Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,300.00 - $89,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Job Description
The hiring establishment is a reputable culinary service provider that places a strong emphasis on quality food production and team collaboration. This organization operates within the food service industry, catering to a diverse clientele by preparing nutritious and delicious meals across different service settings including patient care, cafeteria services, and catering events. Known for its commitment to excellence and customer satisfaction, the company invests in developing its culinary team through ongoing training and adherence to safety and sanitation regulations. The workplace culture promotes teamwork, innovation, and adherence to high culinary standards, aiming to deliver meals that meet both the dietary... Show More
Job Requirements
- Associate's degree or equivalent combination of education and related experience
- 4-6 years of relevant experience
- 0-2 years of leadership or management experience
Job Qualifications
- Associate's degree or equivalent combination of education and related experience
- 4-6 years of relevant experience
- 0-2 years of leadership or management experience
Job Duties
- Promotes Culinary department goals by selecting, motivating, and training capable team members
- Leads the activities of assigned Culinary team members by communicating and providing guidance toward achieving department objectives
- Supervises, hires, trains, disciplines and evaluates the performance of staff
- Provides training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures, etc
- Ensures performance appraisals are completed in a timely manner
- Prioritizes, schedules, assigns and monitors work to optimize preparation of foods to meet the menu requirements
- Develops, selects and standardizes production recipes
- Establishes presentation techniques and quality standards
- Plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information
- Develops recipes and plans menus for patients, cafeteria and catering functions
- Assists management in menu planning for patients, cafeteria and catering functions
- Generates and posts daily food production sheets based on estimated food consumption
- Prepares all food items appropriate for each meal period including entrees, side dishes, convenience items, desserts, etc
- May adjust staff workflow to ensure timely output of meals
- Removes food items from refrigerators, freezers, storage areas according to amounts required
- Prepares food items according to established recipes and menus
- Utilizes various kitchen utensils and equipment in safe and efficient manner
- Provides guidance in appropriate use of equipment, utensils, cooking techniques and sanitary practices
- Places food items in appropriate cooking pans and cooks according to menu requests
- Portions food products according to established portion control guidelines
- Places panned food on meal tray assembly line and/or serves food according to menu requests
- Removes unused food and wraps, dates, labels and stores accordingly
- Discards food not meeting time and temperature guidelines
- Complies with all applicable sanitation, safety and fire regulations
- Cleans respective work area, equipment and utensils
- Informs Executive Chef of inventory overages or shortages, as needed
- Reports any malfunctioning equipment or utensils to Executive Chef
- Addresses and resolves customer questions and/or complaints
- Escalates issues to Executive Chef, as required
- Performs related duties as required
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.
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