Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $45,400.00 - $67,800.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Voluntary Dental and Vision Insurance
Life insurance
Holidays
sick leave
vacation
Meal allowance
Job Description
This job opportunity is within the hospitality industry, specifically in a food service environment where the roles of Executive Chef and Assistant Kitchen Manager are integral to daily kitchen and dining operations. The establishment focuses on delivering high-quality, fresh food to its guests, ensuring both exceptional dining experiences and efficient workplace management. The company is committed to upholding strict health, safety, and quality standards while maintaining a financially sound kitchen operation. This setting is ideal for professionals seeking a dynamic and challenging environment where culinary expertise and leadership skills are valued and essential.
The roles of Executive Chef and Assi... Show More
The roles of Executive Chef and Assi... Show More
Job Requirements
- Using hands to handle, control, or feel objects, tools or controls
- Standing or walking for long periods of time (8-10 hours)
- Lifting/carrying up to 30-50 pounds
- Repetitive movement
- Contact with others (face to face or by telephone)
- Face to face discussions with individuals or teams
- Conflict resolution
- Exposure to sounds or noise levels that are distracting or uncomfortable
- Making decisions that impact the results of co-workers or guests or the company
- Repeating the same physical activities or mental activities over and over
- Exposure to minor burns, cuts
- Work with others in a group or team, coordinating or leading others in accomplishing work activities
- Making decisions that affect other people, the financial resources, and/or the image and reputation of the organization
- Responsibility for work outcomes and results, Includes responsibility for the health and safety of others
- Job tasks are performed in close physical proximity to other people
- Working indoors in environmentally controlled conditions
- Wearing common protective or safety equipment
Job Qualifications
- Active learning and learning
- Judgment and decision making
- Critical thinking
- Mathematics
- Monitoring
- Speaking
- Writing
- Coordination
- Instructing
- Negotiation
- Persuasion
- Service orientation
- Social perceptiveness
- Management of financial resources
- Management of material resources
- Management of personnel resources
- Time management
- Spreadsheets
- Presentations
- Internet
- Navigation
- Word processing
- Knowledge of administration and management
- Knowledge of customer and personal service
- Knowledge of English language
- Preferred knowledge of education and training
- Preferred knowledge of food production
- Familiarity with point of sale POS software
- Experience with back office computer systems
Job Duties
- Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in dining facilities
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Investigate and resolve complaints regarding food quality or service
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
- Maintain food and equipment inventories, and keep inventory records
- Schedule staff hours and assign duties
- Establish standards for personnel performance and customer service
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
- Keep records required by government agencies regarding sanitation and food subsidies when appropriate
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities
- Order and purchase equipment and supplies
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
- Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control
- Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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