Job Overview
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Meal Allowances
Job Description
The hiring establishment is a reputable and dynamic food service company dedicated to delivering exceptional dining experiences through outstanding hospitality and expertly prepared food. As a cornerstone of the hospitality industry, this company prioritizes quality, innovation, and customer satisfaction in all aspects of its service. With a strong commitment to operational excellence, the company continuously seeks to optimize its offerings while maintaining cost efficiency and adhering to high standards of nutrition and sanitation. This well-established organization provides its staff with a supportive work environment and opportunities for professional growth, ensuring that team members stay motivated and engaged in their roles.Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years experience in a supervisory role within a kitchen environment
- Knowledge of food safety and sanitation regulations
- Ability to work flexible hours including evenings and weekends
- Strong communication and interpersonal skills
- Physical ability to stand for extended periods and perform kitchen-related tasks
- Leadership and team management skills
Job Qualifications
- Proven experience in kitchen management or head chef role
- Strong knowledge of food preparation techniques and kitchen operations
- Ability to analyze food, labor, and overhead costs
- Leadership experience supervising kitchen staff
- Familiarity with nutrition and sanitation standards
- Excellent organizational and multitasking skills
- Creativity in developing new recipes and dishes
Job Duties
- Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
- Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
- Directs food apportionment policy to control costs
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
- Tests cooked foods by tasting and smelling them
- Devises special dishes and develops recipes
- Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
- Establishes and enforces nutrition and sanitation standards for restaurant
- Achieves budget goals given for weekly food and labor costs as directed from corporate office
- Attends required trainings and meetings
- Delivers an exceptional experience through outstanding hospitality and food service to the guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: