Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Comprehensive benefits package
Quarterly Bonus opportunities
Health Insurance
Dental Insurance
Paid Time Off
retirement savings plan
Employee meal discounts
Job Description
SSP America is a leading operator of food and beverage outlets in travel locations, including airports, travel plazas, and rail stations across the United States. As a branch of SSP Group, a global leader in this industry, SSP America is dedicated to delivering exceptional dining experiences that cater to travelers on the move. With a portfolio that includes a broad range of concepts from quick-service to full-service restaurants, SSP America prides itself on its commitment to culinary excellence, innovation, and customer satisfaction. The company emphasizes an inclusive and dynamic work environment that nurtures career growth and creativity in the culinary... Show More
Job Requirements
- Associate or bachelor’s degree in culinary arts preferred
- Minimum 5 years experience in food and beverage kitchen management required
- Proven leadership skills with a track record of team management
- Excellent communication and interpersonal skills
- Knowledge of health and safety regulations
- Ability to work in a fast-paced environment
- Food Handlers Permit and relevant certifications
- Flexibility to work various shifts including weekends and holidays
Job Qualifications
- Associate or Bachelor’s degree in culinary arts preferred
- Minimum 5 years experience in food and beverage kitchen management required
- Proven track record in managing a team excellent interpersonal abilities and skillful in handling high-stress situations
- Knowledge of both full-service and quick-service environments with strong organizational and planning skills
- Food Handlers Permit and any brand certifications as required by law
Job Duties
- Recruit train and develop kitchen staff creating a strong dynamic team dedicated to top-notch service and culinary innovation
- Create memorable menus maintaining commitment to quality presentation and guest satisfaction
- Manage budgets control costs and maximize profitability by monitoring inventory labor and expenses
- Maintain high food and sanitation standards resolve quality issues and ensure compliance with health regulations
- Foster an environment that prioritizes guest satisfaction with each meal crafted to exceed expectations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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