Job Overview
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Job Description
The hiring company is a reputable establishment known for maintaining high standards in food service and kitchen management, operating within the hospitality or restaurant sector. Their commitment to excellence and quality service has made them a strong player in their industry, known for fostering a dynamic work environment that values team collaboration, continuous improvement, and customer satisfaction. This organization actively invests in its team members by offering opportunities for growth, engaging work culture, and a commitment to health and safety standards, ensuring compliance with regulatory bodies such as the Department of Health and OSHA. The company emphasizes operational efficiency, cost... Show More
Job Requirements
- Minimum one to two years sous chef or chef management experience
- Experience with ordering and inventory control
- Proficient computer skills
- Ability to work in a fast-paced environment
- Excellent organization and communication skills
- Comprehensive food knowledge including profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation
- Ability to work hands-on in high volume kitchen environments including butchering, baking, roasting, sauteing, broiling, grilling, and cold food production
- Flexible schedule
- Strong leadership skills
Job Qualifications
- One to two years minimum sous chef or chef management experience
- Previous experience with ordering and inventory control
- Proficient computer skills
- Excellent organization and communication skills
- Comprehensive food knowledge including profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation
- Ability to work hands-on in high volume kitchen environments with various cooking techniques
- Strong leadership skills
Job Duties
- Handle team member or guest opportunities
- Evaluate and oversee job performance for team members
- Set schedules and specific job duties while maintaining team members' hours for proper staffing
- Participate in the creation of annual budgets
- Manage and lead the unit in all forecasting and cost controls to meet or exceed financial goals
- Ensure that kitchens and equipment are in good working order
- Ensure a clean and hazard-free work area complying with health and safety guidelines
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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