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Collaborative Chefs

The executive chef is the head kitchen administrator, usually overseeing several small restaurant kitchens or very large facilities, such as those found in hotels, resorts, banquet halls, hospitals, or convention centers. Executive chefs are able to apply their years of culinary experience to effectively work with vendors, control food costs, and train staff to ensure consistency across all the kitchens they manage.

These culinary professionals must be excellent communicators who can instruct and inspire the numerous cooks, servers, and kitchen support staff employed by the organization in order to improve the customer experience throughout the facility or restaurant group.