The Head Chef creates and updates menus to maximize profits and minimize loss. Directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control and sanitation. Being a Head Chef monitors customer satisfaction. Tests and develops recipes. In addition, Head Chef is responsible for supervising and training staff. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to top management. The Head Chef typically manages through subordinate managers and pro ...fessionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Working as a Head Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.More Show Less
