Job Overview
Employment Type
Hourly
Compensation
Type:
Salary
Rate:
Range $37,300.00 - $59,700.00
Work Schedule
Day Shifts
Night Shifts
Job Description
The hiring establishment is a professional kitchen environment under the leadership of an Executive Chef and Sous Chef, specializing in food service operations. This company likely operates within the hospitality or food service industry, focusing on delivering high-quality culinary experiences. The establishment emphasizes a structured operation where food preparation, service, safety, and sanitation are paramount. The team dynamics include both supervisory and hands-on roles ensuring that culinary standards and customer satisfaction are consistently met. While the exact employment type and salary are not specified, the role involves direct supervision of hourly kitchen staff during different shifts, covering day and night... Show More
Job Requirements
- High school graduate or general education degree (GED)
- six months to one year related experience
- ability to perform essential duties satisfactorily
- willingness to accommodate individuals with disabilities
- capability to work under supervisory direction from Executive Chef and Sous Chef
Job Qualifications
- Working under pressure - ability to complete assigned tasks under stressful situations
- resource management (people and equipment) - ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel
- leadership - ability to influence others to perform their jobs effectively and to be responsible for making decisions
- decision making - ability to make critical decisions while following company procedures
- communication, written - ability to communicate in writing clearly and concisely
- communication, oral - ability to communicate effectively with others using the spoken word
Job Duties
- Compile and balance cash receipts at the end of the day or shift
- resolve customer complaints regarding food service
- train workers in food preparation, and in service, sanitation, and safety procedures
- inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
- control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel
- observe and evaluate workers and work procedures in order to ensure quality standards and service
- assign duties, responsibilities, and work stations to employees in accordance with work requirements
- analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
- specify food portions and courses, production and time sequences, and workstation and equipment arrangements
- recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
- forecast staff, equipment, and supply requirements based on a master menu
- perform serving duties such as carving meat, preparing flammable dishes, or serving wine and liquor
- record production and operational data on specified forms
- purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
- collaborate with other personnel in order to plan menus, serving arrangements, and related details
- supervise and check the assembly of regular and special diet trays and the delivery of food trolleys to hospital patients
- schedule parties and take reservations
- develop departmental objectives, budgets, policies, procedures, and strategies
- develop equipment maintenance schedules and arrange for repairs
- evaluate new products for usefulness and suitability
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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