Executive Chef

Responsible for  ordering, forecasting and inventory on CBORD to ensure product ordering, production needs, and inventory controls are met Assists in the development and implementation of culinary training programs (cooking, service methods, and techniques) for all food production area Consults with the Production Manager, Operations Manager and General Manager or through self-observation to support and assist wherever there may be a culinary difficulty, whether it be concerns with the quality of food or service, food cost issues or staffing levels Assists in the development, writing, and implementation of the menus required for all restaurant concepts within presentation of special events and caterings as required Ensure all health code guidelines are achieved and maintained Control and analyze departmental costs to ensure performance against budget To liaise daily with the F&B Manager to keep open lines of communication regarding guest feedback Staff, schedule, evaluate, train, develop and monitor subordinate personnel Responds promptly and effectively to industry, marketplace and guest requests, changes, trends and demands   Powered by JazzHR