Unidine is an industry-leading hospitality food service group, driven by its exceptional people sharing their passion, creativity, and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts, and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias, and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!

This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities:

• Coordinates activities of kitchen personnel engaged in preparation of food service.
• Ensures that high quality food items are creatively prepared and presented in a cost-effective manner.
• Assists in all phases of planning, ordering, inventory, and food preparation.
• Supports the management of cost controls and control expenditures for the account.
• Rolls out new culinary programs in conjunction with the marketing and culinary teams.
• Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen.
• Performs other duties as assigned.

Apply to Unidine today!

Unidine is a member of Compass Group USA.

• Medical, Dental, and Vision Insurance.
• Life Insurance and Disability Insurance.
• Retirement Plan.
• Flexible Time Off.
• Holiday Time Off (varies by site/state).
• Associate Shopping Program.
• Health and Wellness Programs.
• Discount Marketplace.
• Identity Theft Protection.
• Pet Insurance.
• Commuter Benefits.
• Employee Assistance Program.
• Flexible Spending Accounts (FSAs).

• B.S. Degree in Culinary Arts, Food Services Technology/Management or related field; or A.O.S. Degree in Culinary Arts with additional specialized training.
• 3-5 years of relevant culinary experience.
• Excellent interpersonal, customer service, and oral/written communication skills.
• Knowledge of food cost and product quality identification.
• Experience with Microsoft Office (Word, Excel, PowerPoint), Outlook, E-mail, and the Internet.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences helpful.