We are looking for a talented and passionate chef with a specific interest in food presentation and development to join our boutique catering company. This is a unique opportunity to collaborate with the Owner & Executive Chef. The Chef is responsible for assisting in coordinating, supervising and directing all aspects of the catering food production.

Education & Experience

• A culinary degree and at least 4 years of progressive experience is preferred.
• Previous supervisor responsibility is preferred.
• Must have knowledge of F&B preparation techniques, health department rules and regulations
• Reliable transportation is required for position

Physical Requirements

• Long hours sometimes required.
• Night, weekend and occasional holiday work required.
• Frequently required to lift, carry, push, pull or otherwise move objects of 20-50 lbs.

General Requirements

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Maintain high standards of personal appearance and grooming
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Perform other duties as requested by management.

Fundamental Requirements

• Work with team and other managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Monitor quality of all food product and presentation.
• Know and enforce all local health department sanitation laws.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check food purchases.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories.