Banquet Kitchen Leader: Masterful Event Menus & Service

MXB Battery Operations LP; San Francisco (CA); Presencial; USD 105.000 - 125.000; Jornada completa

Descripción de la vacante

MXB Battery Operations LP in San Francisco, CA is seeking an Executive Banquet Chef to lead kitchen operations for private events. You will manage food planning, production, staffing, and ensure high standards of quality, safety, and sanitation on site.

Responsibilities include training kitchen staff, cost control, menu development, and overseeing catering events. Bachelor's degree in culinary management or equivalent plus 5+ years of Sous Chef experience are preferred.

Formación

• Five+ years of Sous Chef experience is required.
• Ability to manage in a diverse environment with client service focus.
• Artistic ability to craft appealing dishes.
• Strong math skills for budgeting, ingredient orders, and portions.
• Experience with cost control, recipe development, and team pricing.
• Liability/contract-managed service experience is desirable.
• Valid food handler certification is required.

Responsabilidades

• Train and manage kitchen personnel and supervise culinary activities.
• Estimate food consumption and requisition or purchase food.
• Establish presentation techniques and quality standards.
• Ensure proper equipment operation and maintenance.
• Maintain safety and sanitation in the kitchen.
• Oversee catering events and provide culinary instruction if needed.
• Assist executive in costing, sourcing, and recipe development.
• Monitor menu production and ensure high standards.

Conocimientos

Client service

Budgeting

Menu development

Culinary leadership

Food safety

Staff training

Quality standards

Hygiene & sanitation

Educación

Bachelor’s degree in culinary arts or related

Food handler certification

Descripción del empleo

MXB Battery Operations LP in San Francisco, CA is seeking an Executive Banquet Chef to lead kitchen operations for private events. You will manage food planning, production, staffing, and ensure high standards of quality, safety, and sanitation on site.

Responsibilities include training kitchen staff, cost control, menu development, and overseeing catering events. Bachelor's degree in culinary management or equivalent plus 5+ years of Sous Chef experience are preferred.