Manage and direct the planning, preparation and presentation of all food.Develop extensive menu to accommodate Infant-HS SeniorsMaintain and follow all local Health Department food safety codes and regulationsHire, train and supervise team of 7 people involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.Currently serve 600+ students and staff within a 2 hour window each day.Exceptional knowledge of food ingredient specifications, yields and utilization.Experienced with food allergies, dietary needs, and other food special requirements.Good understanding of procurement and inventory control systems and operations.Exceptional knowledge within food safety and sanitation systems, procedures and operations.Servesafe Certified April 2019Currently hold all local and state required 'Managers' certifications for food safety, sanitation and health.

Develop new menu items for entire company, provide cost analysis for new recipesProven record of increasing sales and walk up customer, while maintaining a respectable food, paper and labor cost ($1 Million/year in sales)Coordinate multiple catering deliveries daily accurately, on time and cultivate relationships with catering customersResponsible for providing accurate daily, weekly, monthly sales and payrollComplete inventory weekly