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Executive Chef__How do I find one? - Page 2

post #31 of 34

With the years I spent as a chef I have always found that the best places "usually" have the chef as a partner.  Stability in the kitchen means consistent food output, not involving the chef as a partner simply means that when they have reached a plateau, they will look to move on.

post #32 of 34
Thread Starter 

Foodpump:

You are so right!! All the things you mention the owners want the Exec to handle, choose their own crew, menu, purveyors, etc. The Exec will choose all the small wares ($20,000 budgeted). The only thing on your list the Exec doesn't get to choose is the large appliances, already done before I got here.

 

TonyD:

You are right also, and the owners have told me that they would like the Exec to have a financial interest in the establishment as some point.

 

Doug

post #33 of 34

There are several websites that you can post this position on, monster.com, chef2chef, iHirechefs.com, hospitalityjobs.com are just a few.

Kenneth Tanasy

Chef / Owner

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Kenneth Tanasy

Chef / Owner

Reply
post #34 of 34

I thought about that too Pump. The kitchen should be designed around the menu, or else the menu will have to be designed around the kitchen. There might be too much of one type of equipment and a crucial piece might be missing. As for layout, you really don't know until you start working in it. The one kitchen layout that I designed was set up so everything could be moved around if need be because picturing it is one thing, but the actual working might end up being awkward. I lucked out and didn't have to move anything. And everything in the place was used. There was some really nice equipment in there and the total cost was about 10 grand. I know a guy who is leasing a bar/grill type place. The place had been successful until the last owners who didn't understand that all the money in their till couldn't just go into their pockets. An investor bought it, redid it and put in all new kitchen equipment. The leaser showed me his kitchen and I could have died. They had way too much equipment for the small place that it is. Four deep fryers plus a broaster for example, for a place that seats about 80 people. Now this poor slob has to fill all those fryers with oil. I told him to pull out two of the fryers as he is never going to need them. Can't imagine how much his lease is, having to pay for all that stuff.

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