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Operations Training: Executive Chef

  • Tuesday, September 25, 2018
  • 9:00 AM - 4:00 PM
  • Charlotte, NC
  • 25


Registration is closed

Successful executive chefs must have great culinary skills but even better management skills. We will take a deep dive into planning, time management, leadership development, menu development, purchasing, budgeting, systemizing kitchen operations and more.

You will learn:

Food Cost Control: Determining how to manage food costs more effectively. With a keen focus on ordering, purchasing, reducing waste, improper costing, overproduction, using the right product for the right application

Creating Structure & Accountability: Developing and using systems to increase organization effectiveness

Improving Consistency: Exploring how operational inconsistencies negatively effect residents & staff. Learn ways to identify inconsistencies in your operation and to develop sustainable systems to maintain that consistency

Menu Development:
Learning best practices in menu engineering and increasing choice without increasing cost

Leadership Development: Developing skills to effectively inspire, direct, and communicate with your staff.  An essential skill of a leader is being a good communicator and a vital part of communication is having great listening skills

Round-Table Discussion: Brainstorming about industry trends, best practices, retention strategies and shared experiences

Product Cutting: Learning how to evaluate the best products for your operation by comparing taste, yield and consistency among similar products

Culinary Demonstration: Engaging in interactive learning to sample new foods that could enhance your menu

Modified Foods Demonstration: Learning enhanced techniques for making great purees & mechanically altered foods

Systemizing Kitchen Operations: Comprehensively focusing on developing and using systems to increase productivity, consistency and daily kitchen operations

Menu & Recipe Development: Exploring best practices in menu engineering, product cross utilization and developing an effective recipe

C.E. Credits - Participants will receive a certificate of completion and a copy of the agenda to submit for C.E. credits

Facilitator: Harris Ader, Founder of the Senior Dining Association

Minimum of 10 participants needed per training class. 

Dress: Business Casual 

Venue: TBD

Meals: Complimentary snacks and lunch are included in the training registration. 

Travel: Round trip travel to Charlotte Airport (CLT) and most cities typically ranges between $250 - $400 plus airline fees.

Cancellation: A $50 administrative fee & credit card charges will be charged for cancellations. No refunds will be given for cancellations received 7 days prior of the start date. Any cancellations made on-site are not eligible for a refund. Cancellations made due to unforeseen circumstances are reviewed on a case-by-case basis. email sdaevents@seniordining.org to cancel your registration.  

No-Shows: Refunds will not be issued to participants who do not attend the training.

Arrival: We will begin the training promptly at 9:00 am.

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