LEVEL OF EDUCATION
Preferred:
- Culinary Arts AA Degree and/ or College Degree
CERTIFICATIONS, LICENSES, REGISTRATIONS
Minimum:
- SERVSAFE FOOD HANDLER CERTIFIED Upon hire
Preferred:
- SERVSAFE MANAGER FOOD SAFETY CERTIFICATION Certificate in Culinary Arts
TECHNICAL REQUIREMENTS
Minimum:
- Knowledge of cooking techniques, knife handling, and safety and sanitation guidelines. Knowledge of commercial kitchen equipment operation, up keep and energy practices, institutional kitchen safety, sanitation and cleaning practices. Has knowledge of basic computer skills including Outlook, Microsoft Word, Excel, and Powerpoint.
YEARS OF RELATED WORK EXPERIENCE
Minimum:
- 3 years of cook experience & 1 years of lead cook or sous chef experience
KNOWLEDGE, SKILLS, and ABILITIES
All knowledge, skills, and abilities listed indicate the minimum level deemed necessary to perform this job proficiently.
- Ability to do simple arithmetic used in standardized recipes and able to calculate food cost for recipe analysis.
- Excellent interpersonal skills. Demonstrates leadership qualities and initiative.
- Ability to communicate effectively orally and in writing, works effectively with others and independently.