Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $97,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Flexible Time Off
Job Description
Unidine is a premier hospitality food service group known for its commitment to exceptional guest experiences through fresh, innovative, and high-quality dining options. With a passion for scratch cooking and creativity in culinary programs, Unidine partners with hundreds of clients nationwide to provide modernized dining venues including restaurants, bars, cafeterias, and bistros. The organization prioritizes sourcing the freshest ingredients, staying at the forefront of culinary trends, and equipping its team members with the resources needed to excel. Unidine is proud of its award-winning team culture that is built on passion, creativity, and a relentless drive to deliver extraordinary food experiences... Show More
Job Requirements
- a.s. or equivalent experience
- minimum 5 years of progressive culinary or kitchen management experience depending upon formal degree or training
- hands-on chef experience
- knowledge of food trends, sanitation, cost control, and presentation
- computer proficiency with Microsoft Office
- willingness to participate in client satisfaction programs
- servsafe certification preferred
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 chefs experience a must
- comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- competent with computers including Microsoft Office (Word, Excel and 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, detail procedure codes, ensure employee understanding of safety codes, monitor processes and procedures related to safety
- monitor the quality of raw and cooked food products to ensure 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 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 data to adjust business plans, labor requirements and operating costs
- develop, implement and manage the department's budget
- analyze, forecast, monitor and control labor and food costs to meet budget objectives
- identify major revenue and expense opportunities and problems
- control food cost, labor and other expenses
- oversee food inventory, purchasing, control and disbursement of food supplies
- schedule staff based on forecasted volumes
- create 100 percent resident satisfaction by providing team with training and resources
- maintain professional attitude and appearance with residents and staff
- improve service through communication, guidance, feedback and coaching
- provide and support service behaviors above and beyond for customer satisfaction and retention
- empower employees to provide excellent customer service
- ensure ongoing training of employees on guest expectations
- ensure employees provide genuine hospitality and teamwork
- use teamwork to support guests and employees
- seek opportunities to improve customer experience by resident feedback
- review resident satisfaction and data to identify improvements
- respond to and handle guest complaints
- regularly lead team meetings
- establish goals including performance, budget and team goals
- solicit employee feedback, maintain open door policy and review satisfaction results
- develop and implement engagement strategies
- ensure employees are treated fairly and equitably
- provide training on expectations and job responsibilities
- provide tools needed for duties
- communicate performance expectations and provide 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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