Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $65,000.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Paid meals
monthly dining allowance
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Short term disability insurance
long term disability insurance
paid sabbatical
Job Description
Preferred Hospitality, Inc., established in 1989, is a distinguished management company specializing in Provider Contract Food Service and Market Broiler Restaurants. With over three decades of experience, the company has developed a strong reputation for innovation, excellence, and efficient food service management. Preferred Hospitality excels in creating exciting dining concepts, implementing effective systems, and delivering high-quality food offerings supported by a well-trained, professional staff. The company prides itself on addressing challenges that arise in various organizations with on-site food service capabilities by providing tailored solutions that emphasize quality and customer satisfaction.
As a committed employer, Preferred Hospitality focuses heavily o... Show More
As a committed employer, Preferred Hospitality focuses heavily o... Show More
Job Requirements
- at least three years of culinary experience
- advance degree from a post-secondary culinary arts training program desirable
- hands-on experience in the field
- experience in a managerial position
- ability to supervise employees
- knowledge of kitchen equipment, workflow, costing techniques, food ingredients, and specifications
- leadership skills
- ability to lift up to 25 pounds
- stamina to stand or walk up to 10 hours per day
- willingness to work approximately 50 hours per week as business requires
Job Qualifications
- At least three years of culinary experience in food preparation, recipe development, plate presentation and menu implementation
- advanced degree from a post-secondary culinary arts training program is desirable
- hands-on experience in the field
- experience in a managerial position with ability to supervise employees to maintain quality control
- knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications
- leadership skills and training ability
- ability to lift up to 25 pounds
- stamina to walk or stand continuously up to 10 hours per day
- ability to work an average of 50 hours per week as needed
Job Duties
- Research and develop new or improved menu items and procedures
- create and implement new recipes as approved
- ensure effective communication of all new recipes and preparation methods
- evaluate guest acceptance of new or upgraded products and kitchen efficiency
- develop procedures to ensure consistent quality
- develop and maintain product specifications, presentation standards and preparation of recipes
- maintain and organize current recipe book
- establish and maintain effective order guides
- maintain quality food standards according to HAACP guidelines
- maintain Serv-Safe certification
- train kitchen personnel in food production principles and practices
- establish quality standards for menu items and food production practices
- consistently inspect to ensure product quality
- analyze results and identify deviations from standards
- recommend corrective actions to management on quality and operations procedures
- ensure availability of technical support in training and development of kitchen employees
- order equipment and source ingredients and supplies as necessary
- maintain effective communications with subordinates
- keep kitchen employees trained, challenged, and motivated
- foster a supportive team relationship among employees
- maintain a clean, safe and unobstructed workspace
- plan, organize, direct, and train
- train the technical aspect of food preparation to kitchen staff
- conduct annual performance evaluations of subordinates
- continually coach and counsel subordinates to ensure optimal performance in the back of the house
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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