Culinary Degree desired or 1-2 years relative cooking experience
Proper knowledge of cooking techniques and methods
Ability to carry out detailed written or verbal instructions independently.
Ability to visually inspect food preparation and read and follow recipes.
Ability to use all senses to ensure consistency and quality in food preparation and execution
Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently and up to ten pounds constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting and grasping for up to five hours without sitting.