Catering Culinary Production Supervisor


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!


 Position Type: Full-Time

Work Week: Non-typical, Nights, Weekends

Reports to: Executive Chef

Leadership Responsibilities:

             Supervise food production, correct quantities, high-quality food flavor, and recipes are consistently attained in preparation and presented innovatively to uphold JDK Group quality standards.

             Accountable for all food items leaving the building.

             Maintain accurate 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.

             Participate in 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.

             Responsible for 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 Chefs)

             Participate in R&D innovation of new food items and trends with Executive Chef/Sous Chef and present to sales team quarterly 

             Support in creating efficiencies to enhance the Culinary Department

             Help in the recruitment and onboarding of new culinary staff

             Observe company 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:

             Perform basic knife skills.

             Prepares all food items in compliance with menus, recipes, production schedules and quality standards.

             Portions, wraps and labels all prepped food items and properly placed on the correct event racks

             Completes end of day cleaning checklist and assignments and performs other sanitation duties when assigned.

             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.

             Evaluates and follows proper food safety and sanitation at all times.

             Helps complete and signs off on EOD checklists when Sous Chef  is unavailable.

             Communicates with 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:

             Primary culinary 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.

             Proven experience 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 venues

             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.

             Must know 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 an event.

             Must taste, 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.

             Thorough 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). 

             Dessert execution (setting out plates for cake cutting, making platters for stations, on floor in front of guests for action stations).

             Breakdown and 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 necessary.

             Passion for customer service, dependability, and the ability to communicate with guests and coworkers effectively

             Professional appearance, demeanor, and attitude at all times

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