CATERING CHEF

Qualifications
Bachelor’s degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience
Culinary Degree is strongly encouraged
3+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Institutional and batch cooking experiences
Hands-on chef experience a must
Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Essential Food Safety Practices:
Must possess a valid Food Handler’s Permit
Current ServSafe Certification
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation
We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act
Eurest maintains a drug-free workplace
Benefits
Salary: $90000 – $95000 /year
Pay Grade: 14
Associates At Eurest Are Offered Many Fantastic Benefits
Medical
Dental
Vision
Life Insurance/ AD
Disability Insurance
Retirement Plan
Paid Time Off
Holiday Time Off (varies by site/state)
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
For positions in Washington State or to be performed Remotely, click here for paid time off benefits information
Responsibilities
Supervises activities of and directs training of cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally
Manages cooks in their department
Supports the Executive Chef in the overall direction, coordination, and evaluation of this unit
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
Plans or participates in planning menus and utilization of food surpluses, taking into account probable number of guests, popularity of various dishes, and recency of menu; seasonal required
Directs food apportionment policy to control costs
Assures compliance with all sanitation ServSafe and safety requirements
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
Tests cooked foods by tasting and smelling them
Devises special dishes, develops and writes recipes
Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
Familiarizes newly hired Cooks with practices of kitchen and oversees training
Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
Establishes and enforces nutrition, sanitation, safety and merchandising standards
Resolves customer concerns
Assigns and supervises cleaning schedules for all areas of the kitchen
Maintain clean and safe work environment; performs job safely
Other tasks may be assigned
Understand Webtrition and can utilize tool
Ensures discipline to culinary programs and standards
Strong team player with good interpersonal, oral and written communication skills
Understands labor scheduling & can create based on business needs
Manage purchase compliance as required
Attends all culinary meetings as required
Understands all culinary terminology
Adhere to all HACCP policies and procedures
Manage daily and Monthly food safety trainings
Adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control
Orders food and other supplies from only our Compass approved sources
Meeting all regulatory regulations for Food Safety
Passing local jurisdiction and third party inspection’s
Job description
Eurest

Salary: $90000 – $95000 /year

Pay Grade: 14

Other Forms of Compensation:

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation’s largest and most-prestigious companies — in every state and across all industries. As a member of Eurest’s leadership and profession…