Hello and thank you for your interest in The JDK Group! We are super excited to post this job opportunity as we love welcoming new members to our family! First though, here is a little about who we are:
The JDK Group Catering & Events is Central PA’s premier custom catering and event-planning company where clients, and their special life moments, come first. Since 1987, we’ve continued to set the standards for events and hospitality for the areas surrounding Harrisburg, Lancaster, and York. With over 25 years of event management experience and the ability to plan a celebration for 15 to 15,000 people, our talented and passionate team offers exceptional guest service, award winning food, and innovative event design. At JDK, we pride ourselves on being a passionate, cohesive family. We provide an environment for growth and have promoted 75% of our current team in-house. It’s why our customers expect nothing less than an amazing event from us. We set a very high standard for ourselves, and constantly innovate by embracing, not fearing, change.
Below is a detailed job description for this role. We know this is a lot to read and digest, but we wanted to be as thorough as possible as this is a full time, leadership role within our Culinary Department so it is important that we are clear of the expectations from the outset. This is a salaried position with benefits. Salary is negotiable.
Thank in again for your interest in joining the JDK family!
PRODUCTION SUPERVISOR - JOB DESCRIPTION
Position Type: Full-Time
Work Week: Non-typical,
Reports to: Executive Chef
production, correct quantities, high-quality food flavor, and recipes are
consistently attained in preparation and presented innovatively to uphold JDK
Group quality standards.
all food items leaving the building.
and complete Daily Prep Sheets for upcoming events and communicate any issues
to the Sous Chef
Support the Sous
Chef and/or Executive Chef in the management of the daily production chefs to
maximize kitchen productivity.
daily huddles with Sous Chef for clear culinary and company communication.
Maintain a clean
and sanitary kitchen environment at all times including clean kitchen
equipment, coolers, freezers, and storage areas.
organization, management, and execution of employee meal, new client meeting
samplings, and client tastings to ensure culinary team delivers what was
promised at onsite events (includes but not limited to tasting notes,
photography, communication of changes for client satisfaction, culinary support
to help Event Specialist close the sale, and tasting materials for Lead Event
R&D innovation of new food items and trends with Executive Chef/Sous Chef
and present to sales team quarterly
creating efficiencies to enhance the Culinary Department
Help in the
recruitment and onboarding of new culinary staff
culture, policies and procedures as well as ensuring fellow kitchen staff
upholds to these guidelines and properly communicate any concerns to Sous Chef
and/or Executive Chef.
General Kitchen Responsibilities:
Prepares all food
items in compliance with menus, recipes, production schedules and quality
and labels all prepped food items and properly placed on the correct event
Completes end of
day cleaning checklist and assignments and performs other sanitation duties
Ability to lift a
minimum of 25 lbs. Employee must be able to work on their feet at least 7 1/2
hours per day excluding breaks.
Employee must be
able to work under pressure in a fast-paced kitchen environment.
Must be able to
correctly and safely use standard kitchen equipment. This includes chefs'
knives, convection ovens, meat and cheese slicers, steamers, mandolins, grills,
broilers, flat tops, and fryers.
Knowledge of raw
materials, production processes, quality control, costs, and other techniques
for food preparation.
Evaluates food in
production to assure that quality standards are consistently attained to
client’s vision and JDK’s standards.
follows proper food safety and sanitation at all times.
and signs off on EOD checklists when Sous Chef
Culinary Production Supervisor and Sous Chef on food quality, shortages, and
needs for production.
Uphold a” lead-by-example” management style and teamwork
values in order to support both FOH and BOH when necessary.
Off-Premise Catering Event Responsibilities:
representative responsible for training, leading, organizing and executing
large off-premise catering events at a high quality standard in order to always
deliver the best experience for JDK’s clients and their guests.
Must be able to
develop a firing, logistics, and staffing timeline for food service execution
based on the overall event timeline. This includes constant communication with
FOH Event Manager, Event Specialists, and event staff regarding current status
of event timeline.
in a leading or supporting role through a variety of high-level full-service
catering and productions events, including but not limited to, 200+ plated
dinners for weddings and corporate functions, unique action stations with new
menu concepts, and multiple events held at exclusive and off-premise event
Must be able to
train, lead, and manage a large team of event chefs onsite and delegate
responsibilities to your station leads to ensure they are following both your
culinary timeline and overall event timeline. This includes quality control of
food, presentation, and integrity in line with JDK’s standards.
Must manage all event chef’s schedules onsite including
clocking them in and out.
Must be able to
problem solve and adjust to any concerns that may present themselves during an
event to ensure food quality is always to guests satisfaction.
different off-premise catering cooking styles and techniques when it comes to
firing food (oven, hot box, chafer, etc.)
Must be able to
organize and prepare a Chef’s Box or any other utensils or equipment needed for
present, and manage quantities of food items when out on site and adjust as
necessary to ensure food matches the client's expectation.
Properly set the
kitchen drop to be efficient for food and service execution.
Responsibility and knowledge to lead the setting up of
hors-d'oeuvres, salads and bread baskets. This includes reading menu
description prep sheets and any tasting notes for proper food quality and presentation.
knowledge and leadership skills to efficiently manage entree execution (setting
the line, lighting sternos and chafers, plating up, setting stations, on floor
in front of guests for action stations).
(setting out plates for cake cutting, making platters for stations, on floor in
front of guests for action stations).
cleaning of kitchen drop (dirty pans, wrap food for transportation, clean all
tables, sweep, trash, load cambros).
Must be a team player to support both FOH and BOH when
customer service, dependability, and the ability to communicate with guests and
appearance, demeanor, and attitude at all times