In this position, you will oversee and evaluate the activities of junior cooks and food service staff engaged in both specialized and routine tasks related to food production and sanitation. Your responsibilities will include coordinating the efforts of lower-level cooks to ensure that a diverse array of menu items is prepared simultaneously and in accordance with a predetermined schedule. You will guide cooking techniques and procedures while also developing and refining recipes to enhance both the quality and quantity of the food produced. Additionally, you will be tasked with ordering 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 January 21, 2026