Must be 18 years of age or older.
Requires 2 to 3 years of experience in culinary operations, cooking, kitchen leadership, food production, or a related food service position.
Requires 2 to 3 years of post-high school education or equivalent professional culinary experience.
Strong working knowledge of cooking techniques, culinary principles, high-volume food production, kitchen operations, and food service standards.
Experience leading, training, or directing kitchen employees in a fast-paced environment.
Ability to organize food production, solve problems, prioritize work, and support daily kitchen execution.
Strong oral, reading, and written communication skills.
Ability to train, coach, and develop kitchen team members.
Ability to maintain food safety, sanitation, quality, portion, and presentation standards.
Experience in high-volume dining, residential dining, institutional food service, catering, hospitality, restaurants, or prepared food operations is highly valued.
Ability to work collaboratively with food service leadership and other departments.
Schedule flexibility is required and may include days, evenings, weekends, and holidays based on business needs.
