Job Overview
Compensation
Type:
Salary
Rate:
Range $71,900.00 - $99,000.00
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Employee Discounts
Training and development programs
flexible schedule
Meal Allowances
Job Description
This position is offered by an established food service organization committed to delivering exceptional culinary experiences and hospitality to its patrons. The company operates within the restaurant industry, focusing on maintaining high standards of food quality, presentation, and customer satisfaction. It strives to create an efficient, profitable, and well-coordinated kitchen environment where culinary creativity meets operational excellence. Its commitment to training, cost control, and innovation reflects a comprehensive approach to restaurant management and culinary arts. The company's mission includes consistently satisfying guests by offering innovative menu selections, utilizing resources effectively, and fostering a collaborative team culture among kitchen staff and... Show More
Job Requirements
- High school diploma or equivalent
- Several years of experience in a professional kitchen environment
- Proven supervisory experience
- Basic culinary knowledge
- Ability to work under pressure
- Strong organizational skills
- Willingness to work flexible hours including evenings and weekends
Job Qualifications
- Experience in kitchen supervision or management
- Knowledge of food preparation and cooking methods
- Ability to plan menus and control food costs
- Understanding of nutrition and sanitation standards
- Culinary training or degree preferred
- Strong leadership and team management skills
- Ability to train and mentor kitchen staff
- Excellent communication skills
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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