Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $93,000.00 - $128,100.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical Coverage
Dental Insurance
Vision Insurance
Life insurance
short term disability
long term disability
retirement savings plan
Paid Time Off
Job Description
The Culinary Institute of America (CIA) is a premier institution renowned for its dedication to culinary excellence and education. Recognized worldwide, the CIA offers a high standard of culinary arts training, attracting aspiring chefs, culinary professionals, and food enthusiasts from around the globe. Located in a vibrant culinary community, the institute integrates practical training with an inspiring academic environment. The CIA not only focuses on teaching culinary skills but also emphasizes leadership and innovation in the foodservice industry, preparing students for a variety of roles within the culinary world. As a respected institution, the CIA also operates several dining venues... Show More
Job Requirements
- Two year culinary certificate/degree or equivalent experience
- minimum five years of progressively responsible work in back of house kitchen operations, including previous experience supervising staff
- ability to work a flexible schedule including nights and weekends as required
- ability to stand for eight hours
- ability to lift 50 pounds
- ability to withstand high ambient temperatures
- excellent communication skills
- strong leadership skills
- high level of energy and self-motivation
- beginner to intermediate computer skills
Job Qualifications
- Two year culinary certificate/degree or equivalent experience
- minimum five years of progressively responsible work in back of house kitchen operations, including previous experience supervising staff
- associate's degree in culinary arts preferred
- Culinary Institute of America graduate preferred
- familiarity with modern techniques and trends
- demonstrated ability to show a high level of service responsiveness to customers
- strong skills in leadership, motivation, management, planning and operations
- high commitment to ethical behavior in all situations and circumstances
- excellent written, verbal communication, and presentation skills
- demonstrated ability in organizational, time management, problem solving and interpersonal skills
- ability to monitor, evaluate and solve operations problems as they arise
- strong teamwork and interpersonal skills
- ability to be adaptable, dependable and handle multiple priorities simultaneously
- excellent logistical planning and delegating skills
- high level of energy and self-motivation
- beginner to intermediate computer skills including ability to work effectively in MS Office systems such as Word and Excel
Job Duties
- Creates weekly staffing schedules that support budgeted labor costs metrics
- establishes controls to achieve a food cost budget that meets determined metrics while minimizing food and supply waste
- works with Food and Beverage Manager and Senior Director of Food and Beverage to ensure the restaurant attains positive cash flow for the fiscal year
- utilizes existing daily, weekly, and monthly reporting tools to assess and adjust both Food & Labor cost management
- performs monthly food inventory
- develops seasonal menus using local and Copia garden ingredients between Grove, Lunch Box, and auxiliary programs
- approves the requisition of products and other necessary food supplies
- works closely with Storeroom Manager to research and source specialty ingredients
- evaluates food products with storeroom manager to assure that quality standards are consistently attained
- maintains a health department rating of A throughout restaurant at all times
- monitors, reports, and corrects all instances of disrepair in the Food & Beverage food outlets in coordination with the Food & Beverage Manager and the Facilities Manager
- evaluates and documents staff performance using established methods and criteria
- interviews, in conjunction with the Food & Beverage Manager, trains and supervises all staff
- coordinates with Food & Beverage Manager and LCS management to ensure appropriate and most efficient staffing levels for dishwashers
- works with Food & Beverage Manager to develop and achieve best in class service and food standards
- any and all other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
You may be also interested in:
Nearby Cities
Jobs By Filter