Develop, review, and update Culinary Services related policies and procedures in the campus ensuring compliance with current standards, guidelines, and regulations while meeting the company needs.
July 11, 2021
Lead efforts between commissary, operations and store teams to upgrade our ordering / receiving, sales forecasting, labor scheduling and product shelf life capabilities (production scheduling, sell-by dates, delivery, packaging, etc.
July 13, 2021
Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.
July 14, 2021
Provide individual employment assistance to participants by helping them secure employment during and upon completion of the culinary arts program.
November 27, 2021
Prepare and plan the Culinary Services budget for food, equipment, supplies, labor, and other Culinary Services areas for review and approval of the Administrator/Manager.
November 29, 2021
Planning and directing work schedules to assign and coordinate the work of dietary team members to promote efficiency of operations and in accordance with budgeted hours, ensuring that all shifts are staffed.
December 20, 2021
Assist the Executive Chef in the development of recipes and menus to better utilize ingredients and improve execution, resulting in increased food quality, reduction of waste, and improved profitability.
January 15, 2022