Do hands-on work to carry out the menu plans of Dietitians.
Restaurant kitchens are a hub of activity. Dishwashers, Sous Chefs, Cooks, wait staff, and Executive Chefs all perform their duties amid the clang of pots and pans and the sizzle of cooking food. In the midst of all this hustle and bustle, the orders are somehow filled, the food is delivered, and the customers are all fed. And no one knows how to make it all happen better than the Chef Manager.
To be a Chef Manager, you must have a holistic view of the financial, dietary, and personnel management components of a kitchen. You constantly evaluate processes, procedures, vendors, and budgetary changes that improve the bottom line or make the kitchen more efficient.
Chef Managers typically work in kitchens at restaurants, hospitals, schools, or catering facilities. One of your big responsibilities is to supervise the staff. This involves hiring, firing, training, evaluating, promoting, demoting, and scheduling all of the employees in the kitchen.
Of course, the food is the most important element, so you oversee the menu, and facilitate any changes that have to be made to it. This could be a new dish created by the Executive Chef, or a food introduced while it is in season (like strawberry shortcake). You also approve dishes for special occasions, such as prime rib for Valentine’s Day.
Outside of the kitchen, your order supplies. This is not as easy as checking a few boxes or making a quick phone call. First, you must consider your menu, estimate sales, and evaluate costs. You also work to find local or seasonal products that keep you within budget.