Catering Chef at Hospital Housekeeping Systems LLC in Dripping Springs, Texas

Job Description:

Catering Executive Chef
Employee Type: Management/Full Time
Salary Range: $65,000 - $75,000 (Based on experience)

Position Summary:

Dripping Springs based, high-end catering company is looking for a dedicated Executive Chef to lead the kitchen of our off-site catering operation. The ideal candidate is passionate about their craft, respects the value of great food, and embraces our mission of providing a memorable experience for our clients and their guests.

In this role, you will be responsible for building a well-trained and driven team that produces high-quality food, while following all food safety protocols and adhering to budget for food and labor costs.

Duties are not limited to but include:

• Overseeing daily operations of SoHo Catering kitchen and onsite BOH teams at events

• Utilizing catering software (Total Party Planner) to plan for upcoming events and tastings

• Developing menus with Catering Director with focus on quality, creativity, profitability and efficiency

• Overseeing food quality from procurement, production and execution to ensure successful, delicious, and profitable services & events

• Understanding the unique needs and goals for each event location and ensuring we have the tools necessary for success at each

• Working with Catering Director and/or Sales Managers to develop and price custom menus when requested

• Analysis and comprehension of Profit & Loss reports

• Staff hiring, training, retention, mentorship, and development

• Develop recipes to ensure consistency of quality and accurate cost of menu items

• Offsite event organization and execution

Responsibilities:

• Protects the quality and integrity of all food produced.

• Manages inventory, ordering, production planning, schedules, payroll, and supplies to ensure budget compliance.

• Develops creative menus that are in sync with current market trends.

• Creates an atmosphere in the department that fosters great team morale, passion for quality, and respect for each other.

• Hires and trains new team members in a manner that sets them up to be fully competent and passionate about our events and their execution.

• Maintains compliance with all requirements of federal, state, and local regulations and guidelines.

Requirements:

• An associate or bachelor’s degree from an accredited culinary program is preferred.

• In lieu of formal culinary training, a minimum of 5 years experience as a sous chef or an executive chef in fine dining establishments, hotels, catering and/or resorts or country clubs.

• Excellent written and verbal skills.

• Fully competent with Microsoft office, ordering platforms, and email communications.

• A passion for food, a desire to grow, and a work ethic that supports both.

Skills:

• Able to consistently demonstrate your culinary talent, creativity, and customer service skills.

• All knife skills and all cutting techniques.

• Recipe costing and forecasting capabilities.

• Team player, team builder, and team leader.

Benefits and Compensation:

We offer PTO, full benefits, and career advancement opportunities based on performance. We are an Equal Employment Opportunity Employer and are committed to workplace diversity.

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Culinary and Nutrition Services

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