Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. As a key on‑site leader, the Executive Chef collaborates with the client, anticipates needs, and elevates the overall dining program through thoughtful, chef‑driven execution grounded in culinary leadership, operational excellence, and White Label service execution.