Catering Chef

Job Summary:

Fireside Market is hiring a Corporate Chef for our Milwaukee Campus. This role involves leading our kitchen and providing a great dining experience. It is an exciting chance to create diverse menus, manage kitchen operations, and bring creativity to the brand.

The best candidate will help shape our culinary vision, improve dining experiences, and build strong relationships. Let’s work together to meet our mission and values, creating an environment where excellence is the goal and every contribution matters.

 Primary Responsibilities:

• Oversee and coordinate food preparation in a specific kitchen , ensuring the consistent production of quality meals.
• Maintain and execute daily food preparation schedules.
• Prepare hot and cold food for daily programs, including special diets (low sodium, food allergies, calorie control and diabetes)
• Follow all state and departmental guidelines.
• Keep a daily production log that documents all food items made during each meal period, catered dishes served, and leftover food, in accordance with departmental procedures.     
• Keep the kitchen area organized and sanitary, including all dry and refrigerated storage areas.
• Accurately report all sanitizing procedures and maintain sanitizer and antimicrobial logs in accordance with state, county and departmental standards
• Perform daily monitoring and assessment of the maintenance status of all kitchen equipment
• Ensure that purchasing is managed effectively to maintain appropriate stick levels.
• Ensure proper receiving, storage (including temperature settings), and rotation of food products to comply with health department regulations.
• Assess and uphold existing food concepts while also creating new ones.
• Create new menu items and recipes for the catering program and limited time offers (LTO)\
• Work together with the Director of Food Service to meet the budget objectives for the Food and Beverage Department.
• Promptly and accurately process supply requisitions.
• Train and supervise staff on the proper preparation of menu items and the operation of kitchen equipment.
• Carry out additional tasks or responsibilities assigned by the Director of Food Service
• Other duties as assigned.

Requirements:

•  Ability to stand and walk for long periods of time.   
•  Ability to lift and carry items weighing up to 50 pounds.  
• Ability to work in a fast-paced environment.  
• A minimum of an Associate degree in Culinary or equivalent experience is required
• A minimum of 5 years of experience in a management position
• Experience in menu engineering, budgeting, and high-volume operations is essential.
• Advanced knowledge of food principles and practices is required
• Strong understanding of financials, including food and labor costs, s well as maintaining a profitable operation.
• An ability to lead by example, manage time effectively, and work on the line when needed. 
• Excellent oral, reading and written communication skills are required.
• The list of requirements, duties and responsibilities are not inclusive but merely the most accurate list for the current position. Management reserves the right to revise the job description with or without notice, and to require that other tasks be performed when circumstances change or in the event of emergencies, changes in personnel, workload, or technical development.
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
• While performing duties of this job, the employee is regularly required to stand for several hours; use hands to finger, handle, or feel objects, tools, or controls; and talk or hear.  The employee is required to stand, walk, climb, lift, or balance.  Lifting may involve items up to 25 lbs.