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Plateau Chef
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$60,000 - $70,000 a year
Full-time
- Partners with the front-of-house manager in restaurant communication and team building.
- Ensures the team is achieving food and beverage revenue, profits, and customer & employee satisfaction, by overseeing staff, hiring team members, conducting training, assisting in ordering, food production, and menu development.
- Creates prep lists and chef features, trains FOH and BOH staff on all food-related items, and holds the team accountable for recreating all food items to standard.
- Assists on special projects as assigned by the Executive Chef, banqueting, menu development, costing, food purchasing, and EDR food quality.
- Works closely with Warehouse and Food Buyer to ensure proper items are ordered and received promptly according to production timelines.
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