Position: Culinary Manager
About: Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. The role involves overseeing the preparation of meals in a timely, accurate, and safe manner and ensuring cleanliness of the facility.
Requirements: Associate’s Degree in Culinary Arts required; 3 years of experience in a managerial role in large-scale food service operations; bilingual in Spanish preferred; strong verbal and written communication skills; strong leadership skills and abilities including initiative, team building, customer service, planning, and organization; strong computer skills; ability to work a flexible schedule, including weekends; valid Driver’s License
