Job description

SUMMARY: Responsible for management of multifaceted culinary and catering operations. Business unit consists of multiple culinary production facilities, culinary managers, and Stewarding department. This position is responsible for guiding the Culinary Department to fulfillment of all catering requirements for internal and external functions, support and production of specialty items for the Concessions Department, coordination and collaboration with the Director of Catering in menu development, establishing customer service and catering standards across all catering and culinary operations.

DUTIES AND RESPONSIBILITIES

Develop a cross functional talent pool to deliver on business objectives

Maintain a high standard of food safety and sanitation

Development and management of catering purchasing program

Inventory control and accountability

Menu development for multiple revenue centers

Accountable for cost controls: food, labor, other operating expenses

Collaborate with Director of Catering on menu development, customer service standards, and presentation standards for all F&B services.

Develop and maintain contemporary high quality services and menu offerings

Interface with HR to maintain strong recruiting effort to ensure appropriate staffing levels

Special projects and assignments as business dictates

Responsible for the maintenance, creation and control of all personally identifiable information or any other information protected by any Confidentiality or Privacy Standards or Company Policies that you have access or knowledge of, including but not limited to any state or federal regulations including HIPPA

SUPERVISORY RESPONSIBILITIES

• Executive Chefs
• Sous Chefs
• Banquet Chefs
• Assistants and productions staff
• Stewarding Department

SKILLS AND QUALIFICATIONS

• Minimum 5 years of experience as an Executive Chef in a high volume ($5M - $10M), upscale catering operation or similar venue
• ACF or similar Chef Certification
• Bachelors Degree
• Strong Computer skills and analytics
• Excellent communication and interpersonal skills
• Strong team leader

PHYSICAL DEMANDS

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

• Fast paced kitchen environment
• Will work in hot and cold conditions

CERTIFICATES, LICENSES, REGISTRATIONS

• ACF Certification

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

This company is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Job Type: Full-time

Pay: $53,122.83 - $167,849.48 per year

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: In person

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