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Culinary Operations Leader

2 months ago

Colorado Springs, Colorado, United States Silver Spoons Catering & Events Full time

Are you prepared to embrace a challenging yet fulfilling position in the culinary sector? Catering demands resilience, creativity, and the ability to excel in a dynamic atmosphere. We seek an individual who thrives on the excitement of early mornings, extended hours, and late nights. If you take pride in creating memorable culinary experiences under pressure, you may find your place in our team.

Compensation: This role offers a competitive salary along with our CHP (Creating Happy People) tip-sharing initiative. On average, you can anticipate an additional $4-$16 per hour on top of your base salary, recognizing your commitment and effort.

About Us: We invite you to learn more about our organization by visiting our website and social media platforms to see if our values align.

Key Responsibilities:

Leadership & Event Management:

  • Guide our culinary team to ensure every event produced meets our exceptional standards and surpasses client expectations.

Inventory Management & Procurement:

  • Develop accurate purchase orders based on stock levels and upcoming events.
  • Regularly assess and adjust inventory levels in partnership with the Sous Chef.

Preparation & Production Oversight:

  • Ensure food quality and consistency throughout all preparation stages.
  • Address any production or recipe challenges directly with the Kitchen Manager.
  • Monitor food quality and presentation throughout service.
  • Complete all preparations for the following day's events before the team concludes their shift.

Quality Assurance & Team Development:

  • Conduct quality assessments on all prepared dishes.
  • Supervise the preparation team, maintaining a tidy and organized kitchen.
  • Encourage a positive and collaborative work environment that fosters creativity and respect.
  • Ensure adherence to all food safety and sanitation standards.
  • Monitor kitchen equipment and report maintenance requirements.
  • Participate in team meetings and assist with additional tasks as necessary.

Essential Skills & Experience:

  • Demonstrated managerial experience in catering, restaurant, institutional, or hotel large-volume kitchens, supported by strong references.
  • Ability to maintain composure and effectiveness under pressure, especially in high-volume catering scenarios.
  • Robust culinary background with a passion for innovation and staying updated on food trends.
  • Proficiency in automated food purchasing, inventory, and kitchen management software.
  • A minimum of 3 years of experience in a high-volume Kitchen Manager or Sous Chef position.
  • Expertise in foundational cooking techniques, including knife skills, baking, grilling, butchering, saucing, and seasoning.
  • Strong commitment to food safety and proper handling practices.
  • Skilled in optimizing ingredient usage to manage food costs effectively.
  • Highly organized with excellent time management and multitasking skills.
  • Dedicated to personal and company growth, eager to contribute to building something exceptional.
  • Belief in the potential of every team member, regardless of their background.
  • Thrives in a fast-paced work environment, valuing trust and communication.

If you are ready to take on this role and contribute to our continued success, we look forward to your interest.

Job Type: Full-time

Benefits:

  • 401(k) matching
  • Paid time off

Experience Required:

  • Sous Chef management: 3 years (Required)
  • Knife skills: 3 years (Required)
  • Supervising experience: 3 years (Required)