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Catering Kitchen Manager
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- The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures.
- Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed.
- Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations
- Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines.
- The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc
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