The Executive Chef manages purchasing, receiving, and producing all food items in the facility and directly supervises all kitchen personnel
Job Summary
The Executive Chef manages purchasing, receiving, and producing all food items in the facility and directly supervises all kitchen personnel.
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.
Qualifications include at least 8 years of culinary experience in a banquet, hotel, private club, or convention center atmosphere and Serve-safe certification.
Matching Summary
The Executive Chef manages purchasing, receiving, and producing all food items in the facility and directly supervises all kitchen personnel.
Skills & Requirements
Must-have
Manage purchasing, receiving, and food production
Supervise kitchen and stewarding personnel
Maintain food costs and budget goals
Develop and cost menus
Ensure kitchen equipment cleanliness and maintenance