About the job Executive Catering Chef -Off Premise
COMPANY BIO
Our Client is a renowned off-premise caterer headed by an award-winning Chef-owner based in Connecticut.
PRIMARY DUTIES & RESPONSIBILITIES

• Work closely with various clients to prepare a variety of balanced, attractive, and cost-effective menu options
• Prepare appropriate recipes & ensure that all required supplies, resources, and materials are purchased, ordered, and available when needed
• Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed
• Perform all types of high-volume food production and preparation duties
• Write production sheets and production lists, perform various inventory, receiving, and quality control tasks, consistently monitor kitchen operations and cleanliness
• Build and maintain relationships with team members and front of house management alike
• Ensure fiscal responsibility for food and labor costs for each event
• As a leader, build a culture that revolves around the experience and enjoyment of food and cooking
• Conduct recruitment and selection, training, and development initiatives as well as scheduling, performance management, and employee coaching; assist in bi-annual reviews
• Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
• Lead staff briefings and meetings
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote our client's Catering services
• Represent our client at special demonstrations, special events, or theme activities to promote the company
• Other duties as assigned or required

• Minimum of five (5) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends
• Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures
• Prior work experience in a high-volume production setting with experience in off-site catering, and kitchen management
• Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients.
• Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks
• A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks.
• Strong business acumen; organized and methodical team-oriented worker
• Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects
• A valid Driver's License
• Knowledge of Microsoft Office Word and Excel