Extensive culinary management experience in high-volume or multi-unit operations, with a proven ability to lead complex teams and deliver consistent results.
Deep expertise in menu planning, plate costing, and recipe development, with a sharp eye for culinary trends and innovation.
Proficiency in culinary systems (e.g., FMS)
ServSafe certification and working knowledge of HACCP, with a commitment to upholding the highest food safety standards.
Education Requirement: Bachelor's degree or equivalent experience
Management Experience: 5 years
Related Experience: 3 years