High school diploma or equivalent required• Minimum of five (5) years of total kitchen experience in full-service/banquet, high volume environment required• Two (4) years' kitchen management experience plus either minimum two (2) years' formal culinary training or two (2) years' additional kitchen experience in a full-service/banquet, high volume environment• Knowledge of health department sanitations codes & requirements• Must have ServSafe Certification• Proper food handling & preparation procedures• Ability to read, write, and speak English to comprehend and communicate job functions• Ability to communicate effectively in oral and written form• Able to manage multiple priorities/tasks, work in a fast-paced environment, and consistently meet deadlines• Ability to establish and maintain effective working relationships• Finger/hand dexterity in order to operate food machinery• Grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. Ensure timely delivery so adequate stock is available when neededo Recommend cost savings that are consistent with company objectiveso Process all invoices in a timely manner to maximize corporate rebate programo Administer payroll system including scheduling, checking, transmitting and processingo Maintain food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliabilityo Schedule kitchen staff work periods to achieve maximum payroll efficiencyo Ensure that all states and local health requirements are met onboard and that all shipmates are familiar with these requirementso Purchases all Headquarters specified itemso Responsible for overall food quality reporting for the city• Other duties as assigned.