Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments. 1 3 years of management experience. 1 3 years of related experience. Associates degree, Bachelors degree, or equivalent experience. ServSafe certification and working knowledge of HACCP principles.
Additional Information:
Shift or schedule requirements: One weekend day per week. Schedule will be either Tuesday through Saturday or Sunday through Thursday.
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