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Executive Chef 2
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- directly manage retail, catering chefs as well as purchasing and catering manager;
- maintain chef/manager schedules; cover chefs/manager schedule as needed; be responsible for yearly evaluation and goals for chefs and managers through the use of Ingenium;
- implement and standardize all culinary systems and procedures for School: Catering, Retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
- work with vendors on procurement items; be responsible for purchasing manager and purchasing financial audits;
- implement innovative and fresh ideas in retail, catering and dining services.
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