Kitchen Section Leader

2 weeks ago

San Francisco, California, United States McCalls Catering & Events Full time

JOB OBJECTIVE

The primary aim of this position is to assist the Executive Chef with overall kitchen operations and catering tasks. The role involves crafting exceptional culinary offerings while ensuring adherence to best practices and maintaining consistently high performance standards. The candidate should be capable of producing quality food items in various catering environments, matching the standards of a traditional kitchen.

KEY RESPONSIBILITIES

A: Core Duties

Oversee a designated kitchen section and guide junior chefs in their assigned responsibilities.

Uphold superior food quality and presentation standards.

Implement portion control as directed by the Executive Chef and accurately manage waste documentation as needed.

Prepare and cook dishes following the precise instructions provided by the Executive Chef.

Collaborate effectively with fellow chefs and kitchen staff to achieve collective goals.

Assist the Executive Chef and other Chef de Parties in delivering an efficient and effective food service as required by the catering division.

Support the Executive Chef in the daily operations of the kitchen, including but not limited to:

o Monitoring inventory levels and communicating ordering needs to the Executive Chef as necessary.

o Ensuring that all deliveries during your shift are verified and stored correctly, with a focus on quality and freshness, while managing stock rotation according to best practices.

o Aiding in the execution of precise stock audits.

o Providing debriefs or written handovers to the next Chef de Partie on shift as appropriate.

Assist the Executive Chef in enhancing the catering operation in terms of service quality and profitability.

Ensure compliance with all policies, procedures, standards, and guidelines.

Take responsibility for the cleanliness and maintenance of all equipment in your work area.

Perform cleaning duties for equipment and utensils, as well as floors, walls, and surfaces of the kitchen, following the methods and materials specified by the Chef Supervisor in accordance with Health & Safety, Food Hygiene, and OSHA regulations.

Ensure adherence to the cleaning schedule and complete cleaning tasks as required.

Execute cleaning tasks as directed by the Executive Chef in any and all kitchen areas.

Provide support for event catering and any other culinary services as needed.

Foster effective and constructive relationships.

Communicate clearly, concisely, and professionally.

Perform any other duties reasonably expected of the position.

B: Qualifications & Personal Attributes

Candidates should possess relevant qualifications and experience to fulfill the requirements of this role. A minimum of 5 years of experience as a Chef de Partie in high-volume operations is required.

C: Experience / Knowledge

Experience in a supervisory capacity within a busy commercial kitchen with multiple operational areas.

Experience in menu and product innovation.

Experience in catering for large-scale events.

D: Key Skills

Strong interpersonal and guest service skills.

Commercial acumen.

Adaptability.

The ability to proactively identify and suggest improvements as necessary.

Attention to detail and accuracy.

Effective communication and interpersonal abilities.

Problem-solving capabilities.

Exceptional organizational skills and the capacity to manage a diverse and demanding workload.

The ability to work independently while also being an effective team player.

E: Personal Hygiene and Appearance

Maintain high standards of personal hygiene and grooming at all times.

F: Food Hygiene and Health & Safety

All staff must comply with relevant regulations and legislation outlined in the Handbook in accordance with statutory obligations.

Participate in all required training.

Frequent standing and walking are necessary.

Regular lifting/pushing/pulling of objects, with occasional lifting/pushing/pulling of items up to 50 lbs, and rarely up to 100 lbs (with assistance).

Safely load and unload catering vehicles with food transit boxes and equipment.

Ability to use ladders and clean ground-level areas.

Possession of a valid Food Handlers Card and Manager ServeSafe Certification is required.

Additional duties and responsibilities may be assigned. The employee is expected to assist in other operational areas as needed.

Vaccination is a job requirement, with accommodations for disability or religious reasons evaluated in compliance with prevailing regulations.

While English is the primary language of communication, bilingual English & Spanish speakers are welcomed.

G: Additional Information

This is a part-time position. Attendance will be required based on business needs, including weekends, holidays, early mornings, and evenings, following a rotating schedule.

NOTE: The essential responsibilities of this position are outlined above and may change at any time due to reasonable accommodation or other factors.

This document does not imply that these are the only duties to be performed by the employee in this role.

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