Culinary Manager - Corporate Client

Job Title: Culinary Manager, Corporate ClientDepartment: Culinary

FLSA: Salaried, Exempt Status: Full-Time

Reports to: Workplace Dining Sous Chef

Customary Days: Monday - Friday

Customary Hours: 8:00 AM - 5:00 PM (Varies to include evenings, holidays, and extended hours as business requires)

Position Summary

The Culinary Manager will be responsible for overseeing the daily operations of the onsite catering and events. They ensure that food is prepared and presented according to established standards and recipes and that all health and safety regulations are followed. The Culinary Manager is also responsible for training and supervising kitchen staff, managing inventory and ordering supplies, and maintaining a clean and organized work environment.

Essential Functions:

· Oversee daily food production to ensure proper presentation and preparation. Conduct regular walk-throughs and random food tastings, with a primary focus on the production of menu items.

· Prepare as needed, and taste products that are produced to ensure quality and consistency.

· Establish proper portion sizes and controls to ensure proper amounts are being prepared and served to the guests.

· Maintain weekly production meetings with the Blue Plate Culinary department to ensure ordering and production of menus are up to standard of the way they were written.

· Maintain a close working relationship with Blue Plate Sous Chef to communicate changes, additions, issues, etc. that may need to be addressed

· Present new menu items and relevant culinary information to the culinary staff and other company properties on an ongoing basis

· Ensure that all staff are adhering to company policy and procedures. Responsible for ongoing coaching and performance management. Conduct annual performance evaluations for qualifying staff members.

· Convey pertinent details to all culinary staff by conducting a staff meeting including; menu items, proper flow of kitchen, and specific duties for staff throughout the service period.

· Supervise the proper breakdown of the kitchen. Ensure all equipment is utilized properly and stored appropriately.

· Continually monitor the cleaning and maintenance of all kitchen equipment according to the client’s cleaning and sanitation guidelines.

· Perform other relevant tasks as required.

Job Requirements

Education and Experience:The requirements listed below are representative of the knowledge, skill, and ability required.

· A Culinary Arts degree or advanced culinary arts certification is preferred.

· 4-6 years of successful experience within the hospitality industry, preferably with catering or hotel food service.

· 3 or more years of experience in culinary operations.

· Completion of the City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after the date of hire.

Essential Qualifications:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

· Ability to demonstrate a strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality.

· Impeccable service standards, excellent organizational skills with a strong attention to detail.

· Proven leadership, team building skills, and ability to get results through others.

· Ability to give clear and concise directions and ensure appropriate staff execution of tasks.

· Ability to effectively solve problems and make decisions in a fast-paced, high-pressure environment.

· Ability to work effectively across all functional departments.

· Strong project management skills from conception to completion, with the ability to manage multiple tasks simultaneously to a deadline.

Language Skills

Ability to read, write, and speak English proficiently. Bilingual skills preferred.

Physical Demands:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

· While performing the duties of this job, the employee is regularly required to talk, hear, taste, and smell.

· The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel, or crouch for 6 to 8 hours at a time.

· Regularly required to lift and/or move up to 60 lbs.

· Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment:The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

· May work in extreme heat and cold (non-weather and weather).

· May work in wet conditions (non-weather and weather).

· The noise level is low to moderate.

· May work near toxic/caustic chemicals and with fumes or airborne particles.

· Will work near moving or mechanical parts.

Blue Plate Catering is an Equal Employment Opportunity employer. Candidates are considered for employment with Blue Plate Catering without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other classification protected by applicable federal, state or local law.

Job Type: Full-time

Pay: From $95,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 4 years

Shift:

• Day shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Ability to Relocate:

• Chicago, IL 60607: Relocate before starting work (Required)

Work Location: In person