Job Overview
Employment Type
Part-time
Hourly
Compensation
Type:
Hourly
Rate:
Exact $35.00
Work Schedule
Flexible
Weekend Shifts
Benefits
401(k) savings plan
401(k) matching
Job Description
Our company is a leading provider in the hospitality and food service industry, renowned for delivering exceptional culinary experiences across a variety of venues including upscale banquets, hotels, stadiums, arenas, and convention centers. We pride ourselves on our commitment to quality, professionalism, and creating a positive work environment that fosters growth and success for our employees. As a part-time role with an hourly rate of $35.00, the Traveling Chef position offers an exciting opportunity for culinary professionals who are passionate about leadership, food quality, and dynamic work settings. The role combines hands-on food preparation with supervisory and administrative duties, emphasizing... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum of 2-4 years in Sous Chef position in an upscale banquet, hotel, stadium, arena or convention center setting with supervisory experience
- State issued Health Certificate and required immunizations
- Ability to work flexible schedule including nights, weekends and long hours
- Must be able to stand for extended periods
- Serve Safe certification
- Ability to lift, push, pull or carry heavy objects
- Must have good sense of taste and smell
- Effective communication skills
- Ability to work independently and in a team
- Proficiency with computer software including MS Word, Excel and Outlook
- Ability to supervise, coach and train staff
- Knowledge of food preparation methods
- Must maintain high level of concentration
Job Qualifications
- High school diploma or equivalent GED
- Minimum of 2-4 years in Sous Chef position in an upscale banquet, hotel, stadium, arena or convention center setting with prior supervisory experience
- State issued Health Certificate and immunizations are required
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities including co-workers, subordinates, guests and purveyors
- Active listening and effective communication skills
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
- Ability to assist others in developing needed skills for effective job performance
- Ability to distribute responsibility to meet objectives and achieve desired results
- Problem recognition and solution skills
- Ability to set priorities and use initiative
- Detail-oriented, multi-tasking and prioritizing skills
- Self-directed while working in a team environment
- Ability to work a flexible schedule including nights, weekends and long hours
- Physical ability to stand for extended periods
- Clear speaking ability
- Dexterity for fast, repeated movements of fingers, hands and wrists
- Ability to bend, stretch, twist or reach
- Must be able to lift, push, pull or carry heavy objects
- Good sense of taste and smell
- Serve Safe certification
- Knowledge of computer software including MS Word, Excel, and Outlook
- Ability to work closely with kitchen staff and independently
- Supervisory and training skills
- Excellent customer service ability
- General knowledge of health and safety
- Effective written and verbal communication
- Reading comprehension skills
- Problem identification and review
- Awareness of cooking process changes
- Ability to repeat physical activities
- High concentration and multi-tasking ability
- Knowledge of arithmetic, algebra, geometry and statistics
- Knowledge of US Foods Menu Profit Pro is a plus
- Ability to remain calm and assured in a changing environment
Job Duties
- Supervises all line set-up, prep and breakdown activities
- Responsible for in-service delegation of tasks to line personnel
- Supervises all buffet, beverage, break, and carving table set-up and breakdown
- Responsible for set-up of all equipment necessary for above mentioned areas
- Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products
- Measure, mix and cook ingredients according to recipes
- Use a variety of pots, pans, knives and other equipment to prepare and serve food
- Maintain a clean kitchen ensuring no food debris on surfaces
- Ensure kitchen staff are aware of workplace expectations by providing assistance, training and mentoring
- Promote a positive and cooperative workplace environment
- Assist Executive Chef to ensure quality, consistency and concept maintenance
- Monitor production of food preparation meeting recipe specifications, portion controls, and timing
- Monitor all food served for appearance, temperature, sanitary and quality standards
- Monitor events, materials and surroundings
- Guide, direct and motivate kitchen employees
- Ensure that all food safety standards are followed
- Communicate with supervisors, peers and subordinates
- Make decisions and solve problems
- Organize, plan and prioritize work
- Evaluate information against standards
- Carry out ideas, programs, systems or products
- Document and record all personnel discipline information
- Work with Human Resources for personnel discipline issues
- Perform other duties as assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink connects hospitality businesses with candidates.
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