Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $55,000.00
Benefits
weekly pay
medical insurance for full-time employees
Dental Insurance
Vision Insurance
voluntary accident, critical illness and hospital indemnity insurance
Discount Program
Commuter benefits including parking and transit
Employee assistance program
401k Retirement Plan
Sick Time
Holiday pay with 9 paid holidays
tuition reimbursement for full-time employees
Paid Time Off
Job Description
Lancer Hospitality is a well-established foodservice management company with over 30 years of expertise in providing tailored culinary services to a diverse range of clients across various settings. Known for fostering strong, enduring relationships with their clients, Lancer Hospitality prides itself on delivering exceptional, customized foodservice solutions that positively impact businesses and communities alike. As part of Elior North America, a global leader in the foodservice industry, Lancer Hospitality benefits from a commitment to diversity, employee growth, and professional development. Elior North America emphasizes equal opportunity and inclusive hiring practices, ensuring that every employee has access to advancement and skill... Show More
Job Requirements
- Must have 3-5 years of culinary management experience
- Demonstrated ability in large quantity production in institutional, hotel, or restaurant settings
- Strong leadership skills
- Effective oral and written communication skills
- Proven success in cost control and budget management
- Willingness to undergo drug screening and background check as part of employment process
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
- 3-5 years of culinary management experience
- Strong leadership, oral and written communication skills
- Proven track record of successfully controlling costs and managing budgets
- Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management a plus
- Certification by a recognized culinary institution or equivalent education and experience
Job Duties
- Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints
- Participate in menu planning activities including purchasing specifications, product and recipe testing
- Maintain proper production, safety and sanitation standards
- Direct and participate in daily preparation of standard and gourmet food items
- Evaluate the quality of raw food and finished products
- Inspect assigned units for food preparation quality, food appearance, cleanliness and sanitation
- Implement culinary production for special events, monotony breakers, and catered functions
- Supervise and participate in preparation and display of menu items for special functions
- Maintain proper inventory controls for food, supplies, and equipment
- Interview, select, train and evaluate supervisory and support staff
- Control revenue and expenses to meet financial goals
- Ensure the highest level of customer service
- Perform other duties as assigned
Job Location
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