Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,600.00 - $65,600.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
meal discounts
Job Description
MPCC is a distinguished culinary establishment focused on delivering high-quality dining experiences through a skilled and dedicated culinary team. Known for its commitment to excellence in banquet and special event catering, MPCC offers a dynamic work environment where culinary creativity and teamwork are highly valued. As a company that specializes in hosting large-scale functions and exclusive club events, MPCC prides itself on exceptional food quality and impeccable service standards. The organization seeks to uphold its reputation by recruiting talented individuals passionate about food and hospitality, ensuring all guests enjoy memorable and delightful dining experiences. MPCC is searching for a motivated... Show More
Job Requirements
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach
- Push, pull or lift up to 50 pounds
- Continuous repetitive motions
- Work in a hot, humid and noisy environment
Job Qualifications
- A degree from post-secondary culinary arts program
- Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required
- Must be familiar with and have worked with all kitchen equipment
- Awareness of occupational hazards and safety precautions
- skilled in following safety practices and recognizing hazards
- Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club
- Ability to effectively supervise all kitchen food production employees in absence of Executive Chef
- Knowledge of and ability to perform required role during emergency situations
Job Duties
- Prepares and directly supervises kitchen staff in the daily preparation of soups, staff meals, sauces, and specials
- Ensures consistency and quality in hot food execution, including proper cooking techniques and plating standards
- Collaborates on menu development by refining hot entree selections, side dishes, and sauce pairings along with seasonal menus for banquet and a la carte cold food menus
- Assists the Executive Chef and Executive Sous Chef with inventory management, pricing, cost controls, requisitioning, and food production
- Conducts daily raw cost tracking to ensure all items are accounted for
- Takes full charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef and personally works any station as needed to support the team
- Assists in the supervision and training of employees while managing proper staffing for maximum productivity while controlling food and payroll costs for profitability
- Collaborates with the banquet team to execute high-end buffets, large-scale plated meals, and special events
- Coordinates with front-of-house staff to ensure seamless service and proper presentation for special functions
- Makes recommendations for maintenance, repairs, and overall upkeep of kitchen equipment and enforces and follows proper sanitation and hygiene practices
- Assists with administrative duties, including scheduling, menu costing, and reporting as assigned by the Executive Chef and Executive Sous Chef
- Communicates with dining service staff during daily line-ups and expedites food orders during peak service hours
- Assists in maintaining the security of the kitchen, including equipment, food, and supply inventories while supporting food procurement, receiving, storage, and issuing processes
- Oversees buffet presentations and inspects mise en place before service to maintain quality standards
- Reports all member and guest complaints to the chef and assists in resolving issues
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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