Responsibilities:
- Overseeing and leading the food production and food presentation operations
- Supervising, hiring, coaching dining services team members
- Financial management
- Handling foods in accordance with sanitary procedures and Sunrise quality service standards and compliance with all federal, state, local regulatory procedures regarding food production and presentation

 

Qualifications:
- Certification and/or College Degree in Culinary Arts
- Minimum three (3) years experience as a Chef or Kitchen Manager
- Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling
- Current Food Services Sanitation certificate
- Ability to handle multiple priorities, delegate assignments to the appropriate individuals based on their skills, roles and interests
- Written and verbal skills for effective communication and the ability to facilitate small group presentations
- Competent in organizational, time management skills
- Demonstrate good judgment, problem solving and decision making skills
- Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) with the ability to learn new applications
- Ability to work weekends, evenings and flexible hours