Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
paid time off accrual
Paid meals during your shift
monthly dining allowance
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Short term disability insurance
long term disability insurance
3 week paid sabbatical
Job Description
Preferred Hospitality, Inc. is a well-established management company specializing in Provider Contract Food Service and Market Broiler Restaurants since its inception in 1989. Over the decades, the company has built a reputation for excellence in the competitive food service industry by providing innovative concepts, efficient systems, diverse food offerings, and a well-trained staff dedicated to superior service. Preferred Hospitality takes pride in addressing the unique challenges faced by organizations with on-site food service capabilities. With a focus on recruiting, training, and developing candidates who are passionate about people and quality service, the company prides itself on creating an environment of... Show More
Job Requirements
- 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
- demonstrated hands-on experience in the field
- experience in a managerial position able to supervise employees to maintain quality control
- knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications
- demonstrated leadership skills and training ability
- ability to list up to 25 pounds
- stamina to walk or stand continuously up to 10 hours per day
- ability to maintain an average work week of approximately 50 hours as business and training require
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
- demonstrated hands-on experience in the field
- experience in a managerial position able to supervise employees to maintain quality control
- knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications
- demonstrated leadership skills and training ability
- ability to list up to 25 pounds
- stamina to walk or stand continuously up to 10 hours per day
- ability to maintain an average work week of approximately 50 hours as business and training require
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 as well as kitchen’s ability to turn out quality products efficiently
- develop procedures to ensure consistent quality
- develop and maintain product specifications, presentation standards and preparation of recipes, including all postings and photos
- 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 all 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 all kitchen employees
- order equipment as requested 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
- be responsible for training 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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