Executive Chef for Premier Kosher Caterer

~~~~REPORTS TO: Owner & General Manager POSITION SUMMARY: To execute and deliver menus for catering events ranging from small (150) to large (500 +). Chef will work with manager to execute events based upon client's expectations and our best capabilities. Responsibilities include but not limited to: • Oversees banquet and full kitchen staff • Creates menu cooperatively with owners, sales team, and clients • Manages with a high degree of organization. • Manages inventory, sets par levels, and provides order and quantity list for events. • Ensure sufficient kitchen staff are scheduled to properly handle each banquet and prior day(s) prep work • Assists with training of newly hired kitchen staff. • Meets with potential banquet clients to discuss menu options. • Ensures that all standards of safety are strictly observed. • Supervises junior cooks and other members of the kitchen staff. • Presents the finished product to the owner and customer for approval. • Monitors the quality of the banquet meal during the event and continuously seeks to improve execution • Looks for ways to save the facility money while still providing top quality products and services for clients. • Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated. • Able to work independently • Ability to inspire staff and seeks long-term professional and personal growth for him/herself and the team • Maintains a safe and sanitary kitchen cleaning up spills and other potential hazards immediately. • Must be focused and patient. • Must be familiar with kosher catering • Ability to standardize and cost all recipes • Food decor, garde manger, and flavor profiles must be executed in a manner expected at premier-tier, first-class, high volume banquet operatio