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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $55,000.00
Benefits
Medical
Dental
Vision
Voluntary UNUM offerings for accident, critical illness and hospital indemnity
Discount Program
Commuter Benefits
Employee assistance program
401k
Sick Time
Holiday pay
Tuition Reimbursement
Paid Time Off
Job Description
Elior North America is a leading family of distinct hospitality companies with over 50 years of industry experience and a dedicated team of 15,000 members who are passionate about food, service, and excellence. The company operates with a strong commitment to reimagining and enhancing customers' culinary experiences across various sectors, including healthcare. Known for its robust work-life balance, competitive benefit packages, and professional growth opportunities, Elior North America fosters an inclusive and dynamic work environment that encourages skill development and career advancement.
The brand Cura-Hospitality, part of Elior North America, focuses on delivering exceptional hospitality services in healthcare settings... Show More
The brand Cura-Hospitality, part of Elior North America, focuses on delivering exceptional hospitality services in healthcare settings... Show More
Job Requirements
- Must have 3 to 5 years of culinary management experience
- Demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
- Strong leadership skills
- Excellent oral and written communication skills
- Proven ability to control costs and manage budgets
- Willingness to work onsite full-time
- Ability to supervise and train staff
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production
- 3 to 5 years of culinary management experience
- Strong leadership, oral and written communication skills
- Proven track record of successfully controlling costs and managing annual budgets
- Bachelor’s degree in institutional management, nutrition, dietetics, or hotel and restaurant management or certification by a recognized culinary institution or equivalent combination of education and experience
Job Duties
- Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints
- Maintain proper production, safety and sanitation standards
- Direct and participate in the daily preparation of standard and gourmet food items
- Evaluate the quality of raw food and ensure the quality of the finished products
- Inspection of assigned units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance
- Implement culinary production for special events, monotony breakers, and catered functions
- Supervise and participate in the preparation and display of menu items for special functions
- Maintain proper inventory controls for food, supplies, and equipment
- Interview, select, train and evaluate supervisory and support staff
- Control revenue and expenses to ensure financial goals
- Ensure the highest level of customer service
- Other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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