Employment is contingent upon a successful background check.
Prior leadership experience in culinary management, preferably in retail, foodservice, or hospitality.
Strong working knowledge of food safety, sanitation, and proper labeling and rotation practices.
Hands-on culinary experience and proficiency in kitchen operations.
Proficiency in Microsoft Office (Excel, Word, Outlook).
Flexibility to work a variety of shifts including evenings, weekends, and holidays.
Physical ability to stand and walk for up to 4 hours without a break.
Ability to bend and stoop to grasp objects, climb ladders, lift up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted.
