Minimum 1-3 years of experience as a Chef and/or Sous Chef required.
Minimum 7 years of experience as a cook required.
Minimum 3 years Japanese Cuisine
Associates degree in the Culinary Arts or a Culinary Arts certification preferred.
ServSafe Certified is preferred.
Bi-lingual in Spanish is a plus.
Must have excellent written and oral communication skills.
Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
A rotating schedule of over 55 hours per week is typical.
In-flight catering experience or experience in a high-volume food service environment preferred.