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
Professional development opportunities
performance bonuses
Job Description
The hiring establishment is a professional food service operation specializing in delivering exceptional culinary experiences through efficient kitchen management and top-quality food preparation. This company is dedicated to maintaining high standards of hospitality and culinary excellence, ensuring every guest receives outstanding service and satisfaction. Operating in the hospitality and food service industry, the establishment values a coordinated approach to kitchen operations to maximize profitability and maintain consistent food quality. With a strong emphasis on teamwork, adherence to safety and sanitation standards, and innovative menu planning, the company fosters a dynamic environment for culinary professionals to thrive and grow in their... Show More
Job Requirements
- Bachelor's degree in culinary arts, hospitality management, or related field preferred
- Minimum of 3 years experience in a supervisory kitchen role
- Strong understanding of food safety and sanitation regulations
- Excellent organizational and leadership abilities
- Ability to work in a fast-paced environment
- Effective communication skills
- Willingness to attend trainings and meetings regularly
Job Qualifications
- Proven experience as a chef or kitchen supervisor
- Strong knowledge of food preparation techniques and kitchen operations
- Ability to plan menus and manage food costs effectively
- Experience in supervising kitchen staff and coordinating assignments
- Knowledge of nutrition and sanitation standards
- Strong leadership and communication skills
- Ability to develop recipes and innovate menu items
- Proficiency in budgeting and cost control
- Experience in training and mentoring kitchen staff
Job Duties
- Plan or participate in planning menus and utilization of food surpluses and leftovers considering guest numbers, marketing conditions, dish popularity, and menu recency
- Estimate food consumption and handle procurement of foodstuffs and kitchen supplies
- Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
- Direct food apportionment policy to control costs
- Supervise cooking and kitchen personnel and coordinate assignments for economical and timely food production
- Observe food preparation methods, portion sizes, and garnishing to ensure prescribed standards
- Test cooked foods by tasting and smelling
- Devise special dishes and develop recipes
- Familiarize newly hired chefs and cooks with kitchen practices and oversee training of cook apprentices
- Establish and enforce nutrition and sanitation standards
- Achieve budget goals for weekly food and labor costs
- Attend required trainings and meetings
- Deliver exceptional hospitality and food service to guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: