EXECUTIVE CHEF

Manage Kitchen Staff; scheduling, training, biannual job performance reviews, ensuring employee development and safety in the kitchen. Food Cost; work with purchasing manager to order food and keep food cost at approved range. Quality Control; ensure quality of dishes and be sure they are served on schedule. Approve all prepared items that leave the kitchen. Develop and standardize recipes to ensure consistency. Safety and Sanitation; Be sure that entire kitchen, stewards area, fridges, storage etc. are up to health code standards. Work with in house Health Department representative to ensure a “A” inspection score. Work with Back of House Manager to maintain all kitchen equipment. Keep Dining Room Informed; Provide and maintain menu descriptions for all menu items. Attend service meetings to provide daily information about special and kitchen happenings. Executive Chef Company Projects; Be available to assist or preform entirely any in house or off premise projects. Be sure to recognize and meet all deadlines and expectations of assignments.