D'Amico Hospitality is hiring for a Hors D'oeuvres Kitchen Manager
D'Amico Hospitality is a renowned hospitality company with a strong presence in the Twin Cities area. Our commitment to delivering exceptional service and creating memorable experiences sets us apart in the industry. We cater to a diverse range of events, from weddings and corporate functions to social gatherings and private parties. We are seeking a talented and experienced Hors D'oeuvres Kitchen Manager to join our team.
The Hors D'oeuvres Kitchen Manager is responsible for overseeing the preparation, production, and presentation of all hors d'oeuvres and small-bite menu items for catering events. This role ensures high culinary standards, efficient workflow, and consistent quality in line with the company's brand and event expectations. This position is an integral to maintaining D'Amico Hospitality's culinary standards and commitment to guest service excellence.
DUTIES AND RESPONSIBILITIES:
Supervise and execute the daily production of all hors d'oeuvres for events, ensuring consistency, taste, and presentation. Maintain accurate portion control, yield, and plating standards. Ensure that all food is prepared safely and in accordance with health department regulations and company policies. Lead and train according to D'Amico standards a team of staff in the hors d'oeuvres kitchen. Assign tasks, monitor performance, and ensure efficient production schedules are met. Foster a positive, collaborative kitchen culture emphasizing communication, accountability, and excellence. Coordinate with Chefs and production managers to plan quantities, timing, and menu execution for upcoming events. Maintain detailed prep lists, production logs, and inventory records. Ensure proper labeling, storage, and rotation of ingredients and finished products. Maintain open communication with all company departments. Manage ordering, receiving, and inventory of hors d'oeuvres ingredients and supplies. Work with the Executive Chef to control food and labor costs while minimizing waste. Conduct regular inventory counts and report shortages or discrepancies. Oversee or assist with plating, packaging, and transport logistics for off-site events. Occasionally attend events to ensure quality control and assist with final presentation. Maintain ServSafe certificate and hold title of certified food protection manager. Perform other duties as assigned. PHYSICAL REQUIREMENTS:
Must be able to speak clearly and listen attentively to all staff and guests, most of whom speak English. Must have manual hand and finger dexterity for adept use kitchen tools and utensils. Must be able to bend, lift, and carry items weighing up to 50 pounds on a regular and continuing basis. Must be able to work in temperature extremes and a noisy kitchen environment. Must be able to stand and exert fast-paced mobility for period up to ten hours in length. Must have the ability to consistently arrive at work for all scheduled shifts as assigned. Must have flexibility to work evenings, weekends, and holidays as required. Must be able to taste the majority of menu items to ensure compliance with specifications. Compensation and benefits packages including 401k savings plan, Health, Dental, Vision, and Life Insurance*, FSA and HSA options, employee discounts, and paid time off.
*Health insurance benefits may be subject to eligibility requirements.
