Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
This job opportunity is offered by a leading company in the hospitality industry, specifically focused on the food and beverage sector. The enterprise is recognized for its commitment to excellence, attention to detail, and adherence to high standards in culinary arts and operational management. It operates within a fast-paced, high-volume environment, catering to diverse clientele ranging from casual diners to fine dining patrons, ensuring quality and satisfaction in all service aspects.
The role in question is a pivotal leadership position responsible for the creation and management of annual budgets and leading the unit through forecasting processes and rigorous cost control measures. This position aims to meet or surpass the financial potential and goals of the unit by overseeing all aspects of requisitioning, production, fabrication, and quality control within the designated departments. The individual in this role ensures that all kitchens and equipment are maintained in excellent condition, promoting a clean and hazard-free work environment compliant with Department of Health, Occupational Safety and Health Administration (OSHA) standards, and the company's internal guidelines. This leadership role requires someone with comprehensive culinary expertise and strong operational management skills, capable of working in a kitchen setting that includes high-volume meal production for three meals a day, covering fine dining and various culinary techniques such as butchering, baking, soups, stocks, sauces, roasting, sauteing, boiling, and cold food preparation.
Moreover, the role demands an individual who can uphold the highest standards of food safety, sanitation, and quality control, while also supporting and enforcing the strategic initiatives set forth by the Food and Beverage Director. The position integrates responsibility for training, inventory control, menu planning, and financial management including profit and loss oversight and budgeting, ensuring that all departmental goals align with the overall vision of the company. This comprehensive management role is crucial in sustaining the operational efficiency and success of the food and beverage unit and requires an effective leader who combines culinary knowledge with business acumen in a collaborative team environment.
The role in question is a pivotal leadership position responsible for the creation and management of annual budgets and leading the unit through forecasting processes and rigorous cost control measures. This position aims to meet or surpass the financial potential and goals of the unit by overseeing all aspects of requisitioning, production, fabrication, and quality control within the designated departments. The individual in this role ensures that all kitchens and equipment are maintained in excellent condition, promoting a clean and hazard-free work environment compliant with Department of Health, Occupational Safety and Health Administration (OSHA) standards, and the company's internal guidelines. This leadership role requires someone with comprehensive culinary expertise and strong operational management skills, capable of working in a kitchen setting that includes high-volume meal production for three meals a day, covering fine dining and various culinary techniques such as butchering, baking, soups, stocks, sauces, roasting, sauteing, boiling, and cold food preparation.
Moreover, the role demands an individual who can uphold the highest standards of food safety, sanitation, and quality control, while also supporting and enforcing the strategic initiatives set forth by the Food and Beverage Director. The position integrates responsibility for training, inventory control, menu planning, and financial management including profit and loss oversight and budgeting, ensuring that all departmental goals align with the overall vision of the company. This comprehensive management role is crucial in sustaining the operational efficiency and success of the food and beverage unit and requires an effective leader who combines culinary knowledge with business acumen in a collaborative team environment.
Job Requirements
- experience in food and beverage or culinary roles
- leadership capabilities
- excellent communication skills
- sound decision-making ability
- extensive food and beverage knowledge
- ability to manage high volume production kitchens
- knowledge of health, safety and sanitation regulations
- commitment to company standards
Job Qualifications
- food and beverage or culinary experience in related fields
- experience in high volume and fine dining environments
- strong leadership skills
- effective written and verbal communication
- sound judgment in decision making
- comprehensive food knowledge including profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation
- ability to work in high volume, diverse kitchen environments
- supportive of food and beverage director initiatives
Job Duties
- create annual budgets
- manage forecasting and cost controls
- oversee requisitioning, production, fabrication and quality assurance
- ensure compliance with Department of Health and OSHA guidelines
- maintain kitchen equipment and cleanliness
- enforce company quality and safety standards
- support food and beverage director's initiatives
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