Job Description

Food Gallery Catering is seeking a Chef to join our kitchen management team! We are a fast growing, woman owned, Twin Cities based catering company looking for candidates who are:

creative | reliable | organized | flexible | solution-oriented | hospitality minded | passionate | energetic | graceful & level-headed under pressure | self-starting | leaders in the kitchen

In catering, each day and week looks a little different. A great candidate for this job will be excited by the many challenges and opportunities of leading in a fluid work environment, and will be inspired by the invitation to be creative and mentor your team to be creative in the execution of menus for catered events. A great chef canidate will also show dedication to maintaining high standards and good habits in their kitchen so that no matter what, our customers receive great tasting, beautifully presented, consistent and reliably amazing food at each and every event.

Food Gallery caters events large and small throughout the Twin Cities, at high end event venues, corporate offices, private homes, and beyond - the sous chef is responsible for leading their team of cooks in the execution of these events, representing Food Gallery in a professional manner while on location, and working in seamless tandem with the front of house leadership and team to ensure events are successful.

The chef position is vitally important to the success of our kitchen, you will work side-by-side with the chefs and cooks in daily kitchen operations, helping to support the team, plan, prepare, and execute all food related aspects of events. Chefs should be excited about the opportunity to mentor and coach a kitchen team, able to identify their team’s strengths and identify growth opportunities to make the team stronger. As a leader with our team, the chef is also highly influential to the culture of our kitchen and our company as a whole. In this position we are looking for someone who has a passion for building others up, for fostering growth opportunities for those they lead, who leads with care and kindness while also being thoughtful and decisive. This is a great position for someone who finds joy and takes pride in creating beautiful experiences for guests and fellow employees alike, and who generally has a reflex towards the highest level of hospitality. If this is you, we’d love to welcome you to our team.

Responsibilities:

• Work as a team with other chefs/managers in menu planning and recipe development
• Oversee food preparation and presentation to ensure the highest-quality standards are maintained
• Manage and train kitchen staff, including assigning tasks, monitoring performance, and coaching when necessary
• Maintaining a clean and organized kitchen, including monitoring food storage and rotating supplies
• Ordering supplies, monitoring food and labor costs, and controlling food waste
• Participating in menu development and tastings and providing constructive feedback to improve dishes
• Staying up-to-date with industry trends and innovations to continuously improve the menu and dining experience
• Being a hospitality driven leader on the operations team, working closely with the operations manager and front-of-house team to ensure a high-end memorable experience for the all guests at every event
• Leading teams to execute off-premise events: includes organizing the logistics of transporting food to and from events in a safe manor that also ensures the highest quality output, leading a team of cooks in the execution of off-premise events, monitoring for food safety off premise, and completing a detailed chef’s report at the end of each event to communicate to the greater leadership team on details of event execution
• Attending leadership meetings and communicating pertinent information back to the head chef and kitchen team
• Ability to lead in a fast-paced, project oriented, flexible environment - knowing how to identify needs in the kitchen, monitor progress and assign tasks as necessary and according to the strengths of your team, maintain high standards and good habits amongst team members, and give constructive coaching and take corrective action when the need arises

Qualifications:

• Previous leadership experience in culinary arts, cooking, or other related fields
• 2+ years catering and/or banquet experience, preferably in an off-premise setting
• Knowledge of food cost and utilization to avoid waste
• Knowledge and experience in kitchen related systems - scheduling, ordering, menu development and pricing, etc.
• Certification in Serve Safe food safety standards and adherence to food safety protocols, kitchen organization and maintenance as it pertains to food safety, food prep, and food storage
• Knowledge of and a passion for food and cooking techniques
• Strong leadership qualities - a positive attitude, encouragement and collaboration with others, owning your part, hospitality reflex, high standards and good habits
• Must be reliable and trustworthy: display great communication across the organization, be a person of high integrity - someone who keeps their word, the type of person who owns what’s theirs
• Must have a valid drivers license and must have reliable transportation to and from work

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