Develops and implements food services policies, procedures, and job descriptions.Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield.Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards.Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.Cooks and carves meats, and prepares dishes.Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form.Inventories food items monthly.Conducts regular Quality Assurance Audits.Practices safe and sanitary food handling.Practices all safety and loss prevention procedures.Negotiates and signs food service agreements with vendors.Selects, schedules, and conducts orientation and in-service educational programs for personnel.Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.

Protecting the quality and integrity of all food produced in the food & nutrition department. Managing inventory, ordering, production planning, schedules, payroll, and supplies to ensure budget compliance. Developing creative menus for the facility's cafeteria and catering program that are in sync with current market trends. Creating an atmosphere in the department that fosters great team morale, passion for quality, and respect for each other. Hiring and training of new team members in a manner that sets them up to be fully competent and passionate about our food programs. Maintaining compliance with all requirements of federal, state, and local regulations and guidelines.Experience in all modified textures.

Complete command and control of kitchen including menu writing, preparation, costing and implementation including staff training.Weekly supplies order, implementation and training of safety standards, menu preparation, and food consistency. Menu planning, cost analysis, and production of large private parties. Trained and supervised a staff of 9 employees. Responsible for seasonal menu, daily specials, and wine pairings. Including menu development in coherence with client's dietary needs. Supervised entire staff line and quality control of every. Weekly scheduling, tracking and controlling labor costs, waste, and kitchen spending. Use and maintaining of all equipment and repairs. Extensive knowledge of diets and menu creation including but not limited to; diabetic, low sodium, keto, Atkins, and gluten free.

Sous Chef Duties plus ordering, training, scheduling, Waste log, hiring, termination, safety and all other kitchen manager duties.

Kitchen Manager duties included all ordering of food and supplies from various vendors such as Sysco, Jake's Fine Foods, US Foods, local bakeries and cheese shops. Hiring, Scheduling, and Training of all staff including temporary staff used for large events.Calculating food cost, labor costs and waste associated with all events. Creation and Implementation of SOPs.Executive Sous Chef responsibilities including assisting the Executive Chef in the menu designing, dish preparation and serving of all food. Setup, breakdown, and maintaining safety standards on location