Regional Chef plans and creates new menu items for multiple restaurants in a region. Trains unit chefs in meal preparation methods, portion size, and nutrition. Being a Regional Chef negotiates price and purchases food and restaurant inventory items in bulk. Requires a bachelor's degree in area of specialty. Additionally, Regional Chef typically reports to top management. The Regional 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. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. To be a Regional Chef typically requires 3+ years of managerial experience. (Copyright 2024 Salary.com)
Hours per day: 11.5 or as assigned
Rotation: 3x3 or as assigned
Reports to: Lead Cook
Purpose of Position:
Prepare, produce and present a variety of foods; direct and train food service employees; perform other associated food service activities as directed.
Educational Requirements:
Experience and Background:
Certificates, Licenses and Requirements:
Essential Duties or Functions:
The following duties ARE NOT intended to serve as a comprehensive list of all duties performed by all employees in this classification. Shown are duties intended to provide a representative summary of the major duties and responsibilities. Incumbents(s) may not be required to perform all duties listed and may be required to perform additional duties as assigned.
Job Type: Full-time
Benefits:
Shift:
Work Location: In person
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