“Executive Chef” Job Description

Overview & Introduction:

Cheat A Little Catering is a well-established, full-service catering company located in Burlingame, California.

We produce small delivery catering, mid-size private social events at client residences, and large-scale events at numerous San Francisco bay area event venues. Our food is superior quality, visually appealing, attractively arranged and served, and our flavors are absolutely delicious!

The Executive Chef is responsible for main food production, working daily to create, prepare and produce catering food for all events; scheduling, training and overseeing prep cooks, and working with warehouse team, and front-of-house drivers/servers. Work as lead chef at on-site events occasionally.

This is an exempt management position, which in addition to culinary-related responsibilities, requires use of discretion and judgment in performing executive, professional and administrative duties, including the supervision of other employees.

Qualifications:

• Must have Catering company work experience; Food industry experience required; various background considered, including catering company, restaurant, food service management, on-site catering, hotel and banquet catering
• Must be able to communicate with others to convey information effectively; Work in a collaborative and supportive manner with colleagues; Take direction well, and give clear and specific direction to staff; Previous experience managing a culinary team; Maintain a positive environment and strong work ethic
• Quick and accurate knife skills, high volume food production, maintain quality and best/full use of products, read and manage BEO, maintain adherence to Standard Operating Procedures
• Previous experience ordering product, working with vendors, adhering to order processes and schedules; Experience creating prep lists and menu production timelines
• Food Handlers Card; ServSafe Certified; Management Certification preferred

Position Responsibilities:

• Maintain Food Safety requirements
• Prepare hot and cold foods per client and event needs
• Season and prepare food according to recipes and creative experience
• Use ingredients according to recipes, utilizing various kitchen utensils and equipment
• Portion, arrange, and garnish food, and serve food to clients and guests
• Wash, peel, cut, and produce meats and vegetables for food production
• Present food attractively on platters
• Create prep lists, handle product ordering, and oversee product in-take deliveries
• Maintain accurate ordering processes, keen to appropriate quantities, utilizing portioning charts
• Oversee sous chef and prep cooks, assist with scheduling staff
• Maintain “first-in, first-out” and other food industry policies and procedures
• Deliver completed catered orders in a timely manner, occasionally as required
• Onsite chef at client residence and/or event venue, occasionally as required
• Must follow all safety rules and actively prevent accidents
• Commitment to the service values and ethics of the client and our company

Essential Skills and Experience:

• Must be able to correctly and safely use standard kitchen equipment: Chef knives, ovens, meat and cheese slicing machines, steamers, mandolins, grills, broilers, etc.
• Knowledge of principles and processes for providing customer service
• Ability to organize scheduled work to ensure on-time deliverables
• Job requires being reliable, responsible, dependable, and fulfilling obligations
• Ability to accept criticism and deal calmly and effectively with high stress situations
• Assisting with food preparation and service in other areas of the kitchen
• Menu design, recipe development, product ordering, kitchen production reporting
• Valid driver’s license and "catering" driving experience

Physical Demands and Work Environment:

• Must be able to lift a minimum of 25 #; Employee must be able to work on their feet up to 8 hours per day, excluding breaks
• Job requires daily handling of food, incoming product deliveries, walk-in and dry storage inventory maintenance, delivery of hot and cold food, cooking utensils and catering equipment, to event sites using carts, loading and unloading catering vans

Position Status, Compensation and Benefits:

Job Type: Full-time

Salary: $65,000.00 to $80,000.00 /year

Benefits: Medical, Dental, Vision, 401k, Section 125, Vacation, Complimentary Meals, Occasional Tips/Gratuities and Bonuses

Job Type: Full-time

Pay: $65,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• 8 hour shift

Supplemental pay types:

• Bonus pay
• Performance bonus

Weekly day range:

• Weekend availability

COVID-19 considerations:

• Increased sanitization
• Workflows, redesigned flow in kitchen and warehouse facilities
• Regular use of gloves, wearing masks as needed, frequent handwashing between tasks for operations and service

Ability to commute/relocate:

• Burlingame, CA 94010: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: In person

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