Executive Catering Chef

Saint Arnold Brewing Company•Houston, TX

21h

About The Position

Summary: We are seeking a talented and passionate Executive Catering Chef to join our hospitality team. As Executive Catering Chef, you will foster a positive culinary culture and be responsible for overseeing all aspects of ordering, kitchen operations, portion control, menu execution, and food quality. Your expertise, creativity, and leadership will play a pivotal role in ensuring exceptional private event experiences for our guests.

Requirements

Minimum 5 years of supervisory kitchen experience preferred; significant prior related kitchen experience required
Culinary Degree or equivalent training preferred
Strong leadership in a fast-paced, high-pressure environment
Knowledge of weights, measures, and recipe conversions
Strong understanding of food safety and inventory concepts such as FIFO, time/temperature requirements, and food storage hierarchy
Food Safety Manager Certification (required before start and must be maintained)
Able to use all necessary software set forth by the company
Ability to maintain patience with guests and coworkers in difficult situations
Must be 18 years of age or older`
Ability to communicate in English (read and speak)
Ability to lead and motivate a team effectively
Creative problem-solving skills to address unique guest needs

Nice To Haves

Culinary Degree or equivalent training preferred
Minimum 5 years of supervisory kitchen experience preferred

Responsibilities

Be a promotional spokesperson for Saint Arnold; this is a part of everyone’s job description
Serve as a role model for staff regarding policy, food production standards, teamwork, attitude, and professionalism
Perform all ordering for food products and kitchen supplies from multiple purveyors
Recruit, train, coach, schedule, and provide feedback to kitchen staff while promoting a culture of respect
Create and innovate new dishes and lead menu planning for catering menus, and multi-course beer dinners
Oversee food preparations, presentation, and service for all catering events
Adapt recipes for dietary restrictions, allergies, and special requests
Define and monitor line checks and opening & closing duties
Ensure food is always stored according to local health codes
Monitor inventory levels and execute monthly inventory counts
Ensure the kitchen is kept clean and all food regulations are followed
Collaborate with other Saint Arnold departments to ensure smooth event execution
Uphold all laws, rules, regulations, and company policies regarding the serving of alcoholic beverages and proper food handling
Proficiency in hospitality and kitchen management software, including Excel, Word, TripleSeat, XtraChef, and HotSchedules, and respond to all emails promptly
Attend outside events as required
Opening and closing duties as required
Perform additional duties as needed to support successful events