This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Are you ready to LEAD and MANAGE our catering culinary department? Do you want to work for one of the fastest growing boutique catering companies in Atlanta?
If you are the chef that we are looking for you'll have high quality of standards, be effective at time management and comfortable with lots of people contact. You will also have a strong desire to provide great service to others.
Your ability to maintain high quality work while exploring innovative ways to increase production will be the key to your success. Our proven procedures will provide you with an environment in which you can be successful at demonstrating your culinary management skills. Because of your vast experience and/or culinary education you will understand the importance of executing and maintaining all food safety and sanitation regulations. Your drive and determination to grow your career will fit in perfectly at Atlanta's fastest growing catering company. Your inspired passion and desire to learn will push you to achieve more than you ever imagined possible. Your previous off-premise catering experience will serve you well at our company.
Your reliability and your ability to work long hours will put you at the top of this companies management team.
Duties & Responsibilities:
-Ensure that all food and products are consistently prepared and served according to the kitchen's recipes, portioning, cooking and serving standards.
-Ensure successful execution of all on-site and off-site catered events
-Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
-Fill in where needed to ensure guest service standards and efficient operations.
-Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
-Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the companies?s preventative maintenance programs.
-Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the kitchen?s receiving policies and procedures.
-Control food cost and usage by following proper procedures for storage areas, product storage procedures, standard recipes and waste control procedures.
-Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
-Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
-Responsible for training kitchen personnel in cleanliness and sanitation practices.
-Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
-Check and maintain proper food holding and refrigeration temperature control points.
-Assist and fill-in as needed, per any manager's request, to ensure that the operation runs smoothly and our guest are given great service and a quality product.