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
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 leading hospitality food service group recognized for its unwavering commitment to freshness, innovation, and excellence in guest experience. Operating across numerous venues including restaurants, bars, cafeterias, and bistros, Unidine dedicates itself to elevating dining programs by utilizing the freshest ingredients and incorporating cutting-edge culinary trends. With its roots deeply embedded in scratch cooking and creative food offerings, Unidine continuously pushes the boundaries of contemporary food service. The company’s unique approach blends passion, creativity, and talent to craft memorable dining experiences for a diverse clientele, making it one of the foremost names in the hospitality industry nationwide.
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Job Requirements
- Associate degree in culinary arts or related field or equivalent experience
- minimum of 5 years progressive experience in culinary management
- proven hands-on chef experience
- ServSafe certification
- strong knowledge of food safety and sanitation standards
- effective leadership and team management skills
- proficiency in computer applications including Microsoft Office
- excellent communication and customer service skills
- ability to manage budgets and control costs
- flexibility to handle high volume foodservice operations
- commitment to upholding company policies and safety procedures
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 experience
- hands-on chef experience a must
- comprehensive knowledge of food and catering trends focused on quality, production, sanitation, food cost controls, and presentation
- proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email and internet
- willingness to participate in client satisfaction programs and activities
- ServSafe certified
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 incorporating seasonal or special ingredients
- seek out sources for fresh food and 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 incorporating local foods and flavors
- prepare and cook foods of all types 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 safety procedures and ensure employee understanding
- monitor quality of raw and cooked food products
- 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
- analyze financial and operational information to adjust business plans, labor requirements and costs
- develop and manage department budget monitoring labor and food costs
- identify revenue and expense opportunities and potential problems
- control food cost and labor expenses
- oversee food inventory, purchasing, control, and disbursement
- schedule staff based on forecasted volumes
- create 100 percent resident satisfaction through team training and resource provision
- maintain professional attitude and appearance
- improve service by understanding guest needs and providing coaching
- support superior service behaviors for customer satisfaction and retention
- empower employees to deliver excellent customer service
- ensure genuine hospitality and teamwork
- seek ways to improve customer experience through feedback and strategies
- respond to and handle guest complaints
- lead team meetings
- establish goals for performance, budget, and team
- solicit employee feedback and address concerns
- develop strategies supporting team engagement
- ensure fair and equitable treatment of employees
- provide necessary training and tools for job performance
- communicate performance expectations and provide coaching and counseling
- and monitor team member performance to help them reach their full potential
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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