Catering Chef Details:

• Direct Hire position
• $80,000.00 /annually
• First Shift (Monday through Friday)

• Assist the Executive Chef in menu development for Asian/Chinese cuisine, will be responsible for writing recipe and batch recipe in Mandarin for staff, will assist Executive chef for presentation

• Food cooking and preparation (teach employees the importance of consistency in preparation and presentation, thorough knowledge of food handling and preparation techniques

• Exercise command of the actual production and the minute-by-minute supervision and scheduling of the kitchen staff and be responsible for the general day to day running of the Chinese kitchen

• Primary objectives include compliance with customer specifications, completion of production in order to meet established ready times, workplace safety, and department hygiene.

• Establish and integrate department production plans to meet ready times, volume, quality, food safety criteria, i.e. conformity with standards set by customers, HACCP, FDA, USDA, and other governing agencies.

• Coordinate the requisition process between the hot foods department and the internal supplier (Storeroom).

• Oversee proper completion of associated documentation, i.e. station production reports, chiller logs, product rotation and dating, and other reports as may be required.

• Continuously promotes workplace safety, trains and enforces all safety rules and regulations, leads by example, and demonstrates concern for employee well-being

• Oversees departmental sanitation and hygiene and coordinates the monitoring of cleaning schedules and inspections with the Hygiene and Safety Manager.

• Plans, organizes, and executes training of department staff to meet continuous process improvement objectives and completes various administrative duties including but not limited to data entry into Paylocity, scheduling, standard daily paperwork (safety checklist, blast chiller log, temperature check, wastage log review, monthly inventory), monthly production planning for menu change ( production sheet, training, requisition, manpower planning), weekly scheduling, and covering for the Executive Chef when he is not available