Menu Development: Conceptualize, develop, and implement seasonal and long-term menus that align with current and future Highlands College dining concepts, balancing quality, creativity, nutrition, variety, and speed of service to enhance the overall diner experience. Direct Reports: This position serves as the senior culinary leader and direct or indirect supervisor for roles including Dishwasher, Cook, Sous Chef, Pastry Chef, Executive Sous Chef, and other culinary personnel.