*REQUIREMENTS:*

* A minimum of 3 years of progressive culinary management experience in an upscale food and beverage operation

* Shows an eagerness and capacity to learn

* Highly developed knowledge of various culinary styles and mastery of all line level cooking stations, able to train and instruct team on proper performance of their duties

* A professional and polished approach to leadership in a busy atmosphere

* Excellent coaching and mentoring skills

* Keep stations clean and organized during service and preparation, order and requisition product, performs closing/opening duties.

* Ability to motivate and drive performance and results of a diverse culinary team

* Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).