Professional culinary leadership experience in a restaurant, hospitality, healthcare dining, senior living, country club, hotel, or similar food service environment.
Applicants without food service management experience will not be considered.
Must be at least 21 years of age.
Professional Experience as an Executive Chef or comparable kitchen leadership experience overseeing culinary operations, staffing, food cost management, inventory, scheduling, and resident/guest dining services.
High school diploma or GED required
Basic proficiency: in Microsoft Excel and Outlook.
