Summary: Executive Chef

1366 Words 5 Pages
Organizational Chart Job Description
Executive Chef
Culinary chef at the top of the hierarchy in a kitchen. They are responsible for ordering supplies, recipe and menu creation, accounting, staffing, and cooking. Executive chefs are usually mentors for other chefs and must maintain a professional demeanor.
Sous Chef
Culinary chef below the executive or head chef. They are responsible for planning and directing food preparation. Managing the kitchen staff, scheduling, and some administrative duties are also part of this position. A sous chef reports directly to the executive or head chef.
Bartender
Prepares and serve drinks to customers. They are responsible for preparing drinks, operating a cash register, maintaining cleanliness of bar
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Furthermore, after conducting research regarding The American Culinary Federation and The Texas Chefs Association, becoming a member will open the door to beneficial connections with other local culinarians, additional certification opportunities, and prestigious awards (Welcome to Texas Chefs Association, 2016).

Employee Alignment Structure
• Sous Chef – Associate Degree in Culinary Arts with 3 years’ consecutive industry experience or 5 years’ consecutive Sous Chef experience, and an active ServSafe Food Protection Manager Certification.
• Head Bartender – Bartending Mixology Certification with 3 years’ consecutive industry experience or 5 years’ consecutive industry experience, and a ServSafe Responsible Alcohol Certification.
• Bartender – 1-year hospitality industry experience and ServSafe Responsible Alcohol Certification. Culinary students will be considered.
• Prep Cook – 1-year hospitality industry experience and ServSafe Food Handler Certification. Culinary students will be considered.
• Wait Staff – 1-year hospitality industry experience and ServSafe Food Handler Certification. Culinary students will be
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Furthermore, interacting with job posting websites such as Career Builder, Indeed, Monster, and SimplyHired will be a beneficial source of recruitment.
Interviewing
The interviewing process will commence with a resume or application examination. Next, a telephone interview will be conducted to obtain an explanation of any concerns pertaining to the resume or application. Then, a face to face interview to determine if the candidate would be a suitable fit for Faces of the Crescent City Tavern.
Hiring
A job offer will be extended to an applicant if and when all job qualifications are met. However, Faces of the Crescent City Tavern will extend a 14-day grace period to otherwise qualified persons that wish to obtain various ServSafe certifications.
Training
All training will be conducted by the newly hired employee’s immediate supervisor. One full shift of orientation is required to complete the necessary employment paperwork and to assist the new employee in becoming familiar with the manner in which Faces of the Crescent City Tavern

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