Must have strong Culinary/cooking skills - skilled in different styles of cooking
Food cost analysis, i.e., knowledge of food ordering, inventories, labor control
Thorough knowledge and understanding of kitchen equipment use and operation
Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience
Financial understanding of food costs and minimizing waste in the kitchen
Minimum 2 years' of high volume kitchen management
Previous experience with employee coaching and counselling as well as documentation
Experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control
Extended periods of walking, standing, bending, and lifting to 50 pounds
Moderate computer keying using both hands and viewing material on a computer screen
Requires flexible working hours including nights and weekends
