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A seasoned culinary professional looking for an Excellent place to grow!
In this role, you will be responsible for administering, planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service. You will direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Work with Director of Food and Beverage to create and implement new menus and individual menu items based on current trends and regional tastes. Interact with guests and clients to assess satisfaction, evaluate trends, address issues and make improvements accordingly. Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol standards.
Requirements include basic reading, writing and math skills with some laundry experience preferred. You may be required to work nights, weekends, and/or holidays. This job requires ability to perform the following:regularly lift and/or move up to 50 pounds, frequently standing up and moving about the work area, frequently handling objects and equipment to maintain the facility, frequently bending, stooping and kneeling, frequently working in areas of high temperatures around heavy equipment.
Two year certificate from college or technical school; or equivalent combination of education and experience
Three (3) or more years of experience as an Executive Chef or Executive Sous Chef at a comparable hotel environment
Banquet/Catering experience required
Strong leadership skills with the ability to effectively lead, motivate and develop others
Source: Hospitality Online
Full Time
$81k-109k (estimate)
06/09/2024
07/06/2024
The job skills required for Head Chef include Leadership, Catering, Presentation, Cost Control, Planning, etc. Having related job skills and expertise will give you an advantage when applying to be a Head Chef. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Head Chef. Select any job title you are interested in and start to search job requirements.
If you are interested in becoming a Head Chef, you need to understand the job requirements and the detailed related responsibilities. Of course, a good educational background and an applicable major will also help in job hunting. Below are some tips on how to become a Head Chef for your reference.
Step 1: Understand the job description and responsibilities of an Accountant.
Quotes from people on Head Chef job description and responsibilities
Head Chefs oversees the operation of the kitchen.
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Tests and develops recipes.
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Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.
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Chefs and head cooks must efficiently manage their time and the time of their staff.
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The executive chef designs the menus for the restaurant and often changes the menu several times each year.
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Step 2: Knowing the best tips for becoming an Accountant can help you explore the needs of the position and prepare for the job-related knowledge well ahead of time.
Career tips from people on Head Chef jobs
Most chefs and head cooks learn their skills through work experience.
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Maintaining kitchen to high standard of cleanliness and organization.
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Maintain a positive and professional approach with customers and coworkers.
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Participating in other menu planning activities and menu development.
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A chef should be able to make decisions quickly and efficiently.
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Step 3: View the best colleges and universities for Head Chef.