As part of the management team, the chef manager 1 is the lead culinarian in an account below $500K in managed volume. This individual has dual accountability as both the top owner of the client for their assigned unit and culinary leader for the unit. This is the senior leader of the unit who is responsible for planning, organizing, directing, and overseeing all activiti

As part of the management team, the director of operations 2 works under the direction of the general manager at a unit with over $7.1M 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 regulatio

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

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

The catering manager is responsible for overseeing a budget and catering accountability for one complex location or across a whole unit if volume is less than $100K. This individual meets with customers and creates plans with the culinary team for their events, including menu, number of guests, timeline, and pricing. This role also leads and assists chefs and team of cate

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

The executive chef 2 is part of the management team as the top culinary leader in an account between $3.51 10M 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 2 is the owner of the culinary cost controls and P&L accounta

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

As part of the management team, the assistant director of operations works under the direction of the general manager at a unit with $1.51 3.5M 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 r

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

As part of the management team, the director of operations 2 works under the direction of the general manager at a unit with over $7.1M 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 regulatio

As part of the management team, the assistant director of operations works under the direction of the general manager at a unit with $1.51 3.5M 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 r

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

The general manager 1 is the senior leader of the dining service department who is responsible for planning, organizing, directing, and overseeing all activities and systems in a department whose managed volume is between $1.51 $3.5M dollars annually. They are the top owner of the client for their assigned unit unless they report to an RDM. This is the senior leader of th

The general manager 1 is the senior leader of the dining service department who is responsible for planning, organizing, directing, and overseeing all activities and systems in a department whose managed volume is between $1.51 $3.5M dollars annually. They are the top owner of the client for their assigned unit unless they report to an RDM. This is the senior leader of th