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 effectivenessImproving 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 experiencesProduct 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 foodsSystemizing 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
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 firstname.lastname@example.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.