Responsibilities:
- Oversee and manage all aspects of food service operations, including menu planning, food preparation, and service delivery.
- Ensure compliance with all food safety and sanitation regulations.
- Develop and implement policies and procedures to maintain high standards of quality and efficiency.
- Manage inventory and ordering of food and supplies.
- Train and supervise staff members in proper food handling techniques and customer service.
- Collaborate with other departments to coordinate special events and catered functions.
- Monitor financial performance and budgetary goals of the food service department.
- Stay updated on industry trends and innovations in food service management.

Qualifications:
- Previous experience in a similar role, preferably in a healthcare or hospitality setting.
- Strong knowledge of banquet, kitchen management, and food service operations.
- Excellent cooking skills with the ability to create diverse menus that meet dietary requirements.
- Familiarity with food safety regulations and best practices.
- Proven leadership abilities with the capability to effectively manage a team.
- Exceptional organizational and time management skills.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Excellent communication and interpersonal skills.

Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as assigned by their supervisor.

Job Type: Full-time

Pay: $60,000.00 - $79,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Monday to Friday

Work Location: In person