This position is responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines.

• Develop and implement regular and modified menus according to established guidelines and culinary trends.
• Train and supervise kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas to ensure a safe and healthy environment.
• Maintain inventory of food and non-food supplies to stay within established guidelines while ensuring that necessary product is available when needed.
• Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.
• Perform other duties as assigned.

• A.S. or equivalent experience in culinary arts or a related field.
• Three to five years of progressive culinary/kitchen management experience in high-volume, complex foodservice operations.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
• Extensive catering experience and ServSafe certification are highly desirable.