Culinary Agents is working with the team at Joint Venture Restaurant Group to connect them with talented hospitality professionals.
Joint Venture Restaurant Group - Now Hiring: Catering Chef de Cuisine
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This job description outlines the multifaceted role of a Catering Chef de Cuisine at Carmelized Productions. Responsibilities encompass all kitchen and transport operations for off-site events, including menu development, inventory management, staff oversight, and event execution. Crucial skills include strong leadership, multitasking abilities, and a thorough understanding of food safety and cost control. The position requires significant physical demands, including lifting up to 75 pounds. Successful candidates will possess extensive catering experience and a commitment to maintaining high standards of quality and cleanliness. The Chef de Cuisine is expected perform the following duties and have the following skills: Run all of the Kitchen and transport operations for all off site events. Oversee ordering of all food related items. Oversee the receiving of all orders to ensure quality and correct quantity. Cost each menu item and maintain a 28% food cost or better. Supervises, plans, and executes event operations, ensuring smooth transitions and adherence to the schedule. Monitors employee hours and strives to assign meals/ breaks in accordance with California labor laws (being mindful of event timeline as well) Ensures quality and productivity standards are maintained Communicates effectively with the culinary team to ensure efficient, timely production. Ensures training and development of culinary team members. Manage labor cost based on weekly sales Assist in job scheduling for events Assist in writing and revising menus. Work closely with Jon and Vinny to continue menu R&D. Demonstrate a constant curiosity within the space. Help enforce building standards & organization standards like building maintenance, labeling & dating, storage of equipment, etc. Ensure daily cleanliness standards (put forth by the health department and Medina) are met or exceeded. Understand and manage weekly Inventory and food rotation. (FIFO) Understand the Farmer’s Market Ordering procedure and have a knowledge of seasonal and local produce Oversee and assist in hiring and training hourly cooks and sous chefs. Create and update a thorough training manual for each position. Post and communicate any training that is occurring. Understand the skill level of each employee and create a development plan for each person. Understand how to navigate and run all reports on Tripleseat. Understand how to generate, read and execute all Banquet Event Orders (BEOs) on Tripleseat. Write effective and fair schedules which avoid overtime as much as possible. Oversee kitchen outline creation with Operations Manager oversight. Document disciplinary action when necessary. Address any maintenance issues with a sense of urgency. Maintain a clean and orderly office and workspace. Collaborate daily with catering sales team ensure that front and back of house are running efficiently and seamlessly. Build vendor relationships – constantly be looking for the best prices and highest quality of product available. Attend and contribute to weekly catering meetings. Create a positive work environment. During any slow periods, candidates will be responsible for assisting within other restaurant group locations inclusive of Jon & Vinny’s, Cookbook Market, CAA Kitchen, Delta, or other locations as assigned Other duties as assigned Specific Tasks to be accomplished for each event: Check mis en place of all parties and drop offs. Maintain the highest levels of cleanliness at all times. Manage all cooks/ dish stations during the event. Oversee and check to ensure proper staffing at each event. Oversee all uniform standards. Ensure that all back of house staff has clean, proper uniforms at every event. Oversee a healthy family meal. Write a recap of the event within 24 hours. Driving and Pre-Event Responsibilities: Driving to the event is the responsibility of the Chef staffed for the event. If you are the Chef for the event, you are expected to arrive at the commissary kitchen two hours before the event call time to inventory your food and review your pack out. Overall Skills Needed: The ability to multi-task Maintain up-to-date ServeSafe A strong ability to delegate Constant desire to improve Lead and manage a team Strong written and verbal communication Ability to accept feedback Strong catering background – ability to execute events of any size Willingness and desire to learn Demonstrates exceptional culinary skills in taste, quality, and presentation. Knowledgeable state requirements for food handling and sanitation. Comprehensive knowledge of event food preparation. Ability lead, develop, train and coach Must have reliable transportation FLSA Status: Exempt Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.
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