3–5 years of culinary management experience.
Experience in institutional, higher education, contract foodservice, hotel, or high-volume restaurant operations.
Strong catering experience, including planning and executing events and special functions.
Experience following standardized recipes and costing menus.
Experience with ordering, inventory management, and establishing pars.
Experience developing and managing employee schedules.
Proven ability to control food and labor costs and manage budgets.
Strong computer skills with the ability to complete administrative work, reporting, scheduling, and ordering systems.
