Employer's Company: Service Industry - Jewish Community Center
Company Size: 40+ employees
Responsibilities:
- Prepare and cook Indian, Western, Middle Eastern, and Chinese cuisine.
- Manage kitchen operations for events serving 150-200 people.
- Control kitchen profit and loss, labor, procurement, suppliers, and inventory management.
- Ensure compliance with local food safety regulations.
Requirements:
- Experience required.
- Strong kitchen and large-scale catering management skills.
Benefits:
- Performance-based salary increase and bonuses.
- 7 days of annual leave, 14 days of sick leave.
- Medical insurance; additional benefits discussed during the interview.
