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Catering Chef - Boeing Center at Tech Port
ASM Global • San Antonio, TX 78284 • Posted 10 days ago
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In-person • Full-time • Senior Level
Job Highlights
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ASM Global is seeking a Catering Chef for the Boeing Center at Tech Port, responsible for overseeing the culinary and stewarding departments in the absence of the Executive Chef or Sous Chef. This role involves coordinating and supervising food production, training kitchen staff, maintaining inventory, and ensuring food quality and safety standards. The position requires at least four years of culinary experience in a banquet facility, Serve-Safe certification, and strong leadership skills.
Responsibilities
- Coordinate, plan, participate, and supervise the production, preparation, and presentation of food for all catered functions.
- Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Catering Director.
- Assist in menu planning, pre-costing and post-costing, meal acceptability, inventory, ordering, generation of food production sheets and standardized recipes.
- Perform recipe and menu planning by ensuring recipes are built to specification, maintaining inventory and production standards, and ordering specialty food items for menus.
- Promote effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for the kitchen's food production area employees.
- Contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense.
- Comply with and enforce sanitation regulations and safety standards.
- Leading the cooks in the preparation and execution of Banquet Event Orders.
- Independently running a team on projects to ensure the success of large catering events.
- Maintain food quality and presentation.
- Lead and support a multi-cultural team, enforce specific job responsibilities, and provide inspiring Leadership.
- Ensure that food preparations and storage are in line with all public health policies and company regulations and maintain "clean as you go" work habits.
Qualifications
Required
- At least four years of culinary experience in a banquet facility producing meals for large events.
- Serve-Safe certified.
- Advanced oral and written communication skills.
- Strong orientation to customer service and ability to work with other staff members in the facility.
- Results oriented individual with the ability to meet required budgetary goals.
- Excellent organizational, planning, communication, and inter-personal skills.
- Ability to undertake and complete multiple tasks.
- Computer skills to include Excel programs.
- Must adhere to local Health Department codes.
- Ability to be creative with food presentations and maintain a quality product.
About ASM Global
ASM Global is a leading venue and event management company based in LA. They specialize in managing a wide range of venues, including stadiums, convention centers, theaters, and unique event spaces. They offer best-in-class management solutions, talent booking, and hospitality services to ensure successful events for clients and attendees.
Full Job Description
CATERING CHEF
POSITION: Catering ChefDEPARTMENT: Food & BeverageREPORTS TO: Executive Chef & Director of Food & BeverageFLSA STATUS: Salaried, Exempt
SUMMARY
ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Catering Chef position with ASM / SAVOR Tech Port Center and Arena. The Catering Chef position is over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef or Sous Chef. Overseeing the stewarding department. Training of all kitchen staff For Catering Events.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Coordinate, plan, participate, and supervise the production, preparation, and presentation of food for all catered functions.
Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Catering Director to ensure that a consistent quality product is produced which conforms to all established standards.
Assist in menu planning, pre-costing and post-costing through the software production system, meal acceptability, inventory, ordering, generation of food production sheets and standardized recipes.
Perform recipe and menu planning by ensuring recipes are built to specification, maintaining inventory and production standards, and ordering specialty food items for menus.
Promote effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for the kitchen's food production area employees.
Contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense.
Comply with and enforce sanitation regulations and safety standards.
Reporting to the Executive Chef
Leading the cooks in the preparation and execution of Banquet Event Orders. Independently running a team on projects to ensure the success of large catering events.
· Maintain food quality and presentation.
· Lead and support a multi-cultural team, enforce specific job responsibilities, and provide inspiring Leadership.
· Ensure that food preparations and storage are in line with all public health policies and company regulations and maintain "clean as you go" work habits.
EDUCATION AND/OR EXPERIENCE
+ At least four years of culinary experience in a banquet facility producing meals for large events.
+ Serve-Safe certified.
SKILLS AND ABILITIES
+ Advanced oral and written communication skills.
+ Strong orientation to customer service and ability to work with other staff members in the facility.
+ Results oriented individual with the ability to meet required budgetary goals.
+ Excellent organizational, planning, communication, and inter-personal skills.
+ Ability to undertake and complete multiple tasks.
+ Computer skills to include Excel programs.
+ Must adhere to local Health Department codes.
+ Ability to be creative with food presentations and maintain a quality product.
WORKING CONDITIONS
+ Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
+ May be required to work additional hours as dictated by the workload and staffing
+ Must be willing to work evenings, weekends, and holidays
PHYSICAL DEMANDS
+ Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
+ The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
+ While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.
NOTE
+ The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
POSITION: Catering ChefDEPARTMENT: Food & BeverageREPORTS TO: Executive Chef & Director of Food & BeverageFLSA STATUS: Salaried, Exempt
SUMMARY
ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Catering Chef position with ASM / SAVOR Tech Port Center and Arena. The Catering Chef position is over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef or Sous Chef. Overseeing the stewarding department. Training of all kitchen staff For Catering Events.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Coordinate, plan, participate, and supervise the production, preparation, and presentation of food for all catered functions.
Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Catering Director to ensure that a consistent quality product is produced which conforms to all established standards.
Assist in menu planning, pre-costing and post-costing through the software production system, meal acceptability, inventory, ordering, generation of food production sheets and standardized recipes.
Perform recipe and menu planning by ensuring recipes are built to specification, maintaining inventory and production standards, and ordering specialty food items for menus.
Promote effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for the kitchen's food production area employees.
Contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense.
Comply with and enforce sanitation regulations and safety standards.
Reporting to the Executive Chef
Leading the cooks in the preparation and execution of Banquet Event Orders. Independently running a team on projects to ensure the success of large catering events.
· Maintain food quality and presentation.
· Lead and support a multi-cultural team, enforce specific job responsibilities, and provide inspiring Leadership.
· Ensure that food preparations and storage are in line with all public health policies and company regulations and maintain "clean as you go" work habits.
EDUCATION AND/OR EXPERIENCE
+ At least four years of culinary experience in a banquet facility producing meals for large events.
+ Serve-Safe certified.
SKILLS AND ABILITIES
+ Advanced oral and written communication skills.
+ Strong orientation to customer service and ability to work with other staff members in the facility.
+ Results oriented individual with the ability to meet required budgetary goals.
+ Excellent organizational, planning, communication, and inter-personal skills.
+ Ability to undertake and complete multiple tasks.
+ Computer skills to include Excel programs.
+ Must adhere to local Health Department codes.
+ Ability to be creative with food presentations and maintain a quality product.
WORKING CONDITIONS
+ Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
+ May be required to work additional hours as dictated by the workload and staffing
+ Must be willing to work evenings, weekends, and holidays
PHYSICAL DEMANDS
+ Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
+ The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
+ While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.
NOTE
+ The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
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