Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
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 is a leading provider of business and industry dining services across the United States, renowned for delivering exceptional culinary experiences to employees of some of the nation's largest and most prestigious companies. With a broad operational footprint that spans every state and multiple industries, Eurest supports a dynamic workforce of 16,000 chefs and in-unit associates. The company prides itself on innovation, high performance, and rapid growth, fostering a workplace where quality and dedication are paramount. Eurest offers a vibrant, team-oriented environment where employees thrive on delivering unparalleled results in corporate cafes, executive dining rooms, and on-site catering operations with... Show More
Job Requirements
- Educational background equivalent to A.S. degree or relevant culinary experience
- three to five years of progressive culinary or kitchen management experience
- hands-on chef experience required
- strong knowledge of food safety, sanitation, and regulatory guidelines
- ability to manage inventory and food cost controls
- proficiency in computer applications such as Microsoft Office suite and email
- commitment to maintaining a safe, sanitary, and efficient kitchen environment
- ability to comply with all health and safety regulations
- excellent leadership and communication skills
Job Qualifications
- A.S. degree or equivalent experience
- minimum of three to five years of progressive culinary or kitchen management experience depending upon formal degree or training
- extensive catering experience preferred
- high volume, complex foodservice operations experience highly desirable
- institutional and batch cooking experience
- hands-on chef experience
- comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- proficiency with computers including Microsoft Office, Outlook, email, 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 within established guidelines
- make decisions regarding utilization of leftover food products within company guidelines
- comply with federal, state, and local health and sanitation regulations
- follow facility, department, and company safety policies and procedures
- participate and attend departmental meetings, staff development, and professional programs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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