Job Description

Key Responsibilities:

Menu Planning & Food Preparation

Develop and update menus based on nutritional standards, customer feedback, and seasonal availability. Supervise the preparation and presentation of all meals to ensure quality and consistency. Adjust recipes to meet dietary restrictions, including vegetarian, vegan, and allergen-free options.

Team Management

Lead, schedule, train, and evaluate kitchen staff (cooks, assistants, dishwashers). Foster a positive team environment and ensure adherence to hygiene and safety standards.

Inventory & Cost Control

Manage food inventory, ordering, and supplier relationships. Monitor food and labor costs to stay within budget while maintaining quality.

Compliance & Safety

Ensure compliance with health and safety regulations (local, state, and federal). Maintain cleanliness and organization of kitchen and storage areas.

Customer Service

Interact with cafeteria customers to gather feedback and make improvements. Resolve food-related issues or complaints professionally and promptly.

Qualifications:

Proven experience as a head chef, sous chef, or similar role in a high-volume food service environment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, nutrition, and sanitation standards. Leadership and team management skills. Excellent organizational and communication skills. Ability to work under pressure and handle multiple tasks.
Job Type: Full-time

Pay: ?35,000.00 - ?45,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Schedule:

Rotational shift
Work Location: In person