Traveling Chef | Part-Time | Catering Backstage

Oak View Group•Oak Ridge, TX

15h•Onsite

About The Position

The Traveling Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards. The Traveling Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. Traveling Chefs will have the flexibility to accept or decline each assignment, but if accepted, the chef is expected to fulfill all required shifts while on support. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, strong management, and independent decision-making skills are required. This role pays an hourly rate of $21.00.

Requirements

Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
Must have active listening and effective communication skills.
Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
Ability to assist others in developing needed skills for effective job performance.
Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
Ability to recognize problems and to creatively and expeditiously find solutions.
Ability to set priorities and use initiative; solid decision-maker.
Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
Ability to be self-directed while working in a team-oriented environment.
Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
Must be able to stand for extended periods of time.
Must be able to lift, push, pull, or carry heavy objects.
Must have a good sense of taste and smell.
Must be ServSafe certified.
Must be able to supervise, coach, and train employees.
Provide excellent service to customers.
General knowledge for the health and safety of patrons and staff.
Ability to read and understand written information
Must be constantly aware of frequently changing events in cooking processes.
Must maintain a high level of concentration and be able to multi-task.
Ability to adjust to rapidly changing environment and remain calm and assured in such situations

Nice To Haves

High school diploma or equivalent GED—preferred.

Responsibilities

Supervises all line setup, prep, and breakdown activities.
Responsible for in-service delegation of tasks to line personnel.
Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
Measure, mix and cook ingredients according to recipes
Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
Maintain a clean kitchen. At the end of the day there should be no food debris on the floor, walls, equipment, work tables, ceilings, or any other surface located within the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff.
Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff.
Assists Executive Chef to ensure quality, consistency, and concept are maintained.
Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
Monitors all food served relative to appearance, temperature, sanitation, and quality standards.
Monitor events, materials, and surroundings.
Guide, direct, and motivate kitchen employees.
Ensure that all food safety standards are followed.
Communicate with supervisors, peers, and subordinates.
Make decisions and solve problems.
Organize, plan, and prioritize work.
Evaluate information against standards.
Carry out ideas, programs, systems, or products.
Document and record all personnel discipline information.
Work with human resources for personnel discipline issues.
Other duties as assigned by Executive Chef.