To be fully effective an onsite executive chef must combine the charisma of a culinary showman, the gift of a great trainer, the chops of an R&D chef and the business savvy of a mid-level manager. Few chefs arrive on your doorstep with all these skill sets in place. As a foodservice director, it’s your job to recruit and develop individuals who can perform a true balancing act and grow into all of these roles. “The department will make or break based on the quality of ...

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