Assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Resolves operational issues. Performs quality checks on ingredients and prepared dishes. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. Supervises a small group of para-professional staff in an organizatio more...

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Directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports t more...

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Leads the production and presentation of pastries and baked goods including sourcing, purchasing, inventory, and cost control. Develops and tests recipes and sources ingredients to create unique pastries and baked goods. Creates dessert menus that complement meal offerings, appeal to diners and maximize profits. Follows all applicable guidelines and regulations for food handling and safety. Maintains a clean and orderly workstation and kitchen equipment. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. Supervises a small group of para-prof more...

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The Assistant Chef oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being an Assistant Chef coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. Requires an understanding of federal, state, and local food sanitation regulations. In addition, Assistant Chef may serve as an expeditor when needed. May require a bache more...

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The Chef Boulanger tests and develops recipes. Directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Being a Chef Boulanger may be responsible for the creation of dessert menus to maximize profits and minimize loss. Monitors customer satisfaction. In addition, Chef Boulanger requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to an Executive Chef. The Chef Boulanger manages subordinate staff in the day-to-day perfo more...

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The Banquet Chef develops menus and ensures all meals are consistent with contracts. Responsible for the activities of banquet kitchen staff. Being a Banquet Chef may require a bachelor's degree or its equivalent. Monitors meal quality and guest satisfaction. In addition, Banquet Chef typically reports to a manager or head of a unit/department. The Banquet Chef supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has so more...

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The Head Chef creates and updates menus to maximize profits and minimize loss. Directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control and sanitation. Being a Head Chef monitors customer satisfaction. Tests and develops recipes. In addition, Head Chef is responsible for supervising and training staff. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to top management. The Head Chef typically manages through subordinate managers and pro more...

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Responsible for the activities of banquet kitchen staff. Develops menus and ensures all meals are consistent with contracts. Monitors meal quality and guest satisfaction. May require a bachelor's degree or equivalent. Typically reports to a manager or head of a unit/department. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Typically requires 3-5 years experience in the re more...

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There is currently no job description for Sushi Chef. Be the first to submit the job responsibilities for a Sushi Chef.

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There is currently no job description for Personal Chef. Be the first to submit the job responsibilities for a Personal Chef.

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