Vacancy : Executive Chef
Company Name : Above All Catering
Company Location : Above All Catering in Anaheim, CA
Job SummaryGENERAL SUMMARY : A true Executive Chef knows what it takes to run a successful kitchen. Below is the standard job description overview. What I am really looking for is: a passionate and creatvie individual willing and able to create and execute extraordinary food and presentations in a fast paced and high volume environment, while having fun doing it. One that can control labor, food cost, and has a proven ordering and inventory system. The right Chef could have the opportunity to become a part owner in the company. We have a great track record and well established. Great opportunity for the right person.VISION OF SUCCESS : The daily management of Catering’s Culinary Department with a strong focus on special events and R & D. Is an organized and resourceful leader who proactively manages and oversees all of responsibilities of the kitchen. They accomplish this by working with their executive team to provide difference making moments for guests from menu development to final execution. The cuisine provided is of exceptional quality and current with culinary and market trends and developed for both the on and off-premise catering environment. Is a leader people are drawn helping people reach their potential.FUNCTION : Development, management and maintenance of operational, open book financialprinciples, and personnel policies, practices, and initiatives associated with the growthand success of Catering’s on and Off-Premise kitchen.ESSENTIAL DUTIES : I know there’s a lot of written information below : )Menu development inclusive of:Seasonal offerings, farm to table concepts and sustainable/green initiativesSpecial requests and themesPromotional menusTastings for sales staffOversight includes:Oversee development, implementation and maintenance of all standardized recipes, production standards and par levelsLead synergistic development and implementation of new industry leading menu items and concepts focusing on quality ingredients and cutting edge presentation in the environment of off-premise catering.Develop and maintain consistent and comprehensive training sessions for off-premise and in house kitchen staff focusing on but not exclusive of:Off site executionSanitationCulinary skillsOrganizational skillsProfessional conductEmployee MoraleControl and monitor kitchen labor and food costs though management of a team of Sous Chefs. Executive Sous Chef, Production Sous Chef, Pastry ChefThis will be done through:Ongoing weekly production meetings and sales menu meetingEffective communication and demonstrationMonitor, maintain and improve integrity of food as dictated by Catering’s reputation as a industry leader in fine dining off premise cateringMaintain sanitary standards of kitchenOversee daily production in kitchenMaintenance of kitchen facility and equipmentWork in conjunction with sales staff aiding in the development of menus and programs, which facilitate the sales effort.Assistant in the operations of actual events as needed.Oversee inventory and procurementMaintain food cost percentages at or below budget allocationsMaintain vendor relationshipsAnalyze and recommend new productsWork in a sales support capacity representing Catering’s at industry organizations, tastings and networking events.Oversee and manage in-house tastings to ensure not only consistency from table to event, but to leverage the tasting as a sales tool.Help support Catering’s corporate goals through other duties as necessary.REQUIRED KNOWLEDGE , SKILLS AND ABILITIES:The comprehension and explanation of culinary, pastry and equipment terms and definitions used in a commercial kitchen. An ability to demonstrate and re-enforce basic and advanced culinary skills. Carryout the primary culinary skills required of a volume shop focusing on off-premise catered events. The Executive Chef must have strong communication and organizational skills to manage and motivate a diverse and multilingual culinary staff. Must show competency in presentation and plating techniques for multi coursed off-premise events as well as understanding the needs and experience necessary to build an on-site kitchen along with professional execution.EDUCATION /EXPERIENCE : Minimum six (6) years of experience a with at least one year experience in a supervisory role as Executive Chef or Sous Chef of a staff of 10 or more.Extended experience and knowledge of banquet service. Off-premise catering experience required.Culinary Diploma – Consideration of individual’s credentials and resume will be considered in lieu of educational backgroundMust have valid Food Handlers/Managers CertificateContinual Education and Experiences as needed to continually develop the culinary programMEETINGS : Weekly management huddleWeekly kitchen huddleDaily production huddleMonthly all divisional huddleJob Type: Full-time”Work RemotelyNoJob Type: Full-timePay: $85,000.00 – $105,000.00 per yearBenefits:Dental insuranceEmployee discountHealth insurancePaid time offPhysical Setting:Casual dining restaurantFine dining restaurantSchedule:10 hour shift8 hour shiftHolidaysWeekend availabilitySupplemental Pay:Bonus payTipsExperience:Executive Chef or equivilant: 5 years (Preferred)Work Location: One location
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