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
Training and Development
Meal Allowances
Job Description
Our client is a reputable hospitality establishment known for delivering exceptional dining experiences through outstanding hospitality and food service. They operate in a fast-paced environment, dedicated to culinary excellence and guest satisfaction. The organization places a strong emphasis on quality food preparation, nutritional standards, and efficient kitchen operations, making it a desirable workplace for culinary professionals who are passionate about their craft and eager to lead a team of skilled kitchen staff. This company values innovation in menu development, cost management, and staff development, ensuring that their culinary offerings are both profitable and appealing to guests.
We are curren... Show More
We are curren... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience as a kitchen manager or chef supervisor
- Knowledge of kitchen health and safety standards
- Ability to work under pressure in a fast-paced environment
- Strong leadership skills
- Good palate for food tasting
- Availability to work flexible hours including weekends and holidays
Job Qualifications
- Experience in kitchen management or culinary supervision
- Strong knowledge of food preparation techniques and safety standards
- Ability to lead and train kitchen staff
- Proficiency in budgeting and cost control
- Good organizational and communication skills
- Creativity in menu planning and recipe development
- Familiarity with nutrition and sanitation regulations
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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