Salary Range: $60,000 - $66,000

Key Responsibilities

• Plan regular and modified menus according to established guidelines, follow standardized recipes, portioning and presentation standards.
• Complete and apply daily production worksheets and waste log sheets.
• Supervise and train chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation.
• Ensure the implementation of culinary standards, including recipe compliance and food quality.
• Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed.
• Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities.
• Aid in the forecasting of food and labor costs and monitor actual financial results.
• Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention.
• Perform other duties as assigned to support the efficient functioning of dining service operations.

Qualifications

• A.S. degree or equivalent experience.
• Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training.
• Experience in high-volume, hands-on foodservice operations.
• Must be experienced with computers.
• ServSafe® Certified.