Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.
September 22, 2022
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.
September 28, 2022
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.
December 27, 2022
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.
January 30, 2023
Monitor/inspect and maintain pantries, refrigerators, freezers and other culinary equipment and supplies to ensure that stock levels are maintained and safety and sanitary quality standards met.
February 19, 2023
Manage turnover and ensure current and future staffing through development of recruiting sources and through appropriate selection, orientation, training, and staff education.
February 22, 2023
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.
April 24, 2023
Provide individual employment assistance to participants by helping them secure employment during and upon completion of the culinary arts program.
May 03, 2023
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.
May 14, 2023
