Job Description
About the job Executive Catering Chef -Off Premise COMPANY BIO
Our Client is a renowned off-premise caterer headed by an award-winning Chef-owner based in Connecticut.
PRIMARY DUTIES & RESPONSIBILITIES
Work closely with various clients to prepare a variety of balanced, attractive, and cost-effective menu options
Prepare appropriate recipes & ensure that all required supplies, resources, and materials are purchased, ordered, and available when needed
Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed
Perform all types of high-volume food production and preparation duties
Write production sheets and production lists, perform various inventory, receiving, and quality control tasks, consistently monitor kitchen operations and cleanliness
Build and maintain relationships with team members and front of house management alike
Ensure fiscal responsibility for food and labor costs for each event
As a leader, build a culture that revolves around the experience and enjoyment of food and cooking
Conduct recruitment and selection, training, and development initiatives as well as scheduling, performance management, and employee coaching; assist in bi-annual reviews
Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
Lead staff briefings and meetings
Demonstrates high personal integrity, business ethics and takes every opportunity to promote our client’s Catering services
Represent our client at special demonstrations, special events, or theme activities to promote the company
Other duties as assigned or required
EXPERIENCE AND SKILLS: Minimum of five (5) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends
Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures
Prior work experience in a high-volume production setting with experience in off-site catering, and kitchen management
Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients.
Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks
A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks.
Strong business acumen; organized and methodical team-oriented worker
Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects
A valid Driver’s License
Knowledge of Microsoft Office Word and Excel
PHYSICAL REQUIREMENTS: Information Not Available.
EDUCATION: Information Not Available.
[email protected]
#J-18808-Ljbffr DeVita & Hancock Hospitality
Job Tags
Work experience placement, Work at office, Flexible hours,