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Catering Executive Sous Chef Mosaic Catering + Events - 2.9 Richmond, VA Job Details Full-time $55,000 - $70,000 a year 1 day ago Benefits Health insurance Paid time off Qualifications Interpersonal skills Culinary experience Cooking Employee relationship building Culinary Arts Organizational skills Associate's degree Full Job Description

POSITION DESCRIPTION

Title:

Executive Catering Sous Chef FLSA Classification:

Exempt Position Responsibilities:

The executive catering sous chef has a primary focus of managing and overseeing all food production, kitchen staff, food quality, standards, branding, and kitchen facilities of MOSAIC Catering + Events. The Catering Executive Sous Chef is responsible for maintaining order of the staff and keeping a high standard of food production throughout the catering event. They will ensure that all happenings on and off site are well organized and kept at an efficient pace. The Catering Executive Sous Chef enhances the MOSAIC catering business by keeping all staff in order and organizing staff during catering events. In addition, they are responsible for assessing employee performance; training all cooks and staff; ordering inventory daily, weekly, and bi-monthly; and all respective Sous Chef actions. The Catering Executive Sous Chef ensures that all staff is equipped with proper training. This position is responsible for maintaining a high quality standard in all food products and regulating kitchen staff mannerisms. Maintaining inventory and kitchen facilities is central to this role.

Major Duties:

• Kitchen ▪ Oversee and manage all catering cooks and BOH staff at Cutshaw and on event sites ▪ Execute training and reviews for all BOH catering staff ▪ Implement back of the house policy and procedures handed down by corporate ▪ Help create and maintain a safe and clean kitchen environment ▪ Assist in coordinating all food ordering ▪ Communicate with Catering Director regarding all back of the house operations ▪ Oversee all catering production as well as on-site management during events Conduct daily and weekly food orders ▪ Oversee food production ▪ Maintain MOSAIC's standards of high level quality • Financial ▪ Meet with primary and prospective purveyors monthly to discuss item costs ▪ Develop budgetary guidelines and restrictions ▪ Ensure proper inventory is ordered bi-monthly ▪ Track all kitchen equipment maintenance ▪ Ensure proper care and handling is taking place to prevent unnecessary equipment and janitorial expenses • Employee Management & Training ▪ Manage BOH staff ▪ Hire and train all cooks and utility staff members ▪ Conduct BOH staff reviews annually, semi-annually, and as needed ▪ Create BOH staff schedule

Competencies:

Integrity, Leadership, Initiative, Judgment, Organization/Planning, Self-Awareness, Adaptability, Generous Listening, Customer Focus, Team Player, Communications Oral/Written, Problem Solving/Resourcefulness, Relationship Building, Sense of Urgency/Deadline Driven, Confidence, Accuracy, Dependability, Punctuality Required Qualifications and Education:

• Minimum of 10 years of culinary training
• 2-3 years of relevant culinary and catering experience
• Strong communication and organizational skills

Preferred Qualifications:

• ACF certification
• Bachelor or Associates Degree in culinary or hospitality field

Physical Requirements:

• Ability to lift 50-70 lbs.
• Walking and standing are required throughout the typical business day' '

Work Remotely No Job Type:

Full-time Pay:

$55,000.00 - $70,000.00 per year

Benefits:

Health insurance Paid time off

Experience:

Culinary Experience:

3 years (Preferred)

Cooking:

2 years (Preferred)

Work Location:

In person