Seeking a sous chef/kitchen manager with proven ability for 30 to 40 hours per week to manage on-site kitchen as well as off-site catering events. Beyond food preparation, the applicant should be proficient in cost control, purchasing, kitchen staff management, and effective planning for events. Outside of the kitchen, the applicant must be able to manage event staff, carry out event menus, and handle event design.
Managing entire kitchen staff.
Leading the creation of new menu items.
Ability to work with local farmers/producers to procure local food supplies.
Ability to work off site to manage catering events.
Responsible for cost control and budget.
Oversee all food safety requirements and kitchen equipment maintenance.
Skills & requirements
2+ years of management experience with upscale dining/catering.
Passion for farm-to-fork, organic and nutritious food a plus
Ability to be guest-facing.
Strong work ethic and team communication skills.
Send resume and cover letter to firstname.lastname@example.org