Catering Chef

Here's A Recipe For Success!

Hiring Catering Chef - Sanford Center - Bemidji, MN 56601
Salary based on experience, includes full benefits

Responsible for planning and directing food preparation in the kitchen. This will involve a large degree of supervising other kitchen staff. Will oversee inventory levels, food costs, kitchen labor, preparation of food, presentation of food, managing supplies and reporting to Director of Food & Beverage. As Catering Chef the employee would also aide in making sure the kitchen is up to safety standards and that the staff are obeying sanitation rules. Employee must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. No set schedule, schedule is subject to change and hours are based on events.

ESSENTIAL RESPONSIBILITIES include the following. Other duties as assigned.

Employee is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers while consistently exhibiting courteous, respectful, non-defensive and appropriate communications; trusted, truthful, respectful of others.
Create, establish and plan menus for the entire operation including all catering, banquet, concessions, and backstage catering.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws; interview, hire, train and supervise Kitchen employees; assign and direct work and work locations; address complaints and resolve problems.
Determine, develop, and implement policies, procedures and training to insure food service sanitation standards meet or exceed all local, state and/or Federal guidelines at all times.
Implement recipe cards for all food items prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP guidelines.

OTHER DUTIES
Prepares food to specification before and during events: Estimate food requirements. Orders food for events. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules and policy and procedures. Cooks all food to proper specification in a timely manner (Time Management). Manages food and labor costs (work directly with Director of Food & Beverage on this)
Sets up and utilizes kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly, labeled and dated.
Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according to proper guidelines. Makes sure all food is prepped and ready for future events.
Keeps kitchen and equipment clean, organized, sanitized and sufficiently stocked. Follows and upholds all health codes and sanitation regulations.
Uses waste control guidelines and records all waste on spoilage sheet or board.
Performs other duties as assigned by the Director of Food & Beverage.
Demonstrates new cooking techniques and new equipment to kitchen staff.

Job Type: Full-time
Salary: $40,000.00 to $45,000.00 /year
Experience: Culinary: 3 years (Preferred)
Work Location: One location

Benefits offered:

Paid time off
Health insurance
Dental insurance
Healthcare spending or reimbursement accounts such as HSAs or FSAs
Other types of insurance
Retirement benefits or accounts
Pay Frequency:
Bi-weekly or Twice monthly

To apply, click on "Apply" to send resumes via email

or mail them to

Sanford Center
1111 Event Center Drive NE
Bemidji, MN 56601