Executive Catering Sous Chef

CULINAIRE is hiring a high energy, highly creative professional EXECUTIVE CATERING SOUS CHEF to coach, mentor, supervisor and train an amazing team at Detroit Institute of Arts.

This leadership position will work with the Executive Chef to bring exceptional high quality and creativity to its catered events.

CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, restaurants, performing theaters, and special event venues across the U.

S. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as top priority, and to our client to provide top quality food product and service to our customers and guests.

CULINAIRE offers our associates an entrepreneurial atmosphere with continued growth and leadership opportunities along with a competitive base salary.

Our benefits include AD&D, dental, disability, identify theft, legal services, life, company sponsored medical, pet services, and vision, along with a lucrative 401K company match and paid time off.

A few important responsibilities :

• Supervises, coordinates and participates in activities of the culinary team and other kitchen personnel
• Oversees banquet and catering functions from the tasting to event execution
• Recognized as the technical expert, teacher and trainer for this operation and the culinary team
• Coordinates food purchasing with the Executive Chef to establish budgeted food cost controls and offers solutions when needed
• Ensures quality, consistency and creativity are at the highest level while maximizing the operations personnel and resources
• Innovation and creative culinary talent

Technical requirements include :

• Creative and innovative culinary skill while meeting financial goals
• A teacher of the importance of consistency in preparation and presentation
• Thorough knowledge of safe food handling and preparation techniques
• Instill safety and sanitation habits in all associates
• Current and cutting edge on new products, presentations, and technical execution
• Strong inventory and cost control with an understanding of finding solutions
• 3 years of Sous Chef experience at a high-volume catering

Leadership requirements include :

• Proven leadership to associates to achieve goals while maintaining a high expectation to standards regarding quality and presentation
• Communicates goals and expectations and inspires associates to achieve goals and advance their careers
• Build positivity, morale and spirit
• Demonstrate ability to lead by example
• Participative management style, and lead by example
• Instill a guest service attitude in the culinary team

Managerial and Business skills include :

• Clear and concise written and verbal skills.
• Heavy client interaction required
• Excellent organizational and time management skills
• Basic knowledge of Microsoft Word, Excel, Google Drive and E-mail
• ServSafe Certification a plus, or Manager’s Food Handler’s Certification required

Culinaire is a drug free environment, EOE and E-Verify Employer.

Forward resume directly if desired to [email protected]