Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,400.00 - $96,900.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Job Description
Culinesse, LLC is a prominent catering and food service company known for delivering high-quality culinary experiences across a range of events and meal services. Positioned as a leader in high-volume catering, Culinesse specializes in providing customized food solutions that meet specific client requirements with a focus on excellence and innovation. Their teams thrive on collaboration and creativity, making Culinesse a dynamic and progressive player in the hospitality and catering industry. With a commitment to top-tier service, Culinesse operates in various sectors including corporate, social, and special event catering, continually pushing the boundaries of food preparation and presentation to satisfy a... Show More
Job Requirements
- A high school diploma or equivalent
- Four (4) or more years of related work experience
- Must comply with any dress code requirements
- Must be able to work nights, weekends and some holidays.
Job Qualifications
- A high school diploma or equivalent
- Four (4) or more years of related work experience
- Proven leadership and team management skills
- Strong knowledge of food safety and sanitation standards
- Experience in high-volume catering services
- Menu development and budget management skills
- Ability to train and mentor kitchen staff
- Proficiency with kitchen equipment and culinary techniques
- Strong organizational and multitasking abilities
- Excellent communication and interpersonal skills.
Job Duties
- Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment
- Must follow all Culinesse, client and regulatory, and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed
- Assure smooth kitchen operation by coordinating with related food and beverage departments
- Control food costs by maintaining accurate records of all food ingredients used
- Create new menus and see to their proper implementation
- Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs
- Direct supervision of day-to-day operation of all kitchen functions
- Ensure preparation, plating and presentation standards are maintained
- Orient employees to the department and providing training on job responsibilities
- Prioritize and assign work, and conduct performance reviews
- Recommend and implement procedural or production changes
- May prepare food and serve customers at an a la carte station
- Provides the highest quality of service to customers at all times
- Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use
- Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment
- Reports all accidents and injuries in a timely manner
- Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques
- Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets
- Advanced knife skills required
- May use production software to enter pre- and post-production data software
- May take inventory, and/or enter inventory into the production
- May perform other duties and responsibilities as assigned.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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