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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Paid meals
Dining allowance
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Short term disability insurance
long term disability insurance
paid sabbatical
Job Description
Preferred Hospitality, Inc. has been a leader in the competitive food service industry since its establishment in 1989. Serving as a management company for Provider Contract Food Service and Market Broiler Restaurants, Preferred Hospitality specializes in delivering innovative concepts, streamlined systems, diverse food offerings, and efficient, well-trained staff to meet the unique challenges facing organizations with on-site food service capabilities. Known for its commitment to excellence, the company prides itself on recruiting, training, and developing individuals who enjoy working with people, deliver excellent customer service, and take genuine pride in their work. The company fosters a workplace culture where employees... Show More
Job Requirements
- At least three years of culinary experience in food preparation, recipe development, plate presentation, and menu implementation
- advanced degree from a post-secondary culinary arts training program is desirable
- demonstrated hands-on experience in the field
- experience in a managerial position and able to supervise employees to maintain quality control
- must have knowledge of kitchen equipment, workflow, costing techniques, food ingredients, and specifications
- must demonstrate leadership skills and training ability
- must be able to lift up to 25 pounds
- must maintain the stamina to walk or stand continuously up to 10 hours per day
- must maintain an average workweek of approximately 50 hours
Job Qualifications
- At least three years of culinary experience in food preparation, recipe development, plate presentation, and menu implementation
- advanced degree from a post-secondary culinary arts training program is desirable
- demonstrated hands-on experience in the culinary field
- experience in a managerial position supervising employees to maintain quality control
- knowledge of kitchen equipment, workflow, costing techniques, food ingredients, and specifications
- leadership skills and training ability
- ability to lift up to 25 pounds
- physical stamina to walk or stand continuously up to 10 hours per day
- capacity to maintain an average workweek of approximately 50 hours
Job Duties
- Research and develop new or improved menu items and procedures
- create and implement new recipes as approved
- ensure effective communication of all new recipes and preparation methods
- evaluate guest acceptance of new or upgraded products and kitchen efficiency
- develop procedures to ensure consistent quality
- develop and maintain product specifications, presentation standards, and recipe documentation
- maintain and organize current recipe book
- establish and maintain effective order guides
- maintain quality food standards according to HAACP guidelines
- maintain Serv-Safe certification
- train kitchen personnel in food production principles and practices
- establish quality standards for menu items and food production
- consistently inspect to ensure product quality
- analyze results and identify deviations from standards
- recommend corrective actions to management on quality and operational procedures
- ensure availability of technical support in training and development of kitchen employees
- order equipment and source ingredients and supplies
- maintain effective communication with subordinates
- keep kitchen employees trained, challenged, and motivated
- foster supportive team relationships among employees
- maintain a clean, safe, and unobstructed workspace
- plan, organize, direct, and train kitchen staff
- conduct annual performance evaluations
- coach and counsel subordinates to ensure optimal performance
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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