Job Description
Education: Associate’s or Bachelor’s degree in Hospitality Management, Culinary Arts, or Business Administration is highly preferred.
Experience: Minimum of 3–5 years in a food service supervisory role (e.g., Assistant Manager, Lead Chef, or Kitchen Manager).
Volume Familiarity: Proven track record of managing operations that serve 200+ meals per service period.
2. Certifications & Compliance
Food Safety: Must hold a current ServSafe Manager Certification (or equivalent state-recognized food handler’s license).
Regulatory Knowledge: Deep understanding of HACCP (Hazard Analysis and Critical Control Points) and local health department regulations.
Safety Training: Proficiency in workplace safety standards (OSHA) and emergency first aid/Choking Rescue procedures.
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