Plans and manages the day-to-day operation of a food service program.....
- Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
- Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
- Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.
- Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations.
- Develops operating budget and identifies labor, equipment, and supply cost elements.
- Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.
Starting at $50,000 Per Year (NF 3)
