Executive Chef Duties
This is administrative and supervisory work involving the
development of recipes and menus in a major food establishment.
This position requires a higher skill level and longer work
hours than the Chef in the meal plan area.
Work involves the supervision of special events preparation in
accordance with recipes and menus. Work requires training
employees on the retail side and preparation and inventory
control. Activities and decisions are varied in nature,
requiring the solving of both common and unusual problems.
Direction is received from an administrative superior on matters
pertaining to special menus and operating policies.
DUTIES AND RESPONSIBILITIES
Develops recipes and menus for all retail food operations
Supervises food production
Maintains food cost standards and cost
Promotes safety and proper sanitation
Assists in taking inventory and purchasing supplies
Introduces new products
Acts as replacement worker when short staffed
Handles customers' concerns and suggestions
Handles employees' concerns and issues
Controls food waste by using in proper areas to be distributed
May have full or final responsibility for job actions (e.g., new
hires, promotions, demotions, transfers, discipline,
Sets production goals or job expectations
Trains, coaches or counsels, directs/coordinates
Asses performance and completes a formal performance evaluation
Participates in determination of salary and salary changes.
Other duties as necessary
EDUCATION AND EXPERIENCE
Bachelor's Degree and a minimum of 4 years experience or an
Associate Culinary Degree; Sanitation Certification; Driver's
KNOWLEDGE, SKILLS AND ABILITIES
Must have a thorough knowledge of the materials, methods, and
equipment used in preparing food on a large scale.
Must have considerable knowledge of food preparation and food
service management, methods, and techniques.
Must be able to work long hours.
Must have considerable knowledge of food values, nutrition, and
menu planning, and uses for leftover food.
Must be able to plan and modify menus to meet various
Must be able to control and manage retail food service
Must have considerable knowledge of health hazards in food
preparation and service, and of necessary precautionary
Must be able to take inventory and keep records of foodstuffs
Must be able to supervise the work of others.
Must be able to prepare working schedules for employees and to
instruct subordinates in food service procedures.
Must be able to maintain a variety of records and to prepare