About this role
The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
National pay for chefs
National pay for chefs
$58,920median, full year
About $28.33/hr. Top 10 percent earn $99K+.
BLS Occupation 35-1011Chefs and Head Cooks, May 2024. Source
Requirements
- Food Production
- Staff Training
- Quality Control
- Cost Control
- Menu Planning
- Sanitation Management
- Team Leadership
- Inventory Management
- Portion Control
- Operations Management
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