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.