Provide effective leadership for day to day Food and Kitchen operations. Oversees the development, planning, operation, inventory and administration of menu and kitchen in compliance with applicable local, state and federal regulations. Manages and develops facility food staff. If you have: Associate’s degree in Hospitality or culinary food-related discipline or appropriate equivalent experience, five yrs of exp. in a related culinary field, three years of exp as chef / supervisory role, valid driver's license, Food Protection certification, ability to obtain valid U.S. Coast Guard document, ability to obtain Transportation Worker Identification Card (TWIC)we need to hear...read more

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