• Knowledge of culinary skills and techniques and the ability to train and lead others. • Ability to exercise basic management principles, including leading and training staff, and work cooperatively as a part of a team. • Skilled in effective time management, problem solving, and public relations techniques. • Ability to exercise flexibility, work independently without direct supervision, and work under pressure to meet deadlines in a fast-paced environment with frequent interruptions. Education & experience: • 4-year college degree or equivalent restaurant/hotel food service experience preferred.
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