Job Overview
Compensation
Type:
Salary
Rate:
Range $56,500.00 - $76,200.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Flexible work schedule
Job Description
The hiring establishment is a dynamic and reputable food service company known for its dedication to delivering exceptional culinary experiences and outstanding hospitality to guests. This company operates within the vibrant restaurant industry, focusing on high-quality food production and efficient kitchen management. Renowned for its commitment to customer satisfaction and quality control, the company continuously seeks to innovate menu options and optimize kitchen operations. The organization values its workforce, offers comprehensive training, and emphasizes a collaborative environment where culinary professionals can thrive and grow. It is committed to maintaining high standards in nutrition, sanitation, and cost control to ensure not... Show More
Job Requirements
- High school diploma or equivalent
- Several years of experience working in a professional kitchen
- Experience in supervising kitchen staff
- Knowledge of food safety regulations
- Ability to work in a fast paced environment
- Strong attention to detail
- Good communication skills
Job Qualifications
- Proven experience as a chef or kitchen manager
- Strong leadership and team management skills
- Knowledge of menu planning and food cost control
- Familiarity with nutrition and sanitation standards
- Ability to develop recipes and devise special dishes
- Excellent organizational and communication skills
- Ability to train and supervise kitchen staff
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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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