Chef de Cuisine| Brulee Catering

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry.  Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

 

More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn. 

Overview

Brulee Catering, a division of Oak View Group is looking for an admirable chef de cuisine to lead and inspire our commissary kitchen team in the creation of culinary masterpieces. The chef de cuisine will be responsible for R and Ding the menus, hiring and training of the commissary kitchen team, collaborating with venue and client management, optimizing staff productivity, and stepping in to help wherever needed.

 

To ensure success, this candidate should have excellent leadership skills with experience managing a team in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service.

 

Along with the Culinary Director the CDC cooridinates the culinary strategy and operations for our hospitality, catering, and food service establishments, ensuring that menu offerings meet the highest standards of quality and innovation. This role involves a blend of creative culinary skills and team management acumen, as it oversees the development of new recipes, installing culinary strategy, the selection of ingredients, and the implementation of kitchen processes. By mentoring kitchen staff and fostering a culture of continuous improvement, the CDC ensures that the dining and catering experience aligns with the brand and customer expectations. Through a keen understanding of market trends and customer preferences, this position plays a significant role in maintaining the brand's reputation and profitability by elevating the culinary experience.

 

The CDC typically operates within a bustling kitchen environment. This role demands a workspace that is both functional and well-equipped, with state-of-the-art culinary tools and equipment. The physical setting is fast-paced, requiring the CDC to navigate through tight spaces and interact closely with kitchen staff.

 

Work hours can be extended, especially during peak dining times, making flexibility a necessity. Dress code is usually uniformed, emphasizing hygiene and safety, which are paramount in this environment. The culture within the kitchen is one of teamwork and precision, where each member plays a crucial role in delivering exceptional culinary experiences.

 

Interaction with Leadership, kitchen staff and front-of-house teams is frequent, underscoring the importance of exemplary communication skills. The CDC is expected to continually refine their craft and stay abreast of culinary trends and technologies.

 

This role will pay a salary of $120,000 to $125,000 plus bonus

 

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

 

This position will remain open until Sept 30, 2024

About the Venue

At Brulee Catering, our passion is food and our clients are family.Brûlée Catering is a Philadelphia-based, full-service catering company launched in 2003 that has become the region’s premier caterer, bringing a depth and breadth of experience to private events which no other Philadelphia brand can offer.With serving over 3,000,000 guests since our inception we are confident to call ourselves the authority in the Philadelphia catering scene.

Our innovative menus are updated seasonally and are fully customizable, making each event one-of-a-kind.

 

Responsibilities

• The following basic skill catagories are mandatory-

   

  Menu Development: The CDC should combine innovation with tradition, balancing the latest food trends and dietary needs against the backdrop of the brand’s culinary heritage. The challenge lies in crafting a menu that not only delights customers but also operates within budgetary constraints. By integrating creativity with practical considerations, each dish should enhance the dining experience while contributing to operational efficiency.

   

  Food Cost Management: Maintaining the balance between high-quality offerings and cost efficiency is critical. The CDC engages in detailed analysis of ingredient costs, supplier negotiations, and inventory optimization. These efforts are crucial for aligning menu planning with financial objectives, ensuring the establis