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Senior Culinary Leader

2 months ago

Atlanta, Georgia, United States DIMENSION HOSPITALITY Full time
Job Overview

Reports To: Sous Chef, Executive Sous Chef, Executive Chef

Shift Times: Morning shift, hours may vary

Objective: To leverage expertise in a la carte cooking while leading the production line and providing guidance to team members.

Key Responsibilities:

  1. Utilize culinary knowledge to ensure the preparation of high-quality dishes that align with gourmet dining standards.
  2. Efficiently prepare all orders received from service staff, ensuring timely and accurate cooking.
  3. Guarantee that all food items leave the kitchen in optimal condition.
  4. Produce a variety of sauces and prepare food using appropriate cooking techniques such as poaching and sautéing.
  5. Prepare food items using established culinary techniques.
  6. Familiarize yourself with menus, recipes, and presentation standards.
  7. Ensure proper storage of food items in suitable containers and at correct temperatures.
  8. Assist other kitchen departments by preparing necessary food items and ensure readiness for subsequent shifts.
  9. Maintain a clean and sanitary work environment, including all surfaces, utensils, and equipment, in compliance with health regulations.
  10. If acting in a leadership role: (a) oversee assigned staff in the absence of a Supervisor, (b) delegate tasks and monitor performance.

Note: This job description aims to accurately reflect the role's requirements; however, management reserves the right to modify duties as business needs arise.

Benefits Offered by Dimension Hospitality:

  • Health Insurance for full-time associates effective from the first day of the month following enrollment.
  • Retirement Savings Plan (401k).
  • Paid vacation available after 90 days of service, with accrual starting on the first day.
  • Flexible Sick Days, with eligibility beginning after 90 days of service.
  • Complimentary meals for associates and a 20% discount at Marriott Restaurants.
  • Discounted hotel stays at Marriott International and Dimension Hospitality-managed hotels.
  • Tuition reimbursement opportunities.
  • Opportunities for career advancement.
  • And additional benefits.

Essential Skills:

  1. Proficient in using kitchen tools and equipment for food preparation.
  2. Ability to interpret recipes and visualize the final product, ensuring accuracy in execution.
  3. Mathematical skills for calculating ingredient quantities and precise measurements.

Qualifications:

  • High School Diploma or equivalent.

Experience:

  • A minimum of one year of demonstrated experience as a line cook in a full-service restaurant or similar environment.
  • Knowledge of diverse cooking methods, ingredients, and culinary procedures.
  • Capability to follow recipes and adhere to menu specifications.
  • Strong attention to detail with the ability to work efficiently under pressure.
  • Excellent communication and teamwork abilities.
  • Willingness to work weekends and holidays.

Certifications:

  • Food Safety Certification.