Job Overview
Compensation
Type:
Salary
Rate:
Range $68,300.00 - $94,100.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
employee training
flexible schedule
Job Description
Our client is a highly recognized entity in the hospitality industry, renowned for its dedication to delivering exceptional dining experiences. Specializing in culinary excellence, it operates within the restaurant sector and is committed to maintaining the highest standards of food quality, innovation, and guest satisfaction. As a leader in the business, the organization places a strong emphasis on efficiency, profitability, and strong operational management to sustain its esteemed reputation and competitive edge in the food service market.
The role of the Kitchen Manager is a pivotal leadership position responsible for overseeing and coordinating the activities of chefs, cooks, and ... Show More
The role of the Kitchen Manager is a pivotal leadership position responsible for overseeing and coordinating the activities of chefs, cooks, and ... Show More
Job Requirements
- High school diploma or equivalent
- Relevant experience in kitchen supervision or management
- Knowledge of budgeting and inventory management
- Ability to taste and evaluate food quality
- Strong leadership and team management abilities
- Availability to work flexible hours including weekends and holidays
- Compliance with health and safety standards
Job Qualifications
- Proven experience in kitchen management or as a head chef
- Strong leadership and organizational skills
- Knowledge of food safety and sanitation regulations
- Ability to work under pressure in a fast-paced environment
- Excellent communication and interpersonal skills
- Experience with menu planning and cost control
- Culinary degree or professional certification preferred
Job Duties
- Plan or participate in planning menus and utilization of food surpluses and leftovers, 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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