Ability and willingness to travel approximately 60% of the year,
including on short notice.
Candidates must hold a valid driver's license
Be able to obtain or hold valid
identification for air travel.
Minimum of 3 years of progressive culinary experience in high-volume
banquet, convention, hotel, sports and entertainment, catering, or comparable
foodservice operations.
Demonstrated expertise in from-scratch cooking and large-batch production,
with the ability to maintain flavor, texture, appearance, yield, and
consistency at scale.
Proven ability to walk into an unfamiliar kitchen and produce to standard
quickly, with equipment, staff, and product that differ from what the
candidate is used to.
Hands-on experience developing, testing, scaling, and standardizing recipes
for operational use.
Experience leading cooks or production teams in a fast-paced kitchen
environment.
Ability to read event documents, menus, recipes, production sheets, and
prep schedules and translate them into clear team assignments.
Working knowledge of food safety, sanitation, allergen controls, proper
food handling, and kitchen safety.
Ability to work early mornings, evenings, weekends, holidays, and extended
event schedules as business needs require.