The culinary specialist will train and manage kitchen staff, supervise all related activities, estimate consumption, place food orders, and establish quality and presentation standards. Responsibilities also include coaching, monitoring, training, and mentoring local employees in culinary skills and safety procedures.
Candidates need two to three years of experience in a related role and two to three years of post-Secondary education or equivalent experience, with a culinary diploma being desirable. Advanced knowledge of food service principles and experiential knowledge of people and problem management are required, along with strong communication skills.