Competitive salary; not specified; medical, dental...
On site
Execute established restaurant menus
Manage haccp compliance and sanitation
Schedule labor force and assign responsibilities
The Albuquerque Convention Center is seeking a Chef De Cuisine to manage culinary operations for their restaurant, ensuring high-quality food service and compliance with health standards. The ideal candidate should have extensive experience in high-volume food operations, strong leadership skills, and a culinary arts background. Competitive compensation and benefits are offered, alongside a dynamic work environment
Job Summary
The role involves managing all culinary operations including production, operation, and sanitation aspects under the direction of the Executive Chef.
Candidates must ensure food handling and storage strictly adhere to the Hazard Analysis Critical Control Point (HACCP) program.
The position offers a competitive salary, generous benefits package including medical and dental insurance, and a 401k plan.
Matching Summary
Match Score: 85
The Albuquerque Convention Center is seeking a Chef De Cuisine to manage culinary operations for their restaurant, ensuring high-quality food service and compliance with health standards. The ideal candidate should have extensive experience in high-volume food operations, strong leadership skills, and a culinary arts background. Competitive compensation and benefits are offered, alongside a dynamic work environment.
Salary
Competitive salary; Not specified; Medical, dental, vision, life, disability insurance, paid vacation, 401k plan
Skills & Requirements
Must-have
Execute established restaurant menus
Manage HACCP compliance and sanitation
Schedule labor force and assign responsibilities
Maintain excellent customer relations
Coordinate with other departments
Nice-to-have
Proven track record in improving efficiencies
Strong financial analysis skills
Ability to learn new programs quickly
Flexible to work extended hours
Open to supporting other facilities
Key Requirements
Degree or certification from accredited culinary arts institute
Five years experience as a Chef de Cuisine
Minimum three years in high-volume full-service food operation
Knowledge of statutory health and safety requirements
Proficiency on Microsoft Word, Excel, and PowerPoint