Ordering and Receiving Quality Ingredients
Sourcing, Ordering, and Receiving High Quality Ingredients
Sourcing and Ordering High Quality Ingredients
Developing, Teaching, and Maintaining Recipes and Techniques
Developing and Maintaining Recipes and Techniques
Organizing and Leading a Large Team
Holding Chefs Accountable for Their Responsibilities
Organizing and Managing a Team
Maintaining Smooth, Professional Service
Overseeing Professional Service
Maintaining Kitchen Equipment and Organizing Repairs
Organizing and Managing a Large Kitchen Team
Maintaining High Standards of Cleanliness and Organization
Maintaining Kitchen Equipment
Overseeing Scheduling and Inventory Within Budget Constraints
Organizing and Managing a Large Team
Team Oriented With a Positive Attitude
Ensuring Cleanliness and Organization
Maintaining Professionalism During Service
Proficiency in Verbal Spanish (a Plus)
Managing Scheduling and Inventory
Culinary Diploma or Equivalent Experience Strongly Preferred
Minimum 2 Years of Managing Experience
Minimum 4 Years of Experience in Quality Driven, High Volume Kitchen
Maintaining Professional Service Standards
Minimum 2 Years Experience in a Managing Capacity
Minimum 4 Years Experience in a High Volume Kitchen
Kitchen Equipment Maintenance
Team Oriented and Positive Attitude
Managing Kitchen Equipment and Repairs
High Standards of Cleanliness and Organization
Proficiency in Verbal Spanish Language a Plus
Maintaining cleanliness and organization
Scheduling and inventory management
Proficiency in Spanish Language
Strong Communication Skills
Proficiency in Culinary Techniques
Verbal Spanish Language Proficiency