Job Overview
Compensation
Type:
Salary
Rate:
Range $54,400.00 - $73,400.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
meal discounts
Job Description
Our client is a well-established food service company known for delivering exceptional dining experiences and maintaining high standards in the culinary industry. They pride themselves on quality, innovation, and customer satisfaction, operating in a competitive market that values creativity and efficiency. As a leader in the hospitality sector, the organization has a strong reputation for nurturing talent and promoting a culture of excellence among its staff. The company's commitment to sustainability and effective resource management sets it apart, ensuring both profitability and environmental responsibility.
We are currently seeking a qualified and experienced Kitchen Manager to join our dynamic ... Show More
We are currently seeking a qualified and experienced Kitchen Manager to join our dynamic ... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience working in a professional kitchen environment
- Experience in supervising and training kitchen staff
- Knowledge of food safety regulations and sanitation standards
- Ability to work under pressure in a fast-paced environment
- Strong problem-solving skills
- Flexibility to work various shifts including weekends and holidays
Job Qualifications
- Proven experience in kitchen management or a similar role
- Strong knowledge of menu planning nutrition sanitation and food safety standards
- Ability to analyze food costs labor costs and overhead costs
- Excellent leadership and team management skills
- Proficient in inventory and procurement management
- Skilled in recipe development and food presentation
- Strong organizational and multitasking abilities
- Good communication and interpersonal skills
Job Duties
- Plan or participate 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
- Estimate food consumption and purchase or requisition 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 other kitchen personnel and coordinate their assignments to ensure economical and timely food production
- Observe methods of food preparation and cooking sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner
- Test cooked foods by tasting and smelling them
- Devise special dishes and develop recipes
- Familiarize newly hired chefs and cooks with practices of kitchen and oversee training of cook apprentices
- Establish and enforce nutrition and sanitation standards for restaurant
- Achieve budget goals given for weekly food and labor costs as directed from corporate office
- Attend required trainings and meetings
- Deliver an exceptional experience through outstanding hospitality and food service to the guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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