Job Overview
Compensation
Type:
Salary
Rate:
Range $48,100.00 - $65,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
Job Description
Our establishment is a renowned restaurant specializing in delivering exceptional hospitality and high-quality food service to our valued guests. We pride ourselves on maintaining a profitable and efficient food service operation by upholding rigorous standards for food preparation, kitchen safety, and sanitation. Our kitchen team plays a vital role in ensuring customer satisfaction through the creation of delicious and appealing dishes served in a timely manner. We are dedicated to fostering a collaborative and professional work environment where creativity and culinary skills thrive, enabling us to maintain our reputation as a premier dining destination within the community.
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Job Requirements
- High school diploma or equivalent
- Previous experience working in a professional kitchen
- Ability to work in a fast-paced environment
- Strong organizational and multitasking skills
- Ability to stand for extended periods
- Attention to detail and quality
- Flexibility to work various shifts including evenings and weekends
Job Qualifications
- Proven experience as a kitchen manager or head chef
- Strong leadership and supervisory skills
- Knowledge of menu planning and recipe development
- Understanding of food cost control and budgeting
- Familiarity with nutrition and sanitation standards
- Excellent communication and organizational skills
- Ability to train and mentor 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
- 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
Mid Level (3-7 years)
Job Location
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