Executive Catering Chef

Key Responsibilities:

· Establish and maintain food production systems, inventory and procedures for ordering, receiving, storing, preparing and serving of food related products.

· Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.

· Possess excellent time management skills to achieve production targets within the set time-frame.

· Direct and coordinate the activities of food production personnel to ensure efficient operations.

· Recruit, hire, develop and retain back of house staff and supervise/coordinate all culinary activities.

· Ensure that requirements for appropriate sanitation and food safety levels are met.

· Estimate food consumption.

· Ensure proper equipment operation and maintenance.

· Develop and be accountable for a safe culture that creates a work environment where no one gets hurt.

Preferred Qualifications:

· Culinary arts degree

· At least 5 years catering experience

· ServSafe certification

· Must be willing to manage a high-volume, complex food service operation.

· Experienced with computers; Microsoft Office, Outlook, e-mail and internet.

· Hours will vary; the ideal candidate must be flexible, punctual and organized.

· Valid driver’s license and reliable transportation.

· Professional appearance.