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Catering / Banquet Chef Location: Bergen County, NJ An exhilarating chance awaits to become a member of a newly formed culinary management team led by a Michelin chef. This initiative involves transforming a prestigious catering company, enhancing a restaurant, revitalizing a deli, and launching a second brand new restaurant in the upcoming weeks. The Catering / Banquet Chef is responsible for managing the central kitchen, overseeing all aspects of ingredient preparation, production and execution for various catering events. This role ensures consistent quality in the events food production and execution whether on-site or at off-premises locations, alongside team management responsibilities. Key Responsibilities: Collaborate with the chef team to plan and order ingredients, executing seasonal menus for both restaurants and in-store. Lead and organize a team of Prep Cooks to prepare, portion, and produce large quantities of food items daily, including fish, meat, produce, and dried goods. Manage inventory: estimate needs, place orders, and check deliveries to ensure accuracy. Maintain organized and efficient storage areas and walk-ins, adhering to First In, First Out standards. Communicate product changes, specials, and shortages to fellow chefs. Oversee employee management, including hiring, training, and scheduling. Partner with the Health and Safety team to ensure compliance with all sanitary and safety standards in the kitchen. Perform other duties as required. Qualifications: 5+ years of chef experience, with at least 3 years in a management role, NYC experience is highly preferred. Proven ability to succeed in fast-paced, high-volume production environments. Strong organizational, planning, communication, and leadership skills. Proficient in basic computer programs. Bachelor's Degree or degree from a post-secondary culinary arts program preferred. Spanish speaking – preferred. Job Requirements: Availability to work onsite and off premises events with a flexible schedule, including evenings, weekends, and holidays. Ability to lift up to 50 pounds and exert mobility for up to 8 hours, including standing, walking, bending, and squatting. Ability to use commercial kitchen equipment, such as stand mixers, ovens, and stoves and grills.
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