Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate, with 3-5 years of culinary experience preferred.
• Minimum 2-5 years of culinary/kitchen management experience, contingent on formal training or degree.
• Catering experience with a focus on large-scale operations.
• Knowledge of food and catering trends emphasizing quality and presentation.
• Batch cooking or high volume cooking experience preferred.
• Experience managing food production for large catering or banquet functions.
• ServSafe Certified.

Responsibilities

• Oversee culinary production operations under Executive Chef's guidance.
• Step in as department head for culinary operations as needed.
• Ensure adherence to HACCP guidelines for safe food production.
• Assist with menu development and inventory management.
• Manage purchasing, food cost controls, and sanitation practices.
• Train, hire, counsel, and develop culinary staff.

Benefits

• Medical coverage
• Dental coverage
• Vision coverage
• Life Insurance/AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by location)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave