Job Overview
Compensation
Type:
Salary
Rate:
Range $72,200.00 - $99,400.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
Our company is a renowned establishment in the hospitality and food service industry, dedicated to delivering exceptional culinary experiences and outstanding hospitality to our guests. We pride ourselves on maintaining high standards of food quality, nutrition, and sanitation while ensuring operational efficiency and profitability. As a reputable player in the restaurant sector, we continually innovate our menus and food offerings by assessing market trends, guest preferences, and resource utilization to create balanced, appealing dining options. We employ a dedicated team of kitchen professionals, including chefs, cooks, and kitchen staff, who work collaboratively under strong leadership to uphold our commitment to... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in a supervisory role within a kitchen setting
- Knowledge of food safety and sanitation regulations
- Ability to work under pressure in a fast-paced environment
- Strong communication and interpersonal skills
- Flexibility to work various shifts including weekends and holidays
Job Qualifications
- Proven experience in kitchen management or a similar supervisory role
- Strong culinary skills and knowledge of food preparation techniques
- Ability to plan and cost menus effectively
- Excellent leadership and team management skills
- Knowledge of nutrition and sanitation standards
- Strong organizational and time management abilities
- Ability to train and develop kitchen personnel
Job Duties
- Plan or participate 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
- 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 of foods 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 practices of kitchen and oversee training of cook apprentices
- Establish and enforce nutrition and sanitation standards for restaurant
- Achieve budget goals given 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 the guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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