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Executive Chef
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- The Executive Chef is responsible for all aspects of the Culinary Operation.
- This includes responsibility for all food production including restaurants, banquet functions and other outlets.
- The Executive Chef also monitors food and labor budgets for the department and maintains the highest professional food quality and sanitation standards.
- Hiring, training, supervising, scheduling and evaluating the work of the Executive Sous Chef, Banquet Chef, Executive Pastry Chef, Sous Chefs, & BOH Staff.
- Consults with the Assistant General Manager about food production aspects of special events being planned.
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