7+ years of progressive culinary leadership experience, including at least 3 years in a high-volume commissary, central production kitchen, manufacturing, or large-scale foodservice environment
Extensive knowledge of industrial-grade food production equipment and large-batch cooking methods
Hands-on experience utilizing commercial sous vide equipment, cook-chill systems, blast chillers, vacuum packaging equipment, and high-capacity production machinery
Advanced knowledge of HACCP principles, food safety regulations, sanitation practices, allergen controls, and quality assurance programs
Experience managing large-scale purchasing, inventory controls, product forecasting, and bulk ingredient procurement
Strong understanding of food manufacturing principles, production flow, and commissary distribution models
