Top 88 Caterease Jobs

Sous Chef SBGJCC
Tampa JCC Federation Inc —Tampa, FL
- $20 - $22 an hour
- Overtime
- Microsoft Excel
- HIPAA
- Mid-level
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Sales Associate / Business Development
Cafe Natalie Catering —College Station, TX
- From $60,000 a year
- Full-time
- Office
- 8 years
- Driving
- Health insurance
- Paid time off
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5d
Director of Sales
Messina's Catering and Events —New Orleans, LA
- $90,000 - $110,000 a year
- Extended hours
- Background check
- Marketing
- Customer service
- Health insurance
- Dental insurance
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2d
Catering & Events Manager
Augustana College —Rock Island, IL
- $46,500 - $52,500 a year
- Weekends as needed
- Computer literacy
- Mid-level
- Office
- Health savings account
- Paid holidays
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4d
Event Sales Manager
Fiorella's Jack Stack BBQ —Overland Park, KS
- $55,000 - $60,000 a year
- Sales
- ServSafe
- Ability to walk for extended periods
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Sales Associates - Bridgewater Banquet & Conference Center
BRIDGEWATER BANQUET AND CONFERENCE —Powell, OH
Prospect new opportunities to increase business by outside sales calls, phone, and email marketing. Qualify incoming leads; negotiate all food/ beverage/…
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Sous Chef SBGJCC

Tampa JCC Federation Inc -
Tampa, FL

Quick Apply

Job Details

$20 - $22 an hour

Qualifications

Kitchen health and safety standards
Microsoft Excel
Firefighting equipment
HIPAA compliance
Food service health code compliance
Word embeddings
HIPAA
Food sanitation practices
Personal protective equipment (PPE) adherence
High school diploma or GED
Healthcare privacy protection
Safety equipment
Productivity software

Full Job Description

The Sous Chef serves as second in command in the kitchen. During the absence of the Executive Chef, the Sous Chef is responsible for all duties to ensure seamless execution of food. Responsible for food inventory management.

KEY JOB FUNCTIONS:

Supports all prep cook duties.
Provide direction and support to culinary staff.
Maintains kitchen equipment.
Responsible for determining all food preparation amounts for all events.
Manage food inventory and execute EOM physical inventory
Prints and begins learning to create prep lists.
Manage all staff and operations in absence of Executive Chef
Continually create concept tasting detail sheets with photos.
Assists in developing creative plates.

EDUCATION / EXPERIENCE:

High school diploma required
Minimum two years’ experience in a commercial kitchen
Experience with Caterease preferred

QUALIFICATIONS:

Knowledge, skills and ability to keep up with cooking trends and best practices
Understands basic ordering and maintains staple inventory.
Ability and skills to communicate clearly, professionally, concisely and respectfully
Strong knowledge of local, state and federal food sanitation regulations
Must have knowledge and understanding of PPE and fire extinguishers and how to properly use them
Must have the knowledge skills and abilities in problem solving, critical thinking and sound decision making

Must be proficient in Microsoft Word and Excel
Must have professional appearance and demeanor
Excellent time management, organizational and prioritizing skills
Ability to follow company policies and procedures
Must maintain confidentiality and distinguish what type of information is sharable
Must adhere to HIPPA regulations
Must have the knowledge skills and ability to work under pressure and deal with irate people
Must be adaptable to change, learn new tasks and take on additional responsibilities when required
Must contribute to a positive work environment and respect all co-workers, management, members and vendors

SPECIAL POSITION REQUIREMENTS:

Position may be required to work flexible hours, nights, weekends and holidays when needed. May be required to work overtime as necessary. Required to use sharp utensils such as knives.

PHYSICAL REQUIREMENTS:

Lifting, pushing and pulling up to 35 pounds may be required
Bending, kneeling, stooping and squatting may be required
Walking and standing for extended period of time is required

WORKING CONDITIONS:

Work is performed in a weather controlled, air conditioned/heated facility
Most work is performed in a commercial kitchen over a hot stove
Facility is well lit with minimal obstacles
Moderate noise level

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