• Manage all aspects of daily operations including menus, food preparation, quality, service and safety standards, purchasing, ordering, and inventory.• Orchestrate the successful completion of initiatives and goals within the prescribed timelines. • Cultivate strong, positive relationships with client by outlining and managing to expectations thereby ensuring client retention. • Lead and develop skills of other local Sodexo Chefs. • Continuous training and development of all kitchen staff on food products, cooking techniques and skills, nutrition and presentation.

• Oversee daily operations to guarantee quality and operating standards are achieved for menu evaluation and planning, purchasing and receiving, food preparation and storage, and sanitary conditions. • Comply with all Sodexo/Client policies and procedures along with local, state, and federal regulations. • Assemble statistical reporting regarding compliance including HACCP record keeping for food safety audit process.• Administer budget, develop capital and special project needs annually, and maintain budgeted labor costs for Sodexo and client managed staff.

• Oversee culinary program for a multi-unit account with revenues of $4 million annually.• Control the financials of product costs and labor costs.• Develop recipes, menus, station diagrams and panning charts for units.• Assist in openings of new Eurest Dining accounts.• Culinary support for eight (8) Eurest Dining accounts in District.• Develop and implement new culinary concepts for Midwest Division.• Design and facilitate special functions for over 4,000 people.