Executive Culinary Leader

As a seasoned Senior Event Chef, you will be responsible for creating bespoke culinary experiences that exceed client expectations.

• Collaborate with the culinary team and event manager to develop customized menus that meet specific preferences and dietary requirements.

Responsibilities:

1. Lead menu costing and analysis to ensure accurate pricing, strong margins, and financially sound proposals for all catered events.
2. Stay up-to-date on current culinary trends and incorporate innovative ideas into menu development.
3. Update the Spoonfed menu platform seasonally or as specified.
4. Supervise and coordinate the BOH kitchen staff, porters, and drivers during events, ensuring efficient workflow and maintaining a positive working environment.
5. Provide training and guidance to kitchen team members to enhance their skills and maintain consistency in food quality.
6. Conduct regular tastings and quality checks to ensure that all dishes meet established standards for taste, presentation, and freshness.
7. Implement and enforce proper food safety and sanitation practices in the kitchen.
8. Oversee the cooking activities of the food service associates as assigned by the Food Service Director.
9. Prepare high-quality food items according to standardized recipes or instructions efficiently to meet production, delivery, and service schedules.
10. Demonstrate a complete understanding of daily menu items and accurately explain them to associates and customers.
11. Supervise hourly food service associates, including interviewing, scheduling, payroll, training, counseling, and participating in reviews.
12. Serve meals or prepare for delivery, ensuring correct portioning, meeting outlined standards, and ensuring food is at the correct temperature and is attractive and tasty.
13. Use established BEO and menu procedures during events and maintain records from the area worked during service periods.
14. Monitor inventory and deliveries, track product production, consumption, and waste, and inform the supervisor when supplies or products are low.
15. Keep refrigerators and storerooms clean and organized, following safe food handling procedures.
16. Store, label, and date all food items according to policy and assist in maintaining organized storage of dry goods, refrigerated, and frozen products.
17. Operate and maintain kitchen equipment as instructed.
18. Assist the Executive Chef in maintaining accurate daily production records and complete all required documentation, reports, and logs.
19. Assist in ordering and receiving all food and supplies as required.
20. Report needed maintenance, faulty equipment, or accidents to the supervisor immediately.
21. Follow HACCP guidelines to ensure the quality and safety of the food supply.
22. Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.
23. Attend in-service and safety meetings as required.
24. Work effectively and maintain good working relationships with co-workers, customers, administrators, and managers.
25. Perform job safely while maintaining a clean and safe work environment, always following correct procedures.
26. Assist in the cross-training of employees as required by the Food Service Director.
27. Perform other functions and duties as assigned.