Job Description Demonstrates a good working knowledge of current food trends, presentation, quality assurance, and purchasing. Incorporates these attributes into the culinary operation of the department. Develops HACCP programs and trains team on the importance and practice of this program. Ensures compliance to all regulatory requirements. Manages cost containment through training culinary skills, waste control, staffing, purchasing and proper storage of product, menu development and efficiencies. Develops and maintains strong positive interpersonal relationships and builds team engagement. Work