Related skills
inventory management catering📋 Description
- Manage cost controls and expenditures
- Create pricing schedules for meals
- Source local, sustainable, organic ingredients
- Plan and create menus with seasonal items
- Hold staff meetings on safety and quality
- ITAR: U.S. citizen/national or eligible for authorization
🎯 Requirements
- High school diploma or equivalency
- 3+ years sous chef or culinary management
- Degree in culinary arts
- High volume production and catering experience
- Proven ability to create innovative menus daily
- Ability to lift up to 25 lbs and work overtime
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