To provide accurate and efficient administrative and bookkeeping support to the Food Services department, ensuring smooth daily operations. This role supports the Food Service Manager and Head Chef by managing financial tracking, coordinating meetings, and maintaining clear communication across kitchen, staff, and guest services. It is responsible for organizing dietary information, schedules, and records while ensuring compliance with health, safety, and operational standards. Ultimately, the position helps create a well-organized, responsive, and high-quality food service experience for all guests and programs.
