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Catering Chef at The Oberon Group

The Oberon GroupMore Info

Full Time • Salary (Based on Experience)
Expired on Mar 24, 2019

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Requirements

5 years


Job Details

Job Summary

The Catering Chef is responsible for ensuring financial & operational success of catering operations, as well as drop-off and corporate events, as they relate to culinary operations. Our Catering Chef will develop, set, and track event budgets, establish profitability goals, and ensure they are met.  will create seasonal, on-trend, executable menus for all the divisions of the company, including Vending, Corporate and Drop-Off.

The Catering Chef will report to the Director of Culinary Operations.

Job Goals

  • Improve culinary operational efficiency
  • Establish Key Performance Indicators for all services
  • Work with the executive team on financial strategy
  • Lead the company's culinary mission of sustainability
  • Create and maintain seasonal

Job Description

  • Track event budgets
  • Create and maintain seasonal, sustainable menus
  • Respond to special requests from clients
  • Create appropriate promotional menus
  • Participate in the company's marketing and outreach program, which may include appearances, photo-shoots, etc.
  • Write, scale, and adjust recipes as needed so they comply with food and labor cost goals
  • Source new vendors and products as needed
  • Update all menus at the request of the executive team and as needed
  • Execute tastings for both individuals and groups
  • Work with sales and executive teams to set pricing for all menus
  • Assist with operational logistics, including pack-outs, on-site set up, transportation scheduling, and staff scheduling
  • Establish and maintain vending kitchen equipment and small-ware inventory
  • Procure needed operational materials
  • Assisting the kitchen team as necessary
  • Hire, train, and discipline sous-chefs, cooks, and porters as needed
  • Maintain cleaning systems in the BOH
  • Ensure an “A” rating, or comparable, from the Department of Health and/or Department of Agriculture
  • Be a leader in all aspects of the business
  • Maintain a strong work ethic
  • Build and maintain team morale
  • Support company's corporate goals through other duties as needed

Required Skills & Knowledge

  • Ability to demonstrate and re-enforce basic and advanced culinary skills
  • Strong communication skills and the ability to work with the executive team and employees under supervision
  • Ability to manage and motivate a multicultural and multilingual staff
  • Demonstrate competency in cooking and plating techniques for plated, buffet, family style, and any other type of food service required

Required Education and Experience

  • Minimum of five years’ experience cooking professionally
  • At least two years in a managerial capacity in a sous-chef or chef capacity
  • Department of Health and Mental Hygiene- issued Food Protection Certificate

Required Skills

Commissary

Culinary Menu / Recipe Development

Enforcement Of Safety / Sanitation Standards

Fish Cookery

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Meat Cookery

Menu development

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Portioning

Receiving/Organizing

Scheduling

Staff education / motivation

Vegan / Vegetarian Cooking

Vegetable cookery

Read more

View Job Description

Casual Dining, Wine Bar, Cafe, Fine Dining, Restaurant Group, Upscale Casual, Gastro Pub

The Oberon Group is a collection of hospitality projects based in NYC. With our food, beverages, and hospitality, we wish to bring people together in a way that contributes to our local communities. Our organizing value is sustainability: economic, physical, and environmental. All Oberon projects are carbon neutral or negative as of 2018.