Vacancy expired!
We are looking for an hourly sous chef with a flexible schedule to join our catering company, 512 Boutique Events
Top 5 things we look for:
1. Must be able to read BEO’s and be able to produce a prep list
2. Produce quality food and standards of what the company produces.
3. Arrive on time to your shifts and no callouts
4. Be able to work well with team members and be able to give clear directions
5. Be able to run a catering kitchen at an event on your own
Do you think your skills can match what we are looking for? If so, please send your resume to 512boutiqueevents@gmail.com and we will start holding interviews promptly.
Coordinate and direct all food preparation, from prep to the execution of an event, with task list management and great logistic skills, for top performance
Monitor the quality of all food and beverages
Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
Delegate daily tasks to cooks and other kitchen staff; manage their progress throughout the day
Oversee entire kitchen staff activity and ensure efficient work
Hire and train new kitchen staff
Work efficiently to resolve any problems that arise in the kitchen
Maintain a clean kitchen and abide by all state food safety and sanitation laws
Responsible for ALL food that goes out of the kitchen- quality, taste and correct quantity
Travis County Food Managers certification
Stay up to date with culinary arts, including any new up and coming food trends
Knowledgeable and dexterous using all manner of complex kitchen equipment
Effective and clear communicator
Expert skills and experience planning, designing, and preparing meals
Will get trained on Google Excel to monitor and track inventory and maintain recipe records
Excellent time management and organizational skills
Proven leadership and creative abilities inside the kitchen
Expert problem solver who thrives under pressure
Top of the line customer services skills
Be able to work several hours standing
Be able to follow OSHA guidelines
Run food from the kitchen to the banquet room on demand, be comfortable carrying food on trays or in hands- when on an offsite event
Will get trained on- Set up buffets with food presentation standards and practices in mind, ensuring safe food handling performance
Plate up plated dinners to guests, appetizers and other needs
Be able to give direction on menu prep, insuring food quality is to 512 Boutique Events standards, be able to multi task in a kitchen is crucial for best safety practices of food handling
-communicate with other cooks and staff, letting them know you are carrying hot or cold items through the kitchen to insure safety of others
Watching food waste and practicing labeling, and food rotation and storage techniques
Be able to run events on your own without direction, being able to fire food correctly and upholding 512 Boutique Events quality standards- with following guidelines
Clean up venue and/or kitchen after event and prep day
Must be available to work holidays and all shifts assigned
Will stay within all labor and food cost guidelines, reduce waste as much as possible
Must be able to lift up to 50 pounds, with using proper lifting techniques
Respect all staff and guest with a professional manner
Most importantly provide a safe and fun workplace for all staff
