Full-time / 1st Shift
- Associate Degree in Culinary Arts or two years of education from an Accredited College or University in the area of Hotel/Restaurant Management, Business or related field; Chef Certification preferred.
- Must have 3 years experience of kitchen leadership in a fine dining or healthcare environment with demonstrated skill in quality meal production, baking and knowledge of quality standards, and “front house” management.
- Must have or obtain within 3 months of hire from the National Restaurant Association “Servsafe” Certification.
- Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.