Executive Chef jobs in Lewiston, ME

Executive Chef directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control and sanitation. Creates and updates menus to maximize profits and minimize loss. Being an Executive Chef tests and develops recipes. Monitors customer satisfaction. Additionally, Executive Chef is responsible for supervising and training staff. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2020 Salary.com)

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0 Executive Chef jobs found in Lewiston, ME area

Lewiston (/ˈluːɪstən/; officially the City of Lewiston, Maine) is the second largest city in Maine and the most central city in Androscoggin County. The city borders the coastal sideways of the Gulf of Maine and is south of Augusta, the state's capital, and north of Portland, the cultural hub of Maine. It is one-half of the Lewiston-Auburn Metropolitan Statistical Area, commonly referred to as "L.A." or "L-A." Lewiston exerts a significant impact upon the diversity, religious variety, commerce, education, and economic power of Maine. It is known for a relatively low cost of living, substantial...
Source: Wikipedia (as of 04/11/2019). Read more from Wikipedia
Income Estimation for Executive Chef jobs
$60,199 to $85,657
Lewiston, Maine area prices
were up 1.6% from a year ago

Executive Chef in Adairsville, GA
Promote the Accident Prevention Program to minimize liabilities and related expenses.
November 12, 2019
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
November 27, 2019
Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment.
February 08, 2020