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 food items, maintaining food costs and budget goals, and developing/costing menus for various events.
The role requires hiring and training kitchen and stewarding staff, maintaining equipment cleanliness, and ensuring 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.