Culinary Assistant Project Manager

Cotton Holdings•Jacksonville, FL

1d•Onsite

About The Position

The Culinary Assistant Project Manager is an important part of the overall culinary team and customer relationship experience at Cotton. The ideal candidate will have experience with back of the house operations and front of the house operations. This is an excellent opportunity to join a family-oriented company with competitive compensation, growth opportunities, employee benefits and other perks.

Requirements

Bachelor’s or Culinary degree preferred
College Degree (preferred)
Valid Driver’s License
3 years Chef experience or 5 years heavy kitchen operational management experience
Knowledge of Food Cost
Knowledge of Labor Cost
Knowledge of Menu development and planning
Ability to demonstrate Cooperation and Teamwork
Ability to demonstrate Awareness
Ability to demonstrate Follow-through
Ability to demonstrate Sense of Urgency
Must be willing and able to travel for extended periods of time up to 60 days
Ability to be flexible in schedule to meet operational needs. This may require occasionally working outside regularly schedule hours

Nice To Haves

Culinary training and/or certifications is a plus
RV and mobile kitchen experience a plus

Responsibilities

Receives and reviews information from PM on contracted event(s).
May be involved in site walks.
Completes load lists for events.
Trains kitchen staff/temporary labor.
Ensures all ingredients are available and loaded for the menu.
Cross checks all rentals, staffing and Third-Party vendors 48 hours before event.
Supports PM with rentals (Check out, Inventory, Collect after event, Inventory, Return).
Submits Asset info to Asset Manager for coordination.
Clearly communicates event details to upper management.
Reviews load sheets with staff.
Serves as Point of Contact for Client with the PM at the time of event when BD is not present.
Submits necessary reports timely and accurately.
Oversees and directs event staff.
Coordinates pre-event huddles.
Reviews event timelines with staff and management.
Supports PM with positions and tasks.
Conducts Final Walk 30 minutes before event starts.
Assists with control of prep, coordination, and timing of food and beverage.
Communicates with staff concerning timelines.
Manages guest space ensuring cleanliness of kitchen, food stations, tables, etc.
Oversees breakdown and clean up.
Conducts Final walk of completed event.
Checks out with and thanks client before leaving.