Associate degree in Culinary Arts or equivalent professional culinary experience.
3-5 years of progressive culinary leadership experience.
Experience leading catering operations and executing large-scale events.
Strong knowledge of food safety, sanitation, and HACCP principles.
Ability to work flexible schedules, including evenings, holidays, and weekends.
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing.
This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).