Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
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 commitment to scratch cooking and innovative dining programs that serve hundreds of clients nationwide. The company prides itself on its exceptional team of passionate, creative, and talented individuals who continuously push the boundaries of modern dining experiences. Unidine operates a variety of venues including restaurants, bars, cafeterias, and bistros, all designed to offer guests extraordinary culinary delights crafted from the freshest ingredients. Emphasizing quality and innovation, Unidine invests in its people by providing the right tools and resources to help team members perform their best, all while fostering a... Show More
Job Requirements
- Education at A.S. level or equivalent
- minimum 5 years of progressive culinary or kitchen management experience
- ServSafe certified
- hands-on culinary skills
- computer proficiency including Microsoft Office, Outlook, email and Internet
- willingness to participate in client satisfaction programs
- ability to meet physical demands of kitchen leadership
- effective communication and team management skills
- ability to comply with food safety and sanitation regulations
Job Qualifications
- A.S. or equivalent experience
- minimum 5 years of progressive culinary/kitchen management experience
- extensive catering experience a plus
- high volume, complex foodservice operations experience highly desirable
- institutional and batch cooking experiences
- hands-on chef experience required
- comprehensive knowledge of food and catering trends focusing on 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 and activities
- ServSafe certification
Job Duties
- Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
- determines how food should be presented and create decorative food displays
- provide direction on menu development based on product availability
- create distinctive specials that incorporate seasonal or special ingredients
- seek out sources for fresh food
- monitor all produce and meat for freshness
- maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
- research customer preferences and develop a menu which incorporates local foods and flavors
- prepare and cook foods of all types either on a regular basis or for special guests or functions
- demonstrate new cooking techniques and equipment to staff
- supervise and coordinate activities of cooks and workers engaged in food preparation
- ensure compliance with federal, state, local and company health, safety, sanitation standards
- provide guidance and direction to subordinates including setting performance standards and monitoring performance
- communicate the importance of safety procedures and ensure employee understanding
- monitor the quality of raw and cooked food products to ensure that standards are met
- follow and enforce food safety and sanitation guidelines
- maintain purchasing, receiving and food storage standards
OysterLink connects hospitality businesses with candidates.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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