Catering Events Party Chef

Catering Events Party Chef

JDCUSTOMCATERING LLC

New Haven, CT Job Details $25 - $35 an hour 2 days ago Qualifications Safety standards in production Managing hospitality teams Sanitation procedures Crew management Food safety

Full Job Description Event Chef Duties and Responsibilities:

Review banquet event orders (BEO) prior to all events. Establish plans with the event kitchen staff Supervises and coordinates all activities of cooks and event kitchen staff who are engaged in food preparation. Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Event Captain/waitstaff. Establish the days priorities and assign production and preparation tasks for the event kitchen staff/chefs to execute. Effectively communicate both verbally and in writing to provide clear direction to staff. Take physical inventory of specified food items for assigned event. Responsible for managing all event operations of the kitchen. Responsible to conduct walkthroughs of the kitchen area and direct respective personnel to correct any deficiencies. Responsible to maintain all equipment in a proper operational condition. Responsible to oversee the regular cleaning of all equipment used in each venue's kitchen. Ensure that all staff prepares menu items following recipes in accordance with our operating standards. Monitor the performance of event kitchen staff and ensure all procedures are completed to our standards. Ensures and maintains the productivity level of all event cooks and supporting staffs. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Manages food quantities and plating requirements for all event functions. Maintains food preparation handling and correct/safe storage standards. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Able to plan and execute multiple event functions. Able to continually enhances the culinary experience of event guests. Able to help in cooking and food preparation, as and when required. Able to perform other duties as assigned by the management.

Prerequisites:

Very strong knowledge of food safety & sanitation and food preparation techniques. Able to work flexible hours and days. Knowledge of current and updated culinary trends. Ability to lead and direct a large team of culinary professionals in all aspects of event execution.

Experience:

Minimum of five years experience in a high volume event environment, and a minimum of two years experience as a Sous Chef or Chef de party (CDP) .

Compensation:

Pay ranging from $25-35/hr, based on experience.