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inventory management leadership pricing catering ingredient_sourcing📋 Description
- Manage cost controls and expenditures
- Create pricing schedules for all meals
- Source high-quality ingredients with local, sustainable, and organic items
- Plan seasonal menus with creative items
- Purchase and manage inventory
- Enforce food quality
🎯 Requirements
- High school diploma or equivalency certificate
- 3+ years of sous chef or culinary management experience
- Degree in culinary arts preferred
- High volume production and catering experience
- Proven ability to create innovative daily menus
- Ability to perform under pressure
🎁 Benefits
- Stock options and long-term incentives
- Comprehensive medical, vision, and dental coverage
- 401(k) retirement plan
- Paid parental leave
- 3 weeks of vacation and 10+ paid holidays
- Paid sick leave per company policy
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