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)
Posted on: March 1, 2024
Department: FOOD&NUTRITION
Division: OPERATIONS
Full-time / Part-time: FT
Shift: DAYS; EVENINGS; EOW
Education: High School Diploma, Associates Degree in the culinary field
desired.
Experience: 3 -5 years of institutional cooking experience, preferably in a
healthcare setting.
Summary:
Coordinates the daily activities of the Food Production Area.
Provides direction to cooks and production staff. Assists in menu planning,
procurement, storage, production and distribution of food products. Ensures
food safety in accordance with federal, state and local regulations.
Salary Range: $16.86 – $16.86
Columbia Memorial Health is an Equal Opportunity/Affirmative Action Employer.
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