Job Openings >> CHS Catering - Kitchen Manager
CHS Catering - Kitchen Manager
Summary
Title:CHS Catering - Kitchen Manager
ID:1045
Department:Culinary
Job Type:Exempt (salaried)
Salary Range:$32,000-$38,000
Location:Charleston, SC
Description
MOSAIC Catering + Events is an award-winning event service company with operations in Richmond, VA and Charleston, SC. We are a full-service, one-stop shop for your event, catering, design, rentals, and lighting needs.

MOSAIC is currently seeking a full-time team member to act as Catering Kitchen Manager for our Charleston branch. This position is responsible for maintaining the order of the staff and keeping a high standard of food production throughout the kitchen. This employee enhances the MOSAIC catering facility by supervising a team of staff, assessing employee performance, training all cooks and back of house staff, ordering inventory daily, weekly, and bi-monthly, and other actions. The Kitchen Manager works with MOSAIC Leadership to plan food orders and assist in implementing kitchen programs mandated by corporate. Maintaining inventory and kitchen facilities is central to the role of a Kitchen Manager.



Key Duties:
  • Oversee and manage all cooks and back of house staff
  • Hire and train all cooks and utility staff members
  • Conduct back of house staff reviews annually, semi-annually, and as needed
  • Create back of house staff schedule
  • Help create and maintain a safe and clean kitchen environment
  • Conduct daily and weekly food orders
  • Oversee food production in the kitchen and on event site
  • Maintain MOSAIC's standards of high quality
  • Meet with primary and prospective purveyors monthly to discuss item cost
  • Develop budgetary guidelines and restrictions
  • Ensure proper inventory is ordered bi-monthly.
  • Track all kitchen equipment maintenance


Minimum requirements:
  • 2+ years of culinary management experience
  • Strong communication and organizational skills
  • ServSafe Certified


Preferred qualification:
  • 2+ years of culinary management experience in a catering setting
  • Bachelor's Degree
  • ACF Certified
  • Previous experience with controlling food & labor cost, menu development and pricing, and development of culinary team
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