About the position
Forte Belanger is looking for a standout Lead Event Chef who wants to be part of a team dedicated to outstanding customer service, the highest professional standards, and a commitment to delivering flawless quality. We're especially looking for someone who thrives while collaborating, loves building relationships and seeks open communication. A perfect culture fit would be someone who is willing to roll up their sleeves and be part of a polished team, delighting guests, every meal, every day. The Lead Event Chef will be a critical member of our off premise and managed venue events Team. This position will manage a team and be responsible for the overall quality of food served. This position will work closely with front of house managers as well as Executive Sous Chefs and Executive Chefs to ensure client expectations are being met. Culinary members will report to this role. Menu awareness, understanding and event planning will be required. When the event schedule allows production shifts at the commissary will be scheduled for this role.
Responsibilities
- Training and coaching: This is a management position, and it expected to have the overall understanding and the ability to train on menus being served.
- Team Building: This position will manage the team provided and create a positive work environment, delegate tasks in an appropriate manner and be a mentor to the team.
- Scheduling: This position will require availability on nights and weekends; however, it is our goal to provide a work life balance. Two days off a week is the standard.
- Company Culture: This individual will lead by example in all aspects of this position. A respectful, engaging and compassionate management style is required.
- Attitude and Motivation: Positivity will be required to succeed in this role. This includes collaboration with other departments and a clear understanding of the mission statement: Delight our Guests Every Meal, Every Day.
- Food Preparation: This position is assumed to have extensive culinary knowledge. It is expected that this position will understand all the menu items, how they are developed, prepared and finished.
- Quality: This individual will have high standards in regards to food/service and be successful in training culinarians to adhere to those standards.
- Development: Good to Great is our mantra. This position will constantly ask 'how can this be better'?
- Communication: Maintain direct communication between Regional Executive Chef, Executive Sous Chef, FOH Managers and Operations.
- Review event execution from a culinary angle with other leads and Executive Sous Chef.
- Attend venue walkthroughs when applicable, optimizing the workforce.
- Understand and be trained in critical systems used: Nowsta (scheduling), Outlook.
- Provide necessary feedback on events, including time/temperature monitoring and food quality issues using systems provided.
Requirements
- Associates Degree in Culinary Arts is preferred, NOT required.
- 3 or more year's culinary management experience required, large kitchen strongly preferred, including banquet and off premise catering.
- The ability to use industry systems is required, this includes: Outlook e-mail and Nowsta staffing system.
- Must possess strong organizational skills.
- Serve Safe Certified, or willing to obtain certification with the first 3 months of employment.
- Must possess a positive attitude and the willingness to work with all facets and levels of Management.
- Must be comfortable working within a large commissary.
- Ability to work a flexible schedule including mornings, evenings and weekends.
- Respond positively to additional duties assigned.
- Willingness to accept training where required from Executive Chefs, Culinary Director and Executive Level co-workers.
- Willing to accept feedback from co-workers on all levels.
- Able to lift 50 lbs. as needed.
