Job Overview
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and development programs
performance bonuses
Job Description
This job opportunity is with a leading company in the hospitality and food service industry, specializing in providing exceptional dining experiences. The company operates with a strong commitment to quality, customer satisfaction, and operational excellence, making it a prominent player in the restaurant sector. With a focus on innovation in menu planning and a dedication to maintaining high standards of food preparation and safety, the company continuously seeks talented professionals to join their team and contribute to their success.
The position available is for a Kitchen Manager or Head Chef, a pivotal role responsible for coordinating the activities of ... Show More
The position available is for a Kitchen Manager or Head Chef, a pivotal role responsible for coordinating the activities of ... Show More
Job Requirements
- High school diploma or equivalent
- Several years of experience in a professional kitchen environment
- Proven supervisory experience in kitchen settings
- Knowledge of food safety regulations and health standards
- Ability to work under pressure in a fast-paced environment
- Strong taste and smell evaluation skills
- Willingness to work flexible hours including evenings and weekends
Job Qualifications
- Proven experience in kitchen management or as a head chef
- Strong knowledge of menu planning, food preparation, and kitchen operations
- Ability to analyze recipes and manage food and labor costs
- Excellent leadership and supervision skills
- Competence in nutrition and sanitation standards
- Experience in training and developing kitchen staff
- Good organizational and multitasking abilities
- Strong communication skills
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: