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The Senior Executive Chef is responsible for directly supervising kitchen personnel. This role will supervisor and coordinate all related culinary activities.
Job Responsibility:
Train and lead kitchen personnel
Estimate food consumption and requisition or purchase food
Select and develop recipes as well as standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards
Plan and price menus
Ensure accurate equipment operation/maintenance
Ensure accurate safety and sanitation in kitchen
May cook selected items, no more than 20% of the time
May coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases
Requirements:
8+ years of industry & culinary management experience
Requires a bachelor's degree or equivalent experience
The ability to lead in a diverse environment with focus on client and customer services is essential to success in this role
Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred
P&L accountability and/or contract-managed service experience is desirable
Nice to have:
P&L accountability and/or contract-managed service experience