Multiple Job Openings for Chefs in the United States of America. Read the Chef job summary, and responsibilities and apply now.
Chefs in the United States Job Summary
A Chef is responsible for the daily culinary operations’ overall success. Individually performs tasks while directing the workforce and supervising all food-related functions, demonstrating culinary abilities.
Maintains the operating budget while consistently improving visitor and employee satisfaction. Ensures that a consistent, high-quality product is generated by supervising all culinary departments. Staff, including direct subordinates, must be guided and developed. It is necessary to guarantee that cleanliness and food safety standards are met.
Also, apply for Chef Jobs in Canada.
Job Responsibilities
- Manages the kitchen shift and ensures that all Food & Beverage policies, standards, and procedures are followed.
- Estimates weekly production demands and communicates those needs to kitchen employees on a daily basis.
- Assists the Executive Chef in all aspects of the kitchen’s operations and preparation.
- Prepares and cooks a variety of foods on a regular basis as well as for special guests or functions.
- Creates new applications, ideas, relationships, systems, or goods, including artistic contributions, by developing, designing, or creating new applications, ideas, relationships, systems, or products.
- Assists in the creation of creative food displays and assists in the determination of how food should be presented.
- Maintains standards for purchasing, receiving, and food storage.
- Ensures that food handling and sanitary requirements are followed.
- As needed, performs all kitchen manager and employee functions.
- Recognizes products of exceptional quality, presentation, and flavor.
- Ensures that all applicable laws and regulations are followed.
Job Qualifications
- 6 to 1 year of comparable experience and/or training; or an equivalent combination of culinary education and experience SERVE -SAFE Certified or a similar qualification
- Obtain and maintain any needed food handling/sanitation licenses and/or certificates at the local, state, and/or county levels.
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