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CODE: 187.161-010Buy the DOT:Download
TITLE(s): EXECUTIVE CHEF (hotel & rest.) alternate titles: chef de cuisine; chef, head; manager,

food production Coordinates activities of and directs indoctrination and training of CHEFS (hotel & rest.); COOKS (hotel & rest.); and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure an efficient and profitable food service: Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired CHEFS (hotel & rest.) and COOKS (hotel & rest.) with practices of restaurant kitchen and oversees training of COOK APPRENTICES (hotel & rest.). Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May supervise or cooperate with STEWARD/STEWARDESS (hotel & rest.) in matters pertaining to kitchen, pantry, and storeroom.
GOE: 11.05.02 STRENGTH: L GED: R5 M4 L3 SVP: 8 DLU: 77
ONET CROSSWALK: 15026B Food-Service Managers

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CODE: 187.161-010 Buy the DOT:Download TITLE(s): EXECUTIVE CHEF (hotel & rest.) alternate titles: chef de cuisine; chef, head; manager,

food production Coordinates activities of and directs indoctrination and training of CHEFS (hotel & rest.); COOKS (hotel & rest.); and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure an efficient and profitable food service: Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired CHEFS (hotel & rest.) and COOKS (hotel & rest.) with practices of restaurant kitchen and oversees training of COOK APPRENTICES (hotel & rest.). Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May supervise or cooperate with STEWARD/STEWARDESS (hotel & rest.) in matters pertaining to kitchen, pantry, and storeroom.
GOE: 11.05.02 STRENGTH: L GED: R5 M4 L3 SVP: 8 DLU: 77
ONET CROSSWALK: 15026B Food-Service Managers


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