Executive Chef Assistant
3 days ago
The Catering Sous Chef is a key member of the NOVA Parks team, responsible for assisting in the planning and implementation of high-quality, upscale corporate, wedding, and social event catering plans at designated facilities. This role focuses on ensuring profitability and consistent food preparation within the catering operation.
Key Responsibilities- Food Preparation and Execution: Assist in preparing and executing high-quality food for various special events, including weddings and corporate functions.
- Catering Services Proposals: Accurately carry out proposals for catering services, ensuring that clients receive detailed and comprehensive plans for their events.
- Menu Planning and Preparation: Prepare food menu items for a combination of buffet, family-style, and plated service, taking into account client preferences and dietary requirements.
- Event Staff Supervision: Assist with on-site catering staff supervision during events, ensuring that all staff members are aware of their roles and responsibilities.
- Menu Tasting and Scheduling: Assist in the preparation of menu items for client tasting dates and assist in scheduling event staff to ensure seamless execution of events.
- Kitchen Maintenance: Assist in maintaining the appearance and cleanliness of the kitchen area through daily and weekly cleaning schedules, adhering to health and safety standards.
- Inventory Management: Maintain inventory systems for food and equipment, ensuring that all necessary supplies are available for events.
- Client Communication: May be required to meet with clients to determine specific catering needs and preferences.
- Financial Management: Assist in tracking individual event revenues and expenses, ensuring that all financial transactions are accurately recorded.
- Regulatory Compliance: Adhere to all ABC regulations and inventory requirements, ensuring that the catering operation remains compliant with relevant laws and standards.
- Collaboration with External Vendors: Work with outside caterers when necessary, ensuring that all events are executed to the highest standards.
- Emergency Response: Knowledge of emergency response procedures, including first aid and fire safety protocols.
- Additional Duties: Carry out additional duties as assigned by Management Staff, ensuring that the catering operation remains efficient and effective.
- Age Requirement: Must be 21 years of age or older.
- Culinary Skills: Ability to prepare and execute a high-end wedding menu, demonstrating expertise in commercial cooking equipment and techniques.
- Sanitation and Safety: Working knowledge of current sanitation standards and ability to adhere to these standards, ensuring a safe and healthy environment for clients and staff.
- Physical Demands: Strength and dexterity necessary to perform all required tasks, including lifting 50lbs, stooping, and bending.
- Technical Skills: Working knowledge of computers and ability to use software applications relevant to the catering operation.
- Communication and Customer Service: Exhibit good communication and customer service skills, ensuring that clients receive exceptional service and support.
- Availability: Availability to work a variable work schedule, including early and late hours, weekends, and holidays.
- Custodial and Cleaning Tasks: Ability to perform a variety of duties, including custodial and cleaning tasks, to maintain a clean and safe environment.
- Licenses and Certifications: Possession of or ability to obtain necessary licenses or certifications, including but not limited to ServSafe and TIPs Alcohol certifications.
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