The executive chef 1 is part of the management team as the top culinary leader in an account between $1.51 3.5M in managed volume annually. This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. The executive chef 1 is the owner of the culinary cost controls and P&L account

As part of the management team, the director of operations 1 works under the direction of the general manager at a unit with $3.51 7M in managed volume to plan, organize, direct, and lead a specific area or cost center within the client location. This position assumes responsibility for some or all of the following budget compliance, sanitation, safety, health regulation