Lead culinary operations as a Chef Manager, driving food preparation, menu planning, and staff development in a dynamic environment. Ensure compliance with health standards while fostering client relations. As a key player in food services, you will participate in menu development and oversee various catering events. This role involves managing production, hiring, and training staff while addressing employee relations efficiently. Strong supervisory skills and a solid understanding of food cost management are crucial for success in this position. Key Responsibilities:

• Oversee food preparation and menu planning
• Manage catering and conference events on-site
• Supervise staff training and scheduling
• Ensure compliance with health and safety standards
• Maintain positive client relationships for satisfaction Requirements:
• 4 years culinary experience with supervision
• Knowledge of financial management and cost control
• Experience in catering and banquets
• Excellent communication skills, both written and verbal
• Preference for candidates with Red-Seal certification Utilize your culinary expertise to manage food operations, enhance client satisfaction, and ensure compliance with health standards effectively. J-18808-Ljbffr