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
Education Requirement: Bachelor's degree or equivalent experience
Management Experience: 5 years
Related Experience: 3 years