Banquet Chef

Catering Chef

POSITION SUMMARY
The Rockefeller Client Center Catering Chef will set the standard for high-end hospitality and unforgettable guest experiences at the top of company’s new headquarter building. The Catering Chef will be responsible for menu development and execution of all events taking place onsite including event luncheons, elegant cocktail receptions and exclusive dinner events. The ideal candidate should have an endless passion for food and possess a great attitude and exceptional work ethic. great efficiency and focus, good communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth.

Responsibilities

• Operational oversight of the day and night operations of all catered events
• Oversee catering events by assisting with planning and staffing of the kitchen
• Assist in the development and execution of training procedures and operational objectives
• Creating menus, staffing and administrative duties with Executive Chef
• Establishes and maintains the highest standards of food quality
• Oversee the maintenance of all kitchen equipment and act as the liaison with facilities management
• Knowledge of sanitation principles & food preparation s adhering to Department of Health Standards
• Fill in for preparation duties and during service when other Sous Chefs are absent
• Excellent attention to detail, time management, and organizational skills
• Respond to last-minute demands of the executives as needed
• Assist with food ordering, maintaining vendor relations, and researching new vendors
• Assist in quality control of products received
• Contribute ideas and research for new menus items and conduct taste panels of new items
• Responsible for costing of recipes and maintaining departmental budget guidelines
• Responsible for recruiting, training and coaching a diverse team
• Reviewing and writing employees evaluations
• Address any behavioral or performance issues within the team in a timely

SCOPE:

• Requires a flexible work schedule Monday – Friday, and not to exclude limited weekends
• The position provides both staff assistance and direct operational management 
• Managing approximately 10 employees

KNOWLEDGE AND SKILLS:

• Solid command of classic French cuisine as well as contemporary cosmopolitan American cuisine
• Minimum of 10 years cooking experience at high-end/fine dining restaurants, including Michelin-starred establishments and/or the equivalent in the United States
• Possess good interpersonal skills
• Passionate about food with the ability to create successful dishes
• Knowledgeable of current dining trends & techniques
• Lead, train & mentor culinary team while fostering a culture of professionalism, accountability & hospitality
• Strong background in high volume production executed a high level
• Exceptional communication and leadership skills

PHYSICAL REQUIREMENTS:

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for prolong periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly