Reporting to the Food Service Director, the role is the culinary lead for the operation — the person who sets the tone in the kitchen, drives food quality, and ensures every guest leaves impressed. You’ll take ownership of menu direction, kitchen standards, team development, and the overall food experience. This role blends hands on cooking with strong leadership, financial awareness, and a commitment to safety and consistency.
Culinary experiences and well-maintained environments are fundamental to student success.
From brain-powering ingredients to comforting flavor combinations,...