I've been in the kitchen since ,84, of course I've been I every position there is. But jumping forward I've been cooking for more than twenty years give a take a lay- off or two. I was promoted to Restaurant Manager at the Excalibur Hotel from a line cook and s year and a half later promoted to Chef and worked for a year in a half before lay-off sent me to venture to other areas. I went back to school to graduate from a six month management course directed by MGM GRAND. This was a stepping stone to put line employees in leadership positions. Now I was be leader and show how I can be an asset in management with this company going forward.