Traveling Chef

This is a fully remote position, open to applicants in United States.

📋 Description

• Oversee the setup, preparation, and breakdown of line activities, including assigning tasks to line team members.

• Manage the setup and breakdown of buffet, beverage, break, and carving tables.

• Arrange necessary kitchen and service equipment.

• Support the executive chef with inventory management, product ordering, record-keeping, and administrative tasks.

• Coordinate employee work schedules and ensure adequate coverage in kitchen areas.

• Measure, mix, and cook ingredients in accordance with recipes.

• Utilize pots, pans, knives, and other tools to prepare and serve meals.

• Maintain cleanliness in kitchen and food production spaces.

• Offer continuous assistance, training, mentoring, coaching, and counseling to kitchen staff.

• Foster a positive, enthusiastic, and collaborative work environment.

• Aid the executive chef in upholding food quality, consistency, and concept standards.

• Oversee food production, recipe specifications, portion controls, and kitchen timing.

• Monitor food presentation, temperature, sanitary conditions, and quality standards.

• Keep track of events, materials, and surroundings.

• Guide and inspire kitchen employees.

• Ensure adherence to food safety regulations.

• Communicate effectively with leaders, peers, and subordinates.

• Make decisions, resolve issues, and effectively organize, plan, and prioritize work.

• Assess information against standards and implement ideas, programs, systems, or products.

• Perform additional duties as assigned by the executive chef.

⛳️ Requirements

• High school diploma or equivalent GED.

• 2-3 years of experience in a sous chef role within an upscale banquet, hotel, stadium, arena, or convention center, including prior supervisory experience.

• A state-issued health certificate and immunizations are mandatory.

• Technical expertise and demonstrated knowledge of food preparation methods.

• Ability to interact positively with a variety of personalities, including coworkers, subordinates, guests, and suppliers in diverse work situations.

• Strong active listening and effective communication skills.

• Capability to develop a results-oriented team through effective training, evaluation, motivation, coaching, and counseling.

• Proficient in assisting others in acquiring essential skills for effective job performance.

• Ability to identify problems and find creative, timely solutions.

• Strong prioritization skills and initiative; solid decision-making capabilities.

• Detail-oriented with the ability to multitask and effectively prioritize in a dynamic environment.

• Self-directed while thriving in a team-oriented atmosphere.

• Flexibility to work a varied schedule, including nights, weekends, and extended hours.

• Capacity to stand for long periods.

• Clear and concise communication skills.

• Ability to bend, stretch, twist, or reach with the body, arms, and/or legs.

• Must be able to lift, push, pull, or carry heavy objects.

• ServeSafe certification is required.

• Proficient in computer software, including MS Word, Excel, and Outlook.

• Ability to work closely with kitchen staff while also cooking independently.

• Must be capable of supervising, coaching, and training employees.

• Must be consistently aware of frequently changing events in cooking processes.

• Familiarity with mathematical concepts, including arithmetic, algebra, geometry, and statistics.

• Ability to adapt to rapidly changing environments while remaining calm and confident.

🏝️ Benefits

• 401(k) Savings Plan

• 401(k) Matching