Job Overview
Compensation
Type:
Salary
Rate:
Range $77,800.00 - $107,100.00
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
flexible scheduling
Job Description
This position is offered by a dynamic hospitality establishment that prides itself on delivering exceptional culinary experiences. The company operates within the food service industry, likely a restaurant or a food service provider known for its commitment to quality, innovation, and guest satisfaction. The establishment values efficiency, profitability, and the highest standards in food preparation and service. It aims to maintain a kitchen environment that is both productive and nurturing for culinary professionals to thrive and grow in their careers. With a strong emphasis on teamwork and supervision, the company seeks to maintain an environment where food safety, nutrition standards,... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience in food service or kitchen management
- Ability to work under pressure in a fast-paced environment
- Good organizational and multitasking skills
- Knowledge of nutrition and sanitation regulations
- Ability to lead and motivate a team
- Strong attention to detail
Job Qualifications
- Experience in kitchen supervision or culinary management
- Knowledge of menu planning and recipe development
- Ability to analyze food and labor costs
- Familiarity with food safety and sanitation standards
- Strong leadership and communication skills
- Experience in training and mentoring kitchen staff
- Culinary degree or relevant certification preferred
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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