Sous Chef with Hot Pan

Executive Chef

  • New Orleans, LA
  • posted 1/11/18
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Responsible for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. Maintain consistency in preparing the highest quality food. Achieve financial objectives and success by continually building sales, and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The head chef should possess the following qualities:


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