- – Manage daily kitchen operations, ensuring quality and efficiency in food prep.
- – Supervise culinary staff, prioritizing tasks and maintaining high performance standards.
- – Monitor inventory and food costs, implementing FIFO principles for optimal usage.
- – Develop and manage annual program budget to align with organizational goals.
- – Cultivate industry relationships to drive investment in education and training programs.
- – Lead team to plan, implement, and evaluate continuing education schedules effectively.
- – Conducts stakeholder discovery and analyzes current-state operations for improvements.
- – Manages multiple projects, coordinating resources, timelines, and stakeholder communications.
- – Leverages AI tools to enhance workflows and develop scalable resources for clients.