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.
Numbers & Facts
Location
Dallas, TX
Job Type
Full-time
Skills
Cook Dishesunmatched
Food Productionunmatched
Portion Controlunmatched
Quality Metricsunmatched
Sanitationunmatched
Training/Teachingunmatched
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