Job Overview
Compensation
Type:
Salary
Rate:
Range $53,300.00 - $72,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Training and development opportunities
Meal Allowances
Job Description
Bedford Hall, located in Stamford, Connecticut, is a distinguished full-service restaurant renowned for its commitment to delivering exceptional dining experiences. The establishment prides itself on a rich tradition of culinary excellence, where gourmet dishes and outstanding hospitality converge to create memorable moments for every guest. Known for its inviting ambiance and dedication to quality, Bedford Hall serves as a culinary landmark within the community, attracting patrons who appreciate both classic and innovative cuisine. As part of its ongoing growth and pursuit of operational excellence, Bedford Hall is seeking a skilled and experienced Kitchen Manager to oversee kitchen operations and ensure... Show More
Job Requirements
- Two years minimum related experience in a full service restaurant
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Ability to write routine reports and correspondence
- Ability to speak effectively before groups of customers or employees
- Specific city and state Food Safety Certificate requirements will be requested prior to hire
Job Qualifications
- Two years minimum related experience in a full service restaurant
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Ability to write routine reports and correspondence
- Ability to speak effectively before groups of customers or employees
- Specific city and state Food Safety Certificate requirements will be requested prior to hire
Job Duties
- Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
- Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
- Directs food apportionment policy to control costs
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
- Tests cooked foods by tasting and smelling them
- Devises special dishes and develops recipes
- Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
- Establishes and enforces nutrition and sanitation standards for restaurant
- Achieves budget goals given for weekly food and labor costs as directed from corporate office
- Attends required trainings and meetings
- Delivers an exceptional experience through outstanding hospitality and food service to the guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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