The Executive Chef is responsible for overseeing the culinary team's daily operations, focusing on food production and quality control. Key duties include staff communication, training, scheduling, event planning, and quality assurance during offsite events. The role involves menu development, inventory management, and contributing to financial goal achievement by controlling food costs.
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workplace food and beverage services
Midwest Food and Beverage Leader providing custom services to locations in Michigan, Ohio, Indiana, Pennsylvania, and New York.
Who they serve
Continental serves businesses in manufacturing, technology, healthcare, education, and commerce, from small businesses to international industry leaders.