Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,017.00 - $71,130.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan
Life insurance
Tuition Reimbursement
Employee assistance program
training and career growth opportunities
Referral program
Job Description
Obrycki's, operated under HMSHost at Baltimore/Washington International Thurgood Marshall Airport, is a distinguished player in the airport dining and hospitality industry. HMSHost is well-known for its commitment to delivering top-tier food and beverage services to millions of travelers every year. The company operates a wide range of dining establishments inside airports across the United States, offering diverse cuisine options through its network of renowned brands. HMSHost's strong emphasis on quality, customer service, and employee growth has established it as a leading provider in the airport concession industry. With a focus on innovation and guest satisfaction, HMSHost creates memorable dining experiences... Show More
Job Requirements
- Requires a High School diploma or general education development (GED) diploma
- post-secondary culinary training preferred
- brand certification a plus
- requires 3 to 5 years experience with kitchen operations and staff supervision
- must be certified in Serve Safe Management certification course
- demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
- demonstrates organization and multi-project time/issue management
- requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Job Qualifications
- High School diploma or general education development (GED) diploma
- post-secondary culinary training preferred
- brand certification a plus
- 3 to 5 years experience with kitchen operations and staff supervision
- certified in Serve Safe Management certification course
- demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
- demonstrates organization and multi-project time/issue management
- ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Job Duties
- Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work
- promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures
- assists with menu planning, inventory, and managing of supplies
- maintains effective cost control, service and quality standards to produce maximum sales and profits
- complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
- may serve as a resource to others in the resolution of complex problems and issues
- provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen
- maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager
- provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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