Executive Catering Chef

Job Description Job Description POSITION SUMMARY

As the Executive Chef at Citron Catering, you will have the critical role of leading and managing a fast-paced high volume corporate off-site catering company. Your expertise will drive improvements in sharing the best practices, fostering innovation and excellence within our culinary operations. You will be a culture champion by creating a positive and nurturing environment, instilling a sense of camaraderie and teamwork. Your flexibility to work varied hours, including holidays and weekends, coupled with a keen sense of urgency will elevate our offerings and uphold our reputation for excellence in every aspect of our catering operations.

ESSENTIAL FUNCTIONS

Develop recipe standards, recipe book, prep sheets and refine existing menu with owner (1st 3-6 months) Primary Goals

Knowledge of modern cooking techniques, menus, and trends

Develop and implement kitchen station standards

Responsible for efficient and accurate kitchen staff scheduling

Create daily prep sheets for all kitchen staff

Directly trains all kitchen staff, and implements continued training

Complete knowledge of restaurant equipment, with the ability to purchase and maintain such.

Ensures the clean-up and care of cooking utensils, grills, ovens and equipment used in food preparation

Always maintains an “A” rating with Health Department

Keeps a basic running inventory

Directly orders all necessary food products and raw materials

Ensures that all food products are properly stored, labeled and dated and that the kitchen is ready for the preparation of the next day

Checks stock deliveries for soundness and condition; oversees staff for storing product

Acts as direct supervisor to all kitchen personnel and expeditor

Realizes that some weeks may be 7 working days in length and 80 hrs long

Maintains established food and labor costs working to achieve “bonus” standards

Exhibits patience, courtesy and tact when dealing with others and remains levelheaded in stressful situations.

Able to lift 30lbs

Understands food, labor and operating expenses

Ability to supervise as many as fifteen people on a daily basis

QUALIFICATIONS

REQUIRED

High school diploma or equivalent

Minimum five years of high-volume corporate catering experience

Formal culinary training at any level

Sanitation certificate within three (3) months of hire (Serve Safe)

COMPENSATION

• 75,000 to $90,000 ANUALLY (PAID BI-WEEKLY) / Increase to $105,000 after Primary Goals achieved.
• Up to 3% yearly salary base increase if all goals successfully met during the year
• Health Insurance – Company will pay half of the monthly premium for a single payer member; other half will be deducted from employee’s paycheck if employee opts for health insurance coverage
• Food / Labor Bonus – paid every 6 months (per addendum)
• 2 weeks paid vacation (December 24-Jan2nd; 1st week in July)

Salary : $105,000