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Core Competencies
Role fitCore Competencies
Use this summary to align your resume positioning with the role.
Demonstrates expertise in culinary management, including menu planning, recipe development, and kitchen operations. Proven ability to lead and develop high-performance teams while ensuring food safety and quality standards in a fast-paced environment.
Highest-signal resume keywords
Culinary Management ExperienceMenu Planning and CostingTeam Development and CoachingFood Safety and Sanitation ComplianceHigh-Volume Kitchen Operations
ATS Keywords
Tailor your resumeApplicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills
Recipe DevelopmentMenu CostingInventory ManagementCulinary TechniquesEquipment OperationFood Presentation StandardsQuality ControlEvent ExecutionBudget ManagementCulinary Degree or Certification
Soft Skills
Effective CommunicationTeam LeadershipDecision MakingEngagement and MotivationAdaptability Under Pressure
Certifications & Qualifications
Professional Culinary Certification
Industry Keywords
High-Volume RestaurantFull-Service KitchenCulinary OperationsFood and Labor Cost ManagementSanitation Compliance
Tech Stack
Tools & technologiesChef
About the role
Key responsibilities & impact- Support the Executive Culinary Manager in leading all kitchen operations
- Supervise the kitchen team in delivering best-in-class culinary experiences
- Coach and develop team members and drive engagement across the kitchen
- Delegate tasks and follow up to ensure completion and quality
- Manage day-to-day line operations or events execution as assigned
- Select and develop recipes to corporate approval and standardize production
- Establish and maintain presentation techniques and quality standards
- Plan and cost menus for special events and chef-choice occasions
- Ensure proper equipment operation, maintenance, and cleanliness
- Monitor inventory levels and purchase product within budgetary guidelines
- Maintain food and labor costs according to budget, with understanding of COGS
- Oversee kitchen safety and sanitation compliance
- Support the Executive Culinary Manager in building a high-performance kitchen team
- Participate in team development and model expected standards
- Use guest and internal feedback to improve food quality and presentation
- Make sound decisions during high-volume service, equipment failures, and staffing gaps
- Communicate production updates and operational information to the team
- Document kitchen operations, production notes, and inventory accurately
Requirements
What you’ll need- 2+ years of culinary management or supervisory experience in a high-volume restaurant, hotel, or entertainment environment
- Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred
- Must be 21 years of age or older as required by state or local law
- Ability to remain on your feet and in motion for extended periods throughout the shift
- Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance
- Ability to navigate stairs, ramps, and multi-level areas of the venue
- Ability to work in varying temperature environments, including hot kitchen conditions, walk-in coolers, and freezers
- Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, and operating kitchen equipment
- Ability to communicate clearly and effectively in a high-energy venue environment with moderate to high background noise
- Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety standards, and quality under pressure
- Must be authorized to work in the U.S.
Benefits
Comp & perks- Free Play
- 1/2 price food
- Health insurance
- Dental insurance
- Vision insurance
- 401(k) team member match
- Free mental well-being platform