Job Description

Responsibilities Include:

  • Train and manage kitchen personnel and supervise/coordinate all related culinary activities;
  • Responsible for maintaining and controlling food & supply inventory by estimating food consumption/census and purchase food & supplies to meet needs;
  • Collaborate with Nutrition Services Manager & Director to select and develop recipes as well as standardize production recipes to ensure consistent quality;
  • Establish presentation technique and quality standards, and plan and price menus;
  • Ensure proper equipment operation/maintenance and ensures proper food safety and sanitation in kitchen;
  • Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques;
  • Scheduling of production staff;


  • Graduate of a 2 year approved culinary program and two to three years in a related position.
  • 4-6 years of food service production experience under the supervision of a qualified chef may be accepted in place of a culinary degree.
  • Requires advanced knowledge of the principles and practices within food preparation/production including food safety & HACCP guidelines.
  • Requires management skills to motivate and maximize staff and/or solve operational problems. Requires oral, reading and written communication skills.
  • ServSafe Certified

Application Instructions

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