Traveling Chef

Upper Crust Food Service•Orlando, FL

53d

About The Position

The Traveling Chef is tasked with providing coverage for Head Chefs nationwide. This role requires traveling to various locations to address personnel gaps in kitchens. While on-site, the Traveling Chef assumes the responsibilities of the Head Chef, which include creating, planning, and executing weekly menus from scratch, incorporating feedback from both clients and the management team. The Traveling Chef will oversee all food preparation and staff, ensuring alignment with the company’s core values and culture. Additionally, they are responsible for maintaining the highest standards of sanitation practices within the kitchen. Effective communication with management and customers is essential to consistently deliver exceptional products and customer service.

Requirements

Ability to work well as part of a team.
Demonstrate understanding and proficiency in various cooking methods, cuisines, ingredients, equipment, and procedures
Show understanding of and commit to a professional appearance and positive attitude
Maintain excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Diplomacy
Agility and ability to have a big picture perspective
Be familiar with the industry's best practices
3+ years in professional, high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
Supervisory Experience
Must hold a valid manager level sanitation certification or obtain one within 30 days of employment

Nice To Haves

Culinary degree is a plus

Responsibilities

Responsible for providing hands-on best practice training to staff members while on-site at each kitchen
Prepare, design, and execute menus
Menu meetings with the chapter will be required.
Create high-quality meals with excellent presentation and flavor.
Send photos regularly of meal presentations to management
Maintain a clean and sanitary kitchen and dining room
Wash kitchen utensils, equipment and dishes.
Ensure the kitchen operates in a timely manner
Manage kitchen staffs’ schedules and assess performance with management’s approval.
Order supplies in accordance with budgetary requirements and stock inventory
Check and put away stock order
Enforce sanitation and food safety standards per state and local regulations.
Maintain a professional and positive attitude with coworkers and customers.
Assist in planning and executing special events as directed by management.
Communicate regularly with management via calls, emails, and texts.
Resourcefully solve any issues that arise and seize control of any problematic situation with assistance from management
Ensure compliance with all policies among staff.