Off Premise Catering Chef

Benefits: Bonus Potential, Health, Dental, Vision, Life Insurance, 401K, Vacation Pay Key Responsibilities: Food Production & Event Execution: Plan and oversee prep, plate-up, loading, and on-site execution of off-premise events. Create and distribute detailed prep lists, directions, and recipes; assign tasks based on staff skill levels and event needs. Ensure food quality through taste testing, inspection, and approval prior to dispatch. Innovate and refine food presentations, recipes, and techniques to exceed client expectations. Handle last-minute requests for dietary accommodations or menu changes with professionalism and efficiency. Food Safety & Sanitation: Maintain strict adherence to food safety protocols, including HACCP standards and local health department regulations. Prevent cross-contamination through proper storage, preparation, and cooking methods. Train staff on sanitation standards, including personal hygiene, proper handwashing, and equipment usage. Monitor expiration dates and remove products that do not meet quality standards. Ensure proper cleaning and maintenance of kitchen equipment and vehicles. Oversee pest control, trash removal, and cleanliness of storage areas, dumpsters, and grease traps. Administrative & Logistics: Accurately manage inventory for food, supplies, and equipment, ensuring proper rotation (FIFO) and usage. Conduct invoice audits and price checks to manage costs and prevent overpayment. Schedule staff according to event calendars, projected revenue, and skill sets. Review and edit payroll, ensuring accuracy based on sign-in sheets. Order supplies and maintain vendor relationships with updated account information. Maintain fleet vehicles, ensuring they are clean and in good working order. Leadership & Team Management: Train and mentor staff through hands-on instruction, shadowing, and group training programs. Address performance issues professionally, documenting incidents and consulting with management before terminations. Foster a positive work environment through recognition, team-building activities, and relationship-building with staff. Lead by example in professionalism, communication, and work ethic. Client Relations & Collaboration: Work closely with sales and operations teams to ensure client expectations are met or exceeded. Communicate with clients as needed to address last-minute changes or special requests. Provide specialty food items for tastings or site visits as directed by sales staff. Qualifications: Education: Culinary degree preferred. Experience: Minimum of 3 years in catering, food service, or event management, preferably in a leadership role. ServSafe certification required. Proven ability to manage teams, delegate tasks, and maintain high-quality standards under pressure. Strong organizational and time-management skills with attention to detail. Excellent verbal and written communication skills. Physical ability to lift and carry up to 50 pounds, stand for extended periods, and work in a fast-paced environment. Willingness to travel to various event locations as needed. Valid driver’s license and ability to operate box trucks, refrigerated trucks, and trailers. Additional Requirements: Availability to work nights, weekends, and holidays based on event schedules. Familiarity with food trends and ability to incorporate them into menus. Ability to adapt to changing circumstances and find creative solutions to challenges. Background Checks: Employment is contingent upon passing criminal background checks. Why Join Crystal Catering? As a leader in the catering industry, Crystal Catering values creativity, professionalism, and dedication. The Off-Premise Catering Manager will play a vital role in upholding our standards of excellence, contributing to memorable client experiences, and driving the success of our events team.

Location: Indianapolis, IN, US

Posted Date: 1/9/2025