POSITION: CATERING CHEF
Part-time: 25-40 hours weekly
Salary: $18-22 Hourly + Event Gratuity
SUMMARY: THE SPRINGS CATERING division is seeking an energetic individual to work directly under the Head Chef and Banquet Captain in a high-volume, ground floor, catering operation with opportunity for growth for the right individual who possesses ambitious qualities. The success of the CATERING CHEF will hinge upon their dependable character and time management skills required for this position.
This position WILL serve a dual role; both, in the kitchen prepping and preparing as well as working front of house at events.
This is a new and exciting opportunity for an energetic, culinary professional who desires to get in on the ground floor with a start-up catering business and who can grow alongside our company’s forecasted growth and expansion models. A newly renovated, catering kitchen and numerous opportunities await you!
Kitchen Location:
2750 W. Euless Blvd
Euless, TX 76040
ESSENTIAL DUTIES & RESPONSIBILITIES: (Including but not limited to)
- Reports to and works alongside Banquet Captain and Head Chef
- Assists in the execution of menus according to established guidelines.
- Follows standardized recipes, portioning, and presentation standards.
- Helps to maintain inventory of food and non-food supplies.
- Experienced with produce preparation including washing, chopping & cleaning
- Familiar with cutting and prepping proteins
- Maintains clean and safe working environment in all storage and work areas.
- Complies with federal, state, and local health and sanitation regulations and department sanitation procedures.
- Participates and attends departmental meetings and training as appropriate.
- Upholds high standards of product and customer service for self & team members.
- Maintains professional relationships with Clients, associates & vendors.
- Follows facility, department and Company safety policies and procedures.
PREFERRED QUALIFICATIONS & SKILLS:
- Minimum 3 years’ experience (Mass preparation format a plus)
- Experience with catering/banquet events, either back or front of house
- Experience in high volume catering/banquet environment where prepping for up to five or six different events simultaneously.
- Team player with strong communication skills
- Exceptional knife skills a must
- Expertise in seasoning, garnishing and restocking ingredients
- Comfortable working with various recipes & completion of finished meals
- Experience or knowledge of transporting procedures a plus
- Punctual and Dependable
- Time management skills
- Organizational skills /Detail oriented
- Strong communication skills
- Willingness to learn and ability to learn quickly in a fast-paced environment.
- Ambitious and hard working: “Hustler”
EDUCATION AND/OR EXPERIENCE:
- Minimum of 3 years of experience / (3-5 years a Plus) as cook/prep cook, preferably in a catering or banquet environment.
- Exceptional knife skills required.
- All necessary Training will be supplied by Head Chef
COMPENSATION:
Hourly Range: $18-22 + Event Gratuity
REPORTS TO:
Banquet Chef, Head Chef, and VP of Catering
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
- While performing the duties of this job, the employee is regularly required to stand, walk and use appendages to accomplish various tasks such as climbing, balancing, stooping or kneeling.
- The employee must regularly lift and /or move up to 35 pounds, and frequently lift and/or move up to 50 pounds.
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
- While performing the duties of this job, the employee is occasionally exposed to outside weather conditions of extreme cold or extreme heat.
