High school diploma or equivalent. Culinary education is a plus but not required.

Minimum of 4 years of experience in a kitchen or food service environment, including hands-on experience with food preparation, cooking, inventory management, packaging, dispatching, training, and managing operations.

Advanced understanding of kitchen operations and food preparation techniques.

Demonstrated leadership abilities to guide, motivate, and manage a team effectively.

Understanding of profit and loss statements and unit economics.

Ability to liaise with external stakeholders and maintain professional relationships.

Eagerness to learn and develop advanced culinary and operational skills.

Positive attitude, excellent work ethic, and ability to work under pressure.