Culinary Manager / Chef - In House Catering

Boulevard Brewing Company•Kansas City, MO

About The Position

Boulevard Brewing Company is recognized as a leader in the high-end beer segment. Boulevard Brewing Company is proud to be part of the Duvel Moortgat family of breweries which also includes Duvel USA and Brewery Ommegang . As the fourth largest craft brewery by volume in the USA, our beers and cocktails are built by our people, who are bound together by a devotion to our products and customers. We offer a competitive salary, employee bonus, medical/dental, 401k, and other wonderful employee perks and benefits! SUMMARY Boulevard Brewing Company is seeking an experienced culinary leader to oversee our growing in-house catering team. This role will also assist in leading our culinary team in our restaurant operations.

Requirements

Culinary Arts Degree or equivalent work experience
Three – Five years professional cooking experience
Supervisor experience & strong leadership qualities
Maintain a Food Manager level card with the KCMO Health Department
Professional communication skills, verbal & written
Professional level understanding of various cooking methods, ingredients, equipment & procedures
Accuracy and speed in executing assigned tasks
Familiarity with industry best practices
Must be personable & able to collaborate with management, reports & across departments
Must be able to work flexible schedule when necessary including holidays, nights and weekends
Embrace the Duvel Moortgat values: Passion, Quality, Sustainability, & Integrity

Responsibilities

Lead & supervise culinary operations and staff by example with strong work ethic, integrity & enthusiasm
Maintain a positive & professional approach with coworkers and customers
Evaluate and update weekly/daily BEOS, prep lists & menus for events
Maintain and order an inventory of food and kitchen supplies considering special events & catering operations
Understand and comply with all industry best practices and food safety standards
Ensure food is prepared, presented and delivered in a timely & professional manner
Constant evaluation of quality, portion control and cost.
Collaborate across departments on team scheduling
Provide ongoing training of kitchen staff
Creation and testing of new recipes and menus for catering & restaurant operations
Communicate with Tours & Rec leadership and Hospitality leadership promptly
Participate in various events inside and outside the brewery as needed
Participate as a manager in restaurant operations as needed