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Culinary Team Leader

2 months ago

Jamestown, Virginia, United States Kentucky Personnel Cabinet Full time
Position Overview

The Kentucky Personnel Cabinet is in search of a skilled and enthusiastic Chef I to lead our culinary team at a premier dining establishment. This role is ideal for those who are passionate about providing outstanding guest experiences and have a strong background in kitchen management.

Key Responsibilities
  • Oversee kitchen staff, including planning, training, and supervising culinary personnel.
  • Ensure consistency in food quality and presentation by managing food product standards.
  • Design and develop innovative menus that cater to diverse guest preferences.
  • Maintain strict adherence to sanitation and safety guidelines.
  • Manage inventory, procurement, and budget reporting.
  • Enforce departmental policies and procedures to maintain operational excellence.
Preferred Qualifications
  • Strong analytical and time management skills.
  • Ability to work collaboratively in a team-oriented environment.
  • Capacity to perform under pressure while maintaining high standards.
  • Excellent communication abilities.
  • Proven track record of meeting financial objectives.
  • Compliance with food and beverage standards.
  • Commitment to personal and team development.
  • Flexibility to adapt to various work situations.
  • Ability to work independently or as part of a team.
  • Valid certifications in food safety and alcohol regulations.
Benefits
  • Comprehensive health insurance options.
  • Dental and vision insurance availability.
  • Wellness incentives and programs.
  • Life insurance coverage.
  • Retirement savings plans.
  • Paid time off for vacations and holidays.
  • Employee assistance and discount programs.
  • Opportunities for training and career advancement.
  • Complimentary access to state parks for employees and their families.
Minimum Requirements

Education: High school diploma or equivalent.

Experience: A minimum of three years in food preparation, with at least one year in a supervisory role within a medium to large-scale dining operation.

Special Requirements: None.