Catering Sous Chef

Position Summary: The Dickie Brennan & Co. Catering Sous Chef is responsible for the culinary preparation and presentation of all food for private events and assumes full responsibility for the management of event food operations. Reports to the Executive Sous Chef and is directly responsible for the execution of all catering food served for private events at all locations on the Audubon Nature Institute campuses and any off-site location where food is catered by Dickie Brennan Catering + Events. Essential Functions: Food Knowledge- the Catering Sous Chef must have thorough knowledge and respect for all products to ensure the creation of quality menus are served. Work with the Director of Operations and Catering managers to create new trends and visions carried through from culinary to front of the house execution. Setting and maintaining standards for food preparation and presentation Preparing food for private events, while maximizing visual presentation Developing menus that meet culinary trends and cost expectations Handle and process food in a safe and sanitary manner Be able to accommodate guests with food allergies Cooking Knowledge and Skill- the Catering Sous Chef must demonstrate superior cooking knowledge and skill to execute their culinary responsibilities effectively, and to properly supervise and develop the culinary team. Developing standards of excellence in personal culinary mastery Fully knowledgeable in kitchen safety and equipment handling Work with culinary team to maintain quality food, meet budget goals, maintain quality service goals and incorporate and train culinary team members Profit - the Catering Sous Chef shares in the responsibility of making the team financially successful. They must strive to optimize product and labor dollars without compromising quality. Working smart i.e, through flexing labor, cleanliness and organization, is essential. Ensure that the price and quality of the food meet the standards set by Dickie Brennan & Co. Work with purchasing and receiving for process and cost control Managing costs and expenses while maintaining quality of product Maintaining par stock levels and proper storage People- The Catering Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills. Managing day to day culinary operations that include all culinary and stewarding staff Developing staff for standards of excellence in culinary mastery Maintain positive attitude, pleasant tone of voice Coach coworkers on service and quality standards Utilize the power of teamwork to give excellent service Audubon Nature Institute- The main kitchen is located at the Audubon Nature Institute and requires the Catering Sous Chef to support, follow, and train green practices which may include the use of green chemicals, proper separation of waste into compost, animal feed, recycle and trash, and the purchase of local produce to meet ANI’s green mission and initiatives. Requirements: Minimum of 3 years of experience in a progressive culinary role, preferably in Catering or high-volume and/or fine dining restaurant ServSafe Manager and CPR certifications required (can be received in-house) Ability to read and write in English with excellent verbal, interpersonal and communication skills Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy Having computer skills which include a proficiency in Microsoft Office programs, especially Excel and Outlook, the ability to learn industry/company specific software (such as R365, Paycor, Tripleseat etc.) and information gathering Ability to work in a team-oriented, fast-paced environment with customer service orientation Strong managerial skills and ability to successfully prioritize and manage multiple responsibilities Must be able to get along with co-workers and manage subordinates as a team Be flexible and eager to learn new things while thinking analytically and creativity Ability to manage confidential business, customer and employee information with tact and discretion Must be able to respond calmly and make rational decisions when handling business-related issues in a fast-paced environment Must maintain a strong professional presence and present a well-groomed appearance Work is performed in kitchen and locations with varied temperatures. Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull. May occasionally lift, push, pull or move items weighing up to 50 pounds. Manual dexterity is essential. Must possess finger dexterity to use kitchen and office equipment adeptly Must be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule as necessary to manage operations effectively including nights, weekends, and holidays when necessary Must adhere to the established appearance, hygiene, and dress code guidelines Ability to adhere to and comply with all rules and regulations of the company General Comments: This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned, and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. Dickie Brennan & Co. is an Equal Opportunity Employer and Drug- Free Workplace. We participate in E- Verify, a federal program verifying each employee’s right to work in the United States. #J-18808-Ljbffr Dickie Brennan Catering + Events