Catering Kitchen Lead — Menu & Events Expert

Oklahoma-State-University; Stillwater (OK); Presencial; USD 26.000 - 32.000; Jornada completa

Descripción de la vacante

Oklahoma State University is seeking a kitchen operations supervisor for Rancher's Club and Rancher's Catering. You will manage day-to-day food production, budgeting, and staff supervision, reporting to the Executive Chef and the Director of Food and Beverage Services.

Responsibilities include ensuring recipe accuracy, quality, and sanitation, and using inventory systems to standardize processes. Experience in large events and training staff is essential.

Formación

• 4 years' catering kitchen experience in hotel, conference center, or university.
• Or culinary degree with 2 years catering experience.
• Post-secondary education may substitute years of experience.
• Serv Safe certification required or willing to obtain within 30 days.
• Solid understanding of French culinary techniques and culinary principles.

Responsabilidades

• Direct responsibility for day-to-day food operations under Rancher's Club and Rancher's Catering.
• Oversee all aspects of food production and budgeting; ensure quality and sanitation.
• Train and supervise kitchen staff including supervisors; report to Executive Chef.
• Utilize food management inventory systems for standardization; ensure recipes meet specs.
• Maintain high quality plate presentations and adherence to standards.

Conocimientos

French culinary technique

From-scratch cooking

Clear communication

Staff supervision

Food safety awareness

Educación

High School / GED

Culinary degree

Herramientas

Inventory systems

Descripción del empleo

Oklahoma State University is seeking a kitchen operations supervisor for Rancher's Club and Rancher's Catering. You will manage day-to-day food production, budgeting, and staff supervision, reporting to the Executive Chef and the Director of Food and Beverage Services.

Responsibilities include ensuring recipe accuracy, quality, and sanitation, and using inventory systems to standardize processes. Experience in large events and training staff is essential.