In this position, the employee oversees and evaluates the work of junior cooks and food service staff engaged in both specialized and routine tasks related to food production and cleaning. This role involves coordinating the efforts of lower-level cooks to ensure that a diverse array of menu items is prepared simultaneously and within a designated time frame. The employee is responsible for guiding cooking techniques and procedures, as well as developing and refining recipes to enhance both the quality and quantity of food produced. Additionally, the employee manages the procurement of cooking ingredients and supplies, as well as cleaning and housekeeping materials, while also maintaining and updating recipe files to ensure consistency and compliance with established standards.

Learn more and apply by June 2, 2025