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Executive Chef
Job Summary: Supervises activities and directs training of the kitchen, including food preparationand quality, physical maintenance, and inventory functions to ensure high quality standards,safety, and revenue goals are met by controlling food and supply costs, by performing therequired duties personally through subordinate supervisors. Managed volume of the unit willdetermine positions level (I, II, III, IV). Duties/Physical Demands: Supervisory Responsibilities: Manages subordinate supervisors and front-line associates.Responsible for the overall direction, coordination, safety, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organ
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