Description
The Culinary Manager supervises and leads a culinary team responsible for meal preparation, menu planning, recipe development, food production, kitchen operations, sanitation, safety, and staff training. The role plans menus for patients, cafeterias, and catering functions, coordinates food production and inventory, assigns work, and ensures meals meet quality and safety standards. An associate's degree or equivalent education and experience, plus 4–6 years of relevant experience and 0–2 years of leadership or management experience, are required.
