Minimum of 3 years of culinary experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation
Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence
Knowledge of best practices for monitoring food and labor costs, menu development, costing, ordering, inventory, and food safety and sanitation
Proficient computer skills, including Word and Excel
Capacity to work a flexible schedule to accommodate business levels
