Job Description: Head Chef/Kitchen Manager
Chef Jeff Catering is looking for a highly motivated kitchen manager who enjoys working in a fast paced environment and is excited to take on new challenges in a growing company. This is a full-time opportunity that will focus on both the culinary and administrative aspects of running a kitchen. The kitchen manager will report to the owner and executive Chef, Jeff Riley. This is a critical role with the company and the Kitchen Manager will be responsible for ensuring the kitchen is running efficiently. This is a great opportunity for those who like to problem solve, lead a team and are passionate about food and service.
Chef Jeff catering is a family business that values relationships with our employees, and delivering quality excellence to our clients and community.
Administrative Responsibilities
Plan and direct the coordination of food prep and production.
Manage weekly food purchases including placing orders, receiving orders and working with vendors to find the best products.
Evaluate inventory levels and ensures proper par levels for food and consumable items are maintained.
Create and implement standard operating procedures and kitchen policies.
Oversee the organization, maintenance and sanitation of the kitchen.
Culinary Responsibilities
Demonstrates a commitment to a quality mindset to the approved standards, recipes, and procedures. Ensures that all food is consistently meeting high standards.
Develops a thorough knowledge and understanding of Chef Jeff Catering’s recipes and procedures. Able to prepare and cook menu items with accuracy.
Collaborates with Executive Chef and Client Team members to develop new and custom menu items.
Has a strong aptitude for kitchen math and is able to convert recipes and understands standard culinary measurements and equivalents.
Management Skills
Supervises culinary, dishwashing, and other kitchen personnel and coordinates their assignments to ensure daily efficiency.
Able to plan and organize, manage competing priorities, anticipate shifting priorities and be flexible in a changing environment.
Must display strong leadership skills including resolving conflict, be able to coach a team and provide immediate constructive feedback.
Holds staff accountable for adhering to the highest standards of procedures and policies.
Must be a team player and have strong interpersonal skills.
Strong written and oral communications.
Basic Qualifications:
At least 2-3 years of cooking in a catering kitchen with off-site catering experience. Restaurant chefs may be considered but catering experience is preferred.
Technical cooking skills and ability to follow recipes.
Must have MN Food Managers certificate or be willing to acquire certificate within first 90 days.
Must be able to lift 50 lbs and stand on feet for long periods of the day
Must be able to work evenings and weekends.
Must be able to use a computer and have proficiency with Microsoft Office.
Proficiency in reading, writing, and communicating in English.
High school degree required.
As a company we value Hard-Work, Teamwork and Quality
$50,000 Salary
Paid Time off
