The Chef has part in all of a foodservice operations, including menu planning, purchasing, hiring and staffing.
The Chef has overall responsibility for all the food that comes out of the kitchen.
Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables,desserts, or other foods.
Determine how food should be presented, and create decorative food displays.
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
Plan menu items, orders supplies, and keep records and accounts.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Supervises and participates in cooking and baking and the preparation of foods.
Writes weekly schedules according to business and projected goals for labor dollars or percentages.
Uses labor dollars and menu costing programs to price labor and food costpercentages.
Check all purchased supplies for quality andaccount for delivered items.
Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, productionmethods, and coordination of people and resources.
Knowledge of principles and procedures for personnel recruitment, selection, and training.