Senior Event Chef

Job Summary

Wolfgang Puck Catering @ Netflix is an in-house catering company specializing in delivering exceptional culinary experiences for a variety of events, mixers, premiers, press screenings, corporate functions, and private parties. The Senior Event Chef is to create memorable culinary experiences, have strong leadership skills, and can efficiently manage kitchen operations. Prepares food ensuring it is nutritious and properly flavored for customers in accordance with current applicable federal, state and corporate standards, guidelines and regulations, with our established policies and procedures, and as may be directed by management to assure that quality food service is provided at all times.

Responsibilities:

• Collaborate with clients, culinary team and event manager to create customized menus that meet their specific preferences and dietary requirements.
• Lead menu costing and analysis to ensure accurate pricing, strong margins, and financially sound proposals for all catered events.
• Stay updated on current culinary trends and incorporate innovative ideas into menu development.
• Update the Spoonfed menu platform seasonally or as specified.
• Lead the preparation and execution of high-quality dishes for events of varying sizes and styles.
• Ensure that all food is prepared and presented in accordance with company standards and client expectations.
• Ensure all food prep is done on time and in an organized manner.
• Supervise and coordinate the BOH kitchen staff, porters and drivers during events, ensuring efficient workflow and maintaining a positive working environment.
• Provide training and guidance to kitchen team members to enhance their skills and maintain consistency in food quality.
• Conduct regular tastings and quality checks to ensure that all dishes meet the established standards for taste, presentation, and freshness.
• Implement and enforce proper food safety and sanitation practices in the kitchen.
• Oversee the cooking activities of the food service associates as assigned by the Food Service Director.
• Prepare high-quality food items according to standardized recipes or instructions efficiently to meet production, delivery, and service schedules.
• Demonstrate a complete understanding of daily menu items and accurately explain them to associates and customers.
• Supervise hourly food service associates, including interviewing, scheduling, payroll, training, counseling, and participating in reviews.
• Serve meals or prepare for delivery, ensuring correct portioning, meeting outlined standards, and ensuring food is at the correct temperature and is attractive and tasty.
• Use established BEO and menu procedures during events and maintain records from the area worked during service periods.
• Monitor inventory and deliveries, track product production, consumption, and waste, and inform the supervisor when supplies or products are low.
• Keep refrigerators and storerooms clean and organized, following safe food handling procedures.
• Store, label, and date all food items according to policy and assist in maintaining organized storage of dry goods, refrigerated, and frozen products.
• Operate and maintain kitchen equipment as instructed.
• Assist the Executive Chef in maintaining accurate daily production records and complete all required documentation, reports, and logs.
• Assist in ordering and receiving all food and supplies as required.
• Report needed maintenance, faulty equipment, or accidents to the supervisor immediately.
• Follow HACCP guidelines to ensure the quality and safety of the food supply.
• Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.
• Attend in-service and safety meetings as required.
• Work effectively and maintain good working relationships with co-workers, customers, administrators, and managers.
• Perform job safely while maintaining a clean and safe work environment, always following correct procedures.
• Assist in the cross-training of employees as required by the Food Service Director.
• Perform other functions and duties as assigned.

Qualifications:

• Proven experience as a chef in a high-volume catering environment.
• Culinary degree or equivalent culinary training.
• Strong knowledge of various cuisines and cooking techniques.
• Excellent organizational and time management skills.
• Ability to work well under pressure and meet tight deadlines.
• Strong leadership and communication skills.
• Food safety certification is a plus.