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Position Overview: The Culinary Lead for Metro Detroit Venues position is primarily responsible for supporting the culinary team with regards to execution and presentation of events while ensuring high standards of excellence. The role will require a great deal of flexibility to adjust to a variety of event locations as well as the leadership of high safety standards at each location.

Daily Operations:

• Lead the successful execution of high quality food preparation and culinary experience during events at assigned Metro Detroit Venues
• Evaluate BEO (Banquet Event Orders) per event to ensure all required menu items and equipment are accounted in accordance with the check-in process
• Ensure food is properly prepared and served in a way that is appealing while upholding the integrity of the recipes
• Collaborate with Event Managers during events to assure menu items, timeline and guest count are accurate. Make adjustments to timeline and guest counts accordingly
• Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis. Assign duties to culinary team members per event, based on skill set
• Lead and support the culinary team members to ensure completion of assigned tasks and duties in a timely manner
• Lead food portion pre-shift meeting for back of house and front of house teams at each event
• Execute menu items based on BEO
• Curate proper clean up, break down and utilization of leftover food and dry good items per event
• Report positive results and suggest improvements to Event Manager and Culinary Team Leaders after each event utilizing the Event Profile and Culinary Food Records Distribution List
• Provide feedback and support development of culinary team members
• Provide recognition of culinary team members
• Provide a clean and safe work environment at all times
• Adhere to additional duties as assigned from the Regional Executive Chef
• Provide flexibility when needed to support events and culinary leads at other Metro Detroit Venues when directed by the Regional Executive Chef

Management:

• Coordinate with other culinary managers in regards to food safety by maintaining quality control within Servsafe and Health Department guidelines
• Represent the Company’s brand by supporting the core values and guiding principles
• Maintain a positive attitude throughout the workday
• Lead by example as a team player and create a positive guest experience
• Anticipate client needs, uphold quality expectations, and embrace service standards
• Participate in new venue openings
• Support back of house post on-boarding, training and cross- training initiatives
• Assist with schedule according to employee and business needs
• Assist the culinary team members performance reviews and coach up when necessary
• Adhere to execution and validation of all back of house standard operating procedures

Financial Impact:

• Make labor management decisions each shift by phasing out team members per event when appropriate
• Tracks all waste on tracking sheet in accordance of standard operating procedure
• Confirm time punches of culinary team per event through Nowsta
• Maintain kitchen equipment and small wares. Report damaged items to operations
• Be a catalyst for continuous improvement.

Qualifications:

• Ability to work a flexible schedule including mornings, evenings and weekends
• Must be 18 years of age or older
• 1 to 3 years previous experience preferred in ala carte cooking/banquet, off premise catering setting or an associate degree in culinary arts
• ServSafe and allergen certification preferred or must be able to pass ServSafe certification within 6 months of employment
• Response positivity to additional duties as assigned from Regional Executive Chef
• Willingness to accept training where required from Executive and Regional Chefs

• Able to lift 50 lbs. as needed
• Ability to stand for long periods of time
• Must possess normal sense of taste, touch and smell
• Must possess proper knives handling skills
• Must possess proper cooking techniques such as braising, sauté, sear and grill.
• Must possess proper recipe conversion and measuring