Job Overview
Compensation
Type:
Salary
Rate:
Range $76,200.00 - $105,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
Employee training programs
performance bonuses
Job Description
Our client is a well-established hospitality entity known for delivering excellent culinary experiences through a team of dedicated and skilled kitchen professionals. Operating within the competitive food service industry, the organization strives to combine quality, efficiency, and profitability in all aspects of its kitchen operations. Recognized for its commitment to superior guest satisfaction and consistent food quality, the company supports the growth and development of its team members by fostering a collaborative and well-structured kitchen environment.
The role of Kitchen Manager within our client’s company is pivotal to maintaining these high standards. This position involves overseeing the coordination an... Show More
The role of Kitchen Manager within our client’s company is pivotal to maintaining these high standards. This position involves overseeing the coordination an... Show More
Job Requirements
- High school diploma or equivalent
- Several years of experience in a kitchen management role
- Knowledge of food safety and sanitation regulations
- Ability to work flexible hours including evenings and weekends
- Physical stamina to stand for long periods and handle kitchen demands
- Strong organizational and multitasking skills
Job Qualifications
- Proven experience in food service management or kitchen supervision
- Strong knowledge of menu planning, costing, and portion control
- Excellent leadership and team coordination skills
- Ability to enforce nutrition and sanitation standards
- Strong communication and interpersonal skills
- Ability to innovate and develop new recipes
- Familiarity with budget management and cost control
Job Duties
- Plans or participates 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
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
- Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
- Directs food apportionment policy to control costs
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
- Tests cooked foods by tasting and smelling them
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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