Job Overview This is a hands on active Chef Kitchen Manager job. You are expected to rotate the stations to inspect what is expected each and every day. And, jump in when needed to cook, grill, process ... whatever it takes to get our food out the door, on time ... every time. This is NOT a desk job. A very rare position in the food industry. Chef Kitchen Manager with no late nights ! We are a catering company that also produces our premium food products for our own food shops as well as 3rd party vendors. Lots of multi-tasking! Must be fluent in reading, writing and communicating in English and Spanish. Daily Job Responsibilities Manage culinary Cold and Hot Lines, including writing staff schedules that strictly adhere to labor allotments from our COO. Fulfill written BEO's/production orders in a timely manner. You do not have to write the orders, just fulfill them. Daily food ordering for all kitchen departments according to budget and forecasted sales. Weekly accurate inventory. This is a non-negotiable. We have the recipes for you. Just follow those exact recipes and make sure your team does the same. We are a 7 day operation. You will rotate weekends with our sous chefs. Average hours for this job are 45-50 per week . After training you must be able to jump in and help in either hot or cold line. Our team wants an instructional culinary coach. Someone who will show them excellence in their performance & delegate responsibilities to our team members. This is NOT an office job. This is

EVERY DAY

in the kitchen, at the prep stations, hands on Chef management. Requirements Proven supervising experience in banquet catering with a strong culinary background. Extensive knowledge of food production and food safety sanitizing procedures. Demonstrated leadership skills with the ability to manage teams effectively. Familiarity with inventory management, cost control, and kitchen management software. Bilingual proficiency in English and Spanish. Experience in cooking for large-scale events that are catered at off site locations. Excellent organizational skills with the ability to multitask efficiently under pressure.

Pay:

$53,500.00 per year

Benefits:

Food provided Paid time off Application Question(s): What was the guest count for the largest event you catered? List the steps of how you would Cook a Prime Rib, transport it to an off site location that is 1 hour away and serve it 2 hours later. What question would you like to ask our CEO?

Work Location:

In person