Kitchen Lead PM - CS Catering - Full-time / Part-time

You will be responsible for the PM production team's operations including procedures and policies that have been put into place. You will be focused on maintaining a high level of large volume cooking on all aspects from prep to finished product going to a guest with emphasis on food safety, timeliness, flavor and quality. You will need to follow strictly to written allergens and or ingredients sent to clients and ensure no cross contamination occurs.  You will be in charge of making sure any food leaving the kitchen is accurate and on time, without missing items or out of acceptable temperature range.  Having a knowledge of ingredients and hidden allergens, an “outside the box” approach for unforeseen situations, and always putting quality first. You will uphold a high standard for sanitation, quality, organization and communication. You will be responsible for the breakdown and closing of the kitchen nightly.  Your direct report will be the Executive Chef, followed by the sous chef. 

Pay $23 - $28
- 19 years or older
- 5 years experience in a lead cook role for a catering or high volume kitchen or manager of high volume restaurant 
- Serve Safe Manager certification or similar certification 
- Able to lift and move 50 pounds
- Able to sustain working long hours on your feet
- Should have reliable transportation to get to scheduled shifts on time
- Experienced with volume prep and recipe execution
- Can follow directives and instructions, on the spot, during busy times
- Working knowledge of common weights and recipe measurements
- Has advanced knife skills
- Broad-based knowledge of techniques, cooking styles and cuisines
- Attention to detail
- Ability to work quickly, efficiently, neatly both independently and with a team
- Skilled in multitasking, organization and time management skills, and teaching others how to do the same
- Ability to work a flexible schedule based on our event calendar
- Experienced in training employees on cooking techniques and following recipes
- Have driver’s license, insurance and ability to drive legally (prefered but not necessary) *Employees driving work vehicles are subject to driving record check.


**Throughout the company we use many smartphone apps for communication, organization and scheduling.  Owning a smartphone is recommended but not required.

MAIN DUTIES:

-Proficiency in all job titles and setting a high standard of quality and safety across the board for fellow managers and staff alike.
-Checking of all temperature sheets and lists to ensure health department standards are being met.
-Direct supervisor of all staff for questions and comments about anything work or food related.
-Ensuring that the daily, weekly and monthly cleaning tasks are completed by staff. 
-Maintain a high level of technical cooking ability for staff and ability to train staff effectively to standards put in place.
-Open communication with fellow management to build new procedures, refine existing ones, improve flow of service, and overall make the catering kitchen more efficient on all levels.
-Taking ownership of all food put out by all kitchen employees including fellow management to hold everybody to a higher standard and producing the best possible dishes.
-Working directly with the Exec Chef to produce monthly menus, writing recipes for future use, and continuing to push the bar on flavor profiles.
-Instilling a “guest first” mentality to all staff to uphold a high level of hospitality.
-Closing the Catering Kitchen and making sure there are no tasks left unfinished by the kitchen staff.