Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,700.00 - $92,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Employee assistance program
Job Description
Our client is a well-established hospitality company known for delivering exceptional culinary experiences within their venues. Operating a high-volume kitchen, the establishment prides itself on offering quality food and service while maintaining a professional and safe environment. They emphasize strict adherence to health, safety, and sanitation regulations ensuring that all operations run smoothly and efficiently. With a strong focus on team leadership and guest satisfaction, the company seeks to uphold its reputation in the competitive culinary market by continuously improving its food and beverage operations.
The role of Chef within this dynamic environment is multifaceted, requiring someone with not ... Show More
The role of Chef within this dynamic environment is multifaceted, requiring someone with not ... Show More
Job Requirements
- High school diploma or GED
- Two to four years supervisory or management experience in a high-volume kitchen
- Ability to carry or lift up to 75 pounds
- Ability to move safely within the kitchen
- Ability to handle food, objects, products, and utensils safely
- Ability to bend, stoop, stand, and kneel
- Ability to withstand temperature changes in work area
- Flexible to work evenings, weekends, and holidays
- Strong communication skills
- Detail oriented
Job Qualifications
- A high school diploma or GED equivalent
- Culinary arts courses or certifications or related degree preferred
- Two to four years experience supervising or managing kitchen staff
- Experience with inventory management and food ordering in a high-volume kitchen
- Confidence in cooking skills and abilities
- Attention to detail
- Good people management skills
- Communication and listening skills
- Proven ability to lead a team and communicate verbally and in writing
- Flexibility and adaptability to change
- Demonstrated time management and organizational skills
- Passion for teaching others
- Ability to work evenings, weekends, and holidays
Job Duties
- Control the day-to-day culinary operations of the venue within company policies and staffing guidelines
- Maintain professional company image including kitchen cleanliness and proper uniforms
- Maintain updated and accurate costing and documentation of all dishes
- Establish procedures and timeframes for inventory and determine minimum and maximum stock levels
- Ensure security, proper storage, timely replenishment, and minimize waste of food, materials, and equipment
- Maintain and ensure operational condition and cleanliness of all kitchen equipment and areas
- Resolve employee conflicts, customer issues, and wrong stock orders promptly
- Rally staff during busy shifts and resolve conflicts
- Interact with guests to resolve service concerns
- Ensure consistent product and service quality
- Control food costs by ordering and review of financial reports
- Communicate cooking standards and methods clearly to staff and customers
- Ensure a safe working environment to reduce accidents
- Maintain kitchen organization and cleanliness per company and health standards
- Create and manage work schedules, shipments, and cleaning schedules
- Recruit, interview, hire, supervise, motivate, and discipline kitchen staff
- Train employees continuously
- Lead by example and mentor new staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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