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)
LOCATION: 2 miles north of Sioux Falls on Cliff Ave.
CHEF MANAGER
We are a well-established, family owned Bar & Grill in our 12th year of business! Our Core Value system includes Community, Family, Quality, Pride, Cleanliness, Loyalty, Trust, Honesty and Respect. Work/Life balance is strongly encouraged! You get to set your schedule! We would love a chef with creativity and passion! No corporate rules hampering your creativity! Let's talk!! Wage is negotiable.
Benefits/Perks: Benefits include quarterly performance bonus, meal discount, health, dental and vision insurance & PTO
Primary Responsibilities: The Chef Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, schedudling, quality control, safety, sanitation and cleanliness. Responsible for the training of kitchen and dish room employees in all aspects. Completes all Cook tasks including assigned prep work and set up of cook's station. Maintains product presentations, product quality and cook time standards. Prepares all menu items according to Safari Bar & Grill's recipes and specifications. Provides input into new menu items.
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