Executive Chef Responsibilities
Must obtain a Certified Food Safety Manager Certificate.
Manage kitchen staff and coordinate food orders.
Hire and train kitchen staff on preparation and food plating techniques.
Manage cost and maintain budgetary limitations to ensure profitability.
Order food supplies and equipment for the department.
Responsible for ensuring staff follow the guidelines of CQSMA (Cleanliness, Quality, Service, Maintenance and Atmosphere).
Ability to manage a team in a fast-paced work environment.
Maintain an “A” grade with the Nevada Department of Health Services.
Maintain the operations of the restaurant to the level of standard set by the owners.
Maintain a professional demeanor while handling day-to-day operations.
Maintain a professional relationship with the employees during and after business hours.
Refrain from harassing any employee. Such as Sexual, Verbal or Physical.