Degree in Culinary Arts or culinary certificate and required experience.• Minimum of 10 years of progressive culinary/kitchen management experience• Possess strong culinary creativity• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations• Must be proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems• Must have excellent organizational, interpersonal, and administrative skillsLicenses and Special Permits• Responsible Vendor Certification• Food Handler CertificationKnowledge, skills, and abilities:• Strong interpersonal, managerial, and leadership skills required• Strong organizational and time management skills required• Ability to manage change effectively• Ability to conceptualize the mission• Clear, concise written and verbal communication skills• Experience making presentations in front of groups• Track record promoting an atmosphere of teamwork• Instill a member service “can-do” attitude in all employees• Experience in training and developing employees with limited experience• Coach employees on how to resolve and de-escalate conflicts in a calm and organized manner• Strong customer service and reasoning skills• Strong and creative problem-solving skills with exceptional detail in follow-up• Strong budgetary, projections, and cost control skills• Follow/enforce company policies and procedures• Ability to quickly evaluate alternatives and decide on a plan of action• Teach suggestive selling techniques• Computer proficiency in Word, Excel, and PowerPoint• Juggle and balance the needs of the organizationAttributes• Proactive, Team Player, Problem Solver• Passionate about hospitality and customer service-driven• Must have a professional appearance and good hygiene• Respect for all co-workers and members• Pride in work by creating positive energy, excitement, and fun• Demonstrate positive behaviors: smiling, being polite, and courteous• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approachWorking Conditions:• Work is not performed in an office environment• Ability to work a flexible schedule, evenings, weekends, and holidays• Ability to work under pressure and handle stress• An extended period of walking and or standing is requiredPhysical Demands• The employee is required to stand for long periods as well as walk, bend, and stoop. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development.•