Job Description

Position Summary

The Catering Chef at Griffis Faculty Club is responsible for activities related to the preparation and execution of onsite and offsite banquet and catering orders and kitchen management.

Job Responsibilities

• Oversee high volume food production and preparation duties for catering and banquet services
• Works with event manager to prepare a variety of nutritionally balanced, attractive and cost effective menu options for clients. In conjunction with the Executive Chef, develop seasonal menus including tasting notes and menu specifications.
• Ensure that all supplies, resources and materials are purchased, ordered or available when needed for catering and banquet events. Ensure food and labor costs for catering orders are in line with Club standard. Write event production sheets.
• Conduct selection, training and development initiative for new and existing kitchen staff as well as scheduling, performance management and assist in annual appraisals.
• Facilitate communication between front and back of house staff to continuously improve food quality and presentation
• Supervise and coordinate the activities of the assistant chefs, prep cooks, line cooks and intern employees working on catering events. Lead kitchen staff meetings.
• Monitor sanitation practices and ensure that kitchen safety standards are followed

Education

• May vary

Experience

At least three years experience as a Sous Chef with extensive culinary training

Prior experience in a high volume setting with off-site catering experience and kitchen management

Knowledge, Skills and Abilities

• Supervisory skills and excellent interpersonal skills.

Licenses and Certifications

• Food Protection Certificate, issued by the Department of Health

Working Conditions/Physical Demands