What You Bring: - A strong culinary background with experience as a Chef, Sous Chef, or culinary leader;
- Experience managing food production in a high-volume environment;
- Knowledge of food cost controls, inventory management, and production planning;
- Strong understanding of food safety and sanitation regulations;
- Excellent organizational, communication, and leadership skills;
- A passion for quality food and continuous improvement. Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.