Executive Chef - Research And Development (I370)

Qualifications:
Bachelor of Professional Studies degree in Culinary Arts Management, Baking and Pastry Arts Management, or Culinary Science.

Experience:
Minimum seven years related experience.

Skills:
Excellent use of various cooking methods, ingredients, equipment, tools, and processes.

Personal Attributes:
Must have a positive attitude and a willingness to learn.

Responsibilities:
1. Staffing and training for all kitchen operations.
2. Streamlining and systemizing operations within existing as well as new ventures.
3. Formulating new ideas and evaluating opportunities.
4. Develop, maintain, and effect necessary systems, manuals, formats, procedures, spreadsheets, etc.; in all aspects of kitchen operations.

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