- High School diploma or GED
- At least 21 years of age
- 2 year Culinary Degree and 3 years’ experience cooking in a high volume, multiple outlet (1 mil per annum) Food & Beverage Operation, 1 year of which must be high volume (1000+ people) Banquets execution or 5 years’ experience cooking in a high volume, multiple outlet Food & Beverage operation, 2 years of which must be high volume (1000+ people) Banquets execution
- 2 years Lead Cook or Kitchen Supervisory experience
- Knowledge of all aspects of food operations including ordering, inventory control, scheduling, developing and analyzing recipes, quality control, cleanliness, sanitation, production planning, production methods, waste control and food costing
- Front of the house, process and systems experience and knowledge
- High level of culinary knowledge including, mother and secondary sauces, meat fabrication, product identification and specification, quality standards, terminology, beverage and classical preparation methods
- ServSafe Manager certification or must obtain within 90 days of employment
- TAM certification or must obtain within 90 days of employment
All employment qualifications, required skills and abilities, physical demands and working environment are listed at: www.lrcr.com , click on careers.
