Chef Manager

Manage daily food production, preparation, and service for all meals, ensuring adherence to approved monthly menus, recipes, and nutritional requirements. Supervise kitchen staff and coordinate special dietary accommodations. Monitor food inventory and support cost control.

Requirements

• Associate’s degree in hotel/restaurant management or related field
• Minimum of three (3) years of experience in a comparable food service program with management responsibility
• Current ServSafe Manager Certification (required)

Benefits

• None specified