Executive Catering Chef

POSITION OVERVIEW

The Executive Catering Chef must work well under pressure, have previous management experience, and be excited to join a team to not only maintain our standards of quality and guest satisfaction but will propel our brand and our business to new heights. This position is accountable for the company's performance and requires strong organizational and communication skills to drive our commitment to excellent guest service and high-quality dining. Overall responsibilities include team leadership and motivation, financial management, guest satisfaction, delegation of additional administrative tasks. Ideal candidates will have a well-developed knowledge of service standards and organic cuisine. We are searching for the right hospitality professional who will not only maintain our standards of quality and guest satisfaction but will propel our brand and our business to new heights. We offer great opportunities to build and grow into a professional hospitality expert while maintaining friendly and enjoyable work environments.

WORK HOURS

This role is required to work a minimum of 40-50 hours per week. They must be able to work flexible scheduled shifts based on business needs. Scheduling can include nights and weekends depending on events and functions. Some travel may be required.

RESPONSIBILITIES & DUTIES

• Lead by firm, but fair leadership of co-workers and staff
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Travel to set up new and ongoing locations across the USA
• Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Follow recipe guidelines as set down by the Culinary Development Team.
• Will maintain the highest standards of food quality and freshness.
• Will monitor food quality and presentation so as to maintain a consistent and uniform quality level.
• Will be thoroughly familiar with menu items including proper pronunciations of ingredients and preparation required.
• Will assist other staff members with their duties, as necessary.
• Will maintain physical workspace to highest standards of cleanliness, including familiarity with all local, state and federal health codes and laws pertaining to kitchen area and to food storage and preparation.
• Will assist in all food buying and sourcing.
• Will represent the company to all customers, purveyors, writers and others in a positive manner.
• Will attend all scheduled staff meetings as required.

QUALIFICATIONS

• Previous experience of at least 10 years leading a full-service, high-quality , fast pace CATERING kitchen.
• Must have 5 years managing off site catering operations
• Solid understanding of Whole 30, Paleo, Vegan and Vegetarian Cooking Methodologies.
• Previous work or schooling in nutrition and/or sports nutrition.
• Demonstrated high level of proficiency in all aspects of food preparation and menu development.
• Demonstrated high level of proficiency in all aspects of staff relations and training.
• Demonstrated high level of proficiency in all aspects of budget development and ability to meet financial goals.
• Able to be focused and decisive in fast-paced situations.
• Good physical condition in order to lift moderate weights, move quickly and remain on feet for prolonged long periods of time.
• A sincere desire to provide utmost quality service.
• Must be keen with attention to detail.
• Well-groomed appearance.
• Possess a valid Health Department Food Handlers Card and Active Managerial Credentials.