Di Bruno Bros.

  • 2018-2228

    Title
    Catering events chef
    # of Openings
    1
    Category
    Catering
    Type
    Part-Time [0-27 hrs]
    Company : Name Linked
    DB Commissary & Catering
    Location : Location
    US-PA-Philadelphia
  • Overview

    The primary purpose of the Catering Event Chef is to lead the event culinary team, coordinate activities with the catering event supervisor, and provide culinary excellence at off-premise catering events. This individual is responsible for ensuring that we exceed customer expectations and meet both Company and departmental objectives.

     

    Responsibilities

    1. Provide leadership to the back of the house for all off-premise catering events.
    2. In a timely fashion, organize, prepare, and fill food orders according to company specifications and recipes
    3. Execute event as detailed by Sales Representative; duties include but not limited to the preparation of food products for events, assist in serving guests, direct staff of the kitchen and wait personnel in serving the food, attend food station or set up buffet tables.
    4. Preparing quality food, using standardized and accurate recipes, and presenting it in an attractive manner to event guests
    5. Must be resourceful and creative to effectively handle problems related to food shortages, food preparation mistakes, and extra guests
    6. Able to work in a clean, organized, and efficient manner
    7. Able to maintain work station despite often cooking in non-kitchen spaces or with mobile food prep stations, depending on where the event is being held
    8. Maintain clean and sanitary food preparation and storage areas in accordance with state and local sanitation requirements and codes
    9. Understand and follow all event SOPs
    10. Demonstrate strong communication skills with peers and collaborate with team members
    11. Assist to meet performance goals set by the Executive Chef, Catering Chef, and Sous Chefs
    12. Ensure safe operating procedures of all equipment, utensils and machinery
    13. Utilize safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR
    14. Additional duties as assigned

     

    Qualifications

    REQUIREMENTS

    • Understanding of all cooking methods
    • Minimum three years of experience in a high-volume food industry setting
    • Previous experience working with knives in culinary environment
    • Flexible schedule; willing to work nights and weekends
    • Solid organizational skills; ability to multi-task while maintaining focus on ultimate goal
    • Understanding of prepared retail foods and decomposition
    • Proven knowledge of catering operations
    • Excellent leadership, organizational and communications skills
    • Ability to manage in a diverse environment with focus on product consistency
    • Ability to communicate as needed with customers, superiors, and peers
    • Ability to read, write and count to accurately complete all documentation
    • Ability to move or handle product and supplies throughout the store
    • Capable of lifting up to 50lbs

     

     

    Di Bruno is an EOE

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