Culinary Operations Leader

1 week ago

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

Position Overview: Are you prepared to embrace one of the most challenging yet fulfilling positions in the culinary sector? Catering demands resilience, creativity, and the endurance to excel in a dynamic atmosphere. We seek an individual who welcomes the rigors of early mornings, extended hours, and late nights. If you derive joy from creating remarkable culinary experiences under pressure, you may find your place with us.

Compensation Package: This role offers a competitive salary complemented by our CHP (Creating Happy People) tip-sharing initiative. On average, anticipate an additional $4-$16 per hour beyond 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 gauge if our values align.

Key Responsibilities:

Leadership & Event Management:

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

Inventory Management & Procurement:

  • Generate accurate purchase orders based on inventory assessments and forthcoming events.
  • Regularly evaluate and adjust inventory levels in partnership with the Sous Chef.

Preparation & Production Oversight:

  • Uphold food quality and consistency throughout all preparation phases.
  • Address production and recipe challenges directly with the Kitchen Manager.
  • Supervise the quality and presentation of food throughout service.
  • Ensure all preparations for upcoming events are finalized before the team concludes their shift.

Quality Assurance & Team Development:

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

Required Qualifications:

  • 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 settings.
  • Robust culinary background with a passion for innovation and awareness of current 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 capacity.
  • Expertise in foundational cooking techniques, including knife skills, baking, grilling, butchering, saucing, and seasoning.
  • Commitment to food safety and proper handling practices.
  • Skilled in optimizing ingredient use to manage food costs effectively.
  • Highly organized, with exceptional time management and multitasking capabilities.
  • Dedicated to personal and organizational growth, eager to contribute to building something remarkable.
  • Belief in the potential of every team member, regardless of their background.
  • Thrives in a fast-paced environment, prioritizing trust and communication.

If you are ready to embrace this opportunity and contribute to our growth, we encourage you to consider this role.

Job Type: Full-time

Benefits:

  • 401(k) matching
  • Paid time off

Experience Requirements:

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

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