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/AD
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 an industry-leading hospitality food service group recognized for its innovative dining programs and commitment to serving fresh, high-quality meals. With operations serving hundreds of clients across the United States, Unidine prides itself on a passion for creativity and excellence in food service. They operate a diverse range of venues including restaurants, bars, cafeterias, and bistros that provide extraordinary dining experiences to guests. By staying ahead of industry trends and focusing on scratch cooking, Unidine continuously modernizes its offerings to ensure memorable guest experiences. The company fosters a supportive and resourceful work environment designed to empower team members in... Show More
Job Requirements
- Operating experience in kitchen or culinary management
- strong leadership and team management skills
- ability to train and develop staff
- capability to manage budgets and control food and labor costs
- knowledge of food safety regulations and sanitation standards
- excellent communication and interpersonal skills
- ability to work in a fast-paced, high-volume environment
- attention to detail and commitment to quality
- computer proficiency including Microsoft Office
- flexibility to participate in client satisfaction programs
- ServSafe certification highly preferred
- willingness to maintain drug-free workplace
- ability to perform essential job functions with or without reasonable accommodation.
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 focusing on quality, production, sanitation, food cost controls, and presentation
- experienced with computers including Microsoft Office (Word, Excel and PowerPoint), Outlook, E-mail and the 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 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 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 and ensure employee understanding
- 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 for purchasing and receiving areas
- analyze financial and operational information to adjust business plans and control costs
- develop and manage department budget to meet or exceed objectives
- identify revenue and expense opportunities
- control food cost and labor
- oversee food inventory and purchasing
- schedule staff based on forecasted volumes
- create 100% resident satisfaction through training and resources for team member engagement
- maintain professional attitude and appearance engaging with residents and community staff
- improve service by assisting individuals to understand guest needs and provide feedback and coaching
- empower employees to provide excellent customer service and ensure ongoing training
- ensure employees provide genuine hospitality and teamwork
- use teamwork to support guests and employees
- seek opportunities to improve customer experience through feedback and data review
- respond to and handle guest complaints
- regularly lead team meetings
- establish goals including performance, budget, and team goals
- solicit employee feedback and address concerns
- develop and implement strategies that support team engagement
- ensure fair and equitable treatment of employees
- provide training and tools to employees for job performance
- communicate performance expectations and provide ongoing feedback
- provide coaching and counseling as needed to achieve objectives and potential.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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