Head Chef
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Job Description
- Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
- Responsible for inventory, ordering/purchasing, and food cost controls
- Create operational solutions for faster service, retaining a focus on excellence
- Work closely with the Restaurant Manager regarding department finances including, food and labor cost, inventory, etc
- Lead and develop the BOH teams
To be considered for this role, you will ideally have a Bachelor Degree in Hospitality and Restaurant Management Major in Culinary Arts with at least 5 years of experience in a full-service, high volume, fast casual dining restaurant or other food and beverage establishment with a similar capacity and clientele.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
