Openings as of 2/19/2013
Food Services Director/Executive Chef
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FOOD SERVICES DIRECTOR/EXECUTIVE CHEF
Provide leadership, supervision, training and coordination of all building Food Service staff and substitute staff members in order to provide a well-balanced student breakfast and lunch program.
Must have minimum of three (3) years in food service management.
Advanced degree or training preferred.
Knowledge in the food service industry with an understanding of nutrition,
sanitation and food safety.
Knowledge of local, state and federal health laws and regulations.
Supervise and coordinate purchasing, preparations and serving of balanced and nutritious meals.
Must demonstrate the ability to be highly structured and organized and have good communication and computer skills.
Must have valid Act 34, Act 151 and FBI Criminal History Background clearances.
March 19, 2013