Minimum of five years’ culinary experience (not including apprentice or training periods): 3 years as front line a la carte cook, plus 2 years in Chef Management role (Sous Chef or similar) at busy fine dining restaurant environment(s) is required.

Minimum of five years documented experiences that covers’ areas: Fish and Seafood, Saucier, Entremétier, Roast and Pastry are required.

Minimum of five years documented operational management experience in training, supervising and evaluating employees is required.

Advanced level of knowledge, experience and proficiency with product specification, handling and preparation of fish and shellfish is required.

Advanced level of knowledge and experience in modern and classical cooking techniques and simultaneously be innovative, having a pulse on current culinary trends is required.

Advanced level of knowledge, experience and proficiency with all culinary activities and sections is required.

Intermediate to Advanced level understanding of food cost and inventory control principles is required.

Advanced level English verbal and writing skills, including the proper use of English grammar is required.

Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio Cruise, Micros) is required.

Intermediate verbal and writing skills in at least one other language such as German, Spanish, French or Italian is preferred.

• Bachelor’s degree (B. A.) or foreign equivalent is required; or four years related experience and/or training may substitute for this educational requirement at an equivalent rate; or equivalent combination of education and experience as described above is required.Successful completion of Serve Safe or U.S. Public Health Certification from industry recognized organization/institution or similar is required.The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.It is policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status. EOE.