Banquet Lead Chef — High-Volume Catering

Santa Barbara Catering Company; Phoenix, Northern (AZ, KY); Hybrid; Full time

Job description

The Top Caterer in Arizona is Hiring!

Artisan by Santa Barbara Catering located in Tempe, AZ is hiring for the following kitchen positions; Prep Cooks, Pastry Cooks & Dishwashers to join their team! Applicants must have experience in high volume production, management, and an understanding of off premise catering.

Primary Objectives

Under the Guidance of the Executive Chef, is responsible for providing the highest quality of foodservice, while always adhering to the Company recipes and instructions, to attain client satisfaction.

Major Areas of Responsibility

• Maintain compliance of all Company rules and regulations, especially food safety.
• Contribute to the delivery of the Santa Barbara Catering brand of creating a rewarding experience for guests through innovative cuisine, exceptional service and creative presentation.
  
  

Job Responsibilities

• Attendance is an essential function of the job.
• Continually check on the quality of food prepared and constantly checks for taste, temperature and visual appeal.
• Maintain a work space that is consistently clean and orderly.
• Follow all rules of safety and sanitation.
• Follow and adhere to compliance of existing and new Maricopa County Health Department regulations in assigned area.
• Maintain impeccable personal and operational hygiene as well as high work and safety standards in the kitchen.
• Represent the company to clients in a positive manner at all times.
• Offer help whenever possible and consistently demonstrate a team player mentality.
• Personal growth within the Company is expected along with assisting others in their growth.
• Other physical activity includes, but is not limited to, standing for long periods of time, stooping, kneeling, crouching, crawling, and reaching. Lift, pull, carry and push up to 50 pounds.
• Work in a professional manner at all times and promote a respectful, team minded work environment.
• Continually demonstrate a sense of urgency.
• All other job duties and special projects as assigned by Executive Chef.