Global Expeditor, Sous Chef

Department: BOH Direct Labor - Continental 806436

Employment Type: Full Time

Location: BOH Director Labor - Continental

Reporting To: Abbey Boyer

Description

The Global Expeditor is responsible for all prepped food product being accounted for and placed on the right events. This individual will be the last person to approve of the food product leaving the Innovation Center to be served to our guests. This person will be the initial contact by off-site managers if a product is missing or incorrect. This individual will be responsible for the organization and completion of events leaving the premises. This individual will be a strong advocate for food safety guidelines and follow all health codes.

Key Responsibilities

· Leadership: Actively engage in the training, development, and leadership of the expeditor team. Assist in the ongoing creation and execution of the company vision. Incorporate individual annual reviews of team members into yearly planning.· Food Expediting: Facilitate and manage daily expediting of prepped product in the innovation center kitchen. Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards. Contribute to the kitchen being closed properly daily.· Quality: Ensure quality and completeness of food production. Ensure quality standards are being met and timelines followed. Ensure timely and complete communication with interested parties to ensure quality standards are being met
· Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations
· Maintenance: Effectively maintain finish coolers by breaking down returning events, re-stocking where applicable, rotating out equipment for cleaning and maintenance. Be aware of cooler temperatures and have the ability to inform all appropriate parties when needed.
· Management: understand yearly goals and budgets including food costs, labor costs, forecasting of business’ seasonality and scheduling appropriately
· Other duties as required

#CONALB

Skills, Knowledge & Expertise

· Bachelor Degree in Culinary Arts OR equivalent work experience in the industry required
· Proven track record of 3 + consecutive years in banquet and off premise catering, as well as, in a leadership/management role and management of up to 2+ staff
· Large kitchen, banquet or off premise catering strongly preferred
· Serve Safe/Allergen Certified or willingness to obtain certification required
· Must be able and willing to work seasonal event driven schedule including nights, weekend and summer holidays
· Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry
· Strong organizational skills
· Positive attitude and the willingness to work with all facets and levels of management