Executive Sous Chef - High-Volume Catering & Training Lead

Oklahoma State University; Stillwater (OK); In loco; USD 26.000 - 32.000; Tempo pieno

Descrizione del lavoro

Oklahoma State University in Stillwater is seeking a skilled food operations supervisor to manage day-to-day operations for the Rancher's Club and Rancher's Catering. You will oversee food preparation, presentation, and budgeting, while maintaining the highest quality standards and sanitation practices.

You will train and supervise kitchen staff, report to the Executive Chef and the Director of Food and Beverage Services, and use inventory systems to standardize production.

Competenze

• Requires high school diploma or GED and 4 years catering kitchen experience in hotel, conference center, or university.
• Or culinary degree with 2 years progressive catering experience in catering environment hotel, conference center, or university, experience catering for large and multiple events, developing and training employees in a food service setting, creating and developing menus.

Mansioni

• Direct responsibility for day-to-day food operations under the Rancher's Club and Rancher's Catering operation including preparation, presentation and budgeting while ensuring the highest level of quality standards and health and sanitation practices.
• Oversees all aspects of food production.
• Trains and supervises kitchen staff including supervisors and reports to the Executive Chef and the Director of Food and Beverage Services.
• Utilizes food management inventory systems for standardization.
• Ensures that all recipes, food preparation, and plate presentations meet specifications.

Conoscenze

Catering kitchen exp

Event catering

Menu development

Staff training

Food service leadership

Formazione

High School/GED

Culinary degree

Descrizione del lavoro

Oklahoma State University in Stillwater is seeking a skilled food operations supervisor to manage day-to-day operations for the Rancher's Club and Rancher's Catering. You will oversee food preparation, presentation, and budgeting, while maintaining the highest quality standards and sanitation practices.

You will train and supervise kitchen staff, report to the Executive Chef and the Director of Food and Beverage Services, and use inventory systems to standardize production.