Chef Manager

Plan, organize, and direct the work of cooks and team members engaged in food procurement, storage, preparation, and serving. Assist in preparing budget estimates and justifications for the food service program. Plan and direct the ordering, receiving, and accounting of all food products, supplies, and equipment. Evaluate existing operational methods for effectiveness and efficiency, initiating necessary changes. Interview, select, manage, and develop hourly team members while overseeing food safety to ensure full compliance with federal, state, and regulatory agencies. Participate in the development and adherence of policies and procedures for the food service program.