CATERING CHEF

Lead Chef for High Growth, High End Catering Company and Venue Blu Spoon Catering is at a high growth inflection point, recently adding two venues that have been newly renovated.

Venue one is located in Huntington Indiana a beautiful property that seats up to 400. Venue two is located in downtown Fort Wayne situated on the 25th and 26th floor of the Summit Building encompassing 22,000 square feet.

Adding these two venues to our already existing off-premise focus of thoughtfully designed and well executed events. A lead chef helps us take all of this creative energy and turn it into a series of well- planned weeks with detailed recipes, individual prep plan, and reasonable predictable schedules that bring together the right mix of prep and leadership.

The Lead Chef will have an assistant along with production staff. For this role, we’re looking for a Lead Chef applicant who loves taking on the challenges of rapid growth, loves developing people to handle increasing responsibilities, and loves coming up with the best answers for our clients and staff.

This job is not for someone who aspires to be a desk chef of wants the control of an executive title. Blu Spoon Catering has been operating since 1999 and is owned by Michael and Maureen Catalogna.

With our two new venues our focus is to expand our catering operation through high quality, innovative food and excellent service standards.

We are a company that is well regarded in the community and has developed deep relationships with our client base. In order to do this our culture is grounded in core values : Consistently produce great food and beverage Treat others as you would like to be treated Provide an excellent environment for our staff and guest Grow consistently as individuals Financial success As our Catering Chef, you will help manage the preparation and production of food, ensuring everything leaving the kitchen is representative of the high standards that exist within Blu Spoon Catering.

General Requirements : Proven experience in the culinary field. Experience in high-volume, quality-oriented catering, restaurant and banquets experience preferred Excellent volume cooking and presentation skills Ability to work and communicate with a variety of people of different skill levels and varied backgrounds Excellent communication skills (written and oral) and good listening skills Ability to effectively handle many tasks at once in a fast-paced work environment Thoroughness, attention to detail, and excellent organizational skills Good decision-making and ability to proactively make changes as needed Ability to work a flexible schedule Duties and Responsibilities : Help manage the preparation and production of food, setting up workstations with all needed ingredients and cooking equipment Assist with menu development, specify product standards, control and maintain food inventories, adhere to recipes and ensure smooth and safe operations Help maintain a safe and sanitary kitchen Help set up and produce daily food production and weekly staffing schedules Help foster the development of the food production team and utility / sanitation staff Oversee events for timely deliveries / pick ups and food quality Attend events as onsite chef Consistently monitor and oversee all kitchen equipment for safe operations.

Monitor sanitation team’s required daily, weekly and monthly cleaning and sanitation standards are being adhered to. Teach and ensure complete compliance with all food, safety and physical standards and policies.

Salary Range 75,000-85,000 plus bonus package Benefits include : Health, Dental, Vision insurance @ 50%. 401k non matching, 2 Week vacation per year, Employment Type : Full Time Salary : $75,000 - $85,000 Annual Bonus / Commission : Yes