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Executive Chef
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- Provides overall management of Dining Services, including budget controls, employee relations, and quality food production and nutritional care, sanitation, safety, and infection control.
- Recruit, orientate, train, schedule and manage dietary aide and cook staff; including adherence to HR policies and procedures, maintaining employee files and managing the performance of the staff.
- Provides leadership and staff training regarding menu items including making stocks, baking fresh bread, and making salad dressings in-house.
- Observes infection control precautions and procedures relative to dining services.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
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