Infinity Hospitality is a full-service event planning and design company providing a wide array of event services from venue styling to vendor management, event staffing, and more. We oversee The Bell Tower, The Bridge Building, The Estate at Cherokee Dock and Saddle Woods Farm.

Overview
The Chef de Cuisine is responsible for ensuring that all food items coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet Company quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Job Responsibilities

• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Effectively handle problems, including anticipating, preventing, identifying and solving issues as necessary.
• Coordinate and monitor all phases of loss prevention in kitchen areas.
• Demonstrate effective time management skills through advanced preparations with detailed plans and full knowledge of BEO, production notes, prep sheets, updated BEO.
• Monitor staff performance and product execution, keeping in accordance with Infinity Hospitality Standards at all times.
• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
• Check through inventory before transportation, with detailed transport list.
• Execute necessary food preparation under the direction of the Executive Chef.
• Participate in events at other locations if needed and directed by Executive Chef.
• Manage transportation of food items to venue, making sure food is handle safely and in a timely manner.
• Prepare daily food production sheets, keeping in communication with Executive Chef.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Ensures all food is on time and production is in accordance with event timelines.
• Respond to guest request or changes, quickly and efficiently .
• Participate in M.O.D. coverage as required.
• Oversee all aspects of the daily operation of the kitchen and food production areas under the direction of the Executive Chef; from the main kitchen, additional kitchens, based on event location, and event requirements.
• Ensure communications with captains is positive and effective.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) End of night reports, opining/closing checklist prep lists, transport sheets, inventory, production list, employee schedules, disciplinary actions plans.
• Communicate to staff weekly expectations and event details, so that they can be adequately aware of any important details.
• Ensure compliance with SOP's in all outlets.
• Attend all meetings as required.
• Maintain regular attendance in compliance with Infinity Hospitality Standards, as required by scheduling, which will vary according to the needs based on event schedule.
• Maintain high standards of personal appearance and ensure team is in compliance with uniform standards.
• Know and enforce all local health department sanitation codes.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Work with the Executive Chef and Culinary Director to create and implement menus.
• Provide essential input for employee reviews
• Promote a positive work environment and cultivate staff in the dynamic of company’s culture
• Performs any other job related duties as assigned by immediate supervisor or owner.

Pay: $70,000-$80,000

Job Types: Full-time

Benefits:

• Medical, Dental, and Vision Coverage
• Computer Provided
• Paid Vacation Off

Job Type: Full-time

Salary: $70,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Weekly day range:

• Weekend availability

Experience:

• Hospitality: 2 years (Preferred)
• Chef: 2 years (Required)