Culinary Training and Professional Experience

Experience Managing P&L's, Labor, Purchasing, Vendors, and Quality Control

Physical Ability to Lift at Least 30 Pounds, Kneel, Bend, Crouch, Climb, Stand, Walk, and Lift for Long Periods of Time

Leadership Skills

Human Resource skills

Ability to Lead and Develop a Team

Knowledge of health and safety standards

Ability to Enforce Company Policies and Procedures

Menu Development and Updating

Staff Scheduling and Payroll Management

Effective Communication Skills

Ability to Manage Kitchen Operations Efficiently

Food Production and Quality Control

Knowledge of Food Safety Procedures

Teamwork and Delegation Skills

Event Menu Development

Equipment Maintenance and Hygiene Standards

Budget Management

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