Executive Catering Chef - Full-time / Part-time

Overall Description

As Executive Catering Chef, you will be responsible for continuously creating, developing and maintaining the Corning Incorporated Culinary brand image. This is a management position responsible for developing and executing culinary solutions to meet customer needs and tastes. The Executive Catering Chef oversees and manages the catering production and dish room/receiving team and is responsible to meet production, food presentation, safety, financial and service standards.

Day to Day Responsibilities

Leadership:

• Ensures culinary production appropriately connects to the Corporate Food Service (CFS) operational framework.
• Ensures proper culinary standards and techniques are in place for preparation of food items including presentation and service standards.
• Manages the culinary team to ensure quality in the final presentation of food.
• Trains and manages the catering production and dish room/receiving team to use best practice food production and sanitation techniques.
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Rewards and recognizes staff. Disciplines in a fair and legal manner.
• Plans and executes team meetings and daily huddles.
• Completes and maintains all staff records including training records, shift opening/closing checklists and performance data.
• The Executive Catering Chef is responsible for the growth and development of the production and dish room/receiving team.

Client Relationship:

• Develops and maintains effective customer rapport for mutually beneficial business relationships.
• Communicates regional and ethnic culinary and ingredient trends.

Financial Performance:

• Responsible for delivering food and labor targets.
• Understands performance metrics, data, order and inventory trends; consistent focus on margin improvement.

Productivity:

• Ensures efficient execution and delivery of all food products requested in the banquet event order.
• Maintains integrity of the image of Corning Incorporated Catering.
• Responsible for maintaining the quality and safety of items at all times.
• Full compliance with operational excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards.
• Ensures end to end supply chain and procurement process and systems.
• Ensures accuracy of estimated food consumption for appropriate requisitions and or food and supply purchases.
• Ensures proper equipment operation and maintenance.

Compliance:

• Ensure compliance with all HACCP, occupational and environmental safety policies in all culinary kitchen operations.
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage, and hour.
• Projects Involved with - Complete Nutrition - Menu development and execution - Performance Excellence - Safety and Sanitation - HACCP - CBORD Restaurant Management Software

Travel Requirements:

• Within the Corning Valley and business needs.

Hours of work/work schedule/flex-time:

• Flex-time contingent on business nights, weekends and holidays.

Required Skills:

• Ability to multi-task and manage multiple food service concepts in a high paced, time sensitive environment (deadline oriented with a high sense of urgency).
• Strong organization skills, with the ability to delegate effectively to others.
• Expert culinary skills and knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
• Independent, dedicated and a self-starter.
• A high level of commitment, passion and creativity for food.
• Professional demeanor.
• Experience with procuring necessary products, both food and otherwise, while maintaining quality, inventory levels and cost control.
• Experience developing and costing menus.
• Experience with maintaining proper sanitation and equipment operations.
• Ability to read, understand, follow and enforce safety/health procedures.
• Strong attention to detail, with high standards for quality.
• Experience working in a customer environment, including strong customer service skills.
• Process management experience, including development and deployment of standardized processes and procedures.
• Strong Leadership Skills.
• Ability to teach and train in all aspects of Culinary Arts.
• Experiences working in a team environment, as well as participating on cross divisional teams.
• Knowledge and use of Microsoft Office Programs (e. g., Word, Excel, Powerpoint, and Outlook).
• Plan a variety of menus to suit the needs for Catering Services Possess knowledge of and a high degree of skill, in all cooking procedures and be able to apply them to deliver consistent, high quality products that meet menu specifications.
• Experience understanding and evaluating both current and historical financial information, while utilizing the information to develop a forecast for the future business environment.
• Inventory management experience

Desired Skills:

• Experience with utilizing C-BORD Menu Management software.
• Experience with utilizing EMS or some event management software.
• Experience with Indian and Asian ethnic cuisines

Education and Experience:

• 5+ years experience as Executive Chef in a management role in high end catering or restaurant
• Culinary Education from an accredited culinary institution preferred.
• Exhibit a confident attitude and strong culinary knowledge.
• Have the ability to communicate and supervise teams.
• Be able to work with a diverse group of employees and guests.
• Be open to feedback in an effort to improve.
• Present menus that are developed at an executive level.