Culinary - Corporate Chef - Katy, Tx

• Coaching, teaching, correcting, developing.
• Attend appropriate Conference Calls and attend weekly Director Calls with line-item menu concerns and follow up.
• Create Menus and Recipes for each event and pricing them showing line-item costs.
• Menu execution follow up and oversite for all events, day to day, and one-offs.
• Remain current and educated about trends and ingredients.
• Menu Operations follow up across all lines of business: QA, HACCP, HSE, prep, procedure, food handling, recipe adherence.
• Menu Training for all employees at all levels that are handling food.
• Adhere to all recipes and ensure recipes are followed by the staff.
• Involved in all Marketing Event menu planning, recipes, and execution guidelines for PMs.
• Build a Library of recipes at different price tiers, cultures, and applications.
• Travel is a requirement as site visits are critical for continuity, eliminating dilution of culture, and expectation execution. Specific focus and follow up on Menu and Kitchen execution.
• Responsible for continued Menu Development as commodities and trends change.
• Responsible for interviewing all potential Project Managers.

• Travel potentially 30 days at a time or longer
• 10 years of culinary industry experience
• Reliable transportation
• Some clients require extensive background checks
• Valid Driver's License

Department

Culinary

Employment Type

Full Time

Location

Katy, TX

Workplace type

Onsite

Compensation

$65,000 - $70,000 / year