This list contains only the countries for which job offers have been published in the selected language (e.g., in the French version, only job offers written in French are displayed, and in the English version, only those in English).
Develops and implements food services policies, procedures, and job descriptions
Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines
Adjusts recipes to appropriate yield
Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards
Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
Cooks and carves meats, and prepares dishes
Orders food and chemical supplies for the kitchen
receives and validates all food deliveries against order form
Inventories food items monthly
Conducts regular Quality Assurance Audits
Practices safe and sanitary food handling
Practices all safety and loss prevention procedures
Negotiates and signs food service agreements with vendors
Selects, schedules, and conducts orientation and in-service educational programs for personnel
Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget
Requirements:
Bachelor’s degree in culinary arts program preferred
Minimum of 5 years of management experience in a food service environment
Must have successfully completed food safety training
Ability to handle multiple priorities and work in a fast-paced environment
Proficient organizational skills and ability to meet deadlines
Strong computer skills
Provides leadership by exhibiting confidence in self and others
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