Catering Executive Chef

Job Summary

Supervises activities of and directs training of cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally.

 

Supervisory Responsibilities: 

Manages cooks in their department. Supports the Executive Chef in the overall direction, coordination, and evaluation of this unit.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. 

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

Essential Functions and Responsibilities: 

•    Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.  

•    Plans or participates in planning menus and utilization of food surpluses, taking into account probable number of guests, popularity of various dishes, and recency of menu; seasonal required

•    Directs food apportionment policy to control costs.

•    Assures compliance with all sanitation ServSafe and safety requirements.

•    Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

•    Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

•    Tests cooked foods by tasting and smelling them.

•    Devises special dishes, develops and writes recipes. 

•    Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.

•    Familiarizes newly hired Cooks with practices of kitchen and oversees training.

•    Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.

•    Establishes and enforces nutrition, sanitation, safety and merchandising standards.

•    Resolves customer concerns.  

•    Assigns and supervises cleaning schedules for all areas of the kitchen.

•    Maintain clean and safe work environment; performs job safely.

•    Other tasks may be assigned.

•    Understand Webtrition and can utilize tool.

•    Ensures discipline to culinary programs and standards

•    Strong team player with good interpersonal, oral and written communication skills 

•    Understands labor scheduling & can create based on business needs.

•    Manage purchase compliance as required.

•    Attends all culinary meetings as required.

•    Understands all culinary terminology.  

Qualifications:

•    Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. Culinary Degree is strongly encouraged 

•    3+ years of progressive culinary/kitchen management experience, depending upon formal degree or training

•    High volume, complex foodservice operations experience - highly desirable

•    Institutional and batch cooking experiences

•    Hands-on chef experience a must

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

•    Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

•    ServSafe certified - highly desirable

Essential Food Safety Practices:

•    Must possess a valid Food Handler's Permit

•    Current ServSafe Certification 

•    Adhere to all HACCP policies and procedures

•    Manage daily and Monthly food safety trainings

•    Adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control

•    Orders food and other supplies from only our Compass approved sources

•    Meeting all regulatory regulations for Food Safety

•    Passing local jurisdiction and third party inspection’s