Prescott Valley, AZ15 days ago
Work effectively with leadership and guest group leaders, create menu plans appropriate to the group (i.e. age level, culture, women's or men's groups), and according to the group's particular requests (i.e. sack lunch, picnic, barbeque) or other needs (i.e. vegetarian, eating disorders, diabetics) within cost constraints. Kitchen Management: Oversee and organize the kitchen, including, but not limited to: planning menus, controlling food budget (guring meal costs and per person per day costs), keeping a running inventory of.