Job Overview
Compensation
Type:
Salary
Rate:
Range $70,470.00 - $116,870.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee assistance program
Job Description
This job opportunity is offered by a reputable culinary establishment focused on providing exceptional food service and culinary excellence. The company thrives on delivering high-quality meals across multiple dining settings including patient services, cafeteria, and catering functions, ensuring that each guest experiences delicious dishes prepared with skilled culinary expertise and strict adherence to safety and sanitation standards. Known for its commitment to innovation in menu planning and culinary arts, this company places a strong emphasis on training, team motivation, and maintaining a high standard of food presentation and taste. The environment promotes teamwork, discipline, and professional growth within the culinary... 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
- 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 such as food taste, temperature, appearance, and volume
- 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
- generates and posts daily food production sheets based on estimated food consumption
- prepares all food items appropriate for each meal period including entrées, side dishes, convenience items, desserts
- adjusts staff work flow to ensure timely output of meals
- removes food items from refrigerators/freezers/storage areas according to amounts required for each meal service
- 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 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, reports any malfunctioning equipment or utensils
- addresses and resolves customer questions 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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