Executive Chef - Gourmet Galley Catering

As the Executive Chef of Gourmet Galley, you will be responsible for overseeing the entire culinary operation. Your goal is to be sure we are providing exceptional food and service for all events while maintaining high levels of efficiency, organization and profitability.

Full Time, Overtime Exempt Salary: $80,000 401k Program available

Duties and Responsibilities:

• Controlling Food Costs:
  • Purchasing necessary food at the best price.
  • Understanding the metrics for correct pricing to yield a profit according to the company’s goals.
  • Sources specialty one-off food items.
• Controlling Labor Costs:
  • Hiring qualified staff at competitive salaries which maintain the company’s BOH labor goal.
  • Scheduling staff in accordance with the amount of weekly business to maintain the company’s labor goals.
  • Suggesting ways for culinary BOH staff to work more efficiently.
• Maintaining GG’s High-Quality Standard and Customer Satisfaction:
  • Gathering feedback post event resolving any issues promptly, interacting with clients at tastings, and continuously striving to improve our offerings and service.
• Kitchen Management:
  • Overseeing the day-to-day operations of the kitchen, maintaining a clean and organized workspace.
  • Ensuring compliance with health, sanitation and employment regulations.
  • Communicate standards and procedures to kitchen staff.
  • Promotes teamwork and positively interacts with the Sales Team and front of house staff.
• Personnel Management:
  • Handles all job reviews, pay raises, misconducts.
  • Conducts department meetings.
  • Every member has a number.
• Communication:
  • Work closely with the kitchen team, providing updates on new information, emphasizing safety, cleanliness, and addressing challenges promptly.
  • Foster a positive culture that reflects our core values.
  • Interact with different departments by actively discussing metrics, performance, employee matters, staffing, and coordinating culinary strategies with sales and marketing to improve the company.
• Staff Training and Management:
  • Hiring, training, and supervising BOH kitchen staff, providing clear instructions, and ensuring all team members uphold our high standards of food preparation and presentation.
  • Training and supervising on-site culinary leads.
  • Oversees all GGC alternate revenue streams.
  • Ensure the managers of these departments are meeting their food costs, labor costs and quality standards.
• Marketing Engagement:
  • Works with the marketing department to develop video and image inventory.
•  Inventory Management:
  • Oversee managing food and supply inventory, ensuring quality and freshness, and minimizing waste.
• Menu Development:
  • Collaborating with the owner and the sales team to develop new and interesting menu items that align with our market objective.
  • Designing menu items for different clients/events according to the clients' preferences and budget restrictions.

Certifications Required: Qualified Food Operator

Benefits: 401(k), Paid time off 

Work Location: In person

APPLY HERE