Experience managing high-volume food service operations.
Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments.
Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences.
Proficiency in computer systems
ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance.
Education Requirement: Associate's degree or Bachelor's degree or equivalent experience
Management Experience: 1-3 years
Related Experience: 1-3 years