Job Overview
Benefits
Health Insurance
Paid Time Off
Employee training and development
Advancement opportunities
Professional incentives
Job Description
Our company is a distinguished hospitality enterprise that prides itself on delivering exceptional culinary experiences and outstanding customer service. As a leader in the restaurant and catering industry, we operate multiple food outlets and banquet services that cater to a diverse clientele, ranging from small gatherings to large-scale events. With an emphasis on quality, innovation, and efficiency, our establishment is committed to maintaining the highest standards in food preparation, presentation, and service. We foster a collaborative and inclusive work environment where professional growth and development are encouraged, and team members are valued for their unique contributions.
We are curren... Show More
We are curren... Show More
Job Requirements
- Minimum 10 years experience in high volume operations required
- working knowledge of all kitchen equipment and operations essential
- thorough understanding of profit and loss management necessary
- able to communicate in English both verbally and written
- must have or be able to obtain Health Card
Job Qualifications
- Minimum 10 years experience in high volume operations required
- extensive culinary background, people skills and administrative skills a must
- working knowledge of all kitchen equipment and operations essential
- thorough understanding of profit and loss management necessary
- previous hands-on experience in presenting culinary training and development of new programs
- able to communicate in English both verbally and written
- must have or be able to obtain Health Card
Job Duties
- Oversee all food and kitchen operations
- establish operating policies and staff schedules for the operation of all kitchens to achieve maximum service at desired profit levels
- maintain effective food, labor, and budget costs, forecasts and marketing policies to achieve profit objectives and desired standards
- order all food products through Food and Beverage Buyer and Warehouse Supervisor
- oversee staffing levels, employee schedules in all outlets, new hires and replacements
- maintain close supervision of all food outlets, staff, food quality, production, product and presentation
- attend all meetings for in house functions, food design and menu development
- maintain accurate and adequate employee records, ensure all employee relation issues are handled in a professional manner and issue commendations and disciplinary action as necessary
- complete forms, write memos, and administer company and departmental policies and procedures
- train management staff on expectation and execution of culinary skills and techniques
- communicate effectively with executives on departmental issues
- oversee all menus for outside banquet functions and food shows
- oversee hiring practices, conduct interviews, make hiring decisions and ensure training programs reflect appropriate employee development guidelines
- evaluate the performance of all chefs and ensure development programs meet employee needs
- provide advancement and incentives for employees interested in furthering their professional careers
- achieve all service, financial, and human resource goals set forth by company executives
- perform all duties as deemed necessary for the success of the department
OysterLink connects hospitality employers and applicants.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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