• Valid ServSafe Food Protection Manager Certification (Accredited by ANSI)
• Minimum 1 year of food service experience
• Ability to read, write, and speak in English clearly and effectively
• Proficient in following dimensions of restaurant functions (food planning/preparation, purchasing, sanitation, recordkeeping, preparation of reports, etc.)
• Knowledge of policies outlined by JCAHO, HACCP, University, and Hospital standards
• Skill and ability to supervise culturally diverse personnel
• Ability to lead, supervise, and mentor staff
• Strong computer skills to operate food management systems
• Skill in setting priorities and organizing workflow to maximize efficiency and meet deadlines
• Ability to interact effectively at all levels of the organization
• Ability stand, bend, walk, reach for prolonged periods of time in hot or cold areas
• Ability to lift, push, or pull 50+ pounds
• Ability to work around or use strong cleaning solutions