The Executive Chef manages purchasing, receiving, and producing all food items in the facility, directly supervising all kitchen personnel and overseeing the stewarding department
Job Summary
The Executive Chef manages purchasing, receiving, and producing all food items in the facility, directly supervising all kitchen personnel and overseeing the stewarding department.
Essential duties include ordering, receiving, and preparing all food items, maintaining food costs and budget goals, and producing required product according to Banquet Event Orders.
This role requires hiring and training of all kitchen and stewarding staff to include "Serve safe" and any Health department regulations, and maintaining a Health Department score of 90 or higher.
Matching Summary
The Executive Chef manages purchasing, receiving, and producing all food items in the facility, directly supervising all kitchen personnel and overseeing the stewarding department.