Mary Giuliani Catering & Events
Sous Chef
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Mary Giuliani Catering & Events
Mary Giuliani Catering & Events is looking for a Sous Chef to work under our VP of Culinary and Executive Sous Chef. The individual will need to be a graduate of a top-tier culinary school or have at least 3-4 years of on-the-job experience in a culinary supervisory or managerial role in a catering company or large scale commissary. The role requires working in a collaborative environment, mainly at the commissary kitchen in Sunnyside, Queens as well as on site at events. Passion for refined high-end cuisine and basic pastry skills are required. All applicants must also have a New York Food Handler Certificate. Base pay range
$70,000.00/yr - $80,000.00/yr Responsibilities
Oversee all aspects of kitchen operations and food production at our commissary kitchen; be hands on and assist with food prep. Expedite pack out of food and non food items for events using pack sheets and production sheets; ensure product is properly labelled, organized and stored for transport before pick up. Inspect/accept deliveries; ensure product is properly stored in designated areas. Maintain inventory system of all kitchen items including but not limited to food, dry goods, paper goods and disposables, kitchen equipment. Taste food and conduct quality control to ensure product is up to par per Chef's instructions and standards. Assist with pastry production. Lead team by example; motivate and inspire team to keep morale high. Attend and work events as the Event Chef while overseeing the quality and service of each specific catered event. Attend and work a minimum of 150 offsite events per year (averaging 3 events per week. Realistically, this will look like 1-3 events per week in the slow season and 3-5 events per week in the busy season). Ability to take direction, be proactive in problem solving and is a team player. Assist Chef with administrative duties including but not limited to placing orders, production sheets, hand shopping, budgeting input, invoice recon, tracking food and labor costs. Assist Chef with R&D for seasonal and custom menus. Assist with executing internal and client tasting. Attend bi weekly team meetings as well as menu order/beo and production meetings. Assist Chef with maintaining recipe system for all menu items produced for our clients. Adhere to all food safety standards as required by MGCE and DOH. Report to Chef and Management for other duties and responsibilities outside of the kitchen during slow times and seasons. Qualifications
3-4 years experience in a similar culinary supervisory role in a catering company or large scale commissary. Experience in savory and pastry kitchens. Must have Food Handlers Certificate. Experience working off-site events. Has a flexible schedule; is able to work nights and weekends. More detail about Mary Giuliani Catering and Events, please visit https://culinaryagents.com/entities/350353-Mary-Giuliani-Catering-and-Events
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at
Mary Giuliani Catering & Events
Mary Giuliani Catering & Events is looking for a Sous Chef to work under our VP of Culinary and Executive Sous Chef. The individual will need to be a graduate of a top-tier culinary school or have at least 3-4 years of on-the-job experience in a culinary supervisory or managerial role in a catering company or large scale commissary. The role requires working in a collaborative environment, mainly at the commissary kitchen in Sunnyside, Queens as well as on site at events. Passion for refined high-end cuisine and basic pastry skills are required. All applicants must also have a New York Food Handler Certificate. Base pay range
$70,000.00/yr - $80,000.00/yr Responsibilities
Oversee all aspects of kitchen operations and food production at our commissary kitchen; be hands on and assist with food prep. Expedite pack out of food and non food items for events using pack sheets and production sheets; ensure product is properly labelled, organized and stored for transport before pick up. Inspect/accept deliveries; ensure product is properly stored in designated areas. Maintain inventory system of all kitchen items including but not limited to food, dry goods, paper goods and disposables, kitchen equipment. Taste food and conduct quality control to ensure product is up to par per Chef's instructions and standards. Assist with pastry production. Lead team by example; motivate and inspire team to keep morale high. Attend and work events as the Event Chef while overseeing the quality and service of each specific catered event. Attend and work a minimum of 150 offsite events per year (averaging 3 events per week. Realistically, this will look like 1-3 events per week in the slow season and 3-5 events per week in the busy season). Ability to take direction, be proactive in problem solving and is a team player. Assist Chef with administrative duties including but not limited to placing orders, production sheets, hand shopping, budgeting input, invoice recon, tracking food and labor costs. Assist Chef with R&D for seasonal and custom menus. Assist with executing internal and client tasting. Attend bi weekly team meetings as well as menu order/beo and production meetings. Assist Chef with maintaining recipe system for all menu items produced for our clients. Adhere to all food safety standards as required by MGCE and DOH. Report to Chef and Management for other duties and responsibilities outside of the kitchen during slow times and seasons. Qualifications
3-4 years experience in a similar culinary supervisory role in a catering company or large scale commissary. Experience in savory and pastry kitchens. Must have Food Handlers Certificate. Experience working off-site events. Has a flexible schedule; is able to work nights and weekends. More detail about Mary Giuliani Catering and Events, please visit https://culinaryagents.com/entities/350353-Mary-Giuliani-Catering-and-Events
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