- Clark, New Jersey, United States
- On-site
- Full-time · Manager
- $68K–$75K per year
- 3–5 years
Supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment and preparing or directing meal preparation according to corporate guidelines.
Compensation
$68,000 - $75,000
Responsibilities
- Coordinates activities of kitchen personnel engaged in preparation of food service
- Ensures that high quality food items are creatively prepared and presented in a cost effective manner
- Assists in all phases of planning, ordering, inventory, and food preparation
- Supports the management of cost controls and control expenditures for the account
- Rolls out new culinary programs in conjunction with the marketing and culinary teams
Requirements
- B.S. Degree in Culinary Arts
- A.O.S. Degree in Culinary Arts with additional specialized training
- Nice to have: High volume foodservice operations experience
- Nice to have: Institutional cooking experience
- Nice to have: Batch cooking experience