Lead Catering Line Cook

Steenbock's on Orchard is hiring a Full-Time Lead Catering Line Cook (Monday-Friday 8am-4pm with some nights and weekends required). This position pays between $20-$23/hour 

Title: Lead Catering Line Cook  

Hours: 35-40 hours per week, depending on scheduled events

Reports to: General Manager and Executive Chef

Position Summary: Our Lead Catering Line Cook is responsible for the planning, preparation, and execution of all culinary aspects of catered events held on or off site at Steenbock's on Orchard. Catered events can range from appetizer reception and boxed lunches to plated wedding receptions. This position requires the ability to work independently as well as with others, including our Catering Manager, front of house events team, back of house restaurant team, and restaurant Executive Chef. Applicants must possess high organizational skills, strong general cooking knowledge, experience serving large groups in a variety of service styles. While the General Manager and Executive Chef will be there to guide you through this position, it is up to you to remain steadfast in your vision and lead the culinary aspects of our catered events.

Essential Functions: Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions: 

        Responsible for the daily operations of the kitchen, and supplies professional leadership and direction to kitchen personnel 

        Ensures that all recipes, food preparations, and food presentations meet specifications and commitment to quality. Ensures that food is prepared and served safely, is appealing, is properly flavored and properly portioned. Verifies that catering staff follow all recipes and portion servings correctly.

        Maintains a safe, orderly and sanitary work environment - including food preparation and clean and organized kitchen and storeroom areas. Demonstrates this by example, using proper food-handling techniques 

        Prepares and executes prep lists for events

        Communicates with Executive Chef regarding the purchasing of food items, supplies and equipment 

        Participates in catering menu planning and food production and portions food items to control food costs 

        Sets excellent customer service and hospitality standards 

        Performs additional responsibilities, although not detailed, as requested by the General Manager and Executive Chef

TASKS:  

        Maintains a cleaning schedule and monitors its completion. 

        Assists in daily food prep 

        Assists in catering event menu changes and development 

        Supervises catering kitchen member(s)

        Oversees general functioning of the catering kitchen, relaying messages to front-of-house employees when necessary 

        Assists catering manager with supervision of front-of-house personnel when it pertains to kitchen issues and food knowledge 

        Establishes quality standards, recipes, food costs, and sets and adheres to BOHOS standards 

        Other duties or tasks may be assigned on an as-needed basis 

        Follow all rules, policies and procedures of employment outlined in the Employee Handbook 

Skills:  

        Professional communication skills, oral and written 

        Actively supervises, motivates, and disciplines employees 

        Ability to work in a high-energy and demanding environment 

        Organization and leadership skills 

        Demonstrates strong leadership skills and is a team player 

        Works well under pressure 

        Can effectively solve problems 

        Able to take direction 

Core Competencies:  

        Strategic Thinking 

        Business Acumen 

        Thoroughness 

        Leadership 

        Communication Proficiency 

        Presentation Skills 

Qualifications:  

        Minimum 1 year experience in a Catering Kitchen role is required

Work Environment: 

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. 

Physical Demands:  

The employee is required to stand for extended periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. 

Other Duties:  

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.