Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Flexible Time Off
Paid parental leave
holiday time off
Personal Leave
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Job Description
Unidine is a leader in the hospitality food service industry, known nationwide for its commitment to fresh ingredients, innovative dining programs, and exceptional guest experiences. As part of Compass Group USA, Unidine operates a variety of restaurants, bars, cafeterias, and bistros that cater to diverse client needs with a focus on quality and creativity. With a strong foundation built on scratch cooking and trendsetting culinary concepts, Unidine continuously modernizes dining services for hundreds of clients across the country. The company fosters a culture where talented and passionate individuals collaborate to deliver extraordinary food and hospitality. Their dedication to providing employees... Show More
Job Requirements
- Education equivalent to A.S. degree or higher
- Minimum 5 years progressive culinary or kitchen management experience
- Hands-on chef experience
- Knowledge of food safety and sanitation protocols
- Proven leadership and team management skills
- Proficiency with computer software including Microsoft Office suite
- ServSafe certification
- Exceptional organizational and communication skills
- Ability to manage budgets and control food and labor costs
- Willingness to participate in client satisfaction programs and activities
- Ability to work in compliance with health and safety regulations
- Strong problem-solving and decision-making abilities
Job Qualifications
- A.S. or equivalent experience
- Minimum 5 years of progressive culinary or kitchen management experience
- Extensive catering experience a plus
- Experience in high volume and complex foodservice operations highly desirable
- Institutional and batch cooking experience
- Hands-on chef experience required
- Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls and presentation
- Proficient with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email and internet
- Must be willing to participate in client satisfaction programs
- ServSafe certified
Job Duties
- Lead daily culinary production including preparation and production of meals, food quality and presentation, compliance with safety and sanitation standards, team member productivity, cost controls and overall profitability
- Determine how food should be presented and create decorative food displays
- Provide direction on menu development based on product availability and create distinctive specials incorporating seasonal ingredients
- Seek out sources for fresh food and monitor produce and meat for freshness
- Maintain product consistency through inspections of seasoning, portion, and appearance
- Research customer preferences and develop menu incorporating local foods and flavors
- Prepare and cook foods for regular service and special functions
- Demonstrate new cooking techniques and equipment to staff
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Ensure compliance with health, safety, and sanitation standards
- Provide guidance and direction to subordinates including setting performance standards
- Communicate importance of safety procedures and monitor compliance
- Monitor quality of raw and cooked food products
- Follow and enforce food safety and sanitation guidelines
- Maintain purchasing, receiving, and food storage standards
- Participate in development and implementation of business strategies aligned with client mission and vision
- Manage controllable expenses including food cost, supplies, uniforms, and equipment
- Develop and implement guidelines for purchasing and receiving
- Analyze financial and operational information to adjust business plans and labor requirements
- Develop and manage department budget including labor and food cost control
- Identify revenue and expense opportunities and potential problems
- Oversee food inventory, purchasing, control, and disbursement
- Schedule staff based on forecasted volumes
- Create 100% resident satisfaction through training and resource provision
- Maintain professional attitude and appearance engaging with residents and staff
- Improve service by assisting individuals to understand guest needs and providing coaching
- Support service behaviors exceeding customer satisfaction and retention standards
- Empower employees and establish service guidelines
- Ensure genuine hospitality and teamwork among employees
- Use teamwork to support guests and employees
- Seek opportunities to improve customer experience and develop strategies
- Review resident satisfaction data to identify improvement areas
- Respond to guest problems and complaints
- Regularly lead team member meetings
- Establish performance, budget, and team goals
- Solicit employee feedback and address concerns
- Develop strategies to support team engagement
- Ensure fair and equitable treatment of employees
- Provide training and necessary tools
- Communicate performance expectations and offer ongoing feedback
- Provide coaching and counseling to achieve objectives and potential
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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