Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.
May 31, 2020
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.
July 29, 2020
Adheres to all OSHA regulations and safety procedures when lifting, moving equipment and using chemicals.
August 01, 2020
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.
August 16, 2020
Manage turnover and ensure current and future staffing through development of recruiting sources and through appropriate selection, orientation, training, and staff education.
August 31, 2020
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.
August 31, 2020
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.
September 22, 2020
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 29, 2020
Provide individual employment assistance to participants by helping them secure employment during and upon completion of the culinary arts program.
October 03, 2020
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.
October 19, 2020