Job Overview
Compensation
Type:
Salary
Rate:
Range $53,300.00 - $72,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
Job Description
Our client is a well-established and reputable food service organization committed to delivering exceptional culinary experiences to guests through quality food preparation and outstanding hospitality. As a leader in the restaurant industry, this company emphasizes efficient kitchen operations, cost control, and high standards of food quality and safety. With a strong focus on innovation in menu planning and recipe development, they foster a dynamic and motivating environment for culinary professionals. Their commitment to excellence ensures that customers enjoy not only delightful meals but also memorable dining experiences in a welcoming atmosphere.
The position available is that of a Kitche... Show More
The position available is that of a Kitche... Show More
Job Requirements
- high school diploma or equivalent
- prior experience in a professional kitchen
- ability to work in a fast-paced environment
- knowledge of health and safety regulations
- strong attention to detail
- effective time management skills
- physical stamina to stand for extended periods
- willingness to work flexible hours including weekends and holidays
Job Qualifications
- experience in kitchen management or similar supervisory role
- knowledge of menu planning and food cost control
- skills in recipe development and food preparation techniques
- ability to train and supervise culinary staff
- understanding of nutrition and sanitation standards
- strong organizational and leadership skills
- excellent communication abilities
Job Duties
- Plan menus and utilize food surpluses and leftovers considering guest numbers and market trends
- estimate food consumption and requisition necessary foodstuffs and supplies
- review menus, analyze recipes, determine costs, and price menu items
- direct food apportionment policies to control costs
- supervise kitchen staff and coordinate assignments for timely food production
- observe food preparation, portion sizes, and garnishing to ensure quality
- test cooked foods by tasting and smelling
- devise special dishes and develop new recipes
- train newly hired chefs and cooks and oversee cook apprentices
- establish and enforce nutrition and sanitation standards
- achieve budget goals for food and labor costs
- attend trainings and meetings
- deliver exceptional hospitality and food service experience to guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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