Plans, manages, and coordinates the dining services department at one or more locations, providing food services for residents and employees. The role oversees food quality, menus, costs, food preparation, sanitation, staffing, inventory, training, budgeting, nutrition education, workplace safety, and continuous quality improvement. The position may include preparing meals and occasional travel, and may require on-call availability as needed. The role requires a high school diploma or GED, two to four years of relevant commercial kitchen, operations, line-cooking, or training experience (or an equivalent combination), and current ServSafe certification. State food service certification is required where applicable. An ACF Certified Sous Chef credential is preferred. Familiarity with Microsoft software is preferred; basic typing skills and thorough knowledge of food safety and sanitation, culinary nutrition, and supervisory management are required.
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Job Type
Full-time
Career Level
Manager
Education Level
High school or GED