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Job description
Train staff in preparation, cooking and handling of food
Analyze operating costs and other data
Prepare dishes for customers with food allergies or intolerances
Requisition food and kitchen supplies
Prepare and cook food on a regular basis, or for special guests or functions
Plan menus and ensure food meets quality standards
Supervise cooks and other kitchen staff
Recruit and hire staff
Requirements
Cook’s trade certification or equivalent credentials, training and experience are required.
Able to work on a Fast-paced environment
Work under pressure
Attention to detail
Standing for extended periods
Able to maintain tight deadlines
Ability to Supervise 16-20 people
At least 5 years as an Executive chef
Bachelor’s degree or equivalent in Culinary arts
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