Under direct supervision, learns to prepare, heat and finish cooking food items and serve customers. Learns how to receive and disburse money in a food service establishment. Cleans work areas, equipment, utensils, dishes, and silverware. This role involves managing human resources, directing administrative activities, developing and managing operating budgets, and maintaining records. The position also directs the management of facility food and supply purchases, delivery, storage, and issue systems, ensuring equipment is maintained and health and safety regulations are followed. Additionally, it involves managing facility maintenance plans, sanitation programs, and food or farm operations to maximize productivity, while overseeing resource maintenance and performing administrative oversight for planning, efficiency, and compliance.
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Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED