Tasting Chef

POSITION OVERVIEW

The Lead Tasting Chef position will work directly under the Culinary Director and Executive Chef in overseeing all aspects of our Client Tasting experience. In addition to preparing and executing client tastings, the Lead Tasting Chef will provide culinary event support as required at all PPHG locations. This position requires excellent organizational skills and attention to details. Extensive food knowledge and regard for special diets and allergens are crucial when accommodating our valued clients.

KEY RESPONSIBILITIES:

Work all positions and stations in the kitchen and all venues

Performing regular stock/inventory par levels and ordering as necessary for tastings based on client needs

Liaising with the FOH Leading and inspiring the FOH & BOH teams

Consult with Sales and Event Managers on client menus, orders, pricing and preparations to execute flawless menu tastings consistently that are reflective of our event standards

Process invoices related to F&B culinary team and tastings and submit appropriately

Ensure all food being produced is of the highest level of quality, prepared in a timely and consistent manner ensuring complete guest satisfaction

Corresponding with department manager and directors to ensure all event and tasting needs have been updated in timely manner.

Improving client and planner service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching staff when needed

Maintaining food quality and consistency of items at all times; managing waste, SOPs, recipes and ingredients through managing client driven menus and labor standards.

Performing regular stock/inventory par levels and ordering as necessary or purchasing product as need.

Working directly with local purveyors and distributors handling deliveries/receiving orders

Establish a physical presence in the event venue and make necessary adjustments to ensure customer service is consistently high

Enforce standard sanitation practices; adhere to local and state health code regulations

Enforce Patrick Properties standards, policies and procedures with assigned staff

Responsible for managing the daily operations of our kitchen, including the selection, development and performance management of employees.

Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

REQUIRED SKILLS - Ideal Candidates would possess:

At least 2 years experience in Culinary management

Fine dining service knowledge and food knowledge is a must

Passion for service excellence.

Good time management and organizational skills

Be proficient in Microsoft Office, Excel, and food costing programs

Knowledge of food, sustainable seafood and allergies

Possess strong interpersonal and communication skills

Be Serv Safe certified or will be certified after 6 months of hire date

Pleasant, polite and a neat and clean appearance.

Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems

Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.

Ability to think clearly, analyze and resolve problems, exercising good judgment

Ability to be an innovative thinker in regard to specialized event requests, providing customized options and creative solutions

Ability to work cooperatively and professionally with other departments, with respect to the chain of command

Must possess mature, professional demeanor to interact with staff and guests

Ability to lift at least 50lbs and can be on feet for long periods of time

Have a valid driver’s license