Combination of education and experience equivalent to graduation from Culinary school or any other combination of education, training or experience that provides the required knowledge, skills and abilities.
College or Culinary School Degree, required.
Ability to read, write and understand the English language in order to direct, manage, hire and train kitchen staff, complete requisitions, read recipes and communicate with other employees as well as Residents and their guests.
Scratch cooking experience, required.
Two or more years managing culinary or dining services, required.
Sufficient manual dexterity of hands and arms in order to use all kitchen equipment and utensils (e.g. knives, spoons spatulas, tongs, slicers, etc.)
Sauté and broiler experience, preferred.
Ability to stand, walk, climb stairs, crouch, bend, stoop, reach, grasp, push, pull and work continuously without sitting for extended periods of time.
ServeSafe certification, preferred.
Five or more years in Food and Beverage, country club, fine dining, restaurant or senior living hospitality experience.
Certified Executive Chef, highly preferred.
Ability to lift or carry, push or pull up to 50 pounds.