Job Overview
Compensation
Type:
Salary
Rate:
Range $55,100.00 - $74,300.00
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Job Description
This establishment is a dynamic and thriving food service provider dedicated to delivering high-quality culinary experiences to its guests. With a commitment to excellence and a focus on operational efficiency, the company prides itself on creating menus that appeal to diverse tastes and accommodate various dietary needs. It harnesses a team of skilled culinary professionals, working collaboratively to ensure that every dish served meets rigorous standards for taste, presentation, and nutrition. This company operates in a competitive market where customer satisfaction and cost management are critical to sustained profitability and growth.
The role being offered is that of a Kit... Show More
The role being offered is that of a Kit... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience in a commercial kitchen environment
- Prior supervisory experience
- Knowledge of food safety regulations
- Ability to work in a fast-paced environment
- Strong communication skills
- Willingness to attend required trainings and meetings
Job Qualifications
- Experience in kitchen management or a similar role
- Knowledge of food preparation and culinary techniques
- Strong leadership and team management skills
- Ability to analyze food and labor costs
- Understanding of nutrition and sanitation standards
- Excellent organizational skills
- Capability to develop menus and recipes
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
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