The following information was provided by Colette's Catering
BASIC PURPOSE:
The Executive Sous Chef will work under the direction of the Executive Chef to positively execute the food, image, team spirit and profitability of Colette’s Catering & Events through well planned and executed cuisines and culinary team. Ensuring the Brand Promise of “Total satisfaction for every special occasion” through all events and dining experiences.
ESSENTIAL DUTIES & FUNCTIONS:
Responsibilities Include but are not limited to the following:
Provide leadership and management of Culinary Team under the direction of the Executive Chef
Assist in management and training of culinary team members including quality of food preparation and service, food appearance, and cleanliness and sanitation o production and service areas, equipment, and employee appearance.
Coordinating all training activities for kitchen, bakery, and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Assist with management of culinary team scheduling and supervising culinary team rest and meal breaks.
Developing recipes and portion specifications in accordance with consumer tastes, nutritional and dietary needs, product specifications, ease of preparation, and established procedures and budgetary constraints
Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development.
Assisting operation managers as requested in areas such as plate presentation, special menu planning, and the design of service.
Responsible for offsite kitchen setup and breakdown and plating as needed for offsite events, provide direction to events chefs and event staff for food presentation, menu knowledge, and dietary restrictions.
Helps receive product from vendors and checks accuracy of invoicing and inventory.
Assistance in maintaining kitchen safety and maintenance documentation for local health, city and county requirements.
Ensure good communication between Sales, Operations, Kitchen and Warehouse
Participation in Weekly Menu and BEO meetings to discuss event schedules and execution.
ADDITIONAL REQUIREMENTS:
Display Excellent organizational skills, time management and attention to detail.
Ability to work in high stress environment.
Possess basic math skills, including knowledge of fractions, needed to mix recipes, weigh ingredients, and produce production and budget costs.
Work both independently and in a team environment, minimally supervised.
Menu Writing and Costing Experience
Friendly, professional, self-motivated, confident, dedicated to quality work.
MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
Four years of progressive experience in hotel or catering with high volume food preparation and management
Supervisory Experience
Excellent verbal and written communication skills
Maintain Current Managers Food Handling Certification
Maintain a clean driving record, vehicle insurance, and ability to self-transport to Catering Event locations.
PHYISCAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work environment will be a Catering Warehouse, indoor and outdoor environment. Driving a vehicle to conduct work. While performing the duties of this Job, the employee is regularly required to stand for long periods of time, use their hands to control, or feel objects, tools, and manipulate small items. Regular repetition of movement, bending and twisting, stooping, or leaning. Reaching overhead, above the shoulders and horizontally. Bending at the waist and stooping. Walking and other times speed-walking between various parts of the kitchen or event site. Must be able to lift heavy boxes, cans, and other bulk items on a regular basis. Lifting to 50 lbs., carrying, pushing, and pulling heavy objects.
SCHEDULE:
Your position will be a Full Time of approximately 40-50 hours weekly. Production schedule to be determined by business needs, primarily Tuesday – Saturday. Weekends and Holidays may be required based on event needs.
ABOUT COLETTE’S CATERING & EVENTS:
Our team members are passionate about their jobs, upholding our Brand Promise of “Total satisfaction for every special occasion” and treating each other like family. We love what we do, we aim to be great, and we set ourselves to a high standard. We craft menus meticulously, educate ourselves to continuously be better, and always want our guests to feel a welcoming warmth from the start of their dining experience to the end. Combining personalized service, high attention to detail, unique venues, flexible menus and price points, skilled event specialists and event staff that is second to none. Our catering and event services encompass on-site and off-site operations, elegant plated dinners, buffets, corporate catering, spectacular cocktail receptions, action theme stations, bar services and gourmet to go offerings I understand and agree to fulfill the job description of Pastry Chef at Colette’s Catering & Events
TO APPLY:
Anyone interested in applying should contact Leanna Smith at Leanna@colettesevents.com or 714-447-9190.
They can also visit: https://colettesevents.com/contact-us/.
This WIOA Title I financially assisted program or activity is an equal opportunity employer/program. Auxiliary aids and services are available upon request to individuals with disabilities. If you need special assistance to participate in this program, please call (714) 480-6500. TDD/TTY users, please call the California Relay Service at (800) 735-2922 or 711. Please call 72 hours in advance to allow the OC Workforce Solutions Center to make reasonable arrangements to ensure accessibility to this program.
The views, information, or opinions expressed by the organization(s) mentioned are solely those of the individuals involved and do not necessarily represent those of the County of Orange and its employees.