Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
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
Eurest, a leader in business and industry dining, is a highly respected and innovative company dedicated to providing world-class meals to employees of some of the nation’s largest and most prestigious companies. Operating in every state across a wide range of industries, Eurest employs over 16,000 chefs and numerous in-unit associates who deliver exceptional culinary experiences in corporate cafes, executive dining rooms, and on-site catering events. As part of Compass Group USA, a global powerhouse in foodservice management, Eurest is committed to quality, innovation, and creating rewarding career opportunities for its team members. The company fosters a culture that thrives... Show More
Job Requirements
- Education equivalent to A.S. degree
- three to five years of progressive culinary or kitchen management experience
- hands-on chef experience
- knowledge of food safety and sanitation standards
- ability to manage high volume foodservice operations
- proficiency with Microsoft Office and related software
- ServSafe certification preferred
- ability to comply with health and safety regulations
- excellent leadership and communication skills
- ability to work in a fast-paced environment
Job Qualifications
- A.S. degree or equivalent experience
- minimum of three to five years of progressive culinary or kitchen management experience
- extensive catering experience is a plus
- experience in high volume, complex foodservice operations
- institutional and batch cooking experience
- hands-on chef experience
- comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost control, and presentation
- proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, E-mail, and Internet
- ServSafe certification highly desirable
Job Duties
- Plan regular and modified menus according to established guidelines
- follow standardized recipes, portioning and presentation standards
- complete and utilize daily production worksheets and waste log sheets
- taste completed meals to ensure quality
- train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation
- establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
- maintain inventory of food and non-food supplies to stay within established guidelines
- make decisions regarding utilization of leftover food products
- comply with federal, state and local health and sanitation regulations
- follow safety policies and procedures including occurrence reporting
- participate and attend departmental meetings, staff development, and professional programs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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