Education Requirement: High School Diploma, GED or equivalent experience
Management Experience: 1 year
Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments.
Leadership and management skills, with experience mentoring teams and driving professional development.
Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences.
Highly organized and detail-oriented, with proficiency in computer systems to streamline operations and enhance efficiency.
ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance.