Traveling Chef | Part-Time | Catering Backstage

Responsibilities

• Supervises all line setup, prep, and breakdown activities.
• Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
• Organizes employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Measure, mix and cook ingredients according to recipes.
• Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
• Maintain a clean kitchen.
• Ensure kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff.
• Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff.
• Afford Executive Chef to ensure quality, consistency, and concept are maintained.
• Monitor production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitor all food served relative to appearance, temperature, sanitation, and quality standards.
• Guide, direct, and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with supervisors, peers, and subordinates.
• Make decisions and solve problems.
• Organize, plan, and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems, or products.
• Document and record all personnel discipline information.
• Work with human resources for personnel discipline issues.

Qualifications

• High school diploma or equivalent GED—preferred.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
• Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
• Must be able to stand for extended periods of time.
• Must be able to lift, push, pull, or carry heavy objects.
• Must have a good sense of taste and smell.
• Must be ServSafe certified.
• Must be able to supervise, coach, and train employees.
• Provide excellent service to customers.
• General knowledge for the health and safety of patrons and staff.
• Ability to read and understand written information.
• Must be constantly aware of frequently changing events in cooking processes.
• Must maintain a high level of concentration and be able to multi-task.
• Ability to adjust to rapidly changing environment and remain calm and assured in such situations.