Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $57,500.00 - $77,700.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career Development
Employee Discounts
Safe working environment
Job Description
The hiring establishment is a dynamic and reputable hospitality organization known for its commitment to delivering exceptional culinary experiences and outstanding guest service. As a key player in the upscale food service industry, the company prides itself on its dedication to quality, sustainability, and operational excellence. With a strong emphasis on team development and innovation, this organization fosters a positive work culture where employees are valued and empowered to grow. The company operates in a fast-paced environment, serving high volumes of guests while maintaining the highest standards of food preparation, safety, and customer satisfaction. Its dedication to sustainability is highlighted... Show More
Job Requirements
- Degree or certification from an accredited culinary program preferred
- Three years experience in a managerial position of an upscale and or high volume food service establishment required
- Ability to work varying schedules including holidays and weekends
- Physical ability to stand for extended periods walk push lift up to 50 pounds bend reach use fingers and hands stoop kneel or crouch
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- Minimum three years experience in a managerial position of an upscale and or high volume food service establishment
Job Duties
- Interview select train schedule coach and support associates ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values
- Oversee preparation and production of menus development and execution of recipes
- Manage kitchen operations and assigned staff
- Ensure staff prepares menu items following recipes and yield guides in accordance with department standards
- Develop new menu items test and create recipes
- Train develop and evaluate personnel with regard to proper use of standard kitchen equipment and tools techniques and skills
- Supervise kitchen personnel to ensure that methods of cooking garnishes and portion sizes are as prescribed
- Manage budget monitor costs and operating needs in keeping with overall containment of unnecessary expenditures
- Direct and develop skills of the team to the achievement of department and area goals
- Evaluate all direct reports and conduct introductory period and annual performance reviews
- Maintain an open door policy and address all team member issues and or concerns in a timely manner
- Conduct divisional departmental staff meetings on a monthly basis
- Follow sustainability guidelines and practices related to HHM's EarthView program
- Practice safe work habits wear protective safety equipment and follow MSDS and OSHA standards
- Perform other duties as requested by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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