Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation.** **Effective training and leadership of staff.** **Effective interpersonal, organizational, analytical, communication and problem-solving skills.** **Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action.** **Proficiency with Microsoft Office, such as Word, Excel, Outlook, PowerPoint and Project** **Preferred Qualifications** + Certification by a recognized culinary institution or related + Success working in a contemporary college/university dining environment + Experience in a culinary management role within an athletic nutrition setting (ex. **Bachelor's degree in hospitality plus four years of executive chef-level management experience in culinary operations.** **Experience that includes:** **Comprehensive understanding of menu item specifics, including but not limited to dietary restrictions, food allergies and tolerances, ingredients, preparation processes, holding and serving temperatures, and HAACP guidelines.** **Leadership experience working within a high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility.** **Effective execution of cook to order menu items in a restaurant setting.**