Catering Chef Job at Jeff Ruby Culinary Entertainment
Catering Chef: Jeff Ruby Culinary Entertainment
If you truly want to elevate yourself, we have an amazing opportunity with a great, High End Company!
Company Overview:
The Jeff Ruby Experience is about excellence. It is captured in the quality of the food, the energy and elegance of the atmosphere, the impeccability of service and the overall dining experience. Jeff Ruby’s Steakhouses are well-known for award-winning U.S.D.A. Prime Steaks, Seafood & Sushi, premium Wine and Cocktail lists, and Impeccable Service. Collectively, these are the elements of The Jeff Ruby Experience, making it an incomparable total dining experience unlike any other.
In Jeff Ruby’s words, “our employees are our most important asset”. As such, we provide phenomenal benefits available to all employees including:
- Paid Time Off.
- Immediate enrollment into a 401(k) savings plan with company match after 1 year.
- 100% Company Paid Health and Life Insurance Plans.
- Group Dental, Vision, Voluntary Life, FSA, and Short-Term Disability Insurance.
- Flexible Schedules.
- Long Term Career Growth Opportunities.
Position Description:
The Catering Chef position is responsible for driving the Catering strategy and execution for on and off-site events from a culinary standpoint. This candidate should be educated in Culinary Arts and be creative in culinary execution and set-up. Ideally, this candidate should have a strong passion for the industry, as well as experience in customer service. The Catering Chef will collaborate with the Front of House team members as well as other Executive Chefs in the company, and the Culinary Director. They will play a crucial role in driving the success of Catering and Events all while focusing on the company’s Vision, Mission, Purpose, and Goals.
Work Performed:
- Menu Planning
- Crafting and executing culinary dishes that are aesthetically pleasing, up to company standards.
- Keeping food quality top of mind always
- Adhering to guests wants/needs on a regular basis. This can include executing dishes that are not on existing menus
- Keeping up with culinary trends/seasons. Always planning for the next great culinary opportunity
- Execution of all styles of events
- This includes being able to execute culinary dishes in different atmospheres.
- Catering Strategy
- Works closely with Culinary Director to drive new initiatives
- Forecasting for future events, needs, and ordering product
- Collaborating with team members on a weekly basis to determine all needs from a culinary standpoint
- Responsible for equipment set up and break down
- This includes transporting equipment to off-site events and back to its home location in a safe manner
- This includes keeping all equipment in good standing condition and performing any preventative maintenance on equipment
- Menu Tasting and Customer Service
- This includes always having an open mind and going above and beyond to meet the guests needs
- Executing tastings for guests and company. This could be for new seasonal menu items, or one-off occasions
- Cleaning multiple components and locations.
- Responsible for maintaining clean, sanitized environment.
- This includes food, facilities, and equipment.
- Must always meet Health code standards
- Loading and unloading equipment
- Managing a team of seasonal and/or full-time event team members
- Train and build relationships with new employees
- This also includes employees from other JRCE locations
- Driving 1 + hours to and from events as planned
- Assist in creating/improving standard operating procedures
Physical Requirements:
- Ability to stand and walk during 6 to 8 hour shifts.
- Ability to reach, bend, stoop, and wipe.
- Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
- Ability to work in an environment that is subject to varying levels of heat and noise.
- Ability to work in a high pressure environment
Required Experience:
- High School Diploma or equivalent. Culinary Education preferred
- At least three years of related experience working at a fine dining restaurant and/or Catering Events.
- Experience with new concept, menu and recipe development, food presentation and creative skills that result in the achievement of business objectives
- Computer proficiency with Microsoft Office applications
- Requires culinary vision and a passion for food – knows food and industry trends, current and future
- ServSafe Level 2 Certified
- Prior experience in labor and food cost control
- Excellent written and oral communications skills, computer proficiency
- Comprehension of English oral and written language
- Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure. Strong coaching and development skills
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