Must be 18 years of age or older.
Requires 2 to 3 years of experience in cooking, culinary operations, food production, kitchen leadership, or high-volume food service.
Requires 2 to 3 years of post-high school education or equivalent professional culinary experience.
Strong knowledge of cooking techniques, food preparation, high-volume food production, kitchen operations, and food service standards.
Experience training, supervising, or directing kitchen employees in a fast-paced environment.
Ability to work hands-on in food preparation and production while also providing leadership to the kitchen team.
Ability to organize production, solve problems, prioritize work, and support daily kitchen execution.
Strong communication and interpersonal skills.
Ability to maintain food safety, sanitation, quality, portion, and presentation standards.