Executive Chef of Domenico Catering

2 weeks ago

San Carlos, United States Domenico Winery Full time
Job DescriptionJob DescriptionSalary: $85K-90K, plus bonus program

Department: Domenico Catering & Events Team

Reports to: Chef Gary DiDominick, Culinary Director 


Are you a visionary leader with a passion for culinary excellence? Domenico Catering & Events is seeking an innovative and experienced Executive Chef to lead our culinary team and elevate our menu offerings. If you thrive in a fast-paced environment and have a knack for creating unforgettable dining experiences, we want to hear from you

 


Job Overview:


As the Executive Chef of Domenico Catering & Events, you'll be the leader & creative force behind our culinary offerings. Responsible for conceptualizing, designing, and directing the creation of our cuisine, showcasing the finest ingredients and the latest culinary trends. With your culinary expertise, leadership skills, and passion for perfection, you'll inspire our team to deliver flawless execution and unparalleled dining experiences that leave a lasting impression on our clients and guests.



Key Responsibilities:


Culinary Leadership: Direct and mentor our culinary team, fostering a culture of creativity, collaboration, and continuous improvement while ensuring adherence to our high-quality standards, consistency, and food safety. Support the Chef de Cuisine in developing a culture of teamwork, innovation and productivity.


Menu Planning and Costing: Responsible for data processing into the ME platform on an ongoing basis, doing the work to input each and every menu item in use on our menus. Works closely with Culinary Director to strategize common use of ingredients between Osteria & Domenico Catering & Events. Stay abreast of emerging culinary trends, techniques, and technologies and incorporate them into our culinary offerings to keep our menus fresh, exciting, and easily makeable.


Develop menus that balance creativity, quality, and cost-effectiveness. Calculate the cost of ingredients and work with the Director of Catering & Events to ensure menu items are priced appropriately to achieve desired profit margins and set our sales team up for success. 


Quality Assurance: Supervise and perform R&D for recipe testing, and quality control. Conduct regular reviews of menu items to ensure that every dish meets our exacting standards of taste, presentation, and guest satisfaction. Taste all the food being produced on a daily basis to check for taste, freshness and balance of flavor. 


Prep lists & pars: Create a system of daily prep lists with itemized recipes & pars for the Chef de Cuisine & culinary team to follow. 


Inventory Management: Implement weekly food inventory to minimize waste and optimize ingredient usage. Monitor inventory levels regularly and adjust purchasing to avoid overstocking or shortages.


Portion Control: Establish portion sizes that meet customer expectations while minimizing food waste. Train kitchen staff on portioning techniques to ensure consistency and accuracy.


Waste Reduction: Implement strategies to minimize food waste throughout the production process, including proper storage, utilization of trimmings and scraps, and repurposing leftovers.


Labor Optimization: Schedule kitchen staff efficiently to align with catering demand fluctuations. Monitor labor costs and productivity levels, adjusting staffing levels as needed to maintain cost targets without sacrificing service quality.


Equipment Maintenance: Ensure proper maintenance and efficient use of kitchen equipment to prolong lifespan and avoid unexpected repair costs. Schedule regular inspections and repairs to prevent downtime and interruptions to catering operations.


Training, Development & Accountability: Implement a system for ongoing culinary team evaluations, self evaluations and peer evaluations. Work with COO & Director of Events and Catering to align protocols across both departments. Provide ongoing training and development opportunities for kitchen staff to enhance skills and knowledge related to cost control practices. Foster a culture of accountability and cost-consciousness throughout the catering team.



Typical Work Activities


The day-to-day routine of the Culinary Executive Chef is likely to vary greatly but can include:


  • Preparation and Planning:
    • Arrive at the kitchen and prioritize work based on current events & future ordering needs
    • Write prep lists for current and upcoming event menus
    • Attend all production meetings scheduled with Catering & Events department
    • Check inventory sheets, look physically at inventory to double check inventory lists and order products for all menus weekly. Check on delegated work, make sure team understands instructions and develop a system of checking on work that is ongoing
    • Delegate tasks to Chef de Cuisine based on the day's workload and priorities.
    • Conduct a brief meeting with Chef de Cuisine to discuss menu items and any specific instructions or changes to production/prep lists.
    • Begin prep work for the day's event, including chopping vegetables, marinating meats, and preparing sauces and dressings.


  • Day-to-Day:
    • Monitor food storage and rotation to maintain freshness and prevent waste.
    • Conduct final checks on all prep work and verify that the day's event is ready for service.
    • Taste and adjust seasonings and flavors as needed.
    • Review special orders or dietary requests and make any necessary accommodations.
    • Set up service areas, including plating stations, garnishes, and serving utensils.
    • Monitor the quality and presentation of dishes leaving the kitchen, making adjustments to maintain standards.
    • Conduct a post-service debrief with kitchen staff to discuss performance, identify issues or challenges, and provide feedback.
    • Review inventory levels and place orders for any necessary supplies or ingredients.
    • Following established sanitation and hygiene protocols, clean and organize workstations, equipment, and storage areas.
    • Work on menu development, recipe testing, or special projects as needed.
    • Handle administrative tasks such as scheduling, payroll, and inventory management.
    • Meet with management or other department heads to discuss operational issues, upcoming events, or menu changes.


  • During Service:
    • Address any kitchen emergencies or unforeseen issues with calmness and efficiency.
    • Coordinate with kitchen staff through the jolt checklists to begin closing procedures, including cleaning and sanitizing equipment, surfaces, and utensils.
    • Conduct a final inventory check and record any discrepancies or waste.
    • Secure food storage areas and ensure proper storage of perishable items.
    • Ensure all equipment is turned off and secured.

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