Job Overview
Compensation
Type:
Salary
Rate:
Range $73,600.00 - $101,400.00
Job Description
This role is offered by a progressive and well-established food service organization known for its dedication to culinary excellence and customer satisfaction. The company focuses on delivering outstanding dining experiences through innovative menu offerings and high standards for kitchen operations. It operates in a competitive market, emphasizing both profitability and quality, making it a dynamic environment for culinary professionals. As an employer, the company supports professional growth and values a collaborative team environment that fosters skill enhancement and operational efficiency. The company is committed to health and safety standards, maintaining a clean and welcoming atmosphere for both employees and guests.... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years experience in a professional kitchen environment
- Proven leadership skills in managing kitchen staff
- Knowledge of food safety regulations and sanitation practices
- Ability to work under pressure and meet deadlines
- Good taste and sensory evaluation skills
- Flexible availability including weekends and holidays
Job Qualifications
- Proven experience in kitchen management or a similar culinary leadership role
- Strong knowledge of menu planning and food cost control
- Ability to supervise and train kitchen staff effectively
- Good understanding of nutrition and sanitation standards
- Excellent organizational and multitasking skills
- Strong leadership and communication abilities
- Culinary degree or equivalent certification preferred
Job Duties
- Plans or participates in planning menus and utilization of food surpluses and leftovers taking into account probable number of guests marketing conditions popularity of various dishes and recency of menu
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
- Reviews menus analyzes recipes determines food labor and overhead costs and assigns prices to menu items
- Directs food apportionment policy to control costs
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
- Observes methods of food preparation and cooking sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner
- Tests cooked foods by tasting and smelling them
- Devises special dishes and develops recipes
- Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
- Establishes and enforces nutrition and sanitation standards for restaurant
- Achieves budget goals given for weekly food and labor costs as directed from corporate office
- Attends required trainings and meetings
- Delivers an exceptional experience through outstanding hospitality and food service to the guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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