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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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