Progressive culinary leadership experience in healthcare, hospitality, restaurants, contract foodservice, or other high-volume dining environments, with success leading teams and culinary operations.
Experience leading, coaching, and developing hourly culinary team members in a fast-paced operation.
Strong knowledge of food production, menu development, purchasing, inventory management, and cost controls.
Proven ability to manage food and labor budgets while maintaining high standards for food quality, presentation, and customer service.
Experience executing catering and special events with strong attention to quality and presentation.
Knowledge of food safety, sanitation, and regulatory compliance standards.
Experience with forecasting, purchasing, inventory management, and foodservice management systems.