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Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $50,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
This hiring establishment is a dynamic and reputable food service company known for its commitment to excellence in culinary arts and customer satisfaction. As an established player in the food and beverage industry, the company operates with a focus on high-quality dining experiences, supported by a professional and dedicated team. The organization values innovation, collaboration, and operational efficiency, ensuring that the culinary operations meet and exceed guest expectations consistently. This company prides itself on its farm-to-table approach, emphasizing fresh, seasonal ingredients to craft menus that delight and inspire guests. The work environment is both fast-paced and nurturing, ideal for culinary... Show More
Job Requirements
- High School diploma or equivalent vocational training certificate
- Certification of culinary training or apprenticeship preferred
- Sanitation and Hygiene Certificate required
- Serve Safe certification
- Minimum of 2-4 years of experience
- Demonstrated knowledge of all culinary operations
- Ability to plan and prepare restaurant operations
- Ability to prepare and train culinary staff
- Experience with both cold and hot prepared foods
- Basic pastry knowledge
Job Qualifications
- High School diploma or equivalent vocational training certificate
- Certification of culinary training or apprenticeship preferred
- Sanitation and Hygiene Certificate required
- Serve Safe certification
- Minimum of 2-4 years of experience in culinary operations
- Knowledge of culinary operations including preparation, presentation of foods such as salads, sauces, soups, butchering
- Experience in cold and hot prepared foods for buffets
- Basic pastry knowledge
- Ability to plan and prepare for restaurant operations
- Competence in training culinary staff
Job Duties
- Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit
- Work with the restaurant Chef to plan farm menus based crop list available as items are in season
- Must be able to produce sauces, condiments, dressings based on specific recipes
- Manage production of outlet preparation
- Communicate with restaurant Chef when items are low and need to be replenished
- Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements
- Maintain complete knowledge of correct maintenance and use of equipment, properly and safely
- Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Complete opening shift duties
- Inspect the cleanliness and working condition of all tools, equipment and supplies
- Check production schedule and pars
- Establish priority items for the day
- Prepare all menu items following recipes and yield guides, according to departmental standards
- Inform Chef of any foreseeable shortages before items run out
- Minimize waste and maintain controls to attain forecasted food cost
- Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/payroll/food costs, and sanitation, cleanliness and hygiene
- Set and train, and promote department Standards of Excellence
- Conduct administrative work as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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