Strong leadership experience in scratch kitchen operations is required
Nights, weekends, and holiday availability is required.
Extensive culinary management experience in high-volume or multi-unit operations
Deep expertise in menu planning, plate costing, and recipe development
Technical skills and proficiency in culinary systems (e.g., FMS)
ServSafe certification
Working knowledge of HACCP
Bachelor's degree or equivalent experience
Management Experience: 5 years
Related Experience: 3 years