Job Summary Lead culinary operations for 8 salad outlets and buffet establishments, managing menu planning, marination, taste quality, costing, supply chain, and food preparation to ensure consistent, high-quality dining experiences. Responsibilities Develop and plan menus for salad outlets and buffet establishments to meet customer preferences and operational goals Manage marination processes to ensure optimal flavor and food quality Control food costing by analyzing ingredient prices and portion sizes to maintain profitability Oversee supply chain activities from procurement to serving to ensure timely availability of ingredients and materials Execute all chef-related tasks including cooking, food preparation, and kitchen management to maintain high standards Apply strong organizational skills to coordinate kitchen staff and streamline operations for efficiency Maintain consistent taste and quality across all outlets through regular monitoring and adjustments