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Experienced restaurant looking for an Executive Chef to oversee operations of the main dining room and private events.
The Executive Chef is responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable operations and high quality products and service levels.
*Organizes and conduct meetings with the culinary team.
*Monitors team performance, product quality and production flow.
*Interview, train, supervise, counsel, schedules and evaluate all Back of the House staff.
*Create menu selections for banquets and private events in accordance with client budgetary guides and expectations.
The Executive Chef must control food and labor costs while maximizing guest satisfaction.
* A 2-year, 3-year or 4-year culinary degree and at least 3 years of progressive experience in a restaurant or a related field.
*Previous supervisor responsibility is required.
*Must have knowledge of preparation techniques, health department rules and regulations, liquor laws and regulations.
To Apply to this job Please go to website address given in Source below