Pros: exciting and challangeing work place
Cons: long hours, poor work / life balance
As Executive Chef, required to over see all kitchen & administrative operations for all divisions of the company; Altos Garden Café, Tavern United, Banquets, The Oak Food Bar, Celebrations Dinner Theater, Catering, Metropolitan Center
In charged of maximizing productivity of the kitchen staff, as well as managing sous chef and chef de partie.
Strong ability to spot problems and resolve quickly and efficiently, while maintaining a level head, and delegate many kitchen tasks simultaneously.
Accountable to management for the production of budgeting, food & labor costing, menu planning, with the ability to implement corrective action when necessary to help assure that financial goals are met.
Customer service, with emphasis on customer satisfaction through exemplary quality and service.
Ability to step in on any area that requires assistance.