Executive Chef

  • Company: UAMS
  • Updated: 11/13/2013

The Executive Chef oversees food quality and ensures that customer
service standards are met. Duties will include; supervising a large
kitchen staff by monitoring/advancing their culinary skills and
techniques, ensuring Food Production Manager is maintaining proper food
and labor costs and staff completes in-services/annual requirements, and
all employees are following the Joint Commission and Health department
rules/regulations. The Chef will meet weekly with department managers in
coordinating menus, ordering for special events in all retail outlets,
schedule employees accordingly to prepare for special events and handle
customer complaints in a timely and courteous fashion. Will also be
working with annual volume of at the minimum $6 million in annual sales.

Bachelor's degree in Food Service Management or Certified Executive Chef
from Accredited Culinary School plus 6 years experience in food service
management, catering management, hospitality industry management, or
institutional foodservice management. Certified Dietary Manager

All applicants MUST apply online at jobs.uams.edu

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