Catering Sous Chef - Remote | WFH - Get It Recruit - Hospitality
Santa Barbara, CA 93101
About the Job
Why Join Our Team?
We invite you to become part of a dedicated team at our prestigious dining facility and event space located within a renowned hotel setting. Our 150-seat dining room and various event spaces provide an opportunity to showcase your culinary talents and contribute to unforgettable dining experiences.
The Role:
Reporting to the Executive Chef, the Catering Sous Chef is responsible for meticulously planning, prepping, and executing catering events. You will perform advanced culinary tasks, including all aspects of food preparation, with a keen eye for quality control and exceptional presentation. Collaborating closely with the full-time kitchen staff and part-time student team, you will assist the Executive Chef with menu item creation, purchasing, inventory management, and student supervision.
This role requires the ability to work a flexible schedule, including mornings, nights, weekends, overtime, and potential reassignment to other campus catering departments as needed.
Key Responsibilities:
- Execute the catering menu with precision, ensuring impeccable presentation and portion control
- Maintain consistent food preparation and presentation standards across all catered events
- Collaborate with the Executive Chef to create custom menus, showcasing your innovative culinary expertise and knowledge of diverse cuisines
- Assist in creating, testing, and documenting recipes for all menu items
- Oversee the planning and preparation of catering events, delegating tasks to other cooks and ensuring quality control
- Manage the timeline for pre-event production, timely food transportation, and on-site plating
- Supervise and train the catering production staff (2-6 part-time students) in food preparation, following Serv Safe guidelines, and upholding service and quality expectations
- Ensure the security of the building, locking all doors and storage areas
- Assist with annual performance evaluations for part-time production staff
Purchasing and Inventory Management:
- Order perishable and non-perishable foods for catering based on forecasted production needs
- Utilize the Residential Dining bid system and comply with purchasing guidelines
- Maintain accurate inventories of all food items in catering
- Ensure proper storage conditions, temperature control, and stock rotation
Additional Responsibilities:
- Coordinate assistance and support for other kitchen departments, including cross-training as needed
- Clean large and small equipment during building closure periods and throughout the year
- Notify management of any broken, unsafe, or unmet equipment needs promptly
- Display a sense of teamwork and effective communication in a multicultural environment
- Participate in production meetings, workshops, and conferences regularly
- Potentially oversee or work at a campus field kitchen in remote locations during times of disaster
Qualifications:
- Culinary degree or equivalent combination of education and experience
- 1-3 years of previous catering experience with a strong command of fundamentals
- 1-3 years of demonstrated ability to organize and manage a high-volume kitchen, and produce specially requested menu items
- 1-3 years of experience in plated service, baking, appetizers, and hot/cold food buffets
- Detail-oriented, with a focus on utilizing the freshest ingredients and producing items from scratch with artistic and innovative presentation
- Knowledge of state and federal safety and sanitation regulations regarding proper handling, storing, cooking, and holding temperatures, as well as proper use and cleaning of kitchen equipment; ability to train others in these areas
Preferred Qualifications:
- Working knowledge of food service and sanitation regulations
- Strong verbal and written communication skills, including active listening, dynamic flexibility, critical thinking, and the ability to multi-task and ensure productive time management
- Decision-making and problem-solving skills
- Experience in providing effective interpersonal and work supervision guidance to other personnel, and working effectively in a team environment
- Intermediate computer application skills
Special Conditions of Employment:
- Satisfactory conviction history background check
- Valid driver's license and clean driving record
- Ability to lift up to 50 lbs. and stand for up to 8 hours a day
- Tobacco-free environment
Apply now to join our dynamic and professional team, where you can showcase your culinary expertise and contribute to exceptional dining experiences.
Employment Type: Full-Time
Salary: $ 25.00 29.00 Per Hour
We invite you to become part of a dedicated team at our prestigious dining facility and event space located within a renowned hotel setting. Our 150-seat dining room and various event spaces provide an opportunity to showcase your culinary talents and contribute to unforgettable dining experiences.
The Role:
Reporting to the Executive Chef, the Catering Sous Chef is responsible for meticulously planning, prepping, and executing catering events. You will perform advanced culinary tasks, including all aspects of food preparation, with a keen eye for quality control and exceptional presentation. Collaborating closely with the full-time kitchen staff and part-time student team, you will assist the Executive Chef with menu item creation, purchasing, inventory management, and student supervision.
This role requires the ability to work a flexible schedule, including mornings, nights, weekends, overtime, and potential reassignment to other campus catering departments as needed.
Key Responsibilities:
- Execute the catering menu with precision, ensuring impeccable presentation and portion control
- Maintain consistent food preparation and presentation standards across all catered events
- Collaborate with the Executive Chef to create custom menus, showcasing your innovative culinary expertise and knowledge of diverse cuisines
- Assist in creating, testing, and documenting recipes for all menu items
- Oversee the planning and preparation of catering events, delegating tasks to other cooks and ensuring quality control
- Manage the timeline for pre-event production, timely food transportation, and on-site plating
- Supervise and train the catering production staff (2-6 part-time students) in food preparation, following Serv Safe guidelines, and upholding service and quality expectations
- Ensure the security of the building, locking all doors and storage areas
- Assist with annual performance evaluations for part-time production staff
Purchasing and Inventory Management:
- Order perishable and non-perishable foods for catering based on forecasted production needs
- Utilize the Residential Dining bid system and comply with purchasing guidelines
- Maintain accurate inventories of all food items in catering
- Ensure proper storage conditions, temperature control, and stock rotation
Additional Responsibilities:
- Coordinate assistance and support for other kitchen departments, including cross-training as needed
- Clean large and small equipment during building closure periods and throughout the year
- Notify management of any broken, unsafe, or unmet equipment needs promptly
- Display a sense of teamwork and effective communication in a multicultural environment
- Participate in production meetings, workshops, and conferences regularly
- Potentially oversee or work at a campus field kitchen in remote locations during times of disaster
Qualifications:
- Culinary degree or equivalent combination of education and experience
- 1-3 years of previous catering experience with a strong command of fundamentals
- 1-3 years of demonstrated ability to organize and manage a high-volume kitchen, and produce specially requested menu items
- 1-3 years of experience in plated service, baking, appetizers, and hot/cold food buffets
- Detail-oriented, with a focus on utilizing the freshest ingredients and producing items from scratch with artistic and innovative presentation
- Knowledge of state and federal safety and sanitation regulations regarding proper handling, storing, cooking, and holding temperatures, as well as proper use and cleaning of kitchen equipment; ability to train others in these areas
Preferred Qualifications:
- Working knowledge of food service and sanitation regulations
- Strong verbal and written communication skills, including active listening, dynamic flexibility, critical thinking, and the ability to multi-task and ensure productive time management
- Decision-making and problem-solving skills
- Experience in providing effective interpersonal and work supervision guidance to other personnel, and working effectively in a team environment
- Intermediate computer application skills
Special Conditions of Employment:
- Satisfactory conviction history background check
- Valid driver's license and clean driving record
- Ability to lift up to 50 lbs. and stand for up to 8 hours a day
- Tobacco-free environment
Apply now to join our dynamic and professional team, where you can showcase your culinary expertise and contribute to exceptional dining experiences.
Employment Type: Full-Time
Salary: $ 25.00 29.00 Per Hour
Source : Get It Recruit - Hospitality