COMMERCE, Texas3 days ago
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.