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)
The Sous Chef will be responsible for assisting the Head Chef in the preparation and cooking of meals. The successful candidate will have experience as a cook and be able to work in a fast-paced environment. The Sous Chef will be expected to work during the day and early evening, with no late night shifts. They must be dependable, outgoing, and team-oriented, as they will be working closely with other members of the kitchen staff. The Sous Chef will be responsible for ensuring that all meals are prepared to the highest standards and that the kitchen is kept clean and organized at all times.
Clear All
0 Executive Chef jobs found in Norwich, CT area