Executive Sous Chef

D'Amico Catering is hiring for a Executive Sous Chef!

D'Amico Catering is a renowned hospitality company with a strong presence in the Twin Cities area. Our commitment to delivering exceptional service and creating memorable experiences sets us apart in the industry. We cater to a diverse range of events, from weddings and corporate functions to social gatherings and private parties. We are seeking a talented and experienced Catering Coordinator to join our team.

The Sous Chef the Chef in developing and maintaining a high-quality, profitable culinary program for D’Amico Catering and assists with administrative duties. This role is responsible for providing thorough training for kitchen staff and ensuring food excellence, service, sanitation, and cost compliance. The position oversees staff adherence to prescribed duties and Chef's standards, contributing to D’Amico Catering's reputation as a culinary leader in cuisine, guest satisfaction, and public acclaim.

DUTIES AND RESPONSIBILITIES:

1. Demonstrate strong knowledge of the culinary arts and able to work creatively and cooperatively in menu development.
2. Ensure the financial success and uphold the quality reputation of the catering operation.
3. Assist the Chef in planning, budgeting, and enhancing operational efficiency across all service, food, safety, and administrative aspects.
4. Recruit, train, schedule, discipline, motivate, and evaluate staff members fairly and consistently.
5. Manage food costs, labor scheduling, and productivity training to meet financial objectives.
6. Implement cost-saving measures through strategic purchasing and waste reduction strategies.
7. Maintain menu, recipe, and quality standards in alignment with D’Amico's goals.
8. Cultivate a guest-oriented kitchen staff dedicated to meeting culinary presentation standards and guest expectations.
9. Promote professionalism, respect, and minimize turnover among employees.
10. Coordinate staff to ensure timely food preparation.
11. Provide comprehensive training on sanitation, maintenance, and safety protocols to maintain kitchen standards.
12. Support the Chef in managing kitchen staff professionally.
13. Foster a positive atmosphere and encourage teamwork while setting high expectations for employees.
14. Enforce company personnel policies and procedures consistently.
15. Manage procurement processes, inventory, and accounting procedures accurately.
16. Maintain open communication with chef, management, and all company departments.
17. Assist in staff scheduling, payroll reporting, and ensuring task completion.
18. Attend meetings and aid in financial reconciliation in the Chef's absence.
19. Understand and adhere to company policies, procedures, and relevant laws.
20. Demonstrate effective problem-solving skills with a calm demeanor.
21. Maintain reliable attendance, punctuality, and timely task completion.
22. Ensure consistent food quality and presentation based on guest feedback.
23. Exhibit a positive attitude and actively promote teamwork.
24. Foster positive attitudes, teamwork, and effective communication with all company departments and vendors.
25. Maintain cleanliness and proper maintenance of facilities and equipment.
26. Demonstrate attention to detail in reporting and project completion.
27. Ensure confidentiality of business and personnel matters.
28. Maintain ServSafe certification and hold the title of Certified Food Protection Manager.
29. Perform other duties as assigned.

PHYSICAL REQUIREMENTS:

1. Must be able to speak clearly and listen attentively to all staff and guests, most of whom speak English.
2. Must be able to read and write to facilitate the communication process.
3. Must have strong communication, organization, and problem-solving skills.
4. Must have manual hand and finger dexterity for adept use of kitchen tools and utensils, as well as the computer.
5. Must be able to stand and exert fast-paced mobility for periods up to twelve hours in length.
6. Must be able to bend, lift, and carry items weighing up to 50 pounds on a regular and continuing basis.
7. Must be able to work in temperature extremes and a noisy kitchen environment.
8. Must have the ability to consistently arrive at work for all scheduled shifts as assigned.
9. Must have flexibility to work evenings, weekends, and holidays as required.
10. Must demonstrate computer literacy, including proficiency in managing email communications and using software such as Excel for data management and analysis.
11. Must be able to taste the majority of menu items to ensure compliance with specifications. Requires a sophisticated, trained palate capable of tasting and modifying recipes in flavor and appearance.