Job Overview
Employment Type
Full-time
Benefits
PPO Medical insurance
Dental Insurance
VSP Vision insurance
short and long term disability insurance
Life insurance
monthly dining allowance
Immediate paid time off accrual
paid sabbatical
Job Description
Preferred Hospitality, Inc. is a distinguished management company specializing in Provider Contract Food Service and Market Broiler Restaurants. Since its inception in 1989, Preferred Hospitality has established a strong reputation in the competitive food service industry by delivering exciting culinary concepts, innovative systems, superior food offerings, and efficient, well-trained staff. The company's unique advantage lies in its extensive experience and leadership in managing on-site food service capabilities, enabling it to address various challenges that organizations may face. Preferred Hospitality's commitment to excellence and continuous improvement has cemented its position as a trusted partner for food service management across multiple locations... Show More
Job Requirements
- At least three years of culinary experience in food preparation, recipe development, plate presentation and menu implementation
- Advanced degree from a postsecondary culinary arts training program is desirable
- Experience in a managerial position and able to supervise employees to maintain quality control
- Must demonstrate hands-on experience in the field
- Must have knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications
- Must demonstrate leadership skills and training ability
- Ability to lift up to 25 pounds
- Must maintain stamina to walk or stand continuously up to 16 hours per day
- Must maintain an average work week of approximately 55 hours as business and training require
Job Qualifications
- At least three years of culinary experience in food preparation, recipe development, plate presentation and menu implementation
- Advanced degree from a postsecondary culinary arts training program is desirable
- Experience in a managerial position and able to supervise employees to maintain quality control
- Must demonstrate hands-on experience in the field
- Must have knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications
- Must demonstrate leadership skills and training ability
- Ability to lift up to 25 pounds
- Must maintain stamina to walk or stand continuously up to 16 hours per day
- Must maintain an average work week of approximately 55 hours as business and training require
Job Duties
- Leads kitchen team in chef's absence
- Provides guidance to junior kitchen staff members, including, but not limited to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units all meet standards and are consistently well-managed
- Assists head chef with menu creation
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Job Location
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