Job Overview
Compensation
Type:
Salary
Rate:
Range $68,300.00 - $94,100.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Job Description
The hiring establishment is a well-established restaurant known for delivering exceptional dining experiences through outstanding hospitality and quality food service. This restaurant prides itself on a commitment to culinary excellence, efficient kitchen management, and a warm, welcoming atmosphere for all guests. It is dedicated to maintaining high standards in food preparation, menu innovation, and customer satisfaction, creating a vibrant workplace for culinary professionals. As a restaurant that values both profitability and guest experience, it emphasizes coordinated team efforts and continuous training for kitchen staff to uphold its reputation and financial goals.
The role is for a Kitchen Supervisor... Show More
The role is for a Kitchen Supervisor... Show More
Job Requirements
- High school diploma or equivalent
- Several years of experience in a kitchen environment preferably in a supervisory role
- Knowledge of food safety regulations and practices
- Ability to work under pressure in a fast-paced environment
- Flexibility to work various shifts including weekends and holidays
- Physical ability to stand for extended periods and handle kitchen equipment
Job Qualifications
- Proven experience as a chef or kitchen supervisor
- Strong leadership and organizational skills
- Knowledge of menu planning and cost control
- Understanding of nutrition and sanitation standards
- Ability to train and mentor kitchen staff
- Excellent culinary skills and creativity
- Good communication and interpersonal skills
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
You may be also interested in: