Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $70,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
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 distinguished leader in the hospitality food service industry, recognized for its innovative approach and commitment to excellence. As a company, Unidine operates a variety of dining venues including restaurants, bars, cafeterias, and bistros, all designed to offer guests a unique and memorable dining experience. The company prides itself on using the freshest ingredients and scratch cooking techniques, which not only enhances the quality of their dishes but also pushes culinary boundaries. Unidine's focus on creativity, passion, and talent among its team members has made it a top choice for clients and guests nationwide.
The com... Show More
The com... Show More
Job Requirements
- Minimum associate degree or equivalent experience
- At least 5 years of progressive culinary or kitchen management experience
- Hands-on cooking experience required
- Knowledge of food safety and sanitation standards
- Strong leadership and team management skills
- Proficiency in computer applications such as Microsoft Office
- Ability to manage budgets and control costs
- Excellent communication and customer service skills
- Willingness to work flexible hours including weekends
- Ability to comply with health and safety regulations
Job Qualifications
- A.S. or equivalent experience
- Minimum 5 years of progressive culinary and kitchen management experience
- Extensive catering experience 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 controls, and presentation
- Proficient with computers including Microsoft Office Word, Excel, PowerPoint, Outlook, E-mail, and Internet
- Willingness to participate in client satisfaction programs
- 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 the development and implementation of business strategies aligned with client mission 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 the department budget and control labor and food costs to meet or exceed management and budget objectives
- 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 training and resources to maximize team member engagement and deliver best in class service
- Maintain professional attitude and appearance while engaging with residents and community staff
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching
- Promote service behaviors above and beyond for customer satisfaction and retention
- Empower employees to provide excellent customer service within established guidelines
- Ensure genuine hospitality and teamwork on an ongoing basis
- Use teamwork to support guests and employees
- Seek opportunities to improve the customer experience by gathering resident feedback and developing strategies
- Review resident satisfaction results and handle guest problems and complaints
- Lead regular team meetings
- Establish goals including performance, budget, and team goals
- Solicit employee feedback and maintain open-door policy
- Develop strategies to support team member engagement
- Ensure fair and equitable treatment of employees
- Provide training and necessary tools to perform job responsibilities
- Communicate performance expectations with ongoing feedback
- Provide coaching and counseling as needed to achieve performance objectives and potential.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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