Job Overview
Compensation
Type:
Salary
Rate:
Range $81,000.00 - $111,500.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
retirement plans
Training and development opportunities
Job Description
This position is with a reputable food service establishment focused on delivering high-quality culinary experiences to its guests. The company operates with a commitment to excellence, ensuring that every aspect of food preparation and service meets stringent standards. Known for its dedication to both customer satisfaction and operational efficiency, the company provides a dynamic workplace environment where culinary professionals can thrive and grow their skills. It emphasizes innovation in menu planning, food cost control, and staff training to maintain profitability and outstanding service standards. The establishment employs a wide range of culinary staff, including chefs, cooks, and kitchen workers, all... Show More
Job Requirements
- high school diploma or equivalent
- proven experience in a supervisory kitchen role
- proficiency in menu analysis and food cost estimation
- knowledge of food safety and sanitation regulations
- ability to lead and train kitchen staff
- excellent sensory evaluation skills
- strong organizational and decision-making capabilities
- availability to attend trainings and meetings as required
Job Qualifications
- experience in coordinating kitchen activities and supervising culinary staff
- knowledge of menu planning, food cost control, and recipe development
- ability to analyze food, labor, and overhead costs
- skilled in training culinary staff and enforcing sanitation standards
- strong organizational and leadership skills
- familiarity with nutrition standards and food safety regulations
- excellent sensory evaluation abilities for quality assurance
- effective communication and interpersonal skills
- culinary education or certification is preferred but not mandatory
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
- devises special dishes and develops recipes
- familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
- establishes and enforces nutrition and sanitation standards for restaurant
- achieves budget goals given for weekly food and labor costs as directed from corporate office
- attends required trainings and meetings
- delivers 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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