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RESPONSIBILITIES:
The EXECUTIVE CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.
Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.
Full Time
$74k-99k (estimate)
07/22/2023
05/12/2024