Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $72,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
CULINAIRE is a distinguished food and beverage management company renowned for delivering upscale and sophisticated culinary services across a diverse range of national accounts. These accounts encompass art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. The company prides itself on its commitment to its associates, emphasizing career development, workplace safety, and overall success. CULINAIRE consistently aims to provide not only delicious and innovative menu options but also warm and welcoming service to its guests, making every dining experience memorable and exceptional. Its extensive portfolio and dedication to culinary excellence position CULINAIRE as a leader in... Show More
Job Requirements
- Proven leadership to associates to achieve goals while maintaining high expectations regarding quality and presentation
- effective communication skills for setting goals, expectations, and inspiring associates
- ability to build morale and team spirit
- lead by example with a participative management style
- instill a guest service attitude in all employees
- work closely with Executive Chef and Food & Beverage Director to assist in all aspects of the operation
- clear and concise written and verbal skills for heavy client interaction
- excellent organizational and time management skills
- basic knowledge of Microsoft Word, Excel and e-mail
Job Qualifications
- Associate of Science degree or equivalent experience
- some progressive culinary and kitchen management experience depending upon formal degree or training
- catering experience
- high volume, complex foodservice operations experience
- institutional and batch cooking experience
- comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls and presentation
- experienced with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and the internet
- willing to participate in client satisfaction programs and activities
- ServSafe certified (highly desirable)
Job Duties
- Assist the Executive Chef with managing cost controls and control expenditures for the account
- assist the Executive Chef with planning and creating menus
- produce and execute catering events
- roll out new culinary programs in conjunction with company marketing and culinary team
- innovate and create new menu items working closely with Chef Hammel
- supervise, coordinate and participate in activities of the culinary team and other kitchen personnel
- serve as technical expert, teacher and trainer for the culinary operation and team
- oversee food purchasing and establish food cost controls offering solutions
- ensure quality, consistency and creativity are upheld at the highest level while maximizing operations personnel and resources
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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