Line Cook / Hotel Chef

Comfort Inn; Pittsburgh (Allegheny County); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading hospitality company seeks a Kitchen Manager to oversee food preparation and staff management at their Pittsburgh location. Responsibilities include planning menus, ensuring food safety compliance, and training kitchen staff. The ideal candidate will have a strong background in culinary management and leadership skills, ensuring efficient kitchen operations and high-quality food service.

Qualifications

• Knowledge of business and management principles.
• Experience in recruiting and training staff.
• Understanding of food safety regulations.

Responsibilities

• Supervises food preparation and cooking activities.
• Schedules staff and manages production schedules.
• Ensures compliance with food safety standards.

Skills

Leadership

Food Safety

Communication

Education

Culinary Management Diploma

Job description

Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, order supplies, and keep records and accounts. Supervises and participates in cooking and baking and the preparation of foods.

Writes weekly schedules according to business and projected goals for labor dollars or percentages. Uses labor dollars and menu costing programs to price labor and food cost percentages. Must participate in checking all purchased supplies for quality and account for each delivered item.

Detailed Work Activities :

• Must expedite the pass through cook's window to maintain proper food quality and service between 12-1 PM and 5:30-6:30 PM daily.
• Conduct training for personnel.
• Direct and coordinate food or beverage preparation.
• Monitor worker performance.
• Investigate customer complaints.
• Maintain production or work records.
• Price menu items.
• Determine food or beverage costs.
• Modify work procedures or processes to meet deadlines.
• Schedule employee work hours.
• Direct and coordinate activities of workers or staff.
• Estimate materials or labor requirements.
• Use oral or written communication techniques.
• Inspect facilities or equipment for regulatory compliance.
• Oversee work progress to verify safety or conformance to standards.
• Requisition stock, materials, supplies, or equipment.
• Resolve or assist workers to resolve work problems.

Tasks include :

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and hire staff, including cooks and other kitchen workers.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Analyze recipes to assign prices to menu items based on food, labor, and overhead costs.
• Meet with sales representatives to negotiate prices and order supplies.
• Collaborate with other personnel to plan and develop recipes and menus, considering seasonal ingredients and customer volume.
• Plan, direct, and supervise food preparation and cooking activities across multiple kitchens or restaurants.
• Check the quality of raw and cooked food products to ensure standards are met.
• Check the quantity and quality of received products.
• Record production and operational data on specified forms.
• Estimate amounts and costs of required supplies.
• Prepare and cook foods of all types, including special events or guest functions.
• Order or requisition food and supplies to ensure efficient operation.
• Coordinate planning, budgeting, and purchasing for food operations within establishments.
• Monitor sanitation practices to ensure compliance with standards and regulations.
• Arrange for equipment purchases and repairs.
• Instruct cooks and workers in food preparation, cooking, garnishing, and presentation.
• Determine food presentation and create decorative displays.
• Inspect supplies, equipment, and work areas for standards compliance.
• Demonstrate new techniques and equipment to staff.
• Meet with customers to discuss menus for special occasions.

The following knowledge is required :

• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership, production methods, and coordination.
• Knowledge of personnel recruitment, training, labor relations, and personnel systems.
• Knowledge of curriculum and training design, instruction, and training evaluation.