Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,000.00 - $70,000.00
Work Schedule
Standard Hours
Flexible
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 a nationally recognized hospitality food service group known for its commitment to excellence and innovation in dining experiences. As a leader in the industry, Unidine operates a wide variety of venues including restaurants, bars, cafeterias, and bistros that offer unique and memorable culinary experiences to their guests. The company prides itself on its commitment to scratch cooking, the use of the freshest ingredients, and staying ahead of industry trends. They focus on delivering outstanding quality in every dish and continuously modernize dining programs for clients across the United States. Unidine fosters a supportive work environment that empowers its... Show More
Job Requirements
- Minimum of three to five years of progressive culinary/kitchen management experience
- Hands-on chef experience
- Ability to train kitchen staff in food safety and sanitation
- Knowledge of food cost controls and inventory management
- Proficient computer skills including Microsoft Office
- Ability to comply with federal, state and local health regulations
- ServSafe certification highly desirable
- Strong leadership and organizational skills
Job Qualifications
- A.S. degree or equivalent experience
- Minimum of three to five years of progressive culinary/kitchen management experience depending upon formal degree or training
- Extensive catering experience a plus
- Experience in high volume, complex foodservice operations
- Institutional and batch cooking experience
- Hands-on chef experience
- Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- Proficient with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, Email, and Internet
- ServSafe certification highly desirable
Job Duties
- Plan regular and modified menus according to established guidelines
- Follow standardized recipes, portioning and presentation standards
- Complete and utilize daily production worksheets and waste log sheets
- Taste completed meals to ensure quality
- Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards
- Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
- Ensure that kitchen staff follows and completes schedules as assigned
- Maintain inventory of food and non-food supplies to stay within established guidelines while assuring necessary product availability
- Make all decisions regarding utilization of leftover food products staying within company guidelines
- Comply with federal, state and local health and sanitation regulations and department sanitation procedures
- Follow facility, department, and company safety policies and procedures including occurrence reporting
- Participate and attend departmental meetings, staff development, and professional programs as appropriate
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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