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in San Luis Obispo, CA

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Hours Full-time, Part-time
Location 709 Fiero Lane #35
San Luis Obispo, California

About this job

OUR MISSION....TO DELIGHT EVERY GUEST WITH REMARKABLE DINING & HOSPITALITY EXPERIENCES.

CORE VALUES: AUTHENTICITY – RESPECT - ENTHUSIASM

Purpose of Job:

The  Corporate Commissary and Catering Chef, in consultation with location executive chefs, plans and coordinates catering menus, oversees the management & quality control of kitchen operations, reviews labor budgets and works with chefs in general to achieve the goals of the company in operating a successful catering operation.

Essential Job Functions:

● Develop and grow an organized and profitable catering program at Café Fiero.

● Streamline Café Fiero’s savory kitchen operation.

● Develop/Further Café Fiero’s “Food Trike” operation.

● Coordinate/Manage the execution of Mint + Craft production from Café Fiero.

(Collaborate with M+C Chef)

● Estimate food consumption and requisition or purchase food.

● Ensure proper receiving, storage, and rotation of products to comply with the standards.

● Implement system to minimize waste and maximize thorough usage of food through

careful ordering, proper and well-organized storage, use of proven recipes, and creative

use of leftover food with the goal of 100% utilization of product.

● Ensure that safety standards and sanitary requirements are met.

● Ensure that all kitchen equipment is working properly through routine inspection and that

maintenance and cleaning routines are being followed.

● Review and actively engage in food and labor cost controlling.

● Review and coordinate food inventory based on menus, specials and seasonality.

● Ensure proper equipment operation/maintenance.

● Implement sanitation practices in compliance with health code.

● Maintain a positive relationship with all vendors, & monitor purveyor invoice pricing.

● Ensure that ordering practices remain within budget.

● Negotiate vendor pricing & contracts

● Establish portion sizes, test new recipes and file recipes for all new menu items in the

recipe books.

● Review cost of goods sold calculations for the month and develop a plan to manage the

food costs if the percentage exceeds the budget.

● Hold regular performance appraisals with all catering staff, identifying areas for

development and training needs and ensuring that training is affected.

● Be fully aware of trends in the industry and make suggestions for improvement. Review

menu pricing at a minimum of one time a year.

Requirements

Qualifications/Requirements:

Education:

? Preferred culinary certificate or BS in hospitality-related field or equivalent expertise

gained from time on the job as a chef or kitchen food manager.

Experience:

? At least 3 years of experience in hospitality and fine dining, with senior chef duties.

? At least 3 years of hospitality management or food preparation employee supervision.

Knowledge:

? Strong Computer Skills/Microsoft Office (Excel, Word, Outlook, Power Point).

? Excellent knowledge of culinary arts.

? Excellent understanding of food inventory and cost management.

? Excellent knowledge of restaurant service team role.

Skills:

? Demonstrated ability in the following areas:

o Must have strong interpersonal and management skills and ability to work in a

team environment.

o Responsibility for follow up on actions based on various team projects.

o Build strong internal and external relationships using effective verbal and written

communication skills.

o Must be a provider of excellent customer service.

? Performs other duties as required.

Disclaimer:

This description includes essential functions. Additional functions and requirements may be

assigned by supervisors as deemed appropriate. In accordance with California law and the

Americans with Disabilities Act, requirements may be modified to reasonably accommodate

disabled individuals.