Job Overview
Compensation
Type:
Salary
Rate:
Range $78,700.00 - $108,500.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Meal Allowances
Job Description
The hiring establishment is a dynamic and customer-focused restaurant known for its commitment to delivering exceptional food experiences. This establishment prides itself on its efficient and profitable food service, maintaining high standards of hospitality and culinary excellence to ensure guest satisfaction. The company fosters a collaborative and training-oriented environment, emphasizing quality, innovation, and operational excellence throughout its kitchen team. As a part of a reputable brand, the restaurant benefits from structured corporate support and training, enabling it to maintain consistent standards across all areas of service and food production. This role is vital in overseeing kitchen operations, ensuring the smooth... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3 years of experience in a supervisory role within a kitchen or food service environment
- Knowledge of food safety and sanitation standards
- Ability to manage and motivate a team
- Strong communication and organizational skills
- Availability to work flexible hours including weekends and holidays
- Capability to meet budgetary and operational goals
Job Qualifications
- Experience in kitchen supervision or culinary management
- Strong knowledge of food preparation and safety standards
- Ability to analyze recipes and control food and labor costs
- Proven leadership and team management skills
- Culinary degree or equivalent certification preferred
- Excellent organizational and communication skills
- Ability to develop new recipes and innovate menu offerings
- Familiarity with nutrition and sanitation regulations
- Capability to train and mentor kitchen staff
Job Duties
- Plan or participate in planning menus and utilization of food surpluses and leftovers, Estimate food consumption and purchase or requisition foodstuffs and kitchen supplies, Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items, Direct food apportionment policy to control costs, Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production, Observe methods of food preparation and cooking, sizes of portions, and garnishing to ensure food is prepared in prescribed manner, Test cooked foods by tasting and smelling them, Devise special dishes and develop recipes, Familiarize newly hired chefs and cooks with kitchen practices and oversee training of cook apprentices, Establish and enforce nutrition and sanitation standards, Achieve budget goals for weekly food and labor costs as directed from corporate office, Attend required trainings and meetings, Deliver an exceptional experience through outstanding hospitality and food service to guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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