Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,500.00 - $66,800.00
Benefits
Medical
Dental
Vision
Voluntary UNUM accident insurance
Voluntary critical illness insurance
voluntary hospital indemnity insurance
Discount Program
Commuter Benefits
Employee assistance program
401k
Sick Time
Holiday pay
Tuition Reimbursement
Paid Time Off
Job Description
Cura Hospitality, a premier healthcare food service provider, is dedicated to delivering compassionate service and nutritious, delicious meals to hospitals, senior living centers, and long-term care facilities. As part of Elior North America, Cura is committed to enhancing quality of life through exceptional culinary experiences, ensuring that every meal served supports the health and wellbeing of patients and residents. Elior North America is known for its inclusive work environment, promoting diversity and equal opportunity employment while offering ample growth and advancement opportunities within the company. This ensures employees have a supportive workplace where their professional skills and careers can flourish.<... Show More
Job Requirements
- Must have 3-5 years culinary management experience
- demonstrated culinary skills in institutional, hotel, or restaurant large quantity production
- strong leadership and communication skills
- proven ability to control costs and manage budgets
- bachelor’s degree in institutional management, nutrition, dietetics, or hotel and restaurant management preferred
- culinary certification preferred
- able to work full-time onsite at Forbes Hospital in Monroeville, Pennsylvania
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production
- 3-5 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 preferred
- certification by a recognized culinary institution preferred
- equivalent combination of education and experience accepted
Job Duties
- Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints
- participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development
- 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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