Corporate Dining Captain Jobs

Collect used kitchenware from dining and kitchen areas

Load and unload dishwashing machines

Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china)

Store clean pots, pans, dishes, glasses and equipment appropriately

Ensure there are always enough clean pots, pans, dishes, glasses and utensils, especially during peak hours

Maintain cleaning supplies stock (e.g. detergents) and notify supervisor when necessary

Bachelor’s degree in Business, Hospitality, Food Service Management or related field, or equivalent related experience

Minimum of two years’ experience in multi-unit foodservice management

Experience with multi-unit foodservice management with a combined managed volume of $5 million or greater

Trains, motivates and develops management personnel to achieve high level of morale and efficient use of human resources

Associates at Restaurant Associates are offered many fantastic benefits.

Supports the development and implementation of programs that meet client needs, regulatory agency requirements and meet client and customer satisfaction

Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control

Knowledge of P&L accountability and contract-managed service experience is desirable

Full culinary management of food service operation to include inventory, ordering and receiving

Must have a working knowledge of HACCP

Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Experience with exposition cooking needed

Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control

Knowledge of P&L accountability and contract-managed service experience is desirable

Full culinary management of food service operation to include inventory, ordering and receiving

Must have a working knowledge of HACCP

Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Experience with exposition cooking needed

Benefits Available for Full-Time Employees

Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus.

Follow all outlined health and safety regulations with regard to equipment use and personal hygiene.

Receive, unpack, unwrap, date, rotate and stow deliveries.

This position may be called upon to perform other jobs as determined by the supervisor.

Associates will be expected to provide exemplary customer service in a courteous, friendly manner at all times.

Management or Supervisory experience preferred

Work in tandem with the Client Dining Management Team to support operational needs.

Actively participate in service to ensure quality standards are met to offer best in class client experience.

Provide training, coaching, and ongoing guidance to enhance employee skills and performance.

Ensure accurate menu presentation, including descriptions, and seasonal offerings.

Effectively resolve guest complaints and issues. Escalating to Assistant General Manager and or General Manager when necessary.