3+ years of culinary leadership experience in corporate dining, restaurant, or hospitality environments.
ServSafe Manager certification (or ability to obtain).
Strong understanding of food safety, sanitation, and structured kitchen operations.
Experience managing food costs, inventory, and vendor processes.
Ability to stand and work for extended periods in a fast-paced kitchen environment.
Ability to lift up to 40 lbs.
Flexibility to support events or extended hours as needed.
