Catering Executive Chef

JOB SUMMARY

This position is responsible for leading a high-volume catering production kitchen, including the creation and execution of the menu and overall financial performance of the department. This position is also responsible for managing, scheduling, producing, and inspecting all catering food and beverage offerings and providing training to team members.

ESSENTIAL DUTIES & RESPONSIBILITIES

The following description of work to be performed by this individual is not intended to be all-inclusive. Rather, it focuses on the major tasks that must be accomplished. There are many necessary activities to satisfy any of the following performance guidelines.

• Greet and provide assistance to customers. Model the Lund Food Holdings customer service standards at all times and ensure that team members are doing the same
• Provide culinary expertise in the development of a variety of menu types from small to large scale events.
• Coach, mentor, and lead team members to accomplish goals of the location plan and personal goals for each staff member
• Hire, train and develop staff, including performance evaluations, performance management and general supervision of team members
• Purchase, receive and maintain inventory based on business needs
• Create and implement procedures to ensure food quality, sanitation and maximize profitability while exceeding customer expectations
• Provide culinary training on an ongoing basis to all catering production team members
• Complete inventory quarterly
• Review financial performance reports and analyze and interpret data to identify opportunities to obtain cost savings objectives through efficient planning of resources, including labor
• Create recipes for all catering menu offerings including seasonal and promotional selections
• Collaborate with event planners to develop creative solutions in response to client's custom menu requests
• Hire and train to maintain adequate staffing levels throughout the peak and non-peak business cycles

OTHER JOB DUTIES (Not considered essential to the job)

1. Perform all other related assignments (including special projects) as required in a professional and cooperative manner.

MINIMUM QUALIFICATIONS

1. Education
   1. Culinary degree or equivalent experience
2. Licensing Required:
   1. Certification in sanitation
   2. Food Safety certification or ability to obtain and maintain
3. Experience
   1. Five or more years of extensive kitchen leadership experience in a high volume environment required
4. Lunds & Byerlys Competencies expected of all employees include: action oriented, customer focus, functional/technical skills, informing, and integrity and trust
5. Other required Knowledge, Skills, and Abilities:
   1. Service oriented with high energy and a friendly demeanor
   2. Computer skills (Outlook, Excel, Word)
   3. Strong customer service, interpersonal, communication and problem solving skills
   4. Proven performance of high volume food production
   5. Multi-unit leadership preferred
   6. Menu/recipe development experience
   7. Ability to delegate and follow through
   8. Ability to provide motivation and leadership
   9. Sound judgment and decision-making abilities
   10. Strong organizational abilities
   11. Knowledge of or aptitude to train to various food management systems
   12. Full understanding of food and beverage service and laws or health codes related to sanitation, food safety and alcohol service and compliance thereof
   13. Ability to focus and execute in highly distracting environments while maintaining the needs of the client.
   14. Ability to maintain a positive, upbeat rapport with catering partners, vendors and clients to set the example for high morale and high standards within the department
   15. Ability to comply with USDA, FDA, OSHA, and all other regulatory agencies
   16. Ability to read, write, speak and comprehend English

OTHER REQUIREMENTS/EQUIPMENT USED, IF APPLICABLE

Equipment Used

• Office Equipment (this may include computer, phone, copier, scanner and fax machine)
• Kitchen tools (this may include knife, blender, oven, steamer and slicer)