What We're Looking ForBasic Requirements:Knowledge and experience typically acquired by:* Associate's Degree in culinary arts or an equivalent combination of education and related work experience* 7-10 years minimum, and 5 plus in management of large-scale operation* Demonstrated supervisory and people‑management experience* Strong culinary skills with experience in menu development and large‑scale food production* Proficiency with food management/production systems and Microsoft Word, Excel, and Outlook* Excellent communication, organizational, time‑management, and multi‑tasking skillsPreferred Qualifications:* Bachelor's Degree in culinary arts, Food Service Management, Business, or a related field* Experience working in a unionized environment* Knowledge of FoodPro menu management and Kronos or Time Clocks Plus (or similar food production management and timekeeping systems)* ACF Certification* Demonstrated business acumen in financial and human resource management* ACF - Chef CertificationWork Schedule Requirements:* This is an on-site position* Dining Centers and Catering are open 7 days a week. Incorporating best practices for allergy-aware menu planning, sourcing products that meet dietary criteria, and developing creative menu concepts that accommodate special diets without compromising quality or the guest experience.* Inventory, Systems & Food Cost Control* Implement and monitor the FoodPro menu and inventory management system to ensure food cost control, loss prevention, accurate forecasting, weekly inventory audits, appropriate inventory levels, and proactive food waste reduction in a residential setting.