Kitchen Manager

2 months ago

New York, New York, United States Olivier Cheng Catering and Events Full time

POSITION SUMMARY:

The Kitchen Manager overseas kitchen administrative management including commissary and off-site events. Familiarity with culinary programs, data entry, computer and analytical skills are a must. Possess excellent communications and problem-solving skills.

QUALIFICATION REQUIREMENTS:

  • Good basic culinary background. Culinary training preferred.
  • Experience in the kitchen preferred, to include both fine dining restaurants and high-end caterers.
  • Strong computer and analytical skills.
  • Strong database experience, preferably with Caterease and inventory system.
  • Microsoft suite experience (including Excel, Word and Outlook)
  • Good understanding of inventory system, recipes standardization and costing.
  • Competent in organization and time management skills
  • Good communication skills
  • Understanding of all sanitation standards
  • Initiative, self-motivated, problem-solving attitude, team player and flexible JOB DUTIES AND RESPONSIBILITIES:
    • Creation event paperwork: annotated kitchen menus (AKM), food pack out (KPO) and equipment pack out (PO), ensuring that each event gets the correct food and equipment
    • Maintain menu and annotation database to ensure they are up to date
    • Liaise with event chefs to make sure the food and equipment was received as well as post event follow up
    • Maintaining the food cost database, costing recipes and invoice management
    • Manage dishwashers and porters, who are packing equipment and food
    • Assist in post-event administration
    • Event troubleshooting & responding to real-time event issues
    • Assist with tastings, photographing dishes and acting as expo as needed
    • Photo library cataloging and maintenance
    • Triage assistance for kitchen staff, whether HR, payroll or other
    • Occasional ordering, staffing and other duties carried out by the kitchen manager.
    • The ability to perform other tasks or special projects as advised by senior culinary management.
    • The ability to be flexible if needed, with scheduling
    • Management of kitchen uniforms
    • Assist culinary team in maintaining health code

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