- – Lead and supervise a team of industrial cleaners to ensure sanitation standards.
- – Manage sanitation schedules to meet food safety objectives and compliance.
- – Train and develop employees while ensuring adherence to safety regulations.
- – Leads kitchen staff in food preparation, ensuring quality and safety standards.
- – Manages inventory, food costs, and purchasing to meet budgetary goals.
- – Trains team members on culinary techniques and operational procedures.
- – Lead bridge projects from concept to completion, ensuring design integrity and quality.
- – Mentor engineering teams, fostering collaboration and coordinating with in-house disciplines.
- – Prepare technical reports and cost estimates, adhering to design codes and standards.