Employer Active
MUST HAVES
Executive Chef Experience
Bulk and volume cooking
P&L and financial management - food and labor
Experience with food safety programs
Experience with employee and physical safety programs
The ideal candidate will:
Responsibilities:
Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution.
Key Duties
- Implements & coordinates the culinary function.
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.
Full Time