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)
The Sous Chef contributes to the success of the Buffet and restaurants through the direction and guidance of the restaurant operations to ensure a positive guest experience and company profitability. |
· His/her responsibility is to direct the operation of the restaurants, attain objectives and highest standards of food quality, service, cleanliness, and safety. · Exhibit good knowledge of food cost. · Ensure food items are prepared according to company standards of quality and within specified time lines. · Maintain food storage, receiving, rotating and stocking. · Assists Chef in monitoring food costs, ordering and maintaining overall cleanliness of the kitchen and equipment, overtime, staff motivation and training of new employees. · Supervise kitchen personnel under the direction of the Chef. |
The Sous Chef is responsible for all kitchen staff in the absence of the Chef.
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