Summary from listing
Executive Chef management role overseeing chef managers and hourly culinary staff in a food service facility. The position develops and executes menus, manages culinary operations, food production, presentation, service, staffing, training, inventory, labor and food costs, safety, sanitation, regulatory compliance, and client satisfaction. It requires a high school diploma, preferably a bachelor's degree in culinary arts or a related field, 2–5 years of food service operations coordination experience, leadership, communication, confidentiality, basic office equipment skills, and Serve Safe certification or the ability to obtain it within 90 days.
