Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $44,300.00 - $59,800.00
Benefits
PPO medical and dental
VSP vision
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. With over three decades of experience in the culinary industry, Preferred Hospitality has successfully lived, learned, and led within the fiercely competitive food service arena. The company is renowned for its dedication to delivering innovative food concepts, efficient systems, exceptional food offerings, and highly trained staff to meet and exceed the needs of organizations that require on-site food service capabilities. Preferred Hospitality prides itself on addressing any organizational challenges with tailored solutions that ensure operational excellence and... Show More
Job Requirements
- At least three years of culinary experience in food preparation, recipe development, plate presentation and menu implementation
- Advance degree from a postsecondary culinary arts training program is desirable
- Must demonstrate hands-on experience in the field
- Experience in a managerial position and able to supervise employees to maintain quality control is required
- Must have knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications
- Must demonstrate leadership skills and training ability
- Must be able to list up to 25 pounds
- Must maintain the 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
- Demonstrated hands-on experience in the field
- Experience in a managerial position and able to supervise employees to maintain quality control
- Knowledge of kitchen equipment, work flow, costing techniques, food ingredients and specifications
- Leadership skills and training ability
Job Duties
- Leads kitchen team in chef's absence
- Provides guidance to junior kitchen staff members including 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, works with 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 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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