Supervises and participates in the preparation cooking and service of food for 2400 students and university staff at assigned sites assures that standardized recipes and approved price schedules and portion controls are followed. * Monitors work and staff to assure compliance with established Health Department rules regulations and requirements. * Developed orientation and food safety training for employees using the principles of

Highlights:

• Food Service
• Appraisals
• Budgetary
• Employee Relations
• Management
• Purchasing
• SAFE (Slab Analysis by the Finite Element Method)
• Scheduling
• restaurant manager
• hospitality
• manager