High school diploma or equivalent required
Minimum of ten (10) years of total kitchen experience in full-service/banquet, high volume environment required
Five (5) years’ kitchen management experience plus either minimum two (4) years’ formal culinary training or two (4) years’ additional kitchen experience in a full-service/banquet, high volume environment
Knowledge of health department sanitations codes & requirements
Must have ServSafe Certification
Proper food handling & preparation procedures
