Job Overview
Compensation
Type:
Salary
Rate:
Range $56,500.00 - $76,200.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Career development opportunities
Meal Allowances
Job Description
This job opportunity is with a distinguished food service establishment that values culinary excellence and efficient kitchen management. The company specializes in providing exceptional dining experiences through well-orchestrated kitchen operations and high-quality food offerings. It is renowned for maintaining high standards in food preparation, customer service, and overall kitchen management. As part of their commitment to delivering top-notch service, they seek a skilled Kitchen Manager who will play a pivotal role in coordinating and directing kitchen activities to ensure smooth and profitable food service.
The role of the Kitchen Manager is both dynamic and critical, involving direct oversight... Show More
The role of the Kitchen Manager is both dynamic and critical, involving direct oversight... Show More
Job Requirements
- High school diploma or equivalent
- relevant experience in food preparation or kitchen supervision
- ability to work under pressure in fast-paced environments
- strong attention to detail and quality
- good communication skills
- willingness to attend training and meetings
- ability to manage budgeting and cost control effectively
Job Qualifications
- High school diploma or equivalent
- experience in kitchen management or culinary arts
- strong leadership and supervisory skills
- knowledge of menu planning and cost control
- culinary training or certification preferred
- ability to develop recipes and innovative dishes
- familiarity with nutrition and sanitation standards
- excellent communication and organizational skills
- ability to train and mentor kitchen staff
Job Duties
- Plan or participate in planning menus and utilization of food surpluses and leftovers, 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 guests
Job Location
You may be also interested in: