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The role follows General Manager policies for high-quality and efficient operations.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Who does the Executive Chef report to, and what personnel actions may be involved?",{"text":68,"@type":64},"The Executive Chef reports to the General Manager. The position recommends hiring supervisors and trains and terminates cooks, pantry personnel, and dishwashing personnel.",{"name":70,"@type":61,"acceptedAnswer":71},"Which duties focus on menus, recipes, scheduling, and cost/quality goals?",{"text":72,"@type":64},"The Executive Chef plans menus (excluding private party functions), develops standard recipes and portion sizes, schedules production times and techniques to achieve maximum quality, and checks function sheets while purchasing and supervising menu preparation on time and in specified quantities.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},258254,1790345997,{"code":4,"msg":82,"data":83},"success",[84,89,93,98,103,108,113,118,123],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":91,"slug":92},12,80,"resumes",{"id":94,"doc_module":22,"doc_module_name":25,"category_name":95,"show_sort_weight":96,"slug":97},14,"Invoices",70,"invoices",{"id":99,"doc_module":22,"doc_module_name":25,"category_name":100,"show_sort_weight":101,"slug":102},15,"Posters",60,"posters",{"id":104,"doc_module":22,"doc_module_name":25,"category_name":105,"show_sort_weight":106,"slug":107},16,"Social Media",50,"social-media",{"id":109,"doc_module":22,"doc_module_name":25,"category_name":110,"show_sort_weight":111,"slug":112},17,"Forms",40,"forms",{"id":114,"doc_module":22,"doc_module_name":25,"category_name":115,"show_sort_weight":116,"slug":117},18,"Letters",30,"letters",{"id":119,"doc_module":22,"doc_module_name":25,"category_name":120,"show_sort_weight":121,"slug":122},21,"Paper Templates",5,"papers-templates",{"id":124,"doc_module":22,"doc_module_name":25,"category_name":125,"show_sort_weight":4,"slug":126},158,"General","general-158",{"code":4,"msg":82,"data":128},{"doc_id":79,"user_id":129,"nickname":42,"user_avatar":130,"doc_module":22,"category_id":90,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":136,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":12,"update_tm":140,"read_time":22},13056703019404,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","EXECUTIVE CHEF  \nJOB DESCRIPTION  \nPayroll Title: Executive Chef  \nHours: Non-Standard  \nWork Week: 6 Days  \nJob Summary:  \nResponsible for the planning, purchasing, and preparation of all foods in the manner and variety most pleasing to the members and their guests and meeting all local and state health codes pertaining to the sanitation of the kitchen and equipment and storage of food products.  \nPerforming all in accordance with the policies and procedures adopted by the General Manager for highquality and efficient operations within the goals recommended by the House Committee and approved by the Board of Directors.  \nReporting Relationship:  \nReports to the General Manager, recommends the employment of supervisors, trains and terminates the following personnel:  \nA. Cooks  \nB. Pantry Personnel  \nC. Dishwashing Personnel  \nPrincipal Duties and Responsibilities:  \nWithin the limits of authorized policies, procedures, programs, and budgets:  \nA. Recommends and directs the effective and efficient operations of all food preparation areas.  \nB. Develops new techniques for food preparation and presentation toward maximum food cost.  \nC. Is responsible for the planning of all menus throughout the club with the exception of private party functions.  \nD. Develops standard recipes and portion sizes and ensures their constant application.  \nE. See that production times and techniques are scheduled toward always achieving maximum quality of all items.  \nF. Checks function sheets daily, purchases and supervises the preparation of menus there on time at the times and amounts specified.  \nG. Consults with the General Manager daily, towards the goal of serving the maximum number of members with the greatest satisfaction at the maximum cost compatible with maximum quality.  \nH. Continually works to maximize china and glassware breakage and waste of food.  \nI. Responsible for the high standard of appearance of departmental personnel and the cleanliness of all food preparation and related areas.  \nJ. Coordinates vacation schedules for kitchen personnel.  \nK. Conducts monthly safety meetings.  \nL. Maintains daily side worksheets and turns them in, to the office daily.  \nM. Maintains and turns in Daily Attendance Sheets to the office daily.  \nN. Complies with all safety regulations, reporting any unsafe areas to the Safety Committee or the General Manager.  \nPhysical Requirements:  \nA. Work flexible days and hours including weekends and holidays  \nB. Lifting up to 70 pounds  \nC. Bending and stretching frequently  \nD. Standing for long periods of time  \nE. Climbing stairs and ladders, carrying supplies up and down stairs  \nF. Walking up to three miles per day  \nExecutive Chef Continued:  \nDegree of supervision received: General  \nFrom: General Manager  \nExtent of supervision given: General to close  \nContacts: Members, Guests, Visitors, Employed Personnel, Purveyors, and Salesmen  \nKNOWLEDGE AND USE OF THE ENGLISH LANGUAGE  \nAs a courtesy to our guests, all employees who deal directly with the public are expected to be able to speak, read, and understand the English language. You must speak English when talking to, or when inclose proximity to, English-speaking guests, members, or around other staff members. If a guest speaks to you in another language, you may respond in that language if you are able to do so or find another employee or supervisor to help you. Violation of this policy may result in suspension or possible termination.","cbCaidXEgKNCKaZO","https://ap.wps.com/l/cbCaidXEgKNCKaZO","pdf",18307,"English","# Job Summary\n# Reporting Relationship\n# Principal Duties and Responsibilities\n## Planning, Cost Control, and Quality\n## Scheduling, Records, and Compliance\n# Physical Requirements\n# Language Requirements","[{\"question\":\"What does the Executive Chef do regarding food operations and compliance?\",\"answer\":\"The Executive Chef plans, purchases, and prepares all foods, ensuring sanitation of kitchen equipment and proper storage to meet local and state health codes. The role follows General Manager policies for high-quality and efficient operations.\"},{\"question\":\"Who does the Executive Chef report to, and what personnel actions may be involved?\",\"answer\":\"The Executive Chef reports to the General Manager. 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