Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to work in kitchen and food service environments with varying temperatures.
Flexibility to work evenings, weekends, holidays, and peak business periods as needed.
Associates/Bachelor's degree or equivalent experience
Two to three years of supervisory experience in a food production and restaurant or catering environment
Food handling and food safety knowledge experience.
Proven ability to successfully manage a staff of 20+ hourly employees.
Working knowledge of OSHA, Good Manufacturing Practice (GMP), FDA, USDA and EPA regulations.
Good knowledge of Microsoft Office and Windows-based computer applications.