Chef de Cuisine

5 years

Head Chef & Kitchen Manager

We are a small, rapidly growing catering company in Northern Virginia seeking a Head Catering Chef and Kitchen Manager to manage and oversee all aspects of the kitchen as well as shop, order, prep and prepare food for our events, manage all staff and aspects of the catering kitchen operation (food & beverage) . We provide custom, seasonal and personalized menus for our clients and require the food to reflect our progressive style while exceeding taste expectations. Chef must be able to create from scratch, seasonal, creative yet simple menus, while also managing procurement, inventory and production. Also, must be able to creatively and artfully present plates, buffets, and hors d'oeuvres. Chef must collaborate with the culinary director who primarily creates menu items. Chef is required to create and recreate conceptual or written menu items to owners specifications as Heirloom has many custom menus written & created for events.

REQUIREMENTS:

• 5-10+ years of experience as a professional chef/cook, strong preference in catering experience
• Culinary Arts Degree and/or professional training
• Creativity and excellent plate presentation skills, with a desire to explore new techniques and think outside of the box to bring an outstanding product to the client
• Expert knowledge of food and catering trends with a focus on quality, food cost and presentation
• Experience supervising personnel in a kitchen and at off-premise events
• Experience with customer service environments
• Ability to read and write English
• Technology competency- with ability to access the internet constantly, and generally work basic functions on google drive to create lists, production schedules etc.
• Ability to work an irregular schedule depending on events. Must be available to work 7 days a week, and be on-call
• Must have reliable transportation

Job Responsibilities:

• Quality and cost control of food preparation and kitchen labor
• Reduce waste through control and utilization of foods
• Collaboration with management team on seasonal menu creation
• Ordering and shopping for all food and food service related equipment, while maintaining certain margins
• Delegate menu production to kitchen staff
• Hiring, training and scheduling of kitchen staff as needed
• Overseeing of Production & preparation of all hot foods, sauces, mixtures and intricate menu items
• Pantry and equipment inventory management
• Sanitation and maintenance of all kitchen equipment
• Organization of fridges & freezers
• Maintain kitchen event calendar and production schedule
• Maintain records of kitchen employees & submit on weekly basis to main office
• Liaison between kitchen staff and main office
• Responsible for finding solutions and solving problems arising in the kitchen including personnel, logistics and equipment issues
• Kitchen, service & beverage equipment related packing for all events + orders
• Coordinate lead kitchen personnel for expediting events from our kitchen to events
• Follow the process in properly labeling and designating items for each event
• Oversee tastings for clients and/or potential clients
• Oversee presentation of final project
• Responsible for follow up after order goes out

Compensation

Competitive Base Salary - $74,200+ per year

14 Days PTO

Gas/Phone Stipend - $50 per month

Yearly Bonus

Chef Principal y Gerente de Cocina
Heirloom Catering (Heirloom DC) / Little Heirloom Catering Co
heirloomdc.com | [email protected]

Sobre Heirloom
Heirloom es una empresa pequena y en crecimiento, especializada en catering creativo y diseno de eventos. Estamos ubicados en Virginia del Norte y ofrecemos menus personalizados, de temporada y hechos desde cero para eventos especiales. Buscamos siempre que la comida tenga un estilo moderno y que sea deliciosa y bien presentada.

Descripcion del Trabajo
Estamos buscando un Chef Principal y Gerente de Cocina con experiencia para liderar nuestra cocina. Esta persona sera responsable de todas las operaciones de la cocina, incluyendo compras, preparacion, cocinado, manejo del equipo de cocina y apoyo en eventos.

Trabajara junto con nuestra Directora Culinaria para crear platos de alta calidad y ejecutar menus personalizados. Esta posicion requiere liderazgo, organizacion, responsabilidad y pasion por la cocina bien hecha y presentada.

Responsabilidades Principales

Manejo de Cocina

• Supervisar la operacion diaria de la cocina, incluyendo personal, horarios, limpieza e inventario
  
  
• Mantener el calendario de cocina y el plan de produccion para eventos
  
  
• Controlar costos de comida y trabajo; evitar desperdicios
  
  
• Asegurar limpieza y funcionamiento del equipo de cocina, refrigeradores y congeladores
  
  
• Empacar correctamente la comida y los equipos para cada evento
  
  

Produccion Culinaria

• Preparar y supervisar todos los alimentos, salsas, guarniciones y platos principales
  
  
• Cocinar segun instrucciones especificas de los menus personalizados
  
  
• Asegurar presentacion creativa y profesional de los platos, estaciones y bocadillos
  
  
• Dirigir y apoyar al equipo de cocina para cumplir con tiempos y calidad
  
  
• Participar y dirigir degustaciones con clientes
  
  

Colaboracion y Comunicacion

• Trabajar con la Direccion en la creacion de nuevos menus de temporada
  
  
• Ser el enlace entre el equipo de cocina y la oficina principal
  
  
• Enviar informes semanales del personal de cocina a la oficina
  
  
• Resolver problemas que ocurran en cocina relacionados con personal, equipos o produccion
  
  

Requisitos

• Minimo 10 anos de experiencia como cocinero o chef (experiencia en catering es una ventaja grande)
  
  
• Titulo o estudios en cocina (preferido)
  
  
• Conocimiento de cocina creativa, moderna y hecha desde cero
  
  
• Buen ojo para la presentacion y emplatado
  
  
• Experiencia liderando equipos en cocina
  
  
• Capacidad de comunicarse en ingles basico y leer listas o calendarios
  
  
• Saber usar Google Drive o telefono para ver listas o crear horarios
  
  
• Disponibilidad para trabajar fines de semana y horas variables segun los eventos
  
  
• Tener transporte confiable y licencia de conducir valida
  
  

Compensacion y Beneficios

• Salario anual: $74,200+
  
  
• Vacaciones pagadas: 14 dias al ano
  
  
• Ayuda para pago de carro
  
  
• Estipendio mensual para gasolina y celular: $50
  
  
• Bono anual

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Paid Time Off, 401k, Commuter Benefits, Health Insurance Stipend, Yearly Bonus, IRA, Monthly Gas Stipend, Lap Top and Cell pgone

Inventory Management

Leadership

Kitchen Management

Team Management

Communication

Menu Planning

Recipe Development

Problem Solving

Communication Skills

Training and Development

Budgeting

Advanced Knife Skills

Team Leadership

Organizational Skills

Time Management

Scheduling

Leadership Skills

Culinary Skills

Vendor Management

Management

Safety and Sanitation

Teamwork

Meat Butchery

Food Safety Knowledge

Equipment Maintenance

Inventory Control

Cost Control

Ordering / Purchasing

Attention to Detail

Food Cost Management

Positive Attitude

Conflict Resolution

Culinary Expertise

Food Preparation

Read more