Proven experience as a Head Chef or similar leadership role in a cafeteria or food service environment
Advanced culinary skills with expertise in food preparation, cooking techniques, and menu development
Strong knowledge of food safety regulations, hygiene standards, and sanitation practices
Demonstrated experience in staff supervision, training, and team management
Proficiency in inventory management and cost control
Excellent organizational and time management skills
Strong interpersonal and communication abilities
Problem-solving mindset with the ability to make decisive decisions
Experience with food service equipment operation and maintenance
Familiarity with institutional or corporate cafeteria operations
Knowledge of nutritional standards and dietary accommodations
Ability to work collaboratively with cross-functional teams
Flexibility and adaptability in a fast-paced environment
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