Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $144,000.00
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 dedication to crafting memorable dining experiences through innovation, fresh ingredients, and exceptional people. The company operates a diverse portfolio of restaurants, bars, cafeterias, and bistros serving clients nationwide, emphasizing scratch cooking and modernizing dining programs to stay ahead of industry trends. By fostering a creative environment that encourages culinary excellence and operational efficiency, Unidine has established itself as a trusted partner in the food service industry, committed to exceeding guest expectations with quality, service, and innovation.
The Executive Chef I position at Unidine is a pivotal leadership role re... Show More
The Executive Chef I position at Unidine is a pivotal leadership role re... Show More
Job Requirements
- Associate degree or equivalent experience
- minimum five years of culinary or kitchen management experience
- strong leadership and team management skills
- proficiency in food safety and sanitation standards
- excellent communication and interpersonal abilities
- ability to manage budgets and control costs
- computer literacy including Microsoft Office suite
- willingness to work hands-on in kitchen environment
- commitment to customer service excellence and employee development
- ability to analyze financial and operational data
- availability to participate in training and client activities
- adherence to company policies and safety protocols.
Job Qualifications
- A.S. or equivalent experience
- minimum 5 years of progressive culinary or kitchen management experience, depending upon formal degree or training
- extensive catering experience a plus
- high volume, complex foodservice operations experience highly desirable
- institutional and batch cooking experiences
- hands-on chef experience a must
- comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation
- experienced with computers including Microsoft Office Word, Excel and PowerPoint, Outlook, Email and Internet
- willing to participate in client satisfaction programs and activities
- ServSafe certified highly desirable.
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 and create distinctive specials that incorporate seasonal or special ingredients
- seeks out sources for fresh food and monitors all produce and meat for freshness
- maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
- researches customer preferences and develops a menu which incorporates local foods and flavors
- prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- demonstrate new cooking techniques and equipment to staff
- supervises and coordinates activities of cooks and workers engaged in food preparation
- ensure compliance with federal, state, local and company health, safety, sanitation standards
- provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- communicates the importance of safety procedures and monitors processes related to safety
- monitors the quality of raw and cooked food products to ensure that standards are met
- enforces food safety and sanitation guidelines
- maintains purchasing, receiving and food storage standards
- participates in developing and implementing business strategies aligned with client mission
- manages department controllable expenses including food cost, supplies, uniforms, and equipment
- develops and implements guidelines for purchasing and receiving
- analyzes financial and operational information to adjust business plans, labor requirements, and operating costs
- manages department budget and controls labor and food costs
- identifies revenue and expense opportunities and problems
- oversees food inventory, purchasing, and supply disbursement
- schedules staff based on forecasted volumes
- creates 100% resident satisfaction by training and resourcing team members for engagement and service excellence
- maintains professional attitude while engaging residents and staff
- improves service through guidance, feedback and coaching
- supports exceptional customer service behaviors
- empowers employees and establishes employee guidelines
- ensures genuine hospitality and teamwork
- supports guests and employees through teamwork
- seeks resident feedback and develops improvement strategies
- responds to guest complaints
- leads team meetings
- establishes performance and budget goals
- solicits employee feedback and reviews satisfaction results
- develops and implements team engagement strategies
- ensures fairness
- provides training, tools and feedback
- offers coaching and counseling for performance goals.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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