Culinary Lead - University of Georgia

PROOF OF THE PUDDING•Athens, GA

8d•Onsite

About The Position

Proof of the Pudding is an award-winning catering company throughout the Southeast with a commitment to creating quality culinary concepts from scratch. This standard was upheld through the expansion into Sports and Entertainment Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, professional golf tournaments, International Boat Shows, Professional Sports Teams, & more. We are seeking a Culinary Lead to help lead our team in executing high-volume, high-quality food production for events. This role will assist with daily culinary operations, oversee staff, and help ensure all food and service standards are met while maintaining organization and efficiency in the kitchen. University of Georgia is a large campus in the heart of Northern Georgia where the Bulldogs reign supreme. Football games bring in 65,000 adoring fans all wearing red to support their 2021 National Champions. This is seasonal/part-time work as business needs are dictated by athletic events.

Requirements

High School diploma or equivalent preferred
2+ years of experience in a lead culinary role with experience in catering or high volume.
Ability to produce menu items consistently and in high volume.
Leadership qualities with a focus on team development
ServSafe certified or is available to receive training.
Must be comfortable commuting to Athens, GA.
Attention to detail to ensure all ordered items are correct and following company policies, including health guidelines.
Excellent listening and communication skills
Renowned time management and organization skills
Strong Customer Service skills with the desire to go above and beyond a client’s needs.
The ability to work alone and as a team.
Strong attention to detail and the ability to learn and adapt quickly.
Must have a reliable source of transportation.
Adherence to Company Uniform Requirements outlined in the Associate Handbook, uniform requirements outlined in your orientation guidelines.
Non-slip shoes are necessary.
Prolonged periods of moving through an event space, and traveling throughout the venue
Bending, lifting, scooping, and carrying miscellaneous equipment and food items
Manual dexterity able to operate cutting tools and kitchen utensils.
Must be able to lift up-to 40 pounds at times.
Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Nice To Haves

Experience in a stadium setting is preferred.

Responsibilities

Assist in the oversight of day-to-day culinary operations for private events as scheduled.
Assist with the coordinating of food, kitchenware, & Banquet Event Orders (BEO’s).
Assist with inventory and organization of storage areas and oversee checking in and putting away food orders.
Assist in the development of menu items and Dietary Request.
Be an onsite supervisor during food service times.
Managing time effectively to ensure all BEO/menu items are completed prior to service times and according to recipe guidelines.
Managing the team that is scheduled in the kitchen or pantry areas.
Assist with on-the-job training of new employees ensuring all staff are set up for success.
Assisting in post-event tasks including inputting payroll and inventory as directed.
Supporting other locations in the region as needed.
Perform other related duties as needed.
Knowledge of proper temperatures, FIFO/LIFO, & Proper Food Storage.
Clean, Organized, Knowledgeable of Coolers, Carts, & Events
Party Relief: if an Event is missing or in need of product, deescalate the situation & replenish as necessary
Ensure the kitchen has been properly closed down under guidelines provided.
Communication w/ chefs on missing products or Pop-up events for upcoming days.
Knowledge of daily BEO’s/ Special Orders or dietary meals.
Ensure production of food is punctual and efficient throughout the day.
Label/ Dating/ Organization of all products.
High Volume Production
Ensure Food Production for the parties are accurate and up to date.