Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $100,000.00
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 an industry-leading hospitality food service group renowned for its innovative culinary programs, scratch cooking, and commitment to delivering extraordinary dining experiences across the nation. With a passion for exceptional quality, creativity, and talent, Unidine operates a variety of dining venues including restaurants, bars, cafeterias, and bistros that provide guests with memorable and fresh culinary offerings. The company’s dedication to using the freshest ingredients, staying ahead of food industry trends, and empowering its team members with the resources and tools they need to succeed sets Unidine apart as a leader in the hospitality sector. As a member of Compass... Show More
Job Requirements
- Must have A.S. degree or equivalent experience
- minimum 5 years progressive culinary or kitchen management experience
- prior catering experience preferred
- experience in high volume, complex foodservice operations desirable
- hands-on chef experience essential
- knowledge of food safety and sanitation standards
- computer proficiency including Microsoft Office suite
- ability to participate in client satisfaction activities
- ServSafe certification preferred
- must perform essential job functions with or without reasonable accommodation
- commitment to a drug-free workplace
- eligible to work in the United States.
Job Qualifications
- A.S. degree or equivalent experience
- minimum of 5 years of progressive culinary or kitchen management experience
- extensive catering experience preferred
- experience in high volume, complex foodservice operations highly desirable
- knowledge of institutional and batch cooking methods
- hands-on chef experience required
- comprehensive knowledge of food and catering trends including quality, production, sanitation, food cost controls, and presentation
- proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet
- willingness to participate in client satisfaction programs
- ServSafe certification highly desirable.
Job Duties
- Lead daily culinary production including meal preparation and food quality
- determine food presentation and create decorative food displays
- provide direction on menu development and create distinctive specials
- seek out sources for fresh food and monitor produce and meat freshness
- maintain product consistency by inspecting seasonings, portions, and appearance
- research customer preferences and develop menus incorporating local foods and flavors
- prepare and cook various food types for regular service and special functions
- demonstrate new cooking techniques and equipment to staff
- supervise and coordinate cooks and food preparation workers
- ensure compliance with health, safety, and sanitation standards
- provide guidance and set performance standards for subordinates
- communicate importance of safety procedures and monitor safety protocols
- monitor quality of raw and cooked food products
- enforce food safety and sanitation guidelines
- maintain purchasing, receiving, and food storage standards
- participate in business strategy development aligned with client mission and values
- manage controllable expenses including food cost, supplies, uniforms, and equipment
- develop and implement purchasing and receiving guidelines
- analyze financial and operational information to adjust business plans and labor needs
- develop and manage department budget focusing on labor and food costs
- identify revenue and expense opportunities and challenges
- control food cost, labor, and other expenses while monitoring budgets
- 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 with residents and staff
- improve service through guidance, feedback, and coaching
- support behaviors that exceed customer expectations
- empower employees to provide excellent service
- ensure ongoing training for employees
- foster hospitality and teamwork
- use teamwork to support guests and employees
- seek opportunities to improve customer experience via feedback
- review resident satisfaction to identify improvements
- handle guest complaints
- lead regular team meetings
- establish performance and budget goals
- solicit employee feedback and address concerns
- develop team engagement strategies
- ensure fair treatment of employees
- provide necessary training and tools
- communicate performance expectations and provide feedback
- offer coaching and counseling for performance improvement.
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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