Minimum Functional Experience - 3 years work experience in facilities (e.g., maintenance, plant operations, engineering services, grounds, custodial/environmental, or transportation) or food (e.g., food services or operations, concessions, retail sales, store operations, or vending) or HTM. The ideal candidate is a skilled culinary leader who thrives in dynamic environments, is committed to operational excellence, and is passionate about elevating the resident dining experience.