Executive Catering Chef
3 weeks ago
Key Responsibilities:
· Establish and maintain food production systems, inventory and procedures for ordering, receiving, storing, preparing and serving of food related products.
· Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
· Possess excellent time management skills to achieve production targets within the set time-frame.
· Direct and coordinate the activities of food production personnel to ensure efficient operations.
· Recruit, hire, develop and retain back of house staff and supervise/coordinate all culinary activities.
· Ensure that requirements for appropriate sanitation and food safety levels are met.
· Estimate food consumption.
· Ensure proper equipment operation and maintenance.
· Develop and be accountable for a safe culture that creates a work environment where no one gets hurt.
Preferred Qualifications:
· Culinary arts degree
· At least 5 years catering experience
· ServSafe certification
· Must be willing to manage a high-volume, complex food service operation.
· Experienced with computers; Microsoft Office, Outlook, e-mail and internet.
· Hours will vary; the ideal candidate must be flexible, punctual and organized.
· Valid driver’s license and reliable transportation.
· Professional appearance.