A classic Rhone-centric restaurant featuring a seasonal menu as well as cheese and charcuterie platters is looking for a Catering Chef to lead the catering team.
The Chef is to provide excellent quality, consistency and presentation of all food prepared for guests for all Catering functions. The Chef is responsible for daily operations of the kitchen including management of staff, safety procedures, ordering, meeting company’s financial goals, facilities maintenance and continual staff training.
Perform wide range of cooking techniques: sautéing, butchery, grilling, and other various cooking techniques in food preparation.
Oversee proper food handling, including washing, mixing, rinsing, portioning, and other food handling.
Understand use of kitchen tools, knives, slicer, mixer, and other various kitchen tools.
Understand use of all kitchen equipment according to established techniques.
Ability to provide or complete Food Handler certification and renew as necessary.
Must have a valid California driver’s license and clean driving record.
Minimum 2 years Line Cook experience, 2 years Sous Chef experience and 1 year as a Catering Chef.
Ability to read and interpret documents such as safety rules, operating maintenance instructions, recipe books, and procedural manuals.
Computer literate and proficient in Excel & Word.Ability to put together reports, food audits and accurate labor and food cost numbers.