Hotel Jerome, Auberge Collection
Job Description
Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.
Responsibilities
Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and address any issues or discrepancies promptly.
Qualifications
Ability to read, write, and speak English.
High school graduate or equivalent; preferred education in quantity cooking and therapeutic diets.
Minimum one (1) year of food service experience in a health care dietary setting.
General knowledge of quantity food preparation and portioned serving.
Serve Safe Certified.
Compensation $22.00 an hour
Equal Opportunity Employment Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status, or any other characteristic protected by law.
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Responsibilities
Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and address any issues or discrepancies promptly.
Qualifications
Ability to read, write, and speak English.
High school graduate or equivalent; preferred education in quantity cooking and therapeutic diets.
Minimum one (1) year of food service experience in a health care dietary setting.
General knowledge of quantity food preparation and portioned serving.
Serve Safe Certified.
Compensation $22.00 an hour
Equal Opportunity Employment Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status, or any other characteristic protected by law.
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