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)
Job Summary:
The Sous Chef is responsible for overseeing the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen. Assists in executing the menu, ensuring a high level of performance, guest satisfaction, and profitability. Capable of maintaining the highest professional food quality and sanitation standards.
Essential Duties and Responsibilities:
Qualifications:
Physical Demands:
Education/Experience Required:
Clear All
0 Regional Chef jobs found in Pensacola, FL area