Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,300.00 - $94,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee assistance program
Job Description
The hiring establishment for this position is a dynamic and fast-paced hospitality organization known for its commitment to culinary excellence and exceptional guest experiences. Specializing in providing top-quality cuisine and impeccable service, this company thrives on innovation, teamwork, and continuous improvement in all kitchen operations. With a focus on fostering a collaborative and supportive work environment, the organization values creativity and professionalism among its culinary staff, ensuring that every dish meets high standards of quality and presentation. As a respected leader in the restaurant and hospitality industry, this company offers career growth opportunities and promotes ongoing employee development, making it... Show More
Job Requirements
- Must be at least 21 years old
- must have five or more years of supervisory experience in a restaurant kitchen
- must have an active Health Card
- must have strong leadership skills
- must have excellent organizational skills
- must be able to work in a fast-paced, customer service driven environment
- must be current with culinary concepts, practices, and procedures
- must support team and guest services
- must ensure kitchen safety and sanitation
- must be able to prepare selected menu items
Job Qualifications
- At least five years of supervisory experience in a restaurant kitchen
- preferred experience as Assistant Executive Chef or Sous Chef
- must be at least 21 years old
- experience with Culinary Unions and Collective Bargaining Agreements preferred
- active Health Card required
- strong leadership and mentoring skills
- excellent organizational skills
- ability to work under time constraints
- current hospitality industry experience
- active culinary development
- clear and concise communication skills
- culinary degree preferred
Job Duties
- Train and manage kitchen personnel
- supervise and coordinate all culinary activities
- execute banquets and maximize revenue
- select and develop recipes
- standardize production recipes
- supervise kitchen areas for quality control
- create weekly schedules and control labor costs
- plan and price menus
- ensure proper equipment operation and safety
- maintain sanitation standards
- prepare selected menu items
- develop recipes and portion specifications
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
You may be also interested in:
Nearby Cities
Jobs By Filter