$50,000-60,000/year
401 W Pine St, Raymore, MO 64083, USA
Job description Growing catering company is in need of a head chef/kitchen manager to lead and execute weekly events. Must have catering experience and be familiar with leading a kitchen with high volume. Duties and Responsibilities: -Direct kitchen operations, including food preparation, cooking, and cleanup -Assign tasks; supervise chefs and cooks in the preparation and presentation of food -Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively -Resolve issues as they arise to ensure clients receive their orders in a timely manner -Make sure that all kitchen staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen -Plan menus and set prices making adjustments as needed based on the availability of ingredients -Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers -Direct monthly inventory -Maintain vendor relationships -Recruit, hire, and train chefs, cooks, and kitchen staff -Maintain kitchen equipment; schedule repairs and additional maintenance as needed Head Chef Requirements and Qualifications -3+ years of experience in a back-of-house management position -Significant experience as a chef, in addition to experience as a sous chef or line cook -Strong attention to detail -Creativity -Ability to oversee and manage kitchen operations -Ability to remain productive when pulled in many different directions www.matthewcaters.com Job Type: Full-time Pay: $50,000.00 - $60,000.00 per year Benefits: Flexible schedule Paid time off