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Hiring a executive chef

post #1 of 2
Thread Starter 
I was wondering if anyone of this forum has some suggestions on the best way to find a executive chef for a brand new restaurant. The restaurant is located about 40 mins outside Las Vegas and is looking for someone with at least 3 years experience and the ability and knowledge of food costs, primal and sub primal butchering, etc.
If there is a good place to start I would appreciate any advice.

post #2 of 2

You could use job sites like if you want to do the interviewing and everything yourself

or you could use a culinary head hunting firm like Dietzel out of Vancouver BC

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