Chef oversees kitchen operations, including menu development, purchasing, inventory, cost control, and sanitation. Creates and updates menus that will appeal to customers. Being a Chef develops and tests new recipes. Monitors meal quality and guest satisfaction. Additionally, Chef may require an associate degree. Formal training at an accredited culinary institute is required or equivalent experience. Typically reports to an executive chef. The Chef supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Chef typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes.
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