What are the responsibilities and job description for the Executive Catering Chef position at Saint Arnold Brewing Company?
Description
Summary: We are seeking a talented and passionate Executive Catering Chef to join our hospitality team. As Executive Catering Chef, you will foster a positive culinary culture and be responsible for overseeing all aspects of ordering, kitchen operations, portion control, menu execution, and food quality. Your expertise, creativity, and leadership will play a pivotal role in ensuring exceptional private event experiences for our guests.
Duties:
- Be a promotional spokesperson for Saint Arnold; this is a part of everyone’s job description
- Serve as a role model for staff regarding policy, food production standards, teamwork, attitude, and professionalism
- Perform all ordering for food products and kitchen supplies from multiple purveyors
- Recruit, train, coach, schedule, and provide feedback to kitchen staff while promoting a culture of respect
- Create and innovate new dishes and lead menu planning for catering menus, and multi-course beer dinners
- Oversee food preparations, presentation, and service for all catering events
- Adapt recipes for dietary restrictions, allergies, and special requests
- Define and monitor line checks and opening & closing duties
- Ensure food is always stored according to local health codes
- Monitor inventory levels and execute monthly inventory counts
- Ensure the kitchen is kept clean and all food regulations are followed
- Collaborate with other Saint Arnold departments to ensure smooth event execution
- Uphold all laws, rules, regulations, and company policies regarding the serving of alcoholic beverages and proper food handling
- Proficiency in hospitality and kitchen management software, including Excel, Word, TripleSeat, XtraChef, and HotSchedules, and respond to all emails promptly
- Attend outside events as required
- Opening and closing duties as required
- Perform additional duties as needed to support successful events
Requirements
- Minimum 5 years of supervisory kitchen experience preferred; significant prior related kitchen experience required
- Culinary Degree or equivalent training preferred
- Strong leadership in a fast-paced, high-pressure environment
- Knowledge of weights, measures, and recipe conversions
- Strong understanding of food safety and inventory concepts such as FIFO, time/temperature requirements, and food storage hierarchy
- Food Safety Manager Certification (required before start and must be maintained)
- Able to use all necessary software set forth by the company
- Ability to maintain patience with guests and coworkers in difficult situations
- Must be 18 years of age or older`
- Ability to communicate in English (read and speak)
- Ability to lead and motivate a team effectively
- Creative problem-solving skills to address unique guest needs