Executive Catering Chef - Denison University

Job Description

Position Description:

Responsible for developing and executing culinary solutions to meet guests? specific culinary event needs and tastes. Offers a wide variety of culinary solutions to customize and craft exceptional dining experiences. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope of Role:

Ensures catering culinary operations comply with Harvest Table?s Executional Framework. Delivers consistent quality in planning and culinary execution of events. Manages catering culinarians to ensure quality in final presentation of food.

• Leadership: Ensures food offerings align with the Culinary Commitments. Ensures Harvest Table standards and techniques are applied consistently to the preparation and presentation of all food items. Manages and trains culinary brigade. Coaches associates by establishing a shared understanding of what needs to be achieved and how it is to be accomplished. Rewards and recognizes associates. Plans and executes daily huddles. Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data.

• Client Relationships: Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Communicates on-site consumer and local competitor insights.

• Financial Performance: Responsible for delivering on food and labor targets.
• Productivity: Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards. Understands end-to-end supply chain and procurement processes and systems, ensuring only authorized suppliers are used. Possesses full knowledge and oversees implementation of the Food Framework. Estimate accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensures proper equipment operation and maintenance.
• Compliance: Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations. Complies with all applicable policies, rules, and regulations, including (but not limited to) those related to safety, health, and wage and hour practices.

• Ideally two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge managing people and/or problems. Requires oral, reading, and written communication skills.