Executive Chef directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Being an Executive Chef develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Additionally, Executive Chef troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2024 Salary.com)
Job Description: The Executive Chef holds various responsibilities for the oversight of kitchen operations, while maintaining a strong focus on the culinary aspect of the restaurant which includes new dish development and presentation, menu planning, and ensuring the restaurant stays ahead of the curve with current industry food trends. He/She supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws. The Executive Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate his/her team, and is an exemplary communicator.
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