Job Category: Contract Services Requisition Number: EXECU007367
Operational Management: Direct daily food service operations and ensure compliance with PWS and QASP standards.
Menu Planning & Nutrition: Develop menus aligned with USDA and dietary guidelines; accommodate special diets. Knowledge of creating and writing catering and banquet menus.
Compliance & Food Safety: Maintain HACCP, FDA Food Code, OSHA compliance, and sanitation logs.
Staff Supervision & Training: Supervise staff, develop schedules, and provide training.
Financial & Inventory Control: Manage food/labor costs, procurement, inventory and par levels.
Quality Assurance: Ensure food quality and customer satisfaction; coordinate with Food and Beverage Director.
Equipment & Facility Oversight: Maintain kitchen equipment and cleanliness.
5–10 years culinary experience with 3+ years in supervision.
Experience in high-volume food service operations.
ServSafe Manager Certification or equivalent.
Fast-paced kitchen environment.
Standing for long periods; lifting up to 50 lbs.
Variable schedule including potential night and weekend events.
Reports to: Food Service Director
Supervises: Kitchen staff and food service workers
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