CATERING EXECUTIVE SOUS CHEF - REDMOND, WA

Eurest Leadership Opportunity

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.

Job Summary

Support Executive Chef in supervising activities of and directs training of cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally.

Supervisory Responsibilities

Manages cooks in their department. Supports the Executive Chef in the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Essential Functions & Responsibilities

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Plans or participates in planning menus and utilization of food surpluses, taking into account probable number of guests, popularity of various dishes, and recency of menu; seasonal required
• Directs food apportionment policy to control costs.
• Assures compliance with all sanitation ServSafe and safety requirements.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Devises special dishes, develops and writes recipes.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Familiarizes newly hired Cooks with practices of kitchen and oversees training.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Establishes and enforces nutrition, sanitation, safety and merchandising standards.
• Resolves customer concerns.
• Assigns and supervises cleaning schedules for all areas of the kitchen.
• Maintain clean and safe work environment; performs job safely.
• Other tasks may be assigned.
• Understand Webtrition and can utilize tool.
• Ensures discipline to culinary programs and standards
• Strong team player with good interpersonal, oral and written communication skills
• Understands labor scheduling & can create based on business needs.
• Manage purchase compliance as required.
• Attends all culinary meetings as required.
• Understands all culinary terminology.

Essential Food Safety Practices

• Must possess a valid Food Handler's Permit
• Current ServSafe Certification
• Adhere to all HACCP policies and procedures
• Manage daily and Monthly food safety trainings
• Adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control
• Orders food and other supplies from only our Compass approved sources
• Meeting all regulatory regulations for Food Safety
• Passing local jurisdiction and third party inspection's

Qualifications

• B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree in Culinary Arts with additional specialized training.
• 35 years of relevant culinary experience.
• Mastery of various kitchen positions and stations.
• Strong understanding of food cost and quality control.
• Ability to think quickly and adapt in dynamic kitchen environments.
• Experience in high-volume, complex foodservice operations preferred.
• Catering experience is a plus.
• Institutional and batch cooking experience helpful.
• Excellent interpersonal, customer service, and communication skills.
• Proficient in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools.
• Familiarity with Webtrition and culinary terminology.

Certifications:

• Valid Food Handler's Permit.
• Current ServSafe Certification.
• Must meet all state and local food safety requirements.

Apply to Eurest today!