Executive Chef

Minimum education, training, and experience required: “Executive Chef” position manages all employees of the department and is responsible for the performance management, training of the employees within that department, and the maintenance of complete control of the commercial kitchen. This position requires a bachelor’s degree with major concentration in food preparation, management, nutrition, or related field. Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. Prior experience as an executive chef is required. Prior experience of training, purchasing, and managing budgets is required. Special knowledge, skill, physical requirements, or other factors and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and consumers Proven working experience as a head chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Blood-borne pathogens/infectious disease transmission #J-18808-Ljbffr