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Executive Chef
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- The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations.
- This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing.
- Oversees the Commissary and serves as a primary contact with food vendors
- Maintains effective cost control, by managing the food management inventory system
- Identifies hiring, firing, advancement, development, promotion of culinary management staff
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