Job Details

Summary: We are seeking a talented and passionate Executive Catering Chef to join our hospitality team. As Executive Catering Chef, you will foster a positive culinary culture and be responsible for overseeing all aspects of ordering, kitchen operations, portion control, menu execution, and food quality. Your expertise, creativity, and leadership will play a pivotal role in ensuring exceptional private event experiences for our guests.

Duties:

• Be a promotional spokesperson for Saint Arnold; this is a part of everyone's job description
• Serve as a role model for staff regarding policy, food production standards, teamwork, attitude, and professionalism
• Perform all ordering for food products and kitchen supplies from multiple purveyors
• Recruit, train, coach, schedule, and provide feedback to kitchen staff while promoting a culture of respect
• Create and innovate new dishes and lead menu planning for catering menus, and multi-course beer dinners
• Oversee food preparations, presentation, and service for all catering events
• Adapt recipes for dietary restrictions, allergies, and special requests
• Define and monitor line checks and opening & closing duties
• Ensure food is always stored according to local health codes
• Monitor inventory levels and execute monthly inventory counts
• Ensure the kitchen is kept clean and all food regulations are followed
• Collaborate with other Saint Arnold departments to ensure smooth event execution
• Uphold all laws, rules, regulations, and company policies regarding the serving of alcoholic beverages and proper food handling
• Proficiency in hospitality and kitchen management software, including Excel, Word, TripleSeat, XtraChef, and HotSchedules, and respond to all emails promptly
• Attend outside events as required
• Opening and closing duties as required
• Perform additional duties as needed to support successful events

• Minimum 5 years of supervisory kitchen experience preferred; significant prior related kitchen experience required
• Culinary Degree or equivalent training preferred
• Strong leadership in a fast-paced, high-pressure environment
• Knowledge of weights, measures, and recipe conversions
• Strong understanding of food safety and inventory concepts such as FIFO, time/temperature requirements, and food storage hierarchy
• Food Safety Manager Certification (required before start and must be maintained)
• Able to use all necessary software set forth by the company
• Ability to maintain patience with guests and coworkers in difficult situations
• Must be 18 years of age or older`
• Ability to communicate in English (read and speak)
• Ability to lead and motivate a team effectively
• Creative problem-solving skills to address unique guest needs