Coordinates activities of and directs training of chefs, food production and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service.

Minimum Knowledge, Skills and Experience required:

Education & Experience:  Position requires a Bachelors degree from an accredited institution plus 2 years’ supervisory experience or Associate’s degree from an accredited institution plus 3 - 4 years’ supervisory experience or 6 - 8 years’ supervisory experience. 

Additional Skills/Abilities:  Ability to communicate (both verbal and written) effectively with clients, customers and support staff.  Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.  Ability to work with mathematical concepts such as probability and statistics.  Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Requires management and leadership skills in addition to good planning and organization skills.  Position requires the ability to work with confidential employee and client information.