A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
Now through the end of December (16-20 hours per week) We are seeking a dedicated and passionate Catering Chef to join our dynamic team. The ideal candidate will have a strong background in food management and service, with experience in catering for various events. This role requires creativity, attention to detail, and the ability to work collaboratively in a fast-paced kitchen environment. As a Lead Chef, you will play a crucial role in delivering exceptional dining experiences for our clients. The Chef is responsible for administering the planning, preparation, production, and control of all culinary banquet operations which include weddings, corporate events, celebrations of life and other events.
PLEASE NOTE THIS IS A PART TIME SEASONAL POSITION RESPONSIBILITIES
Support and oversee culinary banquet operations at one location Ensure food consistency, quality, and presentation Control food costs based on forecasting, efficient food production, planned requisitioning, and careful attention to established product specifications Organize an efficient flow of production and communicate minimum but adequate staffing needs to managing partners Set up a control system through recipes to assure quality and portion consistency Motivate and work with support team members to ensure a positive culture Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating daily/nightly cleaning lists and procedures with the banquet, front of the house, culinary, stewarding, and janitorial departments Attend banquet event order meetings and assist with BEO binder organization Other duties as assigned
QUALIFICATIONS
3-5years of experience as an executive chef, sous chef, or chef de cuisine in a comparable banquet and catering setting Minimum of two years of post-secondary schooling in relevant curricula required or demonstrated related experience High School diploma or equivalent required Possesses a broad knowledge of the preparation and presentation of cuisines and have knowledge of all cooking techniques Must have experience in buffet wares, buffet, and plated banquet set up and organization Solid understanding of kitchen accounting, cost tracking methods and procedures, and menu engineering. Must be willing to work various hours, holidays, and weekends
PHYSICAL DEMANDS
Standing:
frequently stand for long hours, sometimes 8-10 hours
Lifting:
Lifting heavy pots, pans, and boxes up to 30lbs
Environment:
Catering kitchens can be hot and humid, especially during busy events.
Stamina:
Maintaining energy and focus throughout long shifts and busy events requires good stamina.
Flexibility:
Catering situations can be unpredictable, requiring the ability to adjust to different challenges and demands.
DATES OF EMPLOYMENT
Seasonal PAY:
Commensurate with experience - guaranteed $50/hr with incentive If you are passionate about creating memorable culinary experiences and possess the necessary skills, we invite you to apply for this exciting opportunity as a Lead Chef. Join us in delivering exceptional service that exceeds our clients' expectations!
