Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $60,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal Allowances
Job Description
Located in Boca Raton, FL, this esteemed hospitality establishment operates within a professional culinary environment known for its dedication to excellence and high guest satisfaction. The company is committed to delivering exceptional dining experiences through innovative menus, stringent quality controls, and a passionate culinary team. With a focus on maintaining superior standards in food preparation, presentation, and service, this employer offers an exciting opportunity for culinary professionals who are looking to advance their careers in a fast-paced and dynamic kitchen setting. The company fosters a culture of continuous learning, teamwork, and professional development, making it an ideal workplace for motivated... Show More
Job Requirements
- High school diploma or equivalent
- Certification of culinary training or culinary arts degree
- Minimum 3 to 5 years supervisory experience in kitchen operations
- 8 to 10 years experience in kitchen operation
- Experience managing labor and food costs
- Food Safety Certification
- Ability to lift and carry up to 50 pounds
- Proficient in communication and report writing
- Ability to supervise and assign duties effectively
Job Qualifications
- Certification of culinary training or Culinary Arts Degree
- Apprenticeship or Associate of Science Degree in culinary arts
- Minimum 3 to 5 years supervisory experience
- 8 to 10 years kitchen operation experience
- Experience as Banquet Chef and Sous Chef in Level-4 hotel preferred
- Skilled in all kitchen stations and banquet management
- Proficient in labor and food cost management
- Food Safety Certification
Job Duties
- Manage kitchen and personnel during Executive Chef's absence
- Prepare production lists focusing on food cost controls
- Supervise requisitioning of food to avoid stockpiling and spoilage
- Monitor buffet presentations and showpieces
- Assist in developing and maintaining menu specifications and banquet files
- Recommend hiring, disciplinary actions, and separations
- Establish economical cooking and portioning standards
- Oversee food preparation and final food product quality
- Ensure hygiene, safety, and sanitary conditions in back-of-house
- Coordinate inter-departmental communication regarding food department
- Stay updated on culinary market trends and support education of externs and apprentices
- Supervise recipe standardization, cost control, food transfers, and generate credit documents
- Provide for dietary and nutritional requirements
- Assist sales and catering coordinators with culinary bookings
- Participate in annual budgeting process
- Perform other assigned duties
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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