Job Overview
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $60,000.00
Work Schedule
Rotating Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
flexible scheduling
Job Description
This job opportunity is offered by a prominent hospitality establishment recognized for its commitment to exceptional culinary standards and guest satisfaction. The organization operates primarily within the hotel and restaurant sector, providing an environment that nurtures both employee growth and culinary excellence. As a reputable player in the food service industry, the company prides itself on maintaining high standards of quality, hygiene, and efficiency across all its kitchen and food preparation operations.
The available role is a supervisory position focused on overseeing the production of various culinary elements such as butchering, sauces, vegetables, and garnishes. This position plays a ... Show More
The available role is a supervisory position focused on overseeing the production of various culinary elements such as butchering, sauces, vegetables, and garnishes. This position plays a ... Show More
Job Requirements
- Minimum of 21 years of age
- Minimum 2 years culinary experience in a high volume restaurant kitchen or any combination of education, training, or experience that provides the required knowledge, skills, and abilities
- Ability to push/pull 25lbs frequently and 75lbs occasionally
- Able to stand, sit, walk, reach overhead, bend over, crouch, kneel, climb, and balance during the duration of the shift
- Constant use of both hands and feet with repetitive light and firm grasping motions
- Constant use of vision abilities including distance, depth perception, field of vision, and color vision
- Able to work with interruptions
- Flexible to work all shifts including holidays, nights, and weekend hours
- Maintain a neat, clean and well-groomed appearance
Job Qualifications
- Minimum 2 years culinary experience in a high volume restaurant kitchen
- Strong knowledge of food service industry, cuisines and beverages
- Ability of simple reading, writing, math, and task completion skills
- Skills in coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making
- Organized and able to prioritize work
- Ability to comprehend and follow supervisor's instructions
- Maintain neat, clean and well-groomed appearance
- Flexible to work all shifts including holidays, nights, and weekend hours
Job Duties
- Supervise production of all butchering, sauce, vegetable and garnish production
- Ensure good turnover of products by practicing and maintaining proper rotation
- Monitor team member performance, product quality and production flow
- Foster improvements where needed
- Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs
- Audit food storeroom items for quality and consistency, food cost and revenues
- Enforce daily sanitation, hand washing and safety codes
- Analyze feedback from guests, make judgments and take action to implement suggestions for improvement
- Listen and respond to guest inquiries using a positive, clear speaking voice
- Answer questions and offer assistance to provide guest satisfaction
- Perform any other duties as assigned within the scope of this position
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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