Executive Chef

The Executive Chef must develop proper training and direction of departmental assistants who operate in compliance with the company standards of quality, specification, portion control, recipes, employee relations, sanitation, etc.  Responsible for all phases of food production and profitability.  Supervises all food preparation personnel.Develop proper training and direction of departmental assistants who operate in compliance with company standards of quality, specification, portion control, recipes, employee relations, sanitation, etc., as outlined by company policy.Understand daily forecasts and customer counts.Direct and train all chefs to ensure adequate operation in all outlets.Create menus for prospective clients.Review and approve weekly pay roll.Supervise all Assistants in all phases of the food production function for all outlets.Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report.Oversee entire Kitchen staff.