Must be 18 years of age or older.
Must have current Food Safety Certification
3–5 years of experience in a high-volume foodservice environment
1–2 years of kitchen leadership or management experience.
Proven ability to manage kitchen operations in a fast-paced environment.
Strong understanding of food safety, sanitation, and cost control principles.
High School Diploma
Ability to lift up to 50 pounds using proper lifting techniques.
Frequent standing, walking, bending, and reaching throughout the shift.
Ability to work near heat, cold, and wet surfaces.
Extended periods of standing and working in a high-volume kitchen.
Safe and efficient use of knives, kitchen tools, and cooking equipment required.
Willingness to work flexible hours, including nights, weekends, and holidays.
