Job Overview
Compensation
Type:
Salary
Rate:
Range $53,300.00 - $72,000.00
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Job Description
Our company is a reputable establishment in the food service industry, committed to delivering exceptional dining experiences to our guests. We specialize in creating a diverse and appealing menu that caters to a wide range of tastes and dietary preferences. Known for our dedication to quality and hospitality, we maintain high standards in food preparation, presentation, and customer service. As a dynamic and forward-thinking restaurant, we continuously seek innovative ways to enhance our menu offerings and operational efficiency to stay competitive in the marketplace. Our team is comprised of talented culinary professionals who are passionate about food and dedicated to... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years experience in a professional kitchen environment
- Experience in supervising kitchen staff
- Knowledge of food safety regulations and sanitation standards
- Ability to work efficiently under pressure
- Strong organizational skills
- Availability to work flexible hours including weekends and holidays
Job Qualifications
- Proven experience in a supervisory role in a kitchen or food service environment
- Strong knowledge of menu planning and recipe development
- Ability to manage food and labor costs effectively
- Excellent leadership and team management skills
- Familiarity with nutrition and sanitation standards
- Good communication and interpersonal skills
- Culinary education or relevant certification preferred
Job Duties
- Plans or participates in planning menus and utilization of food surpluses and leftovers
- 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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