Catering Chef

Larkins Restaurants Greenville, SC
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Job Description for Catering Chef

Position Title: Catering Chef

Reports To:  Director of Catering

Position Summary:

As Larkin's Catering and Events banquet chef, you will be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Catering Kitchen. Overseeing the food preparation of all banquet and catering events while ensuring superior quality and consistency at all times. Also, review the following day's menus and order the appropriate amount of needed items to successfully execute the coming events.


Additionally responsible to develop new catering menus, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for catering functions. 

Catering Chef Duties and Responsibilities:

  1. Review banquet event orders (BEO) on a daily basis and make note of any changes.

  2. Brief the Catering kitchen staff daily about the upcoming and current functions.

  3. Supervises and coordinates all activities of cooks and Catering kitchen staff who are engaged in food preparation.

  4. Able to coordinate all catering production and plating with the kitchen staff, Catering Event Managers and FOH staff

  5. Establish the day’s priorities and assign production and preparation tasks for the kitchen staff to execute.

  6. Effectively communicate both verbally and in writing to provide clear direction to staff.

  7. Take physical inventory of all held food items monthly.

  8. Assist the sales staff by being available to meet with potential clients to answer any questions that may arise regarding menu items.

  9. Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.

  10. Assist The Catering Director in catering menu development and execution.

  11. Maintain inventory control procedures and ensure that the catering kitchen is prepared for the following day's work.

  12. Responsible for managing all day-to-day operations of the catering kitchen.

  13. Responsible for conducting frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.

  14. Responsible for maintaining all equipment in a proper operational condition, and reporting any issues to maintenance.

  15. Responsible for overseeing the regular cleaning of all equipment used in the catering kitchen.

  16. Ensure that the catering kitchen work area is stocked with specified tools, supplies and equipment to meet the companies operating and business demand.

  17. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

  18. Ensure that all staff prepare menu items following recipes in accordance with the company operating standards.

  19. Communicate the kitchen needs with the Catering Director

  20. Review sales and food cost with the Catering Director to ensure that the catering kitchen is meeting budgeted costs.

  21. Monitor the performance of catering kitchen staff and ensure all procedures are completed to the department standards.

  22. Catering Chef should serve as a role model to demonstrate appropriate behaviors.

  23. Ensures and maintains the productivity level of all catering cooks and supporting staff, and their daily readiness. 

  24. Supervises catering kitchen shift operations.

  25. Assists the Catering Director in planning special public events such as wine pairings, specialty party menus, and charity events.

  26. Participates in catering kitchen employees' progress and discipline procedures.

  27. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

  28. Plans and manages food quantities and plating requirements for all catering functions.

  29. Maintains food preparation handling and correct storage standards.

  30. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

  31. Ensures compliance with all applicable laws and regulations.

  32. Follows proper handling and right temperature of all food products.

  33. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

  34. Identifies the developmental needs of kitchen staff and provides coaching, mentoring to improve their knowledge or skills.

  35. Able to plan and execute multiple catering functions.

  36. Able to continually enhance the culinary experience of catering or event guests.

  37. Able to understand employee’s positions well enough and to perform duties in employees' absence.

  38. Able to help in cooking and food preparation, as and when required.

  39. Able to perform other duties as assigned by the management.

Prerequisites:

  • Very good knowledge of food safety, sanitation, food preparation techniques.  ServeSafe qualified

  • Able to work flexible hours and days.

  • Knowledge of current and updated culinary trends.

  • Ability to lead and mentor a team of culinary professionals.

Education:

2-year or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.


Experience:

Minimum of three years experience in a high volume catering kitchen.


Physical Requirements While performing the duties of this job, the employee is regularly required to walk, talk, see, and hear. Must be capable of walking or standing 100% or more of a normal 8 hour work shift (10 hours during busy season). Must be capable of regularly lifting and pushing or pulling 35 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs. Must be able to hear with 100% accuracy with correction. Must be able to see with 20/20 vision with correction


Medical, Dental, Vision, accrued time off and 401k are available.




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