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)
(Hiring for our sister location)
Chef job description
We are searching for a skilled chef to deliver exceptional dining experiences that exceed customers’ expectations. The chef will cook meals, prep ingredients, and ensure our high safety and cleanliness standards are met. The chef will also provide strong leadership to other kitchen staff, delegating tasks and providing guidance. We realize our reputation is directly dependent on the expertise of our talented chefs, and we’re committed to providing both our customers and employees with quality experiences.
Objectives of this role
Responsibilities
· Preparing the food for cooking
· Keeping up with industry trends and creating new recipes with the Sous Chef
· Reviewing the menu and doing inventory
· Following the budget set by the Restaurant Manager
· Ordering food for the kitchen
· Monitoring food production and food and staff costs
· Training staff
· Managing relationships with distributors and resolving any issues with vendors, promptly
· Ensuring standard portions and quality of dishes
· Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen
Skills and qualifications
Preferred Qualifications
· Preparing the food for cooking
· Keeping up with industry trends and creating new recipes with the Sous Chef
· Reviewing the menu and doing inventory
· Following the budget set by the Restaurant Manager
· Ordering food for the kitchen
· Monitoring food production and food and staff costs
· Training staff
· Managing relationships with distributors and resolving any issues with vendors, promptly
· Ensuring standard portions and quality of dishes
· Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen
Job Type: Full-time
Pay: $20.00 - $25.00 per hour
Experience level:
Shift:
Weekly day range:
Work setting:
Ability to Relocate:
Work Location: In person
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