What are the responsibilities and job description for the Executive Sous Chef position at The Kraft Group & Affiliates?
Description
SUMMARY The primary responsibility of this role is to oversee the day-to-day operations of the kitchen including planning, procurement, production and execution of catering events. Additionally, this role will work collaboratively with the Executive Chef and front of house counterparts to achieve excellent guest satisfaction.
Duties And Responsibilities
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
This company is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
SUMMARY The primary responsibility of this role is to oversee the day-to-day operations of the kitchen including planning, procurement, production and execution of catering events. Additionally, this role will work collaboratively with the Executive Chef and front of house counterparts to achieve excellent guest satisfaction.
Duties And Responsibilities
- Responsible for managing culinary staff and directing food preparation including coordination, production, quality control, and delivery of food for catered functions and events.
- Partner with Event Coordinators and Catering team on guest requests including allergens, menu specifications and event timeline to achieve guest satisfaction.
- Assist the Executive Chef with preparing planning documents for successful execution of duties to include scheduling, fire charts, pulls and orders.
- Assist the Executive Chef with menu planning and development.
- Partner with Purchasing and Warehouse Manager to manage appropriate inventory control for catering needs.
- Supports Executive Chef on cost controls: food, labor and other operating expenses
- Assists with Suites food production.
- Ensure adherence to food safety regulations and health codes.
- Partner with Human Resources to maintain strong recruiting effort, responsible for training and development of culinary team.
- Ensure staff comply with departmental policies and procedures. Partner with Manager and Human Resources to address any policy infractions.
- Special projects and assignments as business dictates.
- Responsible for the maintenance, creation and control of all personally identifiable information or any other information protected by any Confidentiality or Privacy Standards or Company Policies that you have access or knowledge of, including but not limited to any state or federal regulations including HIPAA.
- Full Time and Part Time Cooks
- Culinary degree preferred, ACF Certifications a plus
- 2 or more years managing a high-volume, high-quality restaurant kitchen and FOH operations.
- 3 or more years of supervising and executing catered events of up to 800 diners.
- Demonstrated skills in hot and cold food preparation, upscale and at high volume.
- Ability to create and produce custom menus of the highest level
- Excellent written and spoken communication skills.
- Highly organized and attentive to detail
- Strong time management and prioritization skills.
- Demonstrated ability to execute in a fast-paced environment.
- Ability to adapt to rapid changes without impacting quality or service.
- Knowledge of inventory control principles and methods.
- Ability to work holidays, evenings, and weekends as business dictates
- While performing the duties of this job, the employee is regularly required to sit and use hands to handle or feel
- The employee frequently is required to talk or hear
- The employee is occasionally required to reach with hands and arms
- Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus
- Must be able to work 8-12 hours shifts.
- Ability to lift 50 pounds.
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
- Generally located in the kitchen but will travel the facility as required
- Fast-paced kitchen environment
- Event venue, noise level in the work environment is typically loud
- Densely populated on event day
- ServSafe Certificate
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
This company is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
