Job Description & Person Specification
Executive Catering Chef
Location: Lower Manhattan, Confidential Search
Employment Status: Full Time
POSITION SUMMARY
The Company operates a Production Catering operation for a small catering company that provides catering for our production staff and clients.
The Executive Catering Chef oversees all culinary functions at our Production Studio on a daily basis and for events held at our 60,000 foot facility. This position will work continually to improve client and employee satisfaction while maximizing financial performance in all areas of responsibility. The Executive Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, perks market, employee cafeteria) and all support areas.
PRIMARY RESPONSIBILITIES & TASKS
Key Responsibilities:
Managing cost controls and controlling expenditures for the account.
Planning and creating seasonal menus.
Purchasing and managing inventory.
Rolling out new culinary programs with marketing, banquets, and a culinary team.
OTHER DUTIES INCLUDE:
Leads kitchen management team (Sous Chefs, Dishwasher).
Provides direction for all day-to-day operations.
Ensures property policies are administered fairly and consistently.
Review staffing levels to ensure that guest services' operational needs and financial objectives are met.
Develop and implement guidelines and control procedures for inventory.
Manages department controllable expenses, including food costs, supplies, uniforms, and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements brand standards.
Demonstrating new cooking techniques and equipment to staff.
Ability to instill safety and sanitation habits in all employees.
Teach the culinary team the importance of consistency in preparation and presentation.
Displays leadership in hospitality exemplifies excellent customer service, and creates a positive atmosphere for client and employee relations.
Responds to and handles problems and complaints.
Thorough knowledge of food handling and preparation techniques.
Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
QUALIFICATIONS:
A minimum of 3-5 years of Executive Chef experience required
A Culinary Arts Degree, equivalent experience, and training will be considered.
Certified Executive Chef preferred.
Prior experience in hospitality culinary management.
Comprehensive knowledge of hotel F&B/Culinary function.
Comprehensive knowledge of banquet operations.
Demonstrated skills in leading a diverse team with varying degrees of experience.
Ability to teach and inspire team members to be their best every day.
Can stand and walk for prolonged periods and lift to 50 lbs
Maintains a clean, presentable, and professional appearance at all times
English language fluency is required
Very reliable and timely as our team is excellent but small
EQUAL EMPLOYMENT OPPORTUNITY STATEMENT
The Company is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: The Company is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at the Company are based on business needs, job requirements, and individual qualifications, without regard to race, color, religion or belief, national, social, or ethnic origin, sex (including pregnancy), age, sexual orientation, gender identity, and/or expression, past or present military service, or any other status protected by the laws or regulations in the locations where we operate.The Company will not tolerate discrimination or harassment based on any of these characteristics.
