Job Overview
Compensation
Type:
Salary
Rate:
Range $55,100.00 - $74,300.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
Our company is a well-established hospitality organization specializing in delivering high-quality food service experiences. As a leader in the culinary sector, we pride ourselves on blending exceptional food preparation with outstanding customer service to ensure our guests have memorable dining experiences. Our commitment to excellence is showcased through our dedication to innovation, quality, and efficient kitchen management. We operate in a dynamic environment that inspires creativity and teamwork, aiming to uphold the highest standards of food safety and nutrition while meeting financial goals. Our company culture supports the professional development of our staff and fosters a supportive, respectful workplace for... Show More
Job Requirements
- high school diploma or equivalent
- previous experience in kitchen management or culinary supervision
- strong leadership and interpersonal skills
- ability to analyze menu and recipe costs
- knowledge of food safety and sanitation standards
- experience in staff training and development
- ability to manage food inventory and procurement
- excellent organizational and communication skills
Job Qualifications
- proven experience as a kitchen manager or similar role
- culinary degree or relevant certification preferred
- strong knowledge of food preparation and portion control methods
- experience with budgeting and cost control
- ability to develop new recipes and menu items
- familiarity with nutrition standards and regulations
- capacity to supervise and motivate kitchen staff
Job Duties
- plan and participate in menu planning and utilization of food surpluses and leftovers
- estimate food consumption and requisition foodstuffs and supplies
- review menus, analyze recipes, determine costs and assign prices
- direct food apportionment policy to control costs
- supervise cooking and kitchen personnel and coordinate assignments
- observe food preparation methods, portion sizes, and garnishing
- test cooked foods by tasting and smelling
- devise special dishes and develop recipes
- familiarize and train newly hired chefs and cook apprentices
- establish and enforce nutrition and sanitation standards
- achieve budget goals for weekly food and labor costs
- attend trainings and meetings
- deliver exceptional hospitality and food service experiences
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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