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  • Have an overall awareness of the food service environment and the ability to execute all aspects of the food service operation.
  • Have the ability to communicate and delegate all responsibilities of the operation to the associates.
  • Have exemplary leadership qualities and the ability to lead by example.
  • Have excellent knowledge of all aspects of culinary arts and meet the high expectations of the company's quality standards.
  • Understand the importance of team work and the effects it has on the operation.
  • Have working knowledge of food costs, inventory control systems and purchasing.
  • Have the ability to adjust schedule and be on notice to change locations.
  • Practice and enforces of alI sanitation procedures throughout the operation.
  • Be registered in a certified sanitation course.
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Q: What is a rounds chef?
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