Minimum five to ten years of Executive Chef experience in a high-volume, multi-concept culinary operation
ServSafe and Food Safety Handler certifications required
Strong financial and computer skills
Experience with P&Ls;, budgeting, forecasting, food cost management, labor cost management, inventory control, Microsoft Office Suite, and point-of-sale systems
Ability to work a flexible schedule, including nights, weekends, holidays, and event-based hours as business needs require