CHEF

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis • Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed • Coordinate all food purchasing, budgeting and planning operations with other staff members • Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible • Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions • Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards • Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks • Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services