Job Overview
Employment Type
Temporary
Full-time
Compensation
Type:
Salary
Rate:
Range $65,700.00 - $90,600.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career Development
Employee Discounts
flexible scheduling
Job Description
Metz Culinary Management is a renowned leader in the hospitality management industry, specializing in providing exceptional onsite dining and support services. Established as one of the fastest growing companies in the sector, Metz Culinary Management proudly employs over 7,000 dedicated team members who share a collective passion for excellence in food quality, presentation, and service. The company stands out in the marketplace due to its strong values, leadership approach, and strategic focus on fostering a culture that emphasizes personal growth, enrichment, and career success. Metz Culinary Management operates across a broad spectrum of institutional dining environments including hospitals, schools, colleges,... Show More
Job Requirements
- 3-5 plus years in a supervisory experience as sous chef or executive chef
- High volume background
- Institutional facility or multi-outlet experience preferred
- Impeccable communication skills
- Strong restaurant management knowledge
- Thorough knowledge of menu implementation with stunning presentation ideas
- Strong catering experience
- Culinary degree strongly preferred
Job Qualifications
- Culinary degree strongly preferred
- 3-5 plus years supervisory experience as sous chef or executive chef
- Proven background in high volume institutional dining
- Experience in hospital, school, college, senior living, or corporate dining settings preferred
- Strong communication skills
- Demonstrated knowledge of restaurant management and menu implementation
- Adept at catering and event management
- Ability to lead and inspire a culinary team with a mentoring style
Job Duties
- Oversee daily culinary operations in hospital dining and catering
- Develop and implement diverse menus with a focus on presentation and quality
- Lead, mentor, and train culinary staff to foster a positive and creative work environment
- Manage multiple dining outlets including retail, cafes, patient dining, and catering services
- Ensure compliance with health and safety regulations and dietary standards
- Coordinate catering events and manage inventory and food cost controls
- Collaborate with management to maintain high service standards and customer satisfaction
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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