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You will direct and supervise all aspects of food production and services, ensuring compliance with quality assurance and health regulations. Additionally, you will be accountable for menu planning, staffing, and daily operations related to feeding students and staff.
A post-Secondary education in culinary or related studies is required, along with three years of kitchen management experience, preferably in a university or college environment. Candidates should possess excellent interpersonal, communication, and organizational skills, and be able to work in a fast-Paced environment.