Minimum qualifications:

. BA/BS degree in Design (Architecture/Interior).In lieu of a degree, 3-5 years of relevant work experience is required.

. Minimum of 7 years of professional design / design management work with a focus on kitchen spaces and food service equipment. Should have worked for Food Service Consultant Kitchen Designers .

. Experience within food service or retail operations and flow either through direct experience or professional design work.

Preferred qualifications:

. Skilled in the visual, written and verbal communication of design issues with capability to think outside the box and bring creative, non-standard, and innovative solutions to the table.

. Ability to work in a collaborative and fast-paced environment with a great degree of self motivation and initiative.

. Proven vision, leadership and strategic skills to prioritize evolving initiatives in a fast-paced environment able to turn ideas and capabilities into effective initiatives that engage users.

. Detail oriented with ability to think, plan, and execute on multiple projects in different phases simultaneously with little direct supervision.

. Understanding of permitting process, construction terminology and building systems, and overall project sequence and timing.