Regional Executive Chef bei Continental Services
Continental Services · Maple Heights, Vereinigte Staaten Von Amerika · Onsite
- Professional
- Optionales Büro in Maple Heights
The Regional Executive Event Chef will be a critical member of our culinary team in Northeast Ohio. This position will manage a team primarily locations in the Cleveland area and be responsible for the overall quality of food served while support caterings and dining solutions at other sites in the region. This position will work closely with front of house managers, event sales team and the culinary staff to ensure client expectations are being met. Culinary members will report to this role. The role will require management of all operations on site as well as managing and executing off premises catering events in the region.
Key Responsibilities
- Training and coaching: This is a management position, and it expected to have the overall understanding and the ability to train on menus being served.
- Team Building: This position will manage the team provided and create a positive work environment, delegate tasks in an appropriate manner and be a mentor to the team.
- Scheduling: This position will require availability on nights and weekends; however, it is our goal to provide a work life balance. Two days off a week is the standard.
- Company Culture: This individual will lead by example in all aspects of this position. A respectful, engaging and compassionate management style is required. Developing relationships that engage the support staff in this position is crucial to the success of the events group and will be a key driver in the review of this role.
- Attitude and Motivation: Positivity will be required to succeed in this role. This includes collaboration with other departments and a clear understanding of the mission statement: Delight our Guests Every Meal, Every Day.
- Food Preparation: This position is assumed to have extensive culinary knowledge. It is expected that this position will understand all the menu items, how they are developed, prepared and finished. This individual is expected to be a resource that provides answers to questions and appropriate solutions.
- Quality: This individual will have high standards in regarding food/service and be successful in training culinarians to adhere to those standards. Collaboration and feedback with other departments is required.
- Development: Good to Great is our mantra. This position will constantly ask “how can this be better”? This question will apply to cuisine, management style, culture, training and the guest experience among many other things. This position is directly tied to company growth and the actions of this individual should be extremely proactive to cultivate this mission.
- Communication: Maintain direct communication between on site Clients, Culinary team, Sales team, GM & AGM Managers and Operations.
- Review event execution from a culinary angle with other leads and Executive Sous Chef. Design specific event execution plans for new and current venues.
- Attend venue walkthroughs when applicable, optimizing the workforce.
- Provide necessary feedback on events, including time/temperature monitoring and food quality issues using systems provided.
Skills, Knowledge and Expertise
- Associates Degree in Culinary Arts is preferred, NOT required.
- 3 or more year’s culinary management experience required, large kitchen strongly preferred, including banquet and off premise catering.
- The ability to use industry systems is required, this includes: Outlook e-mail and Nowsta staffing system.
- Must possess strong organizational skills.
- Serve Safe Certified, or willing to obtain certification with the first 3 months of employment (Continental will provide this at no cost).
- Must possess a positive attitude and the willingness to work with all facets and levels of Management.
- Must be comfortable working within a large commissary
- Ability to work a flexible schedule including mornings, evenings and weekends, including availability to answer work related phone calls and e-mails
- Respond positively to additional duties assigned
- Willingness to accept training where required from Executive Chefs, Culinary Director and Executive Level co-workers.
- Willing to accept feedback from co-workers on all levels
- Able to lift 50 lbs. as needed
- Ability to stand for long periods of time
- Must possess normal sense of taste, touch and smell
- Must possess proper knives handling skills
- Must possess adequate cooking knowledge and experience
- Must possess proper recipe conversion and measuring
Benefits
We prioritize the health, wellness and work-life balance of our associates and designed our comprehensive compensation packages to reflect that. Full-time associates are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Employees can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.
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