Executive Catering Chef - Fresh Fork Catering @Cummins

We are now hiring a full time Executive Catering Chef position to lead our catering culinary operations.

Location: 

• Cummins Distribution Business Unit Headquarters- 301 E. Market St. Indianapolis, Indiana, 46204

Schedule: F/T; Flexible days and hours. More details upon during interview process.

Compensation: $60-65K

Requirement: Culinary degree and/or 3+years of prior culinary, retail food service management, or high volume catering production experience. 

Job Summary: The Executive Catering Chef 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 corporate catering programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.  

Essential Duties and Responsibilities: 

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation 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 regulatory 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 inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Additional Qualifications:

• Degree in Culinary Arts is preferred or equivalent professional experience
• Three to Five years progressive culinary management experience or high volume catering experience
• Self-starter, innovative and ability to multitask
• Maintains a positive attitude under pressure and motivate team
• Must possess a passion for excellence
• Must be knowledgeable on HACCP controls along with  proper storage and use of food
• Purchasing, food storage and sanitation experience
• P&L and financial reporting experience
• Knowledge of budgets, labor costs, inventory controls
• Strong leadership, coaching and training skills
• Computer skills: proficient in Microsoft Office and POS
• Excellent verbal and written communication skills
• Exceptional business etiquette and client relations
• Ability to lift, bend and carry up to 50 lbs.
• Knowledge of safe and sanitary food handling principles
• Conformity to the highest standards of personal integrity and ethical behavior
• ServSafe or Department of Health certification a plus

*Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. 

Benefits Include: 

• Paid Time Off
• Paid Holidays
• Medical
• Dental
• Vision
• Basic Life
• Disability Coverage
• Retirement Plan
• Employee Meal Discounts
• Associate Recognition & Engagement Program
• Health and Wellness Consultation