Job Overview
Compensation
Type:
Salary
Rate:
Range $50,800.00 - $68,500.00
Job Description
The hiring organization is a reputable establishment within the food service industry, dedicated to providing exceptional dining experiences by combining culinary excellence with efficient kitchen operations. This company specializes in delivering high-quality meals and superior hospitality, focusing on customer satisfaction and operational profitability. As a dynamic player in the restaurant sector, the company prides itself on its substantial commitment to food safety, nutritional standards, and continued innovation in menu planning to meet guests' evolving tastes. Employing a team-driven approach, the company fosters a collaborative and energetic work environment that encourages continual learning and skill enhancement among its employees. The opportunity... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3 years of experience in kitchen supervision or related hospitality role
- In-depth knowledge of food preparation, cooking techniques, and kitchen safety standards
- Ability to plan menus and manage food costs
- Strong leadership and interpersonal skills
- Capability to train staff and ensure compliance with hygiene and safety regulations
- Willingness to work flexible hours including weekends and holidays
Job Qualifications
- High school diploma or equivalent
- Proven experience as a kitchen supervisor or similar role
- Strong knowledge of culinary techniques and food safety standards
- Experience in menu planning and cost control
- Excellent leadership and communication skills
- Ability to train and manage kitchen staff effectively
- Familiarity with nutrition and sanitation regulations
- Problem-solving and organizational skills
Job Duties
- Plan or participate in planning menus and utilization of food surpluses and leftovers
- 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 Location
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