Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $55,000.00
Work Schedule
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401k
Paid Time Off
Career advancement opportunities
Job Description
Raines Co. is a family-owned business established in 1988 that has grown into a fully integrated development, management, and investment company specializing in the hospitality sector. The company develops, operates, and owns some of the world’s leading hotel brands as well as boutique hotels. Despite its considerable growth and expansion, Raines maintains a strong family-oriented culture that values building long-term relationships with its associates, partners, and the communities where it operates. Raines Co. is distinguished by its commitment to fostering a welcoming workplace environment that encourages professional development and rewards its most dedicated employees with opportunities for career advancement within... Show More
Job Requirements
- Minimum high school diploma, GED or equivalent
- prior experience as a Sous Chef or Lead Cook
- culinary training and experience
- certification requirements including Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe
- proficiency in Microsoft 365 or similar computer applications
- ability to work well under pressure and handle workplace issues effectively
- knowledge of financial information and data
- strong communication and problem-solving skills
Job Qualifications
- Prior experience as a Sous Chef or Lead Cook
- culinary training and cooking experience
- supervisory experience in a kitchen environment
- certifications required by federal, state, or local agencies
- ServSafe certification
- proficiency in Microsoft 365 or similar computer applications
- minimum of high school diploma, GED, or equivalent
- culinary arts degree or diploma preferred
Job Duties
- Assist the Executive Chef in meeting and exceeding the company’s budget and training kitchen staff to the highest standards
- hold and maintain applicable certifications including Food Handler, Alcohol Awareness, CPR, First Aid, and ServSafe
- control food and labor costs while providing high quality menu items and maximizing guest satisfaction
- order food to maintain appropriate stock according to sales levels
- return substandard food to suppliers and ensure accurate delivery receipts
- control waste and record discards/spoilage
- ensure staff food policy is followed with no unauthorized food leaving the kitchen
- follow stock rotation procedures
- maintain composure and objectivity under high pressure situations
- handle workplace problems effectively including anticipating, preventing, identifying, and solving issues
- listen to, understand, clarify, and resolve co-worker and guest concerns
- analyze financial information and data related to kitchen operations
- stay knowledgeable about local competition and industry trends
- organize, direct, supervise, and assist in food preparation and service based on standardized recipes while maintaining high standards
- ensure cleanliness, sanitation, and safety in kitchen and storage areas
- plan meals and services while guiding kitchen staff assignments such as pricing and banquets
- provide oversight of kitchen staff, outlets, banquet food, display merchandising, and department operations as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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