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Top 47 Executive Chef Skills

Below we've compiled a list of the most important skills for a Executive Chef. We ranked the top skills based on the percentage of Executive Chef resumes they appeared on. For example, 25.7% of Executive Chef resumes contained Menu Items as a skill. Let's find out what skills a Executive Chef actually needs in order to be successful in the workplace.

These Are The Most Important Skills For A Executive Chef

2. Food Safety
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high Demand
Here's how Food Safety is used in Executive Chef jobs:
  • Participate in developing and implementing policies and procedures for smooth operations and food safety.
  • Followed food safety procedures according to company policies and health and sanitation regulations.
  • Established food safety/sanitation standards in compliance with federal and state regulations.
  • Conducted food safety and sanitation training.
  • Provide support, culinary training, menu development, systems implementation and food safety oversight for a system of retirement communities.
  • Represented company for all local and state inspections regarding food safety and sales of beer, wine, and liquor.
  • Inspected kitchen each day to ensure that it was in sanitary condition prior to operation to ensure food safety.
  • Average score of 90% or above on 24 Point Food Safety Audits.
  • Establish Eco Sure food safety best practices in all kitchens and service areas.
  • Headed food safety program to ensure proper food sanitation and food handling.
  • Prepare and deliver monthly in-service training on workplace and food safety.
  • Oversee the everyday running of a food safety approved kitchen.
  • Certified Food Safety Manager for the State of Virginia.
  • Followed food safety, cleaning and maintenance procedures.
  • Assure food safety guidelines were adhered to.
  • Created employee schedules, provided on-going training and development of staff in food safety guidelines, menu planning and team building.
  • Prepared kitchen for initial food safety inspection for opening As Executive Chef, hired, trained, and fired as needed.
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Supervised and certified food safety and sanitation management receiving scores of100% from The Oakland County Health Department.
  • Meet with client to address any foodservice concerns 6. perform monthly food safety audits

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570 Food Safety Jobs

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3. Kitchen Equipment
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high Demand
Here's how Kitchen Equipment is used in Executive Chef jobs:
  • Preformed daily inventory, and kitchen equipment inspection.
  • Analyzed and upgraded kitchen equipment.
  • Procured all furniture, kitchen equipment, small wares, and other fixed assets and assembled the depreciation and amortization schedules.
  • Update and maintain inventories of food and kitchen equipment and supplies; assist in timely stock ordering from vendors and suppliers.
  • Created and coordinated layout for kitchen equipment and storage location areas for food, beverage and hotel overhead.
  • Slashed labor cost by 5% renovating and restructuring the kitchen lay-out, introducing new professional kitchen equipment.
  • Instructed staff in proper safe food preparation, food storage, and use of kitchen equipment.
  • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
  • Assisted architects in section of cutting-edge gourmet kitchen equipment: originated name of restaurant.
  • Maintained system of control for storage temperatures and proper functioning of kitchen equipment.
  • Collaborated on kitchen equipment; decision maker on food design and menu creation.
  • Established logs for kitchen equipment maintenance, par and prep sheets.
  • Order all kitchen equipment for front and back of the house.
  • Oversee the care and maintenance of all kitchen equipment.
  • Planned and purchased all kitchen equipment and plate ware.
  • Ensured proper sanitation and storage of kitchen equipment.
  • Purchased kitchen equipment and designed the kitchen.
  • Use of all kitchen equipment.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment/utensils, sanitation and safety issues.

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491 Kitchen Equipment Jobs

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4. Banquet Facility
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high Demand
Here's how Banquet Facility is used in Executive Chef jobs:
  • Managed multiple locations, including banquet facility, restaurant, catering department.
  • Managed the daily operations of hotel restaurant and banquet facility.
  • Developed new menu themes for rotating banquet facility.
  • Designed and staffed kitchen of 30 employees for opening of hotel restaurant, bar, catering and banquet facility.
  • Managed the daily operation of 120 seats dining, and 300-seat banquet facility with a staff of 35.
  • Managed preparation, production and met all needs of large banquet facility, and three restaurants.
  • Hired, trained and managed service and cooking staff for a four-star restaurant and banquet facility.
  • Planned, designed and opened a casual family BBQ theme restaurant and banquet facility.
  • Managed all related culinary activities for luxury inn, restaurant, and banquet facility.
  • Prepared all recipe cards and checklists for each operation to include the banquet facility.
  • Supervised kitchen operations for two restaurants and the property's main banquet facility.
  • Garden Manor Banquet Facility, Aberdeen, NJ * Sous Chef, 1993-1998
  • Managed the kitchen for the three meal restaurant and banquet facility.
  • Oversee large banquet facility; fine dining restaurant and coffee shop.
  • Created new menus for recently renovated hotel & banquet facility.
  • Handled parties of various sizes in the banquet facility.
  • Managed kitchen operations for southern barbecue themed restaurant and microbrewery, including banquet facility.
  • Served as Executive Sous Chef of large banquet facility in a multi-faceted restaurant corporation in Southern, N.H.
  • Develop & create menu concepts and manage daily operations of restaurant and banquet facility.
  • Assisted owners in many aspects of starting a successful on-site high end banquet facility.

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5. Labor Costs
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high Demand
Here's how Labor Costs is used in Executive Chef jobs:
  • Prepare and administer budgets, covering food, beverage and labor costs and analyze/identify opportunities for reduction in operating costs.
  • Developed and implemented a kitchen remodel plan that propelled efficiency and slashed labor costs.
  • Developed menu and standardization of recipes; managed food and labor costs; implemented all health code policy and procedure.
  • Drive dining room and catering sales, Decrease food and labor costs by supervising and developing staff.
  • Managed purchasing, receiving and inventory control, including food, supply, equipment and labor costs.
  • Manage main hotel restaurant with 700K in sales and 28% food & labor costs.
  • Cut labor costs by 85% while increasing sales, food/service quality and guest satisfaction.
  • Monitored food and labor costs, along with ensured sanitation of food preparation.
  • Opened and maintained food and labor costs based on company specifications.
  • Supervised and scheduled kitchen staff and maintained appropriate labor costs.
  • Demonstrated continuous commitment to reducing food and labor costs.
  • Maintained food and labor costs at or below budget.
  • Decreased food and labor costs help drive sales.
  • Developed menu and controlled labor costs.
  • Manage food and labor costs.
  • Maintained labor costs using budgets, forecasts, and seasonal schedule templates to ensure proper staffing needs.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Created menus Controlled food and labor costs
  • Created menus Controlled food and labor costs Gave a long standing community restaurant a new flare with innovative cooking.
  • Demonstrated continuous commitment to reducing food labor costs 2014-present 2013-2015 2011-2013 2008-2010

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25 Labor Costs Jobs

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6. Beverage Orders
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high Demand
Here's how Beverage Orders is used in Executive Chef jobs:
  • Supported kitchen activities by verifying accuracy of and expediting customer food and beverage orders.
  • Coordinate event schedules, determine food and beverage orders, monitor inventory, and maintain consistent and high-levels of quality control.
  • Controlled stock and made all food and beverage orders.

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7. Dinner Service
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high Demand
Here's how Dinner Service is used in Executive Chef jobs:
  • Work alongside with line cooks during lunch and dinner service to ensure the quality of products served to our guests.
  • Prepared and executed lunch and dinner service for scheduled shifts which required complete knowledge of every station in the kitchen.
  • Worked to maximize profits by cross- utilizing ingredients throughout lunch and dinner services, while utilizing the best possible ingredients
  • Key roles included breakfast, lunch and dinner services as well as adhering to CDC/FDA standard sanitation practices.
  • Executed dinner service in an open kitchen while maintaining the highest level of cleanliness, organization and sanitation.
  • Handled all pastry work for breakfast, lunch, dinner service, brunch, banquets, and buffets.
  • Developed outstanding brunch, lunch and dinner menu as well as large private parties during dinner service.
  • Expended food service with the addition of room-service, dinner service in outlets restaurant.
  • Expedite during lunch & dinner service ensuring quality control and maximum guest satisfaction.
  • Managed entire kitchen operation, expedited dinner service and all special buyout events.
  • Facilitated all ordering of dry goods, proteins and preparation for lunch/dinner services.
  • Breakfast, Lunch and Dinner service see approximately 75 to 180 covers.
  • Designed varying menus for breakfast, lunch and dinner service.
  • Expedited the line for lunch and dinner services.
  • Managed lunch and dinner service for two kitchens.
  • Expedite lunch and dinner services.
  • Farm to table with fresh organic ingredients, ordering, cost control, training, and execution of nightly dinner service.
  • Execute high end banquets both buffet and served Create and set standards on seasonal menus Expedite busy lunch and dinner service
  • worked Garde Manger station and Hot Appetizers station for dinner service.
  • worked lunch, brunch, and dinner service.

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8. Restaurant Operations
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high Demand
Here's how Restaurant Operations is used in Executive Chef jobs:
  • Directed general restaurant operations monitoring food quality and staffing requirements to ensure a positive and exceptional dining experience for every guest.
  • Developed daily specials and assisted in writing new menus for restaurant operations.
  • Design the kitchen and restaurant operations logistics including pricing and scheduling.
  • Evaluated, communicated and implemented restaurant operations & set operational budgets.
  • Ensured the integrity of restaurant operations through excellence in customer relations.
  • Implemented Food Works catering program, and organized daily restaurant operations.
  • Directed up to twenty back-of-house staff engaged in daily restaurant operations.
  • Oversee smooth operation of all food products for banquets, weddings, private functions, catering and restaurant operations.
  • Supervised the restaurant operations and multiple chefs and cooks preparing meals and executing banquet events.
  • Managed a staff of up to 35 and oversaw all banquet and restaurant operations.
  • Assist with general restaurant operations, including maintenance, customer complaints/compliments, etc.
  • Create and execute menus for large events and daily restaurant operations.
  • Worked closely with Executive Chef/Owner in day to day restaurant operations.
  • Oversee P&L analysis/maintain food costs for restaurant operations.
  • Recruited to run day to day fine dining restaurant operations.
  • Supervised 5 staff and restaurant operations on a daily basis.
  • Promoted to Director of Restaurant Operations in 2000.
  • Created the restaurant handbook for all restaurant operations.
  • Key Contribution: Developed and launched the opening of new restaurant operations, creating menu and layout for Oyster Bar.
  • Supported restaurant operations during the largest grossing month in the restaurant's history, totaling over [ ].

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9 Restaurant Operations Jobs

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9. Sous
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high Demand
Here's how Sous is used in Executive Chef jobs:
  • Coordinated a team of four Sous chefs, two Banquet Chefs and a support staff of 25 cooks and dishwashers.
  • Hired as Executive Sous Chef to manage Catering Kitchen, and aid other Departments in Purchasing on 5500 student campus.
  • Oversee kitchen operations of 4 Sous Chefs, 20 kitchen staff, 15 utility staff & 80+ dining associates.
  • Recruit, train and manage a kitchen staff of 32 employees, including 2 Sous Chefs.
  • Helped become a training restaurant within the company, training new chef's and sous chef.
  • Supervised the Executive Steward, 7 Sous Chefs, and 150 cooks and utility workers.
  • Worked closely with all sous chefs to develop both their culinary and management skills.
  • Supervised a staff of 16 Sous Chefs and 80 hourly employees.
  • Supervised 13 Sous Chefs and 85 cook and utility workers.
  • Supervised 5 Sous Chefs and 49 cook and utility workers.
  • Progressed from Sous Chef to Executive Chef during my tenure.
  • Managed a staff of 2 Sous chefs, 23 cooks and 4 support staff.
  • Managed staff of 50 cooks and 6 Sous Chefs.
  • Staff of 31 and 4 sous chefs
  • Created efficient kitchen flow while mentoring a kitchen of 6 cooks, including a sous chef and 2 dishwashers.
  • Served in various capacities from lowest kitchen position through the line to the position of Executive Sous Chef
  • Direct supervision of Sous Chef, Baker, Garmage Chef, Kitchen Supervisor, and 15 cooks.
  • Interviewed and hired sous chefs, pastry chef, line cooks, prep cooks and stewards.
  • Entered employment as line cook and promoted to Garde Manager Sous Chef in 1982.
  • Created a sous vide program and initiated food and supply orders.

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990 Sous Jobs

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10. Recipe Development
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high Demand
Here's how Recipe Development is used in Executive Chef jobs:
  • Established and maintained all purchasing procedures, recipe development and documentation, sanitation standards and procedures.
  • Streamlined production, ordering, inventory control and recipe development procedures.
  • Assisted in recipe development to ensure quality and consistency.
  • Promoted recipe development meeting nutritional guidelines.
  • Involved in menu design, recipe development, marketing plans, scheduling, maintenance requirements, ordering and staff relations.
  • Complete design/ structure of menu (copy of Menu available) and kitchen, recipe development and procedures.
  • Lead the recipe development team as well as proof read all recipes prior to being published.
  • Orchestrate and implement menus for brunch, lunch and dinner along with recipe development.
  • Full kitchen design, menu and recipe development, training and hiring of staff.
  • Supervised in purchasing, receiving, inventory, scheduling and recipe development.
  • Set up menu and recipe development for all restaurants.
  • Worked with EC on menu creation and recipe development.
  • Hired to help with menu and recipe development.
  • Lead lunch chef, training and recipe development.
  • Created new menu items and recipe development.
  • Perform menu and recipe development.
  • Assist in menu and recipe development in addition to ordering, inventory and scheduling.
  • Participated in menu and recipe development with Wolfgang Puck and Anne Gingrass.
  • Promoted to Executive Chef Menu and recipe development Oversees all daily operations of the kitchen
  • Created lunch menu and recipe development purchasing and cost control

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2 Recipe Development Jobs

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11. Cuisine
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high Demand
Here's how Cuisine is used in Executive Chef jobs:
  • Conceived, developed and successfully executed a revolutionary concept for Modern Japanese Cuisine in America.
  • Prepared a unique menu of international cuisine focused on nutritional balance.
  • Researched the French and Polynesian cuisine monitored food service budgets
  • Increased customer satisfaction of regular guests with new and vibrant farm to table cuisine for which the restaurant was geared towards.
  • Created Tuscan cuisine, casual fare, and gourmet dishes from scratch, with an emphasis on locally grown ingredients.
  • Developed the Spring and Summer Menu concepts including: -Menu Cuisine, ingredients, plate presentation & price setting.
  • Identified and recruited a full local staff, and trained them in the production and presentation of Japanese cuisine.
  • Performed purchasing function for a $2 million high end operation specializing in modern cuisine.
  • Created innovative American/Colorado Cuisine for West View Grille and the sports bar.
  • Inventory, proper employee training, molecular cuisine, creative cuisine
  • Focus on Refined Southern Cuisine using local ingredients and purveyors.
  • Produced Asian cuisine and invented various menu specials.
  • Experimented with other styles to create cuisine with flair while keeping in mind tastes and textures.
  • Charged with training culinary team with multiple cuisines, product information and service.
  • changed the concept of the establishment from Indian to American eclectic cuisine.
  • Provided a better cuisine to clients while reducing costs.
  • Utilized continental cuisine techiques.trained the 100 member kitchen staff.
  • Trained kitchen staff about Indian spice and masala blends to create our curries Trained staff proper cooking techniques of cuisine.
  • Run kitchen during volume Help develop tasting menus, wine pairings and BEO execution New California Cuisine.
  • Created house made charcuterie and executed classic French Cuisine .

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736 Cuisine Jobs

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12. Special Events
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high Demand
Here's how Special Events is used in Executive Chef jobs:
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Fast paced environment, including catering for parties, river lunches and special events for up to 500 pp.
  • Perform various supervisory tasks including coordination of all hotel special events and parties of over 2000 people.
  • Serve as consultant in planning, development and customizing menus for private parties and special events.
  • Performed full range of managerial skills tasks with a focus on guest satisfaction and special events.
  • Set up special events with Event Coordinators on parties ranging from 100 to 5000.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Plan all aspects of food preparation for catered private parties and special events.
  • Conceptualized, priced, and published lunch, dinner and special events menus.
  • Designed seasonal menus for special events such as weddings and catered affairs.
  • Developed and created all menus for restaurant, bar and special events.
  • Prepare daily entrees for patients, executive staff and special events.
  • Developed menu for school lunch program and special events.
  • Created menus for seasonal and special events.
  • Organized special events and dinners.
  • Represent the hotel by working on special events with many area chefs in the Brandywine Chapter of the PRA.
  • Administered the multi-unit production and planning for daily and special events as well as high-end programs campus-wide.
  • Support Sodexo East Coast accounts with special events, opening of facilities and bidding processes
  • Designed menus for Inn guests for Ala carte and special events.
  • Golf Hotel Westfalen Bad Pymont, Germany Directed F&B operations, special events and hotel services.

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49 Special Events Jobs

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13. Cost Control
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high Demand
Here's how Cost Control is used in Executive Chef jobs:
  • Organized and implemented cost control procedures.
  • Provided hands-on expertise in areas that included Menu planning, Cost Control and analysis, Staffing, Budgeting, and Marketing.
  • Assumed P&L accountability for all menu development, purchasing, standardization, cost control and production management.
  • Incorporated New Staffing Guidelines, Pay Structures, Menu Development, Food Cost Control and Costing of Menus.
  • Manage portions and quantities to maintain proper cost control while ensuring restaurant doesn't run out of product.
  • Assured that all standard operating procedures for revenue and cost controls were in place and consistently applied.
  • Cost control and ordering of food stuffs as well as china, flatware, paper goods etc.
  • Increased sales by over $1 million; monitored inventory, labor and food cost controls.
  • Managed a staff of 15, rolled out seasonal offerings, cost control, catering logistics.
  • Cost control analysis, budget structures including monthly profit and loss statement reports.
  • Analyzed cost controls to determine restaurant weekly, monthly, and annual budgets.
  • Set up Synergy Catering Management software for event design and cost controls.
  • Maintain cost control budget on food and beverage and labor.
  • Cost control, inventory, scheduling, and menu planning.
  • Reconstructed menus to drive cost controls and food consistency.
  • Maintained strict food cost control while producing gourmet meals.
  • Assure quality control and cost control.
  • Cost Control, Inventory, Purchasing and Labor Control.
  • Key Contributions: Implemented food and labor cost control system to achieve profitably Department Budgeting Events up to 1000 guest
  • Controlled food operations and purchasing Implemented labor cost controls Processed payroll Oversaw plate presentation Improved menu consistency and increase restaurant reputation

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78 Cost Control Jobs

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14. Staff Members
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high Demand
Here's how Staff Members is used in Executive Chef jobs:
  • Managed, trained and directed all staff members, while improving operational flow, and maintaining a high employee retention rate.
  • Managed front and back of house and oversight of 20 staff members while serving up to 2000 customers each day.
  • Provided leadership, training and support to 1 executive chef, 3 chef managers and 20 culinary staff members.
  • Coordinate large events and parties weekly, daily meals for the family, children, caregivers and staff members.
  • Created menus and recipes, special theme events, training and managing team of 25 staff members.
  • Trained all staff members on ways to control food cost, by Implementing new food purchase methods.
  • Trained and developed staff members to make the restaurant, staff member and guest experiences top priority.
  • Managed other Staff members, schedules, Payrolls and settling end of day sales cash.
  • Retail operations produced meals and snacks for over 4,000 staff members and visitors each day.
  • Train new staff members in table setup, serving etiquette, and food preparation.
  • Mentor, train and direct staff members in line with aggressive performance metrics.
  • Recruited, trained, supervised, scheduled, coordinated and evaluated staff members.
  • Developed and coached 3 seasonal staff members into their current executive roles.
  • Managed 40 staff members and maintained appropriate staffing levels throughout shift.
  • Plan staff rosters and supervise the activities of staff members.
  • Supervised and managed a team of 40 staff members.
  • Install a guest service attitude in all staff members.
  • Mentored and trained all new kitchen staff members to the high standards that are set.
  • Managed 20 to 25 staff members Coordinated events with the Food and Beverage Manager
  • Cross Training staff members Knowledge on every equipment within the kitchen.

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21 Staff Members Jobs

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15. Daily Specials
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average Demand
Here's how Daily Specials is used in Executive Chef jobs:
  • Updated traditional Italian menu with seasonal variations and daily specials.
  • Developed daily specials using new and innovative techniques.
  • Created daily specials, and worked with culinary team to create and develop new menu items.
  • Create different monthly dinner menu as well as seasonal lunch menu and daily specials.
  • Created daily specials and assisted corporate chef with menu development and pricing.
  • Created daily specials, maintain inventory, purchasing and cost control.
  • Create new menus every season as well as run daily specials.
  • Assisted the Executive Chef with planned restaurant menus and daily specials.
  • Developed daily specials, supervised butchering and loss control of product.
  • Offered daily specials consisting of 5 to 6 high-end dishes.
  • Created seasonal lunch and dinner menus and daily specials.
  • Plan menus and responsible for creating daily specials.
  • Worked on menu designs & daily specials.
  • Create all menu/recipe items and daily specials.
  • Created Daily Specials, Managed kitchen staff
  • Created seasonal menu selections and daily specials using finest available products.
  • Created daily specials Over seen day to day production in the kitchen.
  • Implemented Charcuterie program, farm to table, & daily specials.
  • Created all Charcuterie programs & daily specials.
  • Create daily specials, includingappetizers, entrees, and desserts.

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135 Daily Specials Jobs

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16. Customer Service
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average Demand
Here's how Customer Service is used in Executive Chef jobs:
  • Restructured systems of operation for banquets and catering to improve efficiency, execution and customer service.
  • Established a strong commitment to quality food selection and first-rate customer service delivery.
  • Maintained high standards of customer service during high-volume, fast-paced operations.
  • Develop and implement employee training for customer service and culinary consistency.
  • Provided excellent customer service while resolving any customer concerns or complaints.
  • Identified customer service requirements by establishing rapport with customers.
  • Developed and maintained exceptional customer service standards.
  • Greeted customers and provided excellent customer service.
  • Demonstrated commitment to training employees in customer service and food presentation procedures in line with high end establishment standards.
  • Ensured quality of food, food presentation, customer service, and sanitation daily.
  • Implemented policies, systems & procedures to ensure quality customer service and satisfaction.
  • Achieved positive sales comps through catering, marketing, and customer service.
  • Provided courteous and informative customer service in an open kitchen format.
  • Assist in establishing standards for personnel performance and customer service.
  • Train employees in customer service and food preparation.
  • Created ways to improve customer service levels.
  • Prepare foods, and customer service.
  • Supervised kitchen staff with the goals of providing exceptional customer service while maximizing efficiencies and profitability.
  • Trained both new and existing personnel in company customer service and menue changes.
  • school co-op) * Advertised/promoted products * Maintained inventory * Supervised deli * Customer service

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254 Customer Service Jobs

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17. Culinary Operations
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average Demand
Here's how Culinary Operations is used in Executive Chef jobs:
  • Manage budgetary decisions related to the efficient running of the culinary operations in Dining Services.
  • Oversee all culinary operations including supervision of Food & Beverage and Convention Services Departments.
  • Directed all culinary operations at the university with annual revenues exceeding 10 million.
  • Managed culinary operations to maintain food and labor cost and purchase inventory.
  • Coordinate all culinary operations for two restaurant outlets and internal events.
  • Manage and maintain culinary operations for luxury resort hotel.
  • Managed culinary operations for catering and 120-seat restaurant
  • Serve as the department head for Culinary Operations; which includes four outlets located on a campus feeding 3,500ppl.
  • Directed Culinary Operations for well-known Boulder Restaurant/Catering company, opening 3 locations in 5 years, including 20,000 sq.
  • Manage all culinary operations in this Historical Hotel with a staff of 20 cooks and dishwashers.
  • Lead Culinary operations, acting Director of Food and Beverage, Instrumental in development and implantation.
  • Coordinate culinary operations for 3 hotels including Flamingo, Cromwell and the Quad.
  • Managed all aspects of the Culinary Operations for private members only club.
  • Direct culinary operations for meal plan consisting of 1,000 students.
  • Served as the department head for Culinary Operations.
  • Oversee all culinary operations in a full-service hotel.
  • Maintain a hands-on approach to all culinary operations.
  • Handled all culinary operations, accounting duties, Acclaimed by several food critics like the Nashville Scene.
  • Opened new restaurant concept "EDGAR" Manage and maintain culinary operations for iconic luxury DC hotel.
  • Developed menus and over saw culinary operations for Margaritaville Brand, Bobsled Caf , Groovy grouper and Marguerites by the Sea.

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326 Culinary Operations Jobs

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18. BOH
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average Demand
Here's how BOH is used in Executive Chef jobs:
  • Directed and organized the daily activities of the entire food and beverage department, including BOH, FOH and Banquets.
  • Continued to support the other restaurants BOH operations as needed as the senior Executive Chef in the company.
  • Led team of 15 back-of-house (BOH) employees including scheduling, training, and monitoring performance.
  • Coordinated all BOH training and set the standard for developing all BOH developers.
  • Completed all BOH evaluations and recommended appropriate pay increases based upon budget.
  • Worked the line and was in charge of all BOH operations.
  • Promoted proper safety and sanitation practices for BOH and FOH staff.
  • Utilize the Microsoft Excel program to execute scheduling for BOH employees.
  • Created a dynamic BOH team through hiring and training the staff
  • Maintained all BOH logs to ensure compliance and readiness.
  • Handle all ordering for FOH and BOH.
  • Supervised 19 BOH employees Open 7 days a week, Lunch and Dinner
  • Manage BOH of 180 seat restaurant serving lunch and dinner.
  • Hire and firing of BOH Staff.
  • Trained for 4 months at 2 locations before opening Hiring of all culinary and BOH staff Setup and placement of all purveyors
  • Developed all BOH procedures, financial reports, and employee files for 100 seat fine-dining restaurant in downtown Laguna Beach.
  • Manage Scheduling and staffing of 30 BOH employees Assist General Manager on Restaurant Magic Train Sous chefs
  • Hired all BOH and FOH employees Ongoing training of all employees Weekly scheduling of all employees
  • Order and control Inventory Makes BOH schedules Keep food cost and labor cost maintained Hire employees Create Menu and specials
  • Maintain all Boh above standards Hirering Budget Food order Declining budgets Health and sanitation P & L Inventory Mentoring employees Great leader

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71 BOH Jobs

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19. Inventory Control
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average Demand
Here's how Inventory Control is used in Executive Chef jobs:
  • Monitor physical inventory, maintaining constant inventory control while ensuring security, proper handling, and accurate accounting.
  • Managed every aspect of daily kitchen operations including food/supply ordering and inventory control.
  • Implemented purchasing, receiving and inventory controls for food and beverage
  • Inventory control and documentation pertaining to event contracts.
  • Managed purchasing and inventory controls.
  • Inventory control, hiring/training kitchen staff, educating servers, creative menus, & everything an executive chef is responsible for.
  • Installed cost monitoring system that included waste, inventory control and overtime; managed to reduce food and labor cost.
  • Control expenses and ensures food and supply needs are met, maintaining inventory control of food and supplies.
  • Organized dining room, produce walk in, freezer and dry storage as well as inventory control.
  • Put systems in place for daily preparation, inventory control, cleanliness and adherence to health standards.
  • Control of cost of goods, budgets, and inventory control.
  • Plan monthly staff and production schedules, and inventory control.
  • Maintained labor costs, inventory control, and staff supervision/training.
  • Oversee purchasing, inventory control, and food cost.
  • Created the menu and its inventory control system.
  • Maintained sheet to shelf inventory control.
  • Maintained the food cost and inventory control, developing the food waste management system by utilizing Combi Oven program.
  • Inventory control, food and labor costs Train staff in culinary and sanitary principles.
  • Perform weekly/monthly inventory control Close the kitchen properly and follow the closing checklist.
  • Inventory control, purchasing, budget P & L and labor.

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22 Inventory Control Jobs

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20. Daily Operations
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Here's how Daily Operations is used in Executive Chef jobs:
  • Create and implement seasonal menus for daily operations including catering.
  • Managed the daily operations of the camp food and dining service including coordinating activities between the kitchen and the dining room.
  • Managed the daily operations of upscale Country Club with 3 kitchens and 4 food outlets, staff of 45 employees.
  • Created and implemented seasonal menus for daily operations as well as special functions including catering, formal and private dining.
  • Oversee daily operations, maintain smooth, timely preparation and delivery of meals, attain high food quality standards.
  • Re-organized daily operations, ordering, recipes and systems to create an effective and efficient food service operation.
  • Managed the daily operations, and implemented processes that improved efficiency, service, and fiscal performance.
  • Manage daily operations of the kitchen to ensure efficiency, service, and fiscal performance.
  • Managed the daily operations of restaurant and banquet facility with a staff of 25.
  • Managed the daily operations and implemented the systems in a corporate cafe setting.
  • Handle the setup, service and daily operations of open kitchen serving.
  • Managed the daily operations of two restaurants, including Bin No.
  • Waste management was also a big part of daily operations.
  • Oversee daily operations of restaurant and kitchen.
  • Maintain daily operations for kitchen.
  • Maintained daily operations of a 270 seat award winning Italian restaurant with a full service bakery shop and delicatessen.
  • Oversee the daily operations of the kitchen and ensure the highest of food quality for all residence.
  • managed the daily operations of restaurant and Special events with a staff of 20.
  • Maintained inventory, responsible for kitchen equipment and maintaince, planned menus and overseeing daily operations.
  • Standardized recipe creation, Creating "Daily Operations Manuals".

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17 Daily Operations Jobs

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21. Room Service
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Here's how Room Service is used in Executive Chef jobs:
  • Managed all food and beverage staff and operations, including restaurant, kitchen, banquets, and room service and stewarding.
  • Managed food and beverage of restaurants, room service and catering from 20 to 2000 guests in luxury Hotel.
  • Handled Hollywood Roosevelt Hotel food and beverage including banquets, room service, pool menu and bar menu.
  • Developed new menus for the entire property (Banquets, Restaurant, and Room Service).
  • Developed menus, recipes and SOP for new restaurant, room service and banquet department.
  • Created, cost, and produced all restaurant, banquet, and room service menus.
  • Maintained all financial aspects of five restaurants, and 24 hour Room Services.
  • Managed two restaurant outlets and room service in a hotel of 499 rooms.
  • Managed food delivery to patients for room service on a daily basis.
  • Restructured menus for a la cart, room service and conference center.
  • Managed In-house restaurant, room service, and banquet and catering service.
  • Developed new restaurant, room service, banquet and catering menus.
  • Created full menu for entire operation including room service.
  • Implemented At Your Request patient room service program
  • Increased food quality in 4 restaurants, 2 bars, spa, pool, and room service.
  • Managed two dining rooms and the room service department, where I supervised 18+ servers and bussing staff.
  • Supervised room service kitchen for a 200 room luxury 5 Star hotel with 24 hour room service.
  • Created three meal a day, room service and banquet menus as well as all culinary SOPs.
  • Developed new Room Service and Trayline menus to improve patient satisfaction.
  • Managed purchasing for foodservice Managed kitchen staff and room service staff of over 80

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45 Room Service Jobs

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22. CAF
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average Demand
Here's how CAF is used in Executive Chef jobs:
  • Keep organized temperatures files from patients and cafeteria.
  • Developed weekly cafeteria and catering menus.
  • Managed the day to day operations of various high volume company cafeterias and health care facilities under Marriott's management.
  • Order to produce all the necessary products for Chef case, cafe on the Run, and Catering.
  • Prepared annual budgets, monthly and quarterly forecasts for kitchen, purchasing and cafeteria departments.
  • Oversee the Cafeteria, Catering and Bakeshop production for The University of South Dakota.
  • Maintained and supported the banquet department, restaurant outlets and employee cafeteria program.
  • Managed the business aspects of more than 15 cafeteria employees.
  • Operated a successful chain of breakfast and lunch cafes.
  • Oversee the culinary production and operation for Corporate Cafe.
  • Check quality control on patients and cafeteria production.
  • Managed and trained cafe and catering staff.
  • Created the caf s aesthetic and design elements, including color scheme, furnishings, dish and flatware.
  • Owned and operated family restaurants and catering business, Meal Merchant Restaurant, Gallery Cafe and Harwell Catering.
  • Directed patient food, cafeteria, catering, Drs.
  • Sole responsibility of the food & beverage operation through the caf for the golfers experience or banquet and private events.
  • Facilitate all kitchen operations, including patient tray line, caf and catering.
  • Created a Gluten Free menu for catering and the caf .
  • Increase profits through revitalizing the caf menu and recipes.
  • Kiss The Cook Caf is a family owned caf .

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212 CAF Jobs

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23. Haccp
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average Demand
Here's how Haccp is used in Executive Chef jobs:
  • Developed receiving practices, procedures and vendor specifications according to HACCP guidelines.
  • Trained, coached, and mentored staff through daily briefings to insure proper training and implementation of HACCP procedures and processes.
  • Contributed to creating plating guidelines, quality standards, labor standards, HACCP training program curriculum and scheduling procedures.
  • Developed and implemented training program and trained a staff of over a hundred employees in HACCP.
  • Maintained local sanitation codes and HACCP regulations as governed by the Baltimore City Health Department.
  • Inventory, Ordering, Pricing, and HACCP control all part of my responsibilities.
  • Implement new culinary and HACCP programs in conjunction with Hard Rock standards.
  • Implemented HACCP program, exceeding current Federal and State sanitation requirements.
  • Adhered to HACCP rules and regulations as well as sanitary requirements.
  • Conduct training instruction for HACCP guidelines to all kitchen staff.
  • Manage of all HACCP protocols for State and Local standards.
  • Inspected and audited ISO 22000 standards & HACCP requirements.
  • Implement HACCP guidelines and manage kitchen food safety standards.
  • Established sanitation guidelines complying with HACCP standards.
  • Certified in International and Domestic HACCP processes.
  • Maintained high level of HACCP control.
  • Implemented hygiene and HACCP standards.
  • Work with chef managers to assure culinary standards are maintained and all Haccp and sanitation procedures are standard in all facilities.
  • Created all worksheets, documentation and SOPs, including HACCP sheets that are used on a daily basis.
  • Implemented and maintaining HACCP and all safety and sanitation requirements.

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5 Haccp Jobs

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24. High Volume
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Here's how High Volume is used in Executive Chef jobs:
  • Managed back-of-the-house operations in a high volume setting.
  • Worked on high volume events such as Detroit Auto Show, River Fest, Red bull races and Winter Fest.
  • Handled all aspects of a high volume kitchen, effectively managed 13+ cooks on a daily basis.
  • Oversee all kitchen operations in a high volume setting, including quality, execution and financial responsibility.
  • Supervised daily planning and production of high volume catering, deli and carryout meals, and menus.
  • Conducted high volume production of hot food for all management functions district wide and employee B+I account.
  • Supervised a casual fine dining kitchen in a high volume capacity; 100k+wk maintaining operations.
  • Created daily menus for an executive dining room in a high-end, high volume corporation
  • Oversee production of high volume restaurant, banquet, and room service kitchens.
  • Assisted with the coordination and execution of high volume catering events.
  • Experienced casual fine dining cuisine in a high volume atmosphere.
  • Train and motivate staff in a high volume establishment.
  • Experience working in high volume scratch environments.
  • Feed high volume of customers.
  • Managed high volume production kitchen serving over 1300 meals per day, serving venues include 10 locations to healthcare and independent.
  • Managed 15+ people in upscale and trendy establishment High volume production specializing in Greek, Italian, and American cuisine
  • Manage high volume/multi-million dollar and banquet service (50-100 during dinner service is normal).
  • Expedited high volume daily lunch and dinner service to achieve seamless service .
  • Develop menu items and nightly features for 72 seat high volume restaurant.
  • Managed all food production to include high volume catering and ala carte.

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258 High Volume Jobs

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25. Full Service
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average Demand
Here's how Full Service is used in Executive Chef jobs:
  • Total Food Responsibility as well as Kitchen Management Responsibility for a broad based, full service independent restaurant.
  • Directed and motivated 8 food preparation employees on behalf of fine dining/full service restaurant establishment guidelines.
  • Full service hotel at Camel Back Mountain with extensive on premise catering, banquets, high end weddings and corporate functions.
  • Managed on-site full service catering while creating custom menus for private hire events ranging from large-scale weddings to corporate conventions.
  • Conceptualized, constructed, opened and operated this full service dining venue, offering full menu delivery as well.
  • Recruited by the owner, Elizabeth Stone, to increase sales and profitability of this full service catering company.
  • Founded on integrity, honesty is a full service catering company providing the finest foods and decorations.
  • Worked to elevate the food experience to the level expected of a full service country club.
  • Staffed and trained an assistant manager and 18 servers and kitchen employees in full service dinning.
  • Operated a unique full service Catering Company that specialized in healthy and nutritious meals.
  • Designed, built and equipped 80 seat full service restaurant and take-out seafood market.
  • Worked with Irish Master Chef in full service 800 + membership dining facility.
  • Managed a full service fine dining kitchen staff of 15 people.
  • Developed concept, started LLC and operated full service restaurant.
  • Total kitchen responsibility for full service, convention center hotel.
  • Worked hands on in the full service restaurant.
  • Full service destination restaurant serving 150-350 covers daily.
  • Full service w/ beer & wine, catering, BBQ, cooking classes and product lines.
  • Full service culinary and catering for multi property venues for venture capitalist.
  • Maintained gourmet deli and full service restaurant for owner of Stonemill Bakery and Ecole Fine Foods.

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15 Full Service Jobs

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26. Guest Satisfaction
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average Demand
Here's how Guest Satisfaction is used in Executive Chef jobs:
  • Developed seasonal menus to ensure higher guest satisfaction.
  • Lowered food costs to 24% and labor costs to 12%, while still maintaining strong guest satisfaction scores.
  • Worked closely with sales, catering and conference services departments to maintain the highest standards of guest satisfaction.
  • Ensured profit margin is favorable to the hotel without compensating guest satisfaction and quality of food and service.
  • Conducted regular line checks & expo supervision shifts in order to ensure product quality & guest satisfaction.
  • Raised employee satisfaction 11%, lowered inventory, increased bottom line, guest satisfaction increased.
  • Reduced overall food cost by 5% while increasing food quality and guest satisfaction index.
  • Work closely with Owners and GM to maintain guest satisfaction and food cost percentage.
  • Coordinated with Sous Chefs and Front of House Managers to ensure guest satisfaction.
  • Improved guest satisfaction by 10% and associate satisfaction by 15 %.
  • Work closely with Front of House staff to provide complete guest satisfaction.
  • Recognized for 86% guest satisfaction based on patient interviews.
  • Increased guest satisfaction index scores to historically high levels.
  • Improved guest satisfaction scores in 2004 and 2005.
  • Raised guest satisfaction by 20%.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Oversee day to day operations and ensure guest satisfaction Weekly menu adjustments for dietary restriction
  • Ensured guest satisfaction by providing quality menu items in a timely manner.
  • Improved Renaissance guest satisfaction scores for "Quality of Food Dinner" * Helped open Residence Inn Cincinnati with Corporate Executive Chef
  • Designed seasonal menus Ran nightly dinner specials Worked closely with the owner to ensure guest satisfaction

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150 Guest Satisfaction Jobs

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27. FOH
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average Demand
Here's how FOH is used in Executive Chef jobs:
  • Assisted General Manager with hiring both front of house (FOH) and kitchen/back of house (BOH) staff.
  • Perform personnel functions for FOH & BOH, including interviewing, evaluating, & supervising employees and student workers.
  • Delivered daily hotel reports to FOH Managers and make note of any notable guests staying at the hotel.
  • Managed a staff of 121 cooks and dishwashers, and assisted in food training of 14 FOH employees.
  • Direct and manage both BOH and FOH staff in fine dining restaurant to maintain 4 diamond guest service.
  • Strengthened company's business by leading implementation of FOH and BOH training programs.
  • Hold regular meeting with FOH/BOH staff to strengthen selling techniques and menu comprehension.
  • Manage and train FOH staff for excellent delivery of restaurant expectations.
  • Performed retraining of kitchen staff and aided in FOH retraining.
  • Supervised FOH managers when the GM was not in house.
  • Hired and trained FOH and BOH new team members.
  • Resolved any FOH issues including table visits and comps.
  • Manage the day to day FOH and BOH operations.
  • Manage the entire operation both FOH and BOH.
  • Produced BOH and FOH operation standards and manuals.
  • Trained and supervised FOH and BOH.
  • Shift supervision of BOH and FOH.
  • Managed a staff of 61 cooks, porters, and dishwashers, and all FOH employees.
  • Hire and supervise FOH and BOH employees.
  • Created/costed entire menu Hired and trained FOH & BOH Performed all duties encompassed in opening a new restaurant

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18 FOH Jobs

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28. High Quality
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average Demand
Here's how High Quality is used in Executive Chef jobs:
  • Structure and efficiency skills that ensure high quality and profitability.
  • Create new recipes and manage the preparation and presentation of food products to ensure consistency and high quality at all times.
  • Develop standard recipes and techniques for food preparation and presentation which assures consistency, high quality and minimal food costs.
  • Develop; train Management and staff to execute high quality catering events/ service, food quality, and presentation.
  • Maintain equipment and food purchases and inventory, with close attention to cost efficiency and high quality.
  • Maintained inventory list and purchased high quality local ingredients that met the monthly food cost budget.
  • Used all high quality ingredients and made our own breads, pastas and desserts from scratch.
  • Trained a culinary staff of 6 to produce high quality food in a sanitary environment.
  • Purchased all food and supplies, maintaining a high quality inventory while staying on budget.
  • Reduced food costs from 36% to 27% while maintaining high quality of food.
  • Develop creative and seasonal menu while maintaining high quality, sanitation and cost control standards.
  • Dropped food cost from 41% to 33% while maintaining high quality food.
  • Created high quality recipes for buffet menus in an exclusive stadium club.
  • Purchased & received high quality fresh fish, seafood and produce.
  • Focused on high quality steaks & seafood and incredible sauces.
  • Performed various duties to ensure consistent and high quality service.
  • Achieved high quality of operation and product quality.
  • Established and maintained resources, materials, and quality standards for excellent safety, sanitation, and high quality customer service.
  • Supervised all food production for this high quality dining venue for al a carte dining as well as banquet operations.
  • Developed and implemented monthly caf special and catering menus to continually improve revenue and profit margins while maintaining high quality.

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260 High Quality Jobs

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29. Quality Standards
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low Demand
Here's how Quality Standards is used in Executive Chef jobs:
  • Exercise final hiring authority and training system of all culinary personnel assuring quality standards.
  • Coordinated the preparation and presentation of food while maintaining quality standards.
  • Established and implemented presentation technique and quality standards.
  • Aligned quality standards with budget expectations.
  • Hire, train, and manage kitchen staff to ensure quality standards and procedures are met according to company policies.
  • Developed a high-impact marketing and sales strategies, performed and surveyed existing customers to maintain and improve quality standards.
  • Worked daily, one on one with Executive Chef to ensure quality standards and all operating procedures are met.
  • Established presentation techniques and quality standards, planned and priced menus, ensured proper kitchen safety and sanitation.
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
  • Create new menus with focus on culinary trends and innovations that meet and exceed quality standards.
  • Established and implemented safety, sanitation, and quality standards and monitored all staff for conformance.
  • Lead qualified staff to execution of demanding menu while maintaining costs and quality standards.
  • Developed staff guidelines, enforced quality standards, policies and procedures of Guaranteed Rate.
  • Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
  • Evaluate food products to ensure that quality standards are consistently attained.
  • Maintain a high level of safety, sanitation and quality standards.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Ensured food met all quality standards and sanitation standards.
  • Expedite all orders by organizing and maintaining quality standards.
  • establish quality standards and controls for all areas of the kitchen operations.

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108 Quality Standards Jobs

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30. Annual Sales
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low Demand
Here's how Annual Sales is used in Executive Chef jobs:
  • Aided in transitioning $600,000 of annual sales into $2.2 million of annual sales for the food and beverage department.
  • Designed new concepts and culinary training programs for 6 dining outlets which resulted in increased guest satisfaction and incremental annual sales.
  • Maintained a cost control and inventory system at 24% food cost on $1.3 million in gross annual sales.
  • Key accomplishments include increasing annual sales and check averages while decreasing cost of goods and labor expense.
  • Implemented Pastry whole sale operation for breakfast pastries and cakes generating $250,000 of annual sales.
  • Led promotions to successfully increase revenues by 8% and secure over $4M in annual sales
  • Directed joint staffs of over 38 employees with annual sales from dinner only above $6MM.
  • Manage financial functions for restaurant generating annual sales in excess of $3 million a year.
  • Operate restaurant with an average unit volume of $4.1 million in annual sales.
  • Managed $1.5 million in annual sales through high profile catering events.
  • Helped increase annual sales from 200K to 2.5M in 10 seasons.
  • Manage dual concept restaurants, producing over 5MM in annual sales.
  • Increased annual sales within the first year by 15 percent.
  • Generated annual sales revenues of $2 Million.
  • Managed $4.5 million in annual sales.
  • Maintained $50M in annual sales with a staff of 170 cooks and 75 stewards.
  • Total annual sales of $9M per year.
  • Managed daily kitchen operations with 20+ member staff for a restaurant doing 3+ million dollars in annual sales.
  • Operated a gourmet off-premise catering company serving parties of 4 -900 with annual sales up to $500k.
  • Premiered and maintained the restaurant's first lunch service, which increased annual sales by 7 percent.

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4 Annual Sales Jobs

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31. Bistro
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low Demand
Here's how Bistro is used in Executive Chef jobs:
  • Hired to create a seasonally inspired bistro-style dinner and brunch menu in a place that originally opened as just a bar.
  • Develop staff and manage food cost for all banquets as well as Bistro Restaurant and labor controls to company standards.
  • Started with the company as a line cook in January, was quickly promoted to Executive Chef at Boulevard Bistro.
  • Launched night time French Bistro concept, reviewed as 'Perfectly executed authentic French fare.'
  • Increased sales 25% by incorporating ideas of cuisine to already successful Times Square bistro.
  • Sourced and utilized product from local farmers from the New England region for the Bistro.
  • Supported gourmet restaurant, bistro-style restaurant and large dining room serving upscale, mixed menu.
  • Challenged to support bistro-style restaurant with small kitchen requiring food preparation in main kitchen.
  • Design menus for Clubhouse Dining, Bistro, Catering Functions and Member dining.
  • Overlook production of the 725 Bistro Restaurant and all banquet facilities.
  • Established a gourmet bistro, catering, and cooking school.
  • Assisted owner in menu planning for neighborhood bistro.
  • Designed special menus and specials including Sunday Brunch menu, BBQ Grill menu, Clam Bake menu, and Bistro menus .
  • Assisted the owner in establishing the bistro as a community restaurant that consistently provides great service and a quality product.
  • Worked with others in implementing a new 175 seat bistro to service guests attending the forum Theater.
  • Managed both front and back of house operations at 65 seat Bistro addressing after theater clientele.
  • Opened new Restaurant at the Sands (Fuzio universal Bistro) April 2007
  • Oversee all of the Bistro Restaurant operations in the food court.
  • Redesigned and Reopened Irish Pub as Upscale Bistro Managed all FOH and BOH Instituted Purchasing, Inventory and Labor control Programs.
  • Helped develop concept for 70 seat bistro in Lorain.

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24 Bistro Jobs

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32. Safety Standards
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low Demand
Here's how Safety Standards is used in Executive Chef jobs:
  • Comply with nutrition and sanitation regulations and safety standards.
  • Maintain sanitation and safety standards.
  • Maintain Sanitation and Safety Standards in Compliance with standard HACCP, NSF and local city and state laws.
  • Improved the productivity of the staff and maintained immaculate personal hygiene as well as observed workplace safety standards.
  • Managed all aspects of food production, labor control, menu development and HACCP food safety standards.
  • Maintained impeccably high work and safety standards and ensured that quality culinary dishes were served on schedule.
  • Implemented, executed, and monitored HACCP logs and procedures to meet health and safety standards.
  • Maintained accurate records of all purchases and stored foods in accordance to Health and Safety standards.
  • Develop and maintained food safety standards in compliance with regulatory state, Serve-Safe and HACCP guidelines.
  • Introduced higher food safety standards for the kitchen and overall responsibility for training of kitchen staff.
  • Spearheaded changes / improvement to special diet food production process to meet state safety standards.
  • Control procedure for food quality and cost, maintaining health and safety standards.
  • Monitor actions of kitchen staff to ensure health and safety standards are maintained.
  • Ensured compliance to local, state, and federal health and safety standards
  • Ensured all food safety standards were continuously adhered to by staff.
  • Implemented new ServSafe Standards and educated staff on food safety standards
  • Interfaced with local authorities to ensure health and safety standards.
  • Inspect and maintain food quality handling and safety standards.
  • Mentored associates on food safety standards.
  • Created specialty menus and novo cuisine recipes; built business from the beginning, creating menus and food safety standards.

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22 Safety Standards Jobs

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33. Monthly Inventory
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low Demand
Here's how Monthly Inventory is used in Executive Chef jobs:
  • Direct inventory control by verifying weekly and monthly inventory based on current business demands.
  • Conduct monthly inventory to minimize overstocking of items over time.
  • Completed monthly inventory and worked within varying budgets.
  • Assist director with biweekly/monthly inventory procurement.
  • Managed kitchen staff, took monthly inventory, order all food, scheduled cooks and dishwashers, created daily dinner specials
  • Administered daily menu planning, booking private events, overseeing ordering, monthly inventory, and cost control
  • Maintained office paper work, monthly inventory spreadsheets and augmentation of monthly corporate menus.
  • Controlled daily labor and food cost, daily ordering, weekly and monthly inventory.
  • Maintain a 28% food cost and do monthly inventory of Bistro kitchen.
  • Performed monthly inventory of supplies and equipment, including glassware and wine.
  • Ordered all food items and conducted weekly and monthly inventory.
  • Complete monthly inventory and all paperwork associated with the BOH.
  • Generate monthly inventory reports, weekly schedules and payroll.
  • Created & maintain weekly staff schedules and monthly inventory.
  • Controlled food & labor cost and monthly inventory controls.
  • Maintain a daily, weekly and monthly inventory.
  • Conducted a bi-monthly inventory to ensure proper turn rates and appropriate f&b storage.
  • Conduct monthly inventory of all food products.
  • Managed complete kitchen operation * Bi-monthly inventory and extension * Executed fund raising dinner event for Vice President Dan Quayle
  • Developed new a la carte and banquet menus ,scheduling of staff, monthly inventory.

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34. Cooking Classes
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low Demand
Here's how Cooking Classes is used in Executive Chef jobs:
  • Managed and organized customized cooking classes and all public/private cooking events.
  • Organized, ran, and executed weekly resident group cooking classes to develop their knowledge of food and healthy meals.
  • Created and prepared monthly cooking classes for club members with use of advanced culinary team members.
  • Planned special events, created and facilitated cooking classes and demo's using Mindful menus.
  • Developed fine-dining events, themed dinner parties and cooking classes, including wine pairings.
  • Created & implemented cooking classes for local market which resulted in increased local sales.
  • Created and developed cooking classes for members with average class sizes of 25 students.
  • Created Cooking Classes and Demos using Heart Healthy menus for the Fitness division.
  • Organized special events for members including cooking classes, lectures and wine dinners.
  • Instituted Wine Dinners and conducted monthly cooking classes for the public.
  • Hold cooking classes and informational nutritional classes for residents.
  • Instructed cooking classes for corporate clients using original recipes.
  • Developed and led all team building and cooking classes.
  • Hosted Wine Dinners, Cooking Classes and Catering
  • Organized and conducted seasonal cooking classes.
  • Table visits and interactive cooking classes.
  • Customized Cooking Classes Coach and inspired young culinarians to be passionate and rise above unforeseen challenges.
  • Specialized in fine Italian Cuisine *Hosted weekly cooking classes for 25 people per class *Featured private Chef's Tables.
  • Intimate Dining and staging Personal Chef Meal & Dietary Planning Cooking Classes & Events
  • Managed product, ordering, inventory .Implemented quality control .Hosted cooking classes for 25 pp weekly.

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11 Cooking Classes Jobs

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35. Line Cooks
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low Demand
Here's how Line Cooks is used in Executive Chef jobs:
  • Manage entire staff, which includes Sous Chef, Line Cooks, Dishwashers, Front of House Manager, and Servers.
  • Mentored, trained and elevated two sous chefs to chef positions, and three line cooks into sous chef positions.
  • Monitor & Supervise the activities of 8 line cooks & other personnel involved participating in preparing & cooking.
  • Led a team of line cooks and was responsible for managing consistency, speed and quality.
  • Worked the line with line cooks to ensure food was cooked to order to proper specifications.
  • Supervised kitchen staff of 20+ employees including line cooks, prep cooks and porters.
  • Manage the overall performance of prep cooks, line cooks, and dishwashers.
  • Managed P.M. Line Cooks and expedite the line during service.
  • Lead and developed a staff of 5-6 line cooks.
  • Interview, train, and supervise all line cooks.
  • Scheduled Line Cooks, Dishwashers and Prep Cooks.
  • Assign duties to Sous Chef and Line cooks.
  • Managed kitchen staff, including line cooks and dishwashers, and front of house staff, including counter help and baristas.
  • Managed an overall Food Cost at 37.5% Created a culinary training manual to promote first line cooks to Sous Chefs.
  • Worked closely with the sous chef and line cooks to teach them various cooking techniques to enhance flavor and appearance.
  • Trained line cooks to make top-quality food, prep food according to measure, and avoid waste due to excess.
  • Trained and managed 20 - 25 team members and achieved productivity improvement - Trained all line cooks and dishwashers.
  • Created Menus and daily specials Managed work schedules & administered training of line cooks.
  • Created new recipes and updated existing menu to reflect more consistent quality service Responsible for ordering and inventory Trained new line cooks
  • Supervised production of all menu items Implemented new purveyors product / pricing guide Created nightly specials Developed training program for Line Cooks

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1,556 Line Cooks Jobs

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36. Square Feet
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low Demand
Here's how Square Feet is used in Executive Chef jobs:
  • Control food production for lobby bar, restaurant, breakfast buffet, room service, and 18,000 square feet banquet facility
  • Managed all food and Beverage outlets and Convention Center with 1.5 million s square feet of meeting space for Mandalay Bay
  • Oversee all culinary operations for 265-room city hotel, including a steakhouse and 22,000 square feet of indoor/outdoor banquet space.
  • Develop and execute culinary strategy for 26,000 square feet of banquet space, generating $10 million in revenue.
  • Assisted the Executive Chef in operating a hotel with 1,250 Guest Rooms and 150,000 Square Feet of Meeting Space.
  • Managed a staff of 22 people and provided food and beverages for over 24,000 square feet of function space.
  • Provided food and beverages service for a large resort hotel with over 65,000 square feet of function space.
  • Provided food and beverage service for over 35,000 square feet of function space in a prominent Indianapolis hotel.
  • Supervised an average of 10 banquet functions per week with more than 30,000 square feet of space.
  • Managed over 11,000 square feet of banquet space generating $3.5 million in revenue.
  • Managed a 22 million dollar budget and 150000 square feet of banquet space.
  • Located in a 147 room hotel with 13000 square feet of banquet space.
  • Acted as banquet chef for over 10,000 square feet of banquet space.
  • Serviced over 100,000 square feet of banquet space.
  • Create seasonal menus for 3 meal restaurant and yearly banquet menus for a hotel with 11,800 square feet of meeting space.
  • Directed all culinary operations for this $5-million food & beverage program, with 8,000 square feet of banquet space.
  • Opened 500-room luxury hotel with 100,000 square feet of indoor and outdoor banquet space and multi-food and beverage outlets.
  • Conduct all banquet events within 60,000 square feet of meeting space to include social and group business.
  • Managed 40,000 square feet of banquet and catering space, offsite catering for University of Texas events and the Blanton Museum.
  • Managed food production of 10,000+ square feet of meeting space and 92 seat south western cuisine restaurant.

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1 Square Feet Jobs

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37. VIP
demand arrow
low Demand
Here's how VIP is used in Executive Chef jobs:
  • Leverage strong interpersonal skills to effectively entertain visiting corporate VIPs.
  • Organized all food functions (3 meals daily) for PGA Championship including 500 VIP guests, players and their families.
  • Created and implemented menus for the Onion Creek Grille, banquets, room service, lounges and VIP dinners.
  • Planned and executed all VIP private party dinners and large banquets of 500 to 2000 people.
  • Develop new menus for all holiday brunch buffets, VIP functions, and seasonal menus.
  • Managed and coordinated all banquets, room service, lounges and VIP dinners.
  • Drafted VIP lounge menus for International Terminal in Philadelphia, Pennsylvania.
  • Create unique menus and amenities for special events and VIP guests.
  • Create and execute menus for private dinners for VIP symphony donors.
  • Develop and execute catering menus for luxury suites for VIP Clients.
  • Cook and develop upscale menus for VIP events and catering.
  • Implemented new and fresh menu selections to Penthouse VIP clients.
  • Coordinated multiple large catering events for CIA VIPs.
  • Staged decorative buffet set-ups for VIP events.
  • Managed catered food production for 3,000 plus patrons consisting of students, faculty, and many VIP functions day to day.
  • Served Lady Diana, Prince Phillip, Yasser Arafat, and other dignitaries and several other VIP's
  • Traveled to other Aramark units in Southwest to assist with VIP functions.
  • Cook and develop upscale menus for VIP functions (e.p.
  • Served as Private "VIP function" Chef for upscale and high roller events.
  • Will be chef for the event Chef for private VIP parties held at the Omni Parker House in Boston, MA

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11 VIP Jobs

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38. Large Parties
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low Demand
Here's how Large Parties is used in Executive Chef jobs:
  • Lead line cook managing staff to maintain the Excellence of the upscale restaurant also Prep and turned out small to large parties
  • Cooked and prepped for large parties, caterings, meal prep, personal chef services, food demos, and much more
  • Directed and cooked for large parties in addition to making menus that fit the customers' wants and needs.
  • Prepare menus, orders and a variety of specialties for weddings, events, large parties and private dinners.
  • Developed catering department, created menus, and implemented cooking procedures and protocol for executing large parties.
  • Coordinate directly with customers to develop customized menus and cost agreements for large parties and banquets.
  • Assisted the Director of Events in acquiring Weddings and other large parties for the property.
  • Organized menus and managed food orders and staff for catering events serving large parties.
  • Experienced in large parties and corporate catering events totaling to upwards of 600+ people.
  • Cooked for restaurant and banquets, preparing quality meals for large parties of 200+
  • Operated two kitchens and set-up and planned all large parties and catering.
  • Catered many small and large parties for members up to 450 people.
  • Planned and executed service for large parties/events accommodating up to 300 guests.
  • Developed menus for large parties and cooked for many high-profile clients.
  • Provided quality catering service for large parties and special events.
  • Assist with the execution of large parties and private events
  • Created a market for large parties and tasting menus.
  • Organized large parties, buffets and balls for members.
  • Hired and trained staff for large parties.
  • Oversee and assist with large parties and la carte service.

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39. Weekly Inventory
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low Demand
Here's how Weekly Inventory is used in Executive Chef jobs:
  • Maintained weekly inventory records and correlated monthly food costs.
  • Conducted and analyzed weekly inventory.
  • Managed and maintained weekly inventory.
  • Scheduled, planned meals, ordered, and conducted weekly inventory, as well as Food and Labor Cost control.
  • Handled weekly inventory and vendor relations to ensure the timely and cost-effective purchased food, beverages, and small wares.
  • Performed weekly inventory duties, plate and recipe costing, created menus for all in house and catering events.
  • Complete weekly Inventory and work closely with vendors to ensure quality products and accurate pricing was met.
  • Oversee the entire culinary operation including P&L, weekly inventory, scheduling, and ordering.
  • Plan menus, estimate food consumption, purchases supplies, weekly inventory, enforce sanitation standards.
  • Placed all food orders and did weekly inventory and scheduling for cooks and wait staff.
  • Managed weekly inventory of catering and dining stock to ensure quality and price control.
  • Manage cost controls including purchasing, stocking, product turn, and weekly inventory.
  • Assisted Exec Chef with admin work, training, and weekly inventory of goods.
  • Completed weekly inventory witch sets the purchasing of all food and paper goods.
  • Conduct weekly inventory with 10 storage areas and over 800 items.
  • Perform weekly inventory duties, plate and recipe costing menu design.
  • Perform a weekly inventory of all prepared product and on shelves.
  • Conduct weekly inventory and prepare weekly reports for GM approval.
  • Make weekly orders from food distributor and weekly inventory.
  • Performed bi-weekly inventory and managed several declining budgets Managed all aspects of schedule writing maintaining a consistent labor percentage of 20.1%

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4 Weekly Inventory Jobs

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40. Portion Control
demand arrow
low Demand
Here's how Portion Control is used in Executive Chef jobs:
  • Provided innovative menu development by standardizing recipes and establishing portion control.
  • Developed and established recipes/formulas to maintain consistency and portion control.
  • Developed standard recipes and techniques for food preparation and presentation to ensure consistent portion control and minimize food waste and cost.
  • Implemented standardized recipes to ensure quality control and portion control to maintain appropriate food cost (34%).
  • Updated BOH training manual for all stations including training progression, daily duties, plating and portion control.
  • Worked with each vendor to ensure the best quality product, sustainability and portion control to increase profitability.
  • Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of prep
  • Exercise portion control over all items served Approve the requisition of products and other necessary food supplies.
  • Inventory and overall food cost management (control, ordering, portion control, etc.).
  • Maintained 24% average food cost with weekly inventories, cross-utilization, portion control and staff training.
  • Improved food cost 8.3 points over six years through portion control, through education and staff involvement.
  • Played an integral role in managing food cost, estimating purchasing amounts, and maintaining portion control.
  • Oversee breakfast, lunch and dinner for quality assurance of meal presentation and portion control.
  • Established awareness of menu planning, portion control, food cost and inventory ordering.
  • Employed cost control measures to include cutting waste, standardizing recipes and portion control.
  • Make sure quality, portion control and presentation in all food displays.
  • Controlled food cost through conscientious purchasing and careful portion control.
  • Introduced cost monitoring, portion control, and accounting controls.
  • Assembled food orders while maintaining appropriate portion control.
  • Exercise portion controls for all items served.

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147 Portion Control Jobs

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41. Inventory Management
demand arrow
low Demand
Here's how Inventory Management is used in Executive Chef jobs:
  • Managed and oversaw all kitchen operations including new menu creation, operational efficiency, quality assurance and inventory management.
  • Maintained budget and decreased expenses through increased productivity and utilization of raw products, and inventory management.
  • Inventory Management: Negotiated purchasing agreements with local providers to ensure consistent quality and freshness level.
  • Managed all areas of day-to-day operations including inventory management, and payroll.
  • Developed more efficient inventory management, downsizing and trimming wasteful excess.
  • Implemented an inventory management system that cut waste and unnecessary production.
  • Versed in planning daily operations, staffing and inventory management.
  • Assisted in inventory management and event coordinating.
  • Direct all inventory management and equipment upkeep.
  • Invoice tracking and perpetual inventory management.
  • Handled all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management.
  • Train and develop kitchen staff, cost control, menu planning and inventory management.
  • Managed all aspects of food production, budgeting, staffing and inventory management.
  • Inventory Management and work with different vendors.
  • Key highlights Minimizes food costs while maintaining high levels of quality by implementing and maintaining an inventory management/rotation/inspection system.
  • Developed new inventory management program by integrating Chefsheet software.
  • Trained Sous chefs in and implemented inventory management strategies.
  • Perform daily tasks consisting of ordering/inventory management, staffing, prep, production, supervise service of offsite and on premise events
  • Selected Contributions/Accomplishments: * Reduced the food cost from 46% to 32% through proper portion control and inventory management.
  • Lead prep cook Inventory management and porter

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3 Inventory Management Jobs

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42. High Standards
demand arrow
low Demand
Here's how High Standards is used in Executive Chef jobs:
  • Maintain high standards of consistency of culinary operations.
  • Verified daily and weekly revenue for kosher products and brought in profit while maintaining high standards for quality and kosher law.
  • Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
  • Worked with Sous Chef in creating high quality menu items to reach the high standards of the location and clientele.
  • Enforced high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
  • Maintained high standards in sanitation and safety as well as complied with State regulatory guidelines.
  • Interview, hire and train new employees to perform at company's high standards.
  • Ensured high standards of sanitation, cleanliness, and safety in all kitchen areas.
  • Maintained high standards of associate safety and part of a very active safety committee.
  • Trained employees in food preparation procedures and maintaining high standards for large gatherings.
  • Trained Sous Chefs and employees in food preparation in line with high standards.
  • Maintained high standards of food and beverage quality and uphold all brand standards.
  • Controlled and upheld high standards in food quality and food safety.
  • Ensured proper staffing for maximum productivity and high standards of quality.
  • Ensured that high standards of sanitation and cleanliness were constantly maintained.
  • Instructed and trained new employees to meet our high standards.
  • Maintain our high standards through constant employee training and development.
  • Instructed new employees to meet high standards.
  • Maintained high standards of cleanliness and sanitation.
  • Maintained high standards through-out the restaurant.

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10 High Standards Jobs

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43. Minimize Waste
demand arrow
low Demand
Here's how Minimize Waste is used in Executive Chef jobs:
  • Plan menu, managed inventory of ingredients and other kitchen supplies, assure quality control, and minimize waste daily.
  • Instituted various programs and procedures to increase efficiency, minimize waste, and promote an inviting dining experience.
  • Plan menu, purchasing, scheduling, inventory control, assure food quality, and minimize waste.
  • Established and trained staff in ordering procedures to minimize waste and ensure budget numbers were met.
  • Plan menu and Any Company Food Promotion, assure quality control, and minimize waste.
  • Placed all food orders and ensured proper par levels to meet demand and minimize waste.
  • Maintain labor and food budgets and implement controls to minimize waste through weekly inventory.
  • Maintained quantity and quality of food received from suppliers to minimize waste.
  • Supervised proper storage of unused food to minimize waste and maximize quality.
  • Developed standard process to cross utilize excess prepared food to minimize waste.
  • Create menus, specials, assure quality control, and minimize waste.
  • Assure quality control, minimize waste, maximize guest experience.
  • Plan menu, assure quality control, and minimize waste.
  • Established controls to minimize waste and theft.
  • Approximate food amounts submit orders to purchasing department to maximize production efficiency and minimize waste while maintaining pars.
  • Perform yearly performance reviews of kitchen staff Plan menus, create specials, assure quality control, and minimize waste.
  • Hire, train, and managed food production staff Plan menus, assure quality control, and minimize waste.
  • Organized Soft Openings and Grand Opening Plan menu, assure quality control, and minimize waste.
  • Assure quality control, assure recipe adherance and minimize waste.
  • Standardized all recipes Standardized all order guides Standardized all prep sheets & schedules Plan menu, assure quality control and minimize waste

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44. Weekly Specials
demand arrow
low Demand
Here's how Weekly Specials is used in Executive Chef jobs:
  • Exercised creativity in designing menu items and preparing weekly specials.
  • Organized parties, weekly specials, food cost and labor, ordering, inventory, creating new menu items
  • Supervised kitchen staff, train new employees, develop new menu items, and create weekly specials.
  • Created a direct marketing program using business card drop, E-mailing weekly specials & upcoming events.
  • Conducted menu planning, rotating weekly specials, daily inventory, and kitchen equipment inspection.
  • Maintain consistency of menu recipe spec book and teach new spec of weekly specials.
  • Developed daily and weekly specials keeping in line with direction of company standards.
  • Implement monthly menu in cafe along with daily, and weekly specials.
  • Created daily specials for lunch and dinner as well as weekly specials.
  • Developed weekly specials and special menus, utilizing fresh ingredients.
  • Design weekly specials with compatibility of wines to drive sales.
  • Created weekly specials and priced and created menus.
  • Performed inventory, purchasing, and weekly specials.
  • Helped create weekly specials and new menu items.
  • Created weekly specials using fresh ingredients.
  • Create recipes for weekly specials.
  • Created and cost out weekly specials, oversaw labor control, and scheduling, ordering and inventory control.
  • Designed recipes for weekly specials for lunc and dinner service.
  • Created weekly specials to meet AstroIo - Front-end capstone customer satisfaction.
  • Created new menu items Pricing for all menu items Managed all PM employees Created weekly specials Advised owner on seasonal foods.

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45. AAA
demand arrow
low Demand
Here's how AAA is used in Executive Chef jobs:
  • Mentored staff of 40 professionals in a AAA 5-diamond/4-Star rated hotel with 7 outlets and 20 banquet rooms - 40,000 sq.
  • Directed all kitchen operations for an award-winning AAA Four Diamond restaurant at the Hilton Hawaii Village Beach Resort and Spa.
  • Complete involvement in all culinary aspects of a 480-room hotel to meet AAA four-star qualities for our guests.
  • Managed daily Food & Beverage Operations of this 80 room, AAA 4 Diamond, boutique hotel.
  • Complete responsibilities for all outlets, and banquet facilities for this AAA 4 Diamond rated property.
  • Directed kitchen staff and was responsible for all product orders in this AAA 4 diamond resort.
  • Achieved a 4 star rating with Mobile and a 4 diamond rating with AAA.
  • Hired and trained new employees to a Forbes 5 Star/AAA 5 Diamond standard.
  • Achieved and maintained AAA 5-diamond rating in The Dining Room, 1993-2003.
  • Achieved and maintained AAA 4 diamond rating in The Terrace, 1994-2002.
  • Help restaurant receive an AAA three diamond award in only two years.
  • Administer the daily operation of a AAA Four Diamond Award Kitchen.
  • Recognized with AAA's Four Diamond Award annually since 1986.
  • Achieved the AAA Four Diamond rating May of 2008.
  • Mirror Lake 4 diamond AAA.
  • Head chef for 60 seat AAA Four Diamond restaurant, the only fine dining in Bar Harbor.
  • Acknowledged as a Mobil 4 Star and Triple AAA Five Diamond Hotel.
  • Awarded 4 Diamond Award from AAA Motor Club.
  • Named best in St. Louis by Riverfront Times) Achieved 4-diamond AAA rating for Faust, the fine dining restaurant.
  • Raised the La Joya restaurant's level and contributed to the achievement of its 5th Diamond in AAA.

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46. Special Functions
demand arrow
low Demand
Here's how Special Functions is used in Executive Chef jobs:
  • Organized and effectively executed catering and banquet events for special functions.
  • Developed order guides, production schedules, wrote catering menus, all dining room menus and menus for special functions.
  • Manage daily food service operations at Community Memorial Hospital including patient tray line, cafeteria, and all special functions.
  • Provide catering service for banquets, special functions and red carpets events, cooking and serving between 75-200 guests.
  • Design, develop, and execute menus for daily service, catering, and special functions.
  • Developed ideas, recipes and menus for special functions, gatherings, tastings in all outlets.
  • Handled all ordering, inventory control, menu design, scheduling and special functions.
  • Cook food, either on a regular basis or for special functions.
  • Worked with administration to set budgets for school and special functions.
  • Support Private Dining Manager on all special functions and charity events.
  • Established procedures for groups to use facilities area for special functions.
  • Involved directly in all catering and special functions which included costing.
  • Planned and coordinated all special functions as requested by residents.
  • Create menu ideas for special functions on and off campus.
  • Plan menus, prepare meals and schedule special functions.
  • Produce special meals, Marine Core Birthday, Special functions
  • Composed recipes for special functions.
  • Maintain menu specifications, par stocks and quality control and special functions of three outlets.
  • Worked closely with Sommelier/Owner for wine pairing and all special functions.
  • Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events.

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38 Special Functions Jobs

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47. Company Standards
demand arrow
low Demand
Here's how Company Standards is used in Executive Chef jobs:
  • Complete performance evaluations, counseling sessions, and disciplinary actions according to company standards.
  • Developed and implemented innovations within existing systems of operation while adhering to company standards.
  • Maintained safe clean and sanitary environment to meet regulations and company standards.
  • Guaranteed customer service was above company standards.
  • Averaged 33% food cost on a consistent basis; ensured successful company standards and recipe adherence by all back-of-the-house employees.
  • Expedite all food items to servers and party host to make sure quality and consistent dishes are meeting company standards.
  • Recruited and trained the opening staff in compliance with company standards for a 450 seat restaurant in Jacksonville, FL.
  • Set and enforced company standards and train existing chefs to peak performance at each site.
  • Insure team members are trained to company standards and recognized for their contributions.
  • Exceeded federal, state and company standards in all safety and sanitation programs.
  • Revised systems to bring pricing and food costs down to meet company standards.
  • Appointed to oversee new store opening while following company standards and policies.
  • Create menus, maintain company standards and implement production records.
  • Train managers and chefs in kitchen operations to company standards.
  • Maintain food and labor cost according to company standards.
  • Maintained food cost and control at company standards.
  • Adhere to all company standards and policies.
  • Company standards is 9%.
  • Train employees to meet company standards
  • Key Contributions: Consistently maintains company standards for food and labor costs Promotional events in the local community Bolz 2

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35 Company Standards Jobs

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Executive Chef Jobs

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20 Most Common Skills For An Executive Chef

Menu Items

29.0%

Food Safety

18.8%

Kitchen Equipment

13.5%

Banquet Facility

8.2%

Labor Costs

4.1%

Beverage Orders

2.9%

Dinner Service

2.7%

Restaurant Operations

2.5%

Sous

2.1%

Recipe Development

2.0%

Cuisine

2.0%

Special Events

1.9%

Cost Control

1.6%

Staff Members

1.4%

Daily Specials

1.4%

Customer Service

1.3%

Culinary Operations

1.3%

BOH

1.2%

Inventory Control

1.1%

Daily Operations

1.0%
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Typical Skill-Sets Required For An Executive Chef

Rank Skill
1 Menu Items 25.7%
2 Food Safety 16.7%
3 Kitchen Equipment 12.0%
4 Banquet Facility 7.3%
5 Labor Costs 3.6%
6 Beverage Orders 2.6%
7 Dinner Service 2.4%
8 Restaurant Operations 2.2%
9 Sous 1.8%
10 Recipe Development 1.8%
11 Cuisine 1.8%
12 Special Events 1.7%
13 Cost Control 1.4%
14 Staff Members 1.2%
15 Daily Specials 1.2%
16 Customer Service 1.2%
17 Culinary Operations 1.1%
18 BOH 1.0%
19 Inventory Control 1.0%
20 Daily Operations 0.9%
21 Room Service 0.9%
22 CAF 0.8%
23 Haccp 0.8%
24 High Volume 0.8%
25 Full Service 0.7%
26 Guest Satisfaction 0.6%
27 FOH 0.6%
28 High Quality 0.5%
29 Quality Standards 0.5%
30 Annual Sales 0.5%
31 Bistro 0.4%
32 Safety Standards 0.4%
33 Monthly Inventory 0.4%
34 Cooking Classes 0.3%
35 Line Cooks 0.3%
36 Square Feet 0.3%
37 VIP 0.3%
38 Large Parties 0.3%
39 Weekly Inventory 0.3%
40 Portion Control 0.3%
41 Inventory Management 0.3%
42 High Standards 0.2%
43 Minimize Waste 0.2%
44 Weekly Specials 0.2%
45 AAA 0.2%
46 Special Functions 0.2%
47 Company Standards 0.2%
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