Executive Chef

As Food Gallery’s Head Catering Chef, you are responsible for managing all aspects of the catering kitchen, including menu development, food preparation, staff management, inventory management, and ensuring the overall quality and consistency of the food. Food Gallery has a culture of team work and service driven leadership. This means that the Head Chef is not just a leader of their kitchen team, but works as a leader throughout the organization, using open, thoughtful, transparent, respectful, and used direct communication in colaborating with all teams FOH and Sales.

Responsibilities

• Menu Development: develop creative and innovative menus for various events based on industry trends and innovations, Food Gallery’s style and aesthetic, client requests and feedback, taking into consideration common dietary restrictions and preferences, to continuously improve the menu and dining experience.
• Food Preparation: oversee all aspects of food preparation, including sourcing ingredients and supplies, organization of work-ow through the creation of prep sheets for the kitchen team to follow, cooking, plating, and presentation, ensuring the highest standards of quality and consistency. Available to taste, critique, and adjust dishes before service to improve and ensure the best possible results.
• Staff Management: hire, train, and manage the catering kitchen staff, including sous chef, lead cooks, and cooks, ensuring that all team members are properly trained, following standard operating procedures, and working as a team with each other and other departments. Working especially closely with the sous chef to make sure that kitchen tasks are properly assigned to cooks according to their personal strengths, to monitor performance, and coach and/or provide corrective action when necessary.
• Inventory Management: Ensure that all ingredients and supplies are properly stocked, rotated, and maintained, minimizing waste and spoilage, monitoring usage, and communicating with sales when there is a surplus that needs to be used.
• Quality Control: conduct regular quality checks on all food and ingredients, ensuring that all food is fresh and of the highest quality.

• Safety and Sanitation: ensure all kitchen staff are following proper safety and sanitation protocols, including food

handling, storage, and preparation, as well as cleaning and maintenance of the kitchen equipment.

• Cost Control: monitor and control food costs and labor costs, ensuring that expenses are kept within budget.

• Client Relations: Work closely with the sales team to ensure that all client needs and requests are met, including

menu customization and service/delivery schedules.

• Hospitality: being a hospitality driven leader on the operations team, working closely with the service manager

and front-of-house team to ensure a high-end memorable experience for the all guests at every event.

• Off-Premise: 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

• Cross-functional Communication and Leadership Development: attend leadership meetings – BEO, P&L,

leadership team trainings, etc. to be the voice of the BOH team and to improve your own leadership skills to more effectively lead.

How to Apply: