Di Bruno Bros.

  • 2018-2244

    Title
    Catering Sous Chef
    # of Openings
    1
    Category
    Culinary
    Type
    Full-Time [35-40 hrs]
    Company : Name Linked
    DB Commissary & Catering
    Location : Location
    US-PA-Philadelphia
  • Overview

    The primary purpose of the Sous Chef, Catering is to assist the Executive Chef with daily oversight of the Catering Department. The Sous Chef will train and manage culinary personnel and coordinate all related culinary activities. This individual is responsible for ensuring that we exceed customer expectations, develop our Associates and meet both Company and department objectives.

    Responsibilities

    1. Oversee the execution of catering production including; full service events, casual catering delivery and drop off catering.
    2. Participate in full service events by providing superior customer service as defined by Di Bruno Bros. within the scope of the position and Company policy
    3. Create and manage daily production sheets, order ingredients, bread, and production items in conjunction with the kitchen manager
    4. Ensure on time catering order fulfillment through management and delegation to catering team
    5. Ensure recipe compliance through daily oversight, tasting, and quality control audits
    6. Ensure superior food quality and presentation through quality assurance audits
    7. Manage staff in a manner consistent with Di Bruno Bros.’ Servant Leadership philosophy by maximizing productivity, quality, cleanliness, customer service and associate satisfaction:
    8. Assist to establish performance goals, allocate resources and assess policies for Culinary Tea
    9. Conduct employment interviews, performance appraisals and administer rewards and progressive disciplinCoach and motivate Associates to foster ongoing development and help them reach their potentia
    10. Ensure compliance of Associates with established policies, procedures and practices
    11. Conduct daily huddles with the catering team discussing assigned topics and business needsManage department scheduling based on demand, business needs and budget
    12. Manage inventory levels and assist with ordering for catering department including; food and packaging needs
    13. Demonstrate ability to follow and enforce department SOPs
    14. Enforce the highest standards for safety, sanitation and waste reduction
    15. Responsible for the completion of all HACCP logs, checklists and reporting documentation.
    16. Responsible for managing the completion of cleaning duties
    17. Conduct frequent inspections to ensure food safety
    18. Reduce shrink and waste, manage logs and reporting
    19. Ensure proper equipment operation and maintenance by assisting in the coordination of scheduled and preventative maintenance
    20. Assist in the development of new recipes in accordance with the philosophies and standards of Di Bruno Bros.Help to establish presentation technique and quality standards for all menu items and for food production practicesRotate food selections regularly based on season, holiday, product availability, merchandising mix and demand for wellness and dietary specific options
    21. Additional duties as assigned

     

    Qualifications

    • Bachelor’s degree with major concentration in food preparation, management, nutrition or related field or related culinary degree with eight or more years of industry and culinary management experience and/or equivalent combination of education and experience
    • Previous experience with controlling costs of food and labor for a multi-unit retail unit
    • Understanding of prepared retail foods and decomposition
    • Experience with cooking, menu development and pricing and development of Culinary Team
    • Proven knowledge of restaurant and café operations
    • Proficiency with automated reporting systems including, but not limited to, inventory, food cost, scheduling, time and attendance, gross margin and labor
    • Experience in ordering, inventory maintenance and shrink control
    • Excellent leadership, organizational and communications skills
    • Ability to manage in a diverse environment with focus on product consistency
    • Ability to communicate and delegate as needed with customers , superiors, peers and subordinates
    • Ability to effectively manage a department, train and cross-train staff
    • Ability to read, write and count to accurately complete all documentation
    • Ability to move or handle product and supplies throughout the store
    • Ability to work varied hours/days as dictated by business

    PHYSICAL DEMANDS

    The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

      

    While performing the duties of this position, the individual is regularly required to use hands to finger, handle or feel; reach with hands and arms; and talk or hear. The individual is required to stand for the majority of their shift and will frequently be required to walk or stoop, kneel, crouch or crawl. The individual will occasionally be required to sit and climb or balance. The individual must regularly lift and/or move up to 50 pounds and occasionally lift and/or move over 75 pounds.

     

    Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.

     

     

    WORK ENVIRONMENT

    The work environment characteristics described here are representative of those an individual encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

    The performance of this position requires that the individual come into contact with the public and coworkers. Temperatures vary and are typically very warm in the kitchen, ambient in the office area, and cold in the freezer. Lighting varies by location but is typically ambient. The individual will frequently come into contact with tools and utensils necessary to prepare the items made by the Culinary Team, including sharp tools such as knives. Floors may be slippery both in the kitchen and in the hallways.

     

    Due to the nature of our industry, the performance of this position will require the individual to spend time in a facility in which he/she will be exposed, either directly or indirectly, to potential food allergens including (but not limited to): peanuts, gluten, corn, egg, fish, milk, shellfish, soy, tree nut and wheat.

    The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

      

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