POSITION VISIONThe position of Chef B requires hands on preparation of all food items for catering events. It is imperative to understand that while technical skills are necessary in any position, positive behaviors and respecting ourselves and our teams within our company come first. That goal is to simply make ‘moments’ by creating exceptional experiences and serving food we love. We embrace this goal because when we are proud of who we are and the services we provide. To that end, we take advantage of every opportunity to make our clients feel good. A formal training outline will be set forth to target & mentor position specific skills and traits of a customer service position within Food for Thought.POSITION SUMMARY The Chef B position will be required to assist in the execution of off premise events. Chef B must mirror and enforce the policies and procedures set forth by field chef while keeping in line the standards of off premise catering. The Chef B must have a working knowledge of cooking duties including but not limited to: basic cooking techniques, basic knife skills, organizational and good listening skills. The Chef B reports directly to the field sous chefsPOSITION EXPECTATIONS:JOB REQUIREMENTS: Check in all foods for an event in accordance to standard FFT and as specified by the event. Visually inspects, all food items to ensure they are of the highest quality in the preparation of all menu items as it pertains to the event. Completes tasks per the timeline. Loading and unloading of trucks of all food and equipment needed to execute an event. Assist in all stations on an event as needed. JOB DESCRIPTION Ensures all equipment and venues after an event are left “cleaner” that we found it. Is flexible to work all shifts as needed. Understand all the material sent in the binder Able to facilitate the execution of events any style of service up to 300 guests. Must be proficient at cave cooking for any size event. Mentors cooks at all levels Complete the event notes and sing in sheets at the end of every event. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to: Performs general cleaning tasks using approved cleaning product as assigned by your supervisor to adhere to health standards. Examines all products for quality Takes on special projects Keeps floors dry and clean to avoid slip/fall accidents. Performs other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc. Reports suspicious persons or activities to a supervisor immediately. Other duties as assigned SPECIFIC JOB KNOWLEDGE SKILL & ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Good working knowledge of the fundamentals of cooking. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand cost of goods percentages, basic accounting principles, compilation of orders, requisition amounts, etc.JOB DESCRIPTION Ability to read, write and understand the English language in order to communicate with guests, coworkers, and vendors. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc. Knowledge of basic business computing systems or ability to learn specific computer based tasks Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs. Ability to stand and work continuously in confined spaces. Ability to perform duties within extreme temperature ranges.EDUCATION/ EXPERIENCE Must possess food handler certificate High School Diploma or equivalent requiredEQUAL OPPORTUNITY EMPLOYER: Decisions and criteria governing the employment relationship with all employees at Food For Thought are made in a non-discriminatory manner, without regard to race, color, creed, religion, national origin, sex, marital status, pregnancy, disability, sexual orientation, gender expression, veteran status, age, FMLA status, or any other factor determined to be unlawful by federal, state, or local statuses.
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