We're searching for a talented and creative Executive Chef with off premise catering experience for a boutique catering company located in midtown Manhattan

RESPONSIBILITIES INCLUDE:

• Development of seasonal menus and custom menus when requested
• A continual development of interesting hors d’oeuvre and food stations
• Supervision of food production
• Management of food cost and labor budget for kitchen staff
• Hire, train, supervise and evaluate kitchen staff
• Training and development of culinary team members
• Attends and participates in weekly BEO Meeting
• Oversees food purchases, monitors supply inventory
• Ensures high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Establish controls to minimize waste and theft and maximize profits

CRITERIA

• A minimum of an associate’s degree in culinary arts
• A minimum of three years of managing a catering kitchen
• Experience in off premise catering

Please respond to this ad with a resume