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Executive Chef
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$70,000 - $85,000 a year
- The executive chef is responsible for all culinary activities for the restaurant.
- Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
- Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
- The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
- Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
Expired 5 days agoInactive Job
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