Job Overview
Compensation
Type:
Salary
Rate:
Range $77,800.00 - $107,100.00
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Meal Discount
Training and development programs
employee recognition initiatives
Job Description
Our company is a well-established food service provider known for delivering exceptional culinary experiences with a commitment to quality, efficiency, and customer satisfaction. We operate in a dynamic food industry environment, offering a diverse menu that appeals to a wide range of guests. Our focus on innovation, cost-control, and superior service has made us a trusted name in hospitality and dining.
We are looking to hire a skilled Kitchen Manager to coordinate and direct the activities of our kitchen staff including chefs, cooks, and other kitchen workers. This leadership role is pivotal in ensuring the seamless preparation and co... Show More
We are looking to hire a skilled Kitchen Manager to coordinate and direct the activities of our kitchen staff including chefs, cooks, and other kitchen workers. This leadership role is pivotal in ensuring the seamless preparation and co... Show More
Job Requirements
- High school diploma or equivalent
- minimum 3 years experience in culinary or kitchen management
- knowledge of food safety and sanitation regulations
- ability to manage and lead kitchen staff
- strong organizational skills
- effective communication skills
- availability to attend trainings and meetings
- physical ability to perform kitchen duties
Job Qualifications
- High school diploma or equivalent
- previous experience in culinary management or related field
- knowledge of food safety and sanitation standards
- strong leadership and supervisory skills
- proficiency in menu planning and cost control
- excellent communication and organizational abilities
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 and analyze recipes to 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 kitchen practices and oversee training of cook apprentices, establish and enforce nutrition and sanitation standards for restaurant, achieve budget goals for weekly food and labor costs, 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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