Job Overview
Compensation
Type:
Salary
Rate:
Range $50,800.00 - $68,500.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Meal Allowances
Job Description
This job opportunity is with a reputable company specializing in the culinary and food service industry. As a well-established restaurant or food service organization, the company prides itself on delivering exceptional dining experiences for its guests through outstanding hospitality and expertly prepared menu items. The establishment values quality, innovation, and efficiency in its kitchen operations, ensuring food service is both profitable and customer-focused. The environment fosters teamwork and professionalism, with a focus on continuous improvement and adherence to high standards of food safety and sanitation.
The role of Kitchen Manager/Chef Supervisor is pivotal in coordinating activities and directing th... Show More
The role of Kitchen Manager/Chef Supervisor is pivotal in coordinating activities and directing th... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in a supervisory kitchen role
- Knowledge of food safety and sanitation regulations
- Ability to work under pressure in a fast-paced environment
- Strong organizational and time management skills
- Excellent palate for food quality and taste
- Availability to attend training sessions and meetings
Job Qualifications
- Proven experience in kitchen management or culinary supervision
- Strong understanding of menu planning and food cost control
- Knowledge of nutrition and sanitation standards
- Ability to train and develop kitchen staff
- Good leadership and communication skills
- Culinary degree or equivalent professional experience is preferred
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
Expert Level (7+ years)
Job Location
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