The Executive Chef supervises activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.
\n ResponsibilitiesObserves workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.Directs food apportionment policy to control costs.Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.Tests cooked foods by tasting and smelling them.Devises special dishes and develops recipes.Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training. Establishes and enforces nutrition, sanitation, safety and merchandising standards.Assures compliance with all sanitation ServSafe and safety requirements. Resolves customer concerns. QualificationsBachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.Must obtain ServSafe certification. Must meet state and local food handler requirements. Must possess food handler's permit.
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