The Executive Chef is responsible for training and management of kitchen staff; assists with recruitment and hiring. Develops menus, recipes and coordinates cooks’ tasks. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation. Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Assists with determining staffing levels to help meeting service and operational objectives. performs administrative tasks including scheduling, ordering, forecasting and utilization of food products. Sets and implements kitchen policies and procedures. Ensures all safety requirements are followed. Works well in a fast-paced kitchen. Motivates as well as manages kitchen staff. Is responsible to prepare/direct the preparation of meals following standardized recipes, portioning and preparation standards. Floats into all shifts.
Requirements
QUALIFICATIONS: