Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $90,000.00
Work Schedule
Standard Hours
Flexible
Benefits
Medical
Dental
Vision
Life Insurance/ AD
Disability insurance
Retirement Plan
Flexible Time Off
Paid parental leave
holiday time off
Personal Leave
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Job Description
Unidine is a prominent hospitality food service group dedicated to delivering exceptional dining experiences across various settings, including restaurants, bars, cafeterias, and bistros. With a strong emphasis on scratch cooking, innovative programming, and fresh ingredients, Unidine remains at the forefront of the foodservice industry by continuously modernizing dining concepts and services for hundreds of clients nationwide. The company’s passion for quality and creativity is evident in its commitment to using the freshest ingredients to craft memorable dishes that exceed guest expectations. Unidine fosters a dynamic work environment where team members are equipped with the necessary tools and resources to excel... Show More
Job Requirements
- Associate degree or equivalent culinary experience
- Minimum 5 years progressive culinary or kitchen management experience
- Proven leadership skills in high volume foodservice operations
- Demonstrated knowledge of food safety and sanitation protocols
- Strong financial acumen managing food and labor costs
- Excellent communication and team management abilities
- Ability to develop and innovate menus based on seasonal availability
- Proficient in computer applications including Microsoft Office
- Must be ServSafe certified or willingness to obtain certification
- Ability to work collaboratively in a fast-paced environment
- Willingness to engage in client satisfaction and team development programs
Job Qualifications
- A.S. or equivalent experience
- Minimum 5 years of progressive culinary or kitchen management experience, depending upon formal degree or training
- Extensive catering experience a plus
- High volume, complex foodservice operations experience highly desirable
- Institutional and batch cooking experiences
- Hands-on chef’s experience a must
- Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- Proficient with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, E-mail and Internet
- Willing to participate in client satisfaction programs and activities
- ServSafe certified highly desirable
Job Duties
- Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
- Determine how food should be presented and create decorative food displays
- Provide direction on menu development based on product availability
- create distinctive specials that incorporate seasonal or special ingredients
- Seek out sources for fresh food
- monitor all produce and meat for freshness
- Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
- Research customer preferences and develop a menu which incorporates local foods and flavors
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Demonstrate new cooking techniques and equipment to staff
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Ensure compliance with federal, state, local and company health, safety, sanitation standards
- Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
- Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
- Monitor the quality of raw and cooked food products to ensure that standards are met
- Follow and enforce food safety and sanitation guidelines
- Maintain purchasing, receiving and food storage standards
- Participate in development and implementation of business strategies for the community aligned with the client’s mission, vision, and values
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment
- Develop and implement guidelines and control procedures for purchasing and receiving areas
- Analyze financial and operational information to adjust business plans, labor requirements, and operating costs
- Develop, implement, and manage department budget, continually analyze, forecast, monitor, and control labor and food costs
- Identify major revenue and expense opportunities and possible problems
- Control food cost, labor, and other expenses
- Oversee food inventory, purchasing, control, and disbursement of all food supplies
- Schedule staff based upon forecasted volumes
- Create 100% resident satisfaction by providing team members with training and resources to maximize engagement and deliver best in class service
- Maintain professional attitude and appearance while engaging with residents and staff
- Improve service by communicating and assisting individuals to understand guest needs, provide guidance, feedback, and individual coaching
- Provide and support service behaviors above and beyond for customer satisfaction and retention
- Empower employees to provide excellent customer service with clear guidelines and ongoing training
- Ensure employees provide genuine hospitality and teamwork
- Use teamwork to support guests and employees
- Seek opportunities to improve the customer experience by resident feedback and strategy development
- Review resident satisfaction results and data to identify areas of improvement
- Respond to and handle guest problems and complaints
- Regularly lead team member meetings
- Establish goals including performance, budget, and team goals
- Solicit employee feedback, apply open door policy and review satisfaction results to address problems
- Develop and implement strategies to support team member engagement
- Ensure fair and equitable treatment of employees
- Provide training and tools needed to understand expectations and perform duties
- Communicate performance expectations and provide ongoing feedback
- Provide coaching and counseling to achieve performance objectives and potential
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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