Chef de Cuisine - Main Event Caterers
Benefits:
- 401(k)
- 401(k) matching
- Competitive salary
- Dental insurance
- Free food & snacks
- Health insurance
- Opportunity for advancement
- Paid time off
- Vision insurance
Chef de Cuisine
Job Summary:
The Chef de Cuisine / Tasting Chef plays a pivotal role in leading the culinary team, developing innovative menus, and ensuring flawless execution during client tastings and high-end events. This role demands culinary excellence, leadership, and a deep understanding of flavor profiles, presentation, and guest experience.
Supervisory Responsibilities:
- Trains new staff in the department.
- Oversees the daily workflow of the department.
- Provides constructive and timely performance evaluations.
Duties/Responsibilities:
- Lead all client tastings, showcasing the company’s culinary vision, creativity, and commitment to quality.
- Collaborate with the Executive Chef on seasonal menu development and custom event menus.
- Supervise and mentor kitchen staff, ensuring consistency, professionalism, and efficiency.
- Oversee kitchen operations for tastings, VIP events, and key functions, ensuring dishes meet luxury standards.
- Work closely with sales and event planning teams to understand client preferences and translate them into culinary experiences.
- Maintain high standards of food safety, cleanliness, and kitchen organization in line with health regulations.
- Manage inventory, sourcing, and quality control of specialty ingredients used in tastings.
- Stay current with food trends, fine dining innovations, and emerging techniques to elevate the company’s culinary offerings.
Required Skills/Abilities:
- Strong culinary skills and creativity, with a passion for developing and delivering exceptional food experiences.
- Excellent communication and interpersonal abilities, with the ability to work collaboratively with clients and team members.
- Knowledge of food safety and sanitation practices, with a commitment to maintaining a clean and sanitary work environment.
- Ability to handle high-pressure situations and multitask effectively in a fast-paced setting.
- Experience with leading others and the ability to oversee and direct a team of kitchen staff.
- Strong inventory management skills, including purchasing from approved vendors.
- Proficiency with Microsoft Suite. Familiarity with catering platforms a plus.
- Flexibility to work evenings, weekends, and event-based schedules.
Education and Experience:
- Minimum 5-7 years of experience, with at least 3 years in a leadership role.
- Culinary degree from a recognized institution preferred.