A culinary degree, or 3+ years of training in a high-volume kitchen
ServSafe certified (or willing to certify within a year)
Strong leadership instincts
Excellent volume cooking, plating, and organizational skills, with composure during the rush
Strong communication and listening skills
Comfort with Microsoft Word, Excel, and culinary reporting software
Flexibility to work weekends and holidays, and the ability to lift up to 50 lbs
A real interest in craft beer
A commitment to OMB's six core values
All candidates must pass a pre-employment / post-offer background check
