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Job Description:

  • Lead and oversee all kitchen operations, ensuring the highest standards of food quality, presentation, and safety.
  • Develop innovative menus that cater to diverse groups, including special dietary requirements for camps, conferences, and church events.
  • Supervise, train, and mentor kitchen staff, fostering a collaborative and high-performing team environment.
  • Manage inventory, sourcing, and procurement of ingredients, maintaining cost control and minimizing waste.
  • Collaborate with Food and Beverage Management and other departments to coordinate meal planning for large-scale events.
  • Ensure compliance with health, safety, and sanitation regulations at all times.
  • Monitor kitchen equipment and coordinate maintenance or repairs as needed.
  • Oversee food preparation and service during peak periods, ensuring timely and efficient delivery.
  • Implement and maintain standard operating procedures for kitchen operations.
  • Continuously evaluate and improve kitchen workflows to enhance efficiency and guest satisfaction.

Job Requirements:

  • Minimum of 7 years and maximum of 8 years of progressive experience in culinary roles, with at least 3 years in a leadership position.
  • Proven expertise in menu development and large-scale food preparation.
  • Strong leadership and team management skills.
  • Excellent knowledge of food safety, hygiene, and sanitation standards.
  • Experience working in a fast-paced, high-volume kitchen environment.
  • Ability to manage budgets, inventory, and supplier relationships.
  • Outstanding communication and interpersonal skills.
  • Flexibility to work on-site and adapt to changing event schedules.
  • Creative problem-solving abilities and attention to detail.
  • Commitment to delivering exceptional guest experiences.

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