Catering Kitchen Supervisor (Sacramento)

Boutique Family Owned and Operated Catering Company Looking to add a “Rock Star” Chef / Kitchen Supervisor to its Growing Team. We are seeking an individual who is hard-working, detail-oriented, driven, thoughtful and dedicated. The right individual has the opportunity to grow and have a real impact on a growing business.

A “can-do”, “get the job done the right way” and goal-oriented attitude approach to work is required.

We seek ambitious candidates who are eager to learn, contribute and excel in their career.

Essential Duties, Skills, and Responsibilities:

Great leadership skills to empower a team to work hard
Overseeing and preparing dishes, making sure each of our catering events is going out on time, is acturate, and exceeds guest expectations. Good practical, operational and adequate administrative skills with a flair for creativity.
Must be reliable and on time for work (leading by example)
Can work well under pressure and deadlines
Good communication skills as well as likes to teach the team
Attention to details, details, details!!!
Commented to follow the company brand
The Executive Chef/ Kitchen Supervisor is often required to perform a variety of tasks other than overseeing and supervising. Such as preparing food, receiving deliveries, storing food in walk-in, rotating stock to maintain freshness, removing garbage from the kitchen area, cleaning food-preparation areas as we go and keeping food preparation area organized.

Qualifications

Minimum of 2 years work experience as Executive Chef or Kitchen Supervisor in a professional catering company or hotel or restaurant that does catering
Must have Managers Food Handlers Certificate
Commitment to producing excellent events
Professional attitude
Passion for your craft
Speed and work efficiency
A wide range of knowledge of cuisines and techniques
Inventory, menu and recipe development, food and computer savvy a big plus
Reliable car and a clean driving record
IN ORDER TO APPLY:

Email resume in the body of the email – no attachments, please!
Describe your biggest kitchen pet peeve.
What is your favorite hors d’oeuvre to prepare?
Compensation: $17.00 to $20.00 per hour to start