Executive Chef, Catering Company

Catering Executive Chef / Catering Production and On-Site Event Execution

Creations in Cuisine Catering / PASTA REA is a full-service catering company, and we are preparing for the start of another exciting event season! Our selected Chef must be passionate about all things, food and catering with extensive experience in catering, banquets and event service. Please have proven leadership abilities and culinary creativity with an ability to work independently and with a team with an emphasis on consistency, taste, and presentation regardless of quantity

Please be prepared to perform a stage shift from 8:00 – 1:00, working closely with the existing culinary team. During that time, we will evaluate your catering knowledge, performance, overall culinary skills, efficiency and accuracy. Based on your performance you may or may not be invited to an additional interview with the Director of Culinary.

Responsibilities

Our Catering Chef will manage daily execution of all event production for multiple events, casual or elegant ranging from weddings, corporate functions and social celebrations while ensuring that all aspects of the kitchen and the performance of the culinary team are functioning in the most cost effective and efficient manner. This is a working chef position both in our commissary and on site offering a full-time work schedule. Be prepared to work as a team with catering sales, owners, service staff, warehouse personnel, event design. Your responsibilities will include but will not be limited to the following.

· You will be scheduled and required to be a working chef and manage our commissary and off-site events which may require travel to various locations across the Phoenix Area, as well as southern and northern Arizona. Flexibility is a must.

· Attend and participate in a weekly perspective meeting to help understand and properly execute all events.

· Proficient computer skills for preparing production lists, purchasing, scheduling and inventory

· You must be proficient in working with both hot and cold food items in various catering scenarios such as plated dinners, buffets, display platters, action stations and tray passed hors d’oeuvres.

· Manage the staging of food for travel, assist in menu - recipe creations and enhancements, on-site event execution, employee morale, kitchen cleanliness, the set up and break down of a temporary field kitchen, staff management, finale preparation - heating and presentation of all styles of cuisines and catering services.

· Be prepared to perform early morning and evening opening and or closing procedures based on business levels.

· Mange the purchase of all food items and products based on recipe preparation, portion controls, food and labor cost while controlling waste.

· Manage cooler inspections ensuring date marks, rotation, and organization to minimize spoilage and to ensure product is in house for preparation.

· Check and inspect all event carts against each BEO daily for preparation accuracy, quantities, and on time completion communicating and or resolving any shortages, overages or other concerns.

• Assign or ensure all fire times, out times for all events are accurate in the commissary or on site
• Execute menu tastings in our commissary for potential clients.
• Oversee and mange production of PASTA REA and fulfillment of retail orders, Farmers Market inventories and wholesale accounts

· Set the standard for conduct, dress, and fellow employee interaction, customer service, work ethics and performance.

· Must have excellent communication skills (speaking, reading, and writing).

· Must be able to handle the pressure of fast paced and diverse food production in a catering kitchen while simultaneously coordinating a wide range of activities with excellent problem-solving abilities.

· Flexibility to work in a variety of production and on-site event hours comprised of varied shifts, including weekends and holidays. Time away from work will be approved and taken in accordance with established policies and business levels.

Skills and Qualifications

· 5+ years of culinary experience in Catering, Hotel, Resort or other food service establishments

· 2 + years of management and leadership experience

· Always maintain a Professional manner and appearance

· Physically able to lift 50+ lbs.

· Ability and knowledge to enforce state and local food safety guidelines and codes. Hold a valid Arizona Servsafe Manager Certification.

· Always display and provide unsurpassed customer service skills

· Ability to multitask with effective communication and organization skills

· Ability to work well on your own and or manage a crew of 2- 25

· Ability to work well and in a professional manner under pressure in all types of circumstances while understanding and enforcing service standards with zero disruption to the flow of the event

· Discuss, review and communicate any last-minute changes and manage the execution of those changes with the culinary team.

· Must have reliable transportation

· Provide a clean Department of Motor Vehicles driving record

· Must be able to drive box trucks. Cargo vans and passenger vans

Work location and Schedule:

Creations in Cuisine Catering’s corporate office and commissary are in the north valley at 1825 W Crest Lane Phoenix Arizona 85027. It is at this location where you will report daily, our weekly meetings will take place, and all events originate as well as all food production. Event locations may take place valley wide, in southern or northern Arizona at event venues, private homes and businesses.

Compensation and Benefits:

Creations in Cuisine Catering offers a competitive and generous compensation package with an understanding that all staff members deserve the need to maintain the perfect work-life balance.

· Our Catering Event Chef is a salaried position compensated in a range of $68K – $85K per year depending on experience. In addition to the yearly salary, you could receive gratuity when scheduled for off-site events and a year-end bonus.

· Christmas Bonus

· Gratuity may not apply at some occasionally contracted festivals, charities or marketing events

· Paid travel time for events that are greater than 1 hour travel time from our commissary location.

· Matching 401k participation, 100% vested on enrollment

· Shared expense insurance coverage

· Sick pay

· Holiday pay when scheduled to work on a holiday

· Earned vacation pay

· Companywide staff appreciation holiday and end of season party

· Daily in commissary staff meals

· Event Shift meals when possible (not guaranteed)

About our Company & Contact information:

Creations in Cuisine Catering / PASTA REA has serviced Phoenix, the surrounding area, and Northern Arizona for over 30 years. Creations in Cuisine Catering is recognized for our unsurpassed customer service and our customized and creative menu selections. PASTA REA is the valley leader for fresh made pasta, sauces, Italian Catering and Italian Specialties both retail and wholesale. To be successful with us, you must be passionate about providing extraordinary service and food to enhance the memorable events we create for our clients and their guests. Our staff enjoys a flexible work schedule and a diverse work environment with exposure to a wide range of wedding, social and corporate functions throughout the fall, winter and spring event season.

We look forward to working with you.

Creations in Cuisine Catering / PASTA REA has serviced Phoenix, the surrounding area, and Northern Arizona for over 30 years. Creations in Cuisine Catering is recognized for our unsurpassed customer service and our customized and creative menu selections. PASTA REA is the valley leader for fresh made pasta, sauces, Italian Catering and Italian Specialties both retail and wholesale. To be successful with us, you must be passionate about providing extraordinary service and food to enhance the memorable events we create for our clients and their guests. Our staff enjoys a flexible work schedule and a diverse work environment with exposure to a wide range of wedding, social and corporate functions throughout the fall, winter and spring event season.