Minimum of 5 years of culinary leadership experience in a high-volume restaurant, premium hospitality, club, hotel, catering, or sports and entertainment environment
Strong hands-on cooking skills with the ability to lead by example during prep and service
Experience with premium food presentation, buffet execution, action stations, and high-volume service
Strong knowledge of recipe adherence, menu development, food costing, ordering, inventory, labor management, and sanitation standards
Proficient in computer skills, including Microsoft Word, Excel, Outlook, and other operating systems as needed
ServSafe and Food Safety Handler certifications are required, or the ability to obtain them
Ability to work a flexible schedule, including nights, weekends, holidays, game days, and special events
