Qualifications

QUALIFICATION REQUIREMENTS: Food Service Operations Expertise: Demonstrated knowledge of food service operations, including the ability to oversee daily functions, improve processes, and resolve complex operational challenges in a regulated, high-volume environment. Culinary Knowledge and Continuous Learning: Working knowledge of formal culinary principles and procedures, typically gained through education or hands-on experience, with the ability to stay current on emerging culinary techniques, trends, and best practices. Food Safety and Regulatory Compliance: Proven knowledge and practical application of food safety standards, including food inspection methods, testing and measurement techniques, FDA Food Code requirements, and HACCP principles to ensure safe and compliant operations. Supply and Inventory Management: Strong understanding of supply management principles, including inventory control, storage, and distribution, to support efficient operations and minimize waste. Communication and Customer Service Skills: Demonstrated ability to communicate effectively both verbally and in writing, build positive working relationships, deliver strong customer service, and utilize computer systems and common office technology effectively.