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 - Chef, Sous
 (Wolf Trap Foundation for the Performing Arts - , Virginia)

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Job Details
Company: Wolf Trap Foundation for the Performing Arts
Job Category: Chef, Sous
Job Description:
 
Wolf Trap Foundation for the Performing Arts is the official partner to the National Park Service in providing concert and performance programming within Wolf Trap National Park for the Performing Arts. As a non-profit organization, the Foundation is dedicated to creating excellent performing arts experiences for the enrichment, education, and enjoyment of diverse audiences. In addition to the work at the park, the Foundation programs and produces music year-round at The Barns at Wolf Trap, manages Wolf Trap Education’s varied programs for life-long learning and operates Wolf Trap Opera’s internationally renowned training and performance program.

Wolf Trap Foundation for the Performing Arts seeks a full-time Sous Chef to work directly with the Executive Chef to achieve Food and Beverage Department’s mission to provide exceptional quality of food, presentation and service within strict budgets. The Sous Chef will assist with managing all aspects of the kitchen operation including preparation and serving of food; managing food and labor costs; and management of staff. He/she will ensure sanitation and food standards are achieved.

DUTIES AND RESPONSIBILITIES:

Catering
• Assist Executive Chef with production of all Catering for Wolf Trap Foundation; to include, seasonal special events, Donor VIP Lounge, all rental catering and Wolf Trap internal business catering, Green Room backstage catering, and concessions food production.
• Exercise creativity and judgment in designing and preparing new and diverse seasonal dishes and menus that appeal to a wide variety of tastes and are within budget; determine appropriate substitutions when needed.
• Manage kitchen staff to ensure excellent quality and presentation of all food.
• Manage kitchen operations in an efficient and timely manner and determine appropriate procedures and practices to ensure compliance with all sanitation regulation and safety standards.
• Recommend and execute ways to improve kitchen processes and procedures, the level of service, and product quality.
• Assist with set up and cleanup of any food service meetings and events.
• Interact with guests at Foundation special events and at Donor VIP Lounge to provide a sense of hospitality and to get feedback directly from guests.

Inventory/Budget/Safety and Sanitation
• Track and record inventory; exercise discretion in placing food and supply orders; coordinate process of receiving and stocking orders; assist with pick up of food and supplies from local vendors as needed.
• Manage annual food budget of Donor VIP Lounge; exercise discretion in selecting vendors for Donor VIP Lounge; process invoices.
• Oversee maintenance of kitchen facilities by ensuring proper sanitation and cleaning methods, proper storage of equipment and supplies, sweeping and moping of kitchen floors, and dishwashing.
• Monitor and enforce proper food handling safety and sanitation in accordance with all local and federal laws.
• Operate and maintain all department equipment; schedule service of equipment in a timely manner.

Management
• Collaborate with Executive Chef to forecast and make recommendations regarding seasonal staffing needs.
• Manage seasonal staff during food production.
• Manage utility staff to ensure proper procedures of using equipment and chemicals.
• Screen candidates, schedule interviews and make recommendations to Executive Chef regarding hiring decisions; manage seasonal hiring process with Payroll Manager.
• Train kitchen staff on standards/procedures for food preparation, sanitation and food safety; ensure staff adheres to procedures, safety and standards.
• Schedule staff and direct food preparation.

Other duties and responsibilities as assigned.
 
Skills: EDUCATION AND EXPERIENCE:
• Two (2) years Professional Culinary School Education preferred or five (5) years’ work experience with minimum two (2) years previous Sous Chef position and two (2) years management experience
• Two (2) or more years of experience in high volume catering operation
• Northern Virginia Food Manager License preferred; or ability to attain license within sixty (60) days of hiring date

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
• Exceptional organizational skills with strong attention to detail
• Strong initiative and energy to get the job done and work well independently
• Passion for food and creating new and unique dishes; high level of creativity and reliability
• Ability to manage multiple priorities/tasks and prioritize appropriately
• Must have a professional attitude, courteous manner and understand the proper protocol when addressing and interacting with Foundation staff, Board of Directors and donors
• Proficiency in computers and appropriate software, including Microsoft Office Suite
• Ability to work flexible/long hours, occasional weekends and holidays
• Sensitivity and commitment to the mission of Wolf Trap Foundation for the Performing Arts
Employment type:
  • Full-Time Regular
Salary Range: Unspecified
 
Other Information
 
Degree: Unspecified
Experience (year): 0
Job Location: -Virginia-United States
Post Date: 04/03/2017
 
Contact Information
 
Company: Wolf Trap Foundation for the Performing Arts
Contact Name: Human Resources
Contact Email: hr@wolftrap.org
Contact Phone: 7032551900
 
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