Job Overview
Compensation
Type:
Salary
Rate:
Range $78,700.00 - $108,500.00
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
performance bonuses
Job Description
We are a reputable and established restaurant committed to delivering exceptional culinary experiences and outstanding hospitality to our guests. Our focus on quality, innovation, and customer satisfaction has positioned us as a preferred dining destination for food enthusiasts. We operate in a dynamic and fast-paced environment that requires skilled professionals who are passionate about food and capable of managing kitchen operations efficiently. We strive to maintain high standards in nutrition, sanitation, and food presentation while achieving cost efficiency and profitability. \n\nThis role is crucial for the success of our food service operations as it involves coordinating and directing the activities... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience in a supervisory kitchen role
- Ability to manage and train kitchen staff
- Knowledge of food safety regulations
- Strong organizational skills
- Ability to work under pressure
- Attention to detail
- Flexibility to work various shifts including weekends and holidays
Job Qualifications
- Experience as a chef or kitchen supervisor
- Knowledge of food preparation techniques and kitchen operations
- Ability to plan menus and control food costs
- Strong leadership and organizational skills
- Familiarity with nutrition and sanitation standards
- Excellent communication and interpersonal skills
- Culinary school diploma or equivalent experience
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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