Graduate with a Restaurant Food service degree or minimum of 5 years of management experience in a high production kitchen that included food costing, menu development and training. Must have the ability to train and motivate staff to include writing job descriptions, manuals and documentation of performance. Physical ability to work long hours, stand and lift items within the kitchen. Must know how to use technology effectively to utilize the software available to maintain records and run reports - Excel, Word, Digital Dining, Attendance Enterprise, digital programming of equipment, etc. Must have good verbal and written communication skills to include writing reports and performance evaluations with good spelling, punctuation and sentence structure. Must have good food knowledge to include breaking down recipes and use all equipment.
Applicant must undergo drug screening, a reference or security check, possess a private drivers license, and pass an employment test
