Associate degree in Culinary Arts, Hospitality Management, or related field; equivalent experience may be considered.
Minimum of 3-5 years of culinary leadership experience in high-volume food service operations.
Demonstrated experience managing teams and large-scale food production.
Strong knowledge of food safety, sanitation, and HACCP principles.
Ability to work flexible schedules, including evenings, weekends, and special events as needed.
Proficiency with Microsoft Office and food service management systems.
Ability to stand and walk for extended periods.
Ability to lift, push, or pull up to 50 pounds.
Ability to work in hot, cold, and humid kitchen environments.
Frequent bending, reaching, and repetitive motion activities.
