Job Description
Job Summary:
Working as the "long-term contract catering" Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with established programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
The normal work schedule is 5 am-3:30 pm, with NO WEEKENDS, NO NIGHTS, NO HOLIDAYS
Key Responsibilities:
*Plans regular and modified (allergy) menus according to established guidelines
*Follows standardized recipes and portioning standards.
*Completes and utilizes daily production worksheets and waste log sheets.
*Tastes completed meals to ensure quality.
*Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and City of Chicago standards.
*Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned
*Maintains our inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
*Makes all decisions regarding the utilization of leftover food products staying within Company guidelines.
*Complies with federal, state, and City of Chicago regulations.
*Follows facility, department, and Company safety policies and procedures to include occurrence reporting.
*Participates and attends departmental meetings and staff development as appropriate.
Preferred Qualifications:
B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
Catering experience a must.
High volume, complex foodservice operations experience - highly desirable.
Batch cooking experience required.
Hands-on chef experience is a must.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and packaging.
Must be experienced with computers; including Microsoft Office (Word, Excel), Outlook, E-mail, and the Internet.
ServSafe manager certified - required
Please send resume and salary requirements