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 preferred. All applicants MUST apply online at https://jobs.uams.edu