Minimum of 3 years of previous culinary management experience in upscale high-volume food and beverage operation
Exceptiona lskills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team
Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
Proficient computer skills, including Word and Excel
Ability to obtain ServSafe, Food Safety Handler
Capacity to work a flexible schedule to accommodate business levels
Experience with butchering techniques, meat fabrication, and fish processing in a professional kitchen environment
Possess hands-on experience with extruded and sheeted pasta production, including dough preparation, shaping, and quality control
