At least two years of kitchen management experience in a full-service, high-volume restaurant
Strong culinary fundamentals and experience working multiple kitchen stations
A general understanding of restaurant business operations and financials, including food cost, labor, inventory, and waste control
A commitment to food safety, kitchen cleanliness, and sanitation
Two or more years of kitchen management experience required
Previous experience as a Sous Chef, Kitchen Manager, or Kitchen Supervisor in a full-service restaurant
Strong understanding of kitchen operations, prep systems, and production planning
General knowledge of restaurant financials and cost control
Knowledge of food safety and sanitation requirements
Ability to perform essential kitchen duties, including standing for extended periods and safely lifting up to 50 pounds, with or without reasonable accommodation