Executive Chefs - - Houston, TX
MD Anderson- Aramark
The Executive Chef will manage a food service production operation in a healthcare operation which includes Sous Chefs and 40-50 staff. Responsible for managing food cost; safety and sanitation; quality; driving patient, employee and customer satisfaction. Responsible for maintaining food production, inventory program, maintaining relationship with sister departments and all training.
Specifically, the Executive Chef will perform the following:
* Train and manage kitchen personnel and supervise/coordinate all culinary activities within retail and catering operations.
* Manage and direct a diverse crew of culinary professionals.
* Estimate food consumption and requisition or purchasing food.
* Establish presentation techniques and quality standards.
* Maintain accurate inventory processes.
* Plan and price menus.
* Ensure proper equipment operation/maintenance, proper safety and sanitation in kitchen.
* Assist when needed in the preparation/cooking of selected items.
* Maintain food production system, including forecasting, processing production sheets and recipes, and post-production documentation.
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