Job Abstract

Brulee Catering, a division of Oak View Group is looking for an admirable chef de cuisine to lead and inspire our commissary kitchen team in the creation of culinary masterpieces. The chef de cuisine will be responsible for R and Ding the menus, hiring and training of the commissary kitchen team, collaborating with venue and client management, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, this candidate should have excellent leadership skills with exp... more details

Chef de Cuisine| Brulee Catering

LocationUS-PA-Philadelphia

Job ID: 2024-16649
Location Name: Brulee Catering
Category: Culinary / Kitchen Management
Type: Regular Full-Time

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

More information at?OakViewGroup.com, and follow OVG on?Facebook,?Instagram,?Twitter, and?LinkedIn.

Overview

To ensure success, this candidate should have excellent leadership skills with experience managing a team in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service.

Along with the Culinary Director the CDC cooridinates the culinary strategy and operations for our hospitality, catering, and food service establishments, ensuring that menu offerings meet the highest standards of quality and innovation. This role involves a blend of creative culinary skills and team management acumen, as it oversees the development of new recipes, installing culinary strategy, the selection of ingredients, and the implementation of kitchen processes. By mentoring kitchen staff and fostering a culture of continuous improvement, the CDC ensures that the dining and catering experience aligns with the brand and customer expectations. Through a keen understanding of market trends and customer preferences, this position plays a significant role in maintaining the brand's reputation and profitability by elevating the culinary experience.

The CDC typically operates within a bustling kitchen environment. This role demands a workspace that is both functional and well-equipped, with state-of-the-art culinary tools and equipment. The physical setting is fast-paced, requiring the CDC to navigate through tight spaces and interact closely with kitchen staff.

Work hours can be extended, especially during peak dining times, making flexibility a necessity. Dress code is usually uniformed, emphasizing hygiene and safety, which are paramount in this environment. The culture within the kitchen is one of teamwork and precision, where each member plays a crucial role in delivering exceptional culinary experiences.

Interaction with Leadership, kitchen staff and front-of-house teams is frequent, underscoring the importance of exemplary communication skills. The CDC is expected to continually refine their craft and stay abreast of culinary trends and technologies.

This role will pay a salary of $120,000 to $125,000 plus bonus

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until Sept 30, 2024

About the Venue

At Brulee Catering, our passion is food and our clients are family.

Brûlée Catering is a Philadelphia-based, full-service catering company launched in 2003 that has become the region’s premier caterer, bringing a depth and breadth of experience to private events which no other Philadelphia brand can offer.

With serving over 3,000,000 guests since our inception we are confident to call ourselves the authority in the Philadelphia catering scene.

Our innovative menus are updated seasonally and are fully customizable, making each event one-of-a-kind.

Responsibilities

The following basic skill catagories are mandatory-

Menu Development: The CDC should combine innovation with tradition, balancing the latest food trends and dietary needs against the backdrop of the brand’s culinary heritage. The challenge lies in crafting a menu that not only delights customers but also operates within budgetary constraints. By integrating creativity with practical considerations, each dish should enhance the dining experience while contributing to operational efficiency.

Food Cost Management: Maintaining the balance between high-quality offerings and cost efficiency is critical. The CDC engages in detailed analysis of ingredient costs, supplier negotiations, and inventory optimization. These efforts are crucial for aligning menu planning with financial objectives, ensuring the establishment’s profitability without sacrificing quality.

Culinary Trend Analysis: Staying ahead in the competitive food industry requires a proactive approach to understanding emerging dining preferences and market dynamics. By analyzing data, industry reports, and engaging in culinary exploration, the CDC must anticipate changes in consumer tastes. This foresight aids in maintaining the establishment’s relevance and competitive edge by continuously refreshing menu offerings minimally twice a year.

Kitchen Design: Efficient kitchen layout and design are paramount for maximizing productivity and ensuring a smooth operational flow. Strategic planning in the placement of equipment and utilization of space, incorporating the latest culinary technologies and ergonomic considerations, directly influences team performance.

Staff Training and Development: A focus on continuous learning and adaptation to new culinary trends and dietary needs is essential for kitchen staff. By establishing comprehensive training programs and mentorship opportunities, the CDC cultivates a culture of excellence and innovation. This commitment to professional development ensures that the team remains at the forefront of culinary techniques and industry standards.

Health and Safety Compliance: Adherence to local health codes and industry standards is non-negotiable. A proactive stance on training staff in proper food handling and safety procedures is critical for maintaining the safety and well-being of guests. By staying updated on the latest regulations and efficiently implementing them, our CDC plays a crucial role in upholding the establishment’s reputation for safety and quality.
Develop and implement menu items that align with the brand’s culinary direction, ensuring a balance between innovation, cost-effectiveness, and customer satisfaction.
Oversee the hiring, training, and management of all culinary and kitchen staff, establishing high standards of food quality, hygiene, and safety.
Coordinate with suppliers to source high-quality ingredients, negotiating contracts to achieve the best possible prices while maintaining the integrity of the dishes.
Collaborate with the marketing team to promote Brulee’s offerings, participating in events and media opportunities to enhance the establishment’s reputation.
Monitor and manage the culinary budget, including food and labor costs, to ensure profitability without compromising on quality.
Design and implement operational improvements in the kitchen to increase efficiency, reduce waste, and enhance the overall catering and dining experience.
Establish and maintain relationships with other culinary professionals and institutions within our larger organization, fostering a network that can contribute to the restaurant’s innovation and growth.
Lead culinary research and development projects to explore new cooking techniques, ingredients, and equipment that can elevate the Brand and operational expertise.
Ensuring that all food meets the highest quality standards and is pushed out and served on time.
Planning the menu and designing the plating presentation for each dish.
Coordinating kitchen staff, and assisting them as required.
Hiring and training staff to prepare and cook all the menu items.
Stocktaking ingredients and equipment, and placing orders as needed.
Enforcing best practices for safety and sanitation in the kitchen.
Creating new recipes to update the menu bi-annually.
Keeping track of new trends in the industry.
Incorporating feedback from staff and patrons to make improvements and/or resolve issues.

Qualifications

Education: Candidate should hold at a minumum a High School Diploma, with further education in culinary arts, hospitality management, or a related field. Post-secondary courses in food service management, nutrition, and business administration are advantageous. A focused major in culinary arts or hospitality along with previous leadership roles in the culinary industry would be preferred.

Experience: Successful candidates typically have a blend of hands-on kitchen experience and leadership roles within the culinary field where they have progressed through various levels of kitchen and restaurant management, gaining expertise in menu development, food safety, cost control, and staff management. Escalating responsibilities in diverse culinary settings is preferred. This role demands a balance of creativity, leadership, and operational knowledge, honed through a mix of direct culinary practice and administrative oversight.

5+ years of experience in a similar position.

In-depth knowledge of food principles and best practices.

Passion for creating incredible food that delights and attracts customers.

Excellent communication skills and leadership qualities.

Ability to thrive in a high-pressure environment.

Creative, innovative thinking.

Exceptional standards for cleanliness, health, and safety.

Experience managing inventories and stocktaking.

Available to work on-call, shifts, after hours, over weekends, and on holidays.

Strengthened by our Differences. United to Make a Difference.

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

EEO

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Apply Now

with your Network.

.Refer this job to a friend.

<p style="margin: 0px;">We apologize for the inconvenience. The "Share" function is not working properly at this time. Please refresh the page and try again later. We appreciate your excitement about this opening!</p>

Share on Social Media!

Need help finding the right job?

We can recommend jobs specifically for you!Click here to get started.

Search Terms: Catering, Chef, Kitchen Staff, Leadership, Hospitality

Job Abstracts is an independent Job Search Engine. Job Abstracts is not an agent or representative and is not endorsed, sponsored or affiliated with any employer. Job Abstracts uses proprietary technology to keep the availability and accuracy of its job listings and their details. All trademarks, service marks, logos, domain names, and job descriptions are the property of their respective holder. Job Abstracts does not have its members apply for a job on the jobabstracts.com website. Additionally, Job Abstracts may provide a list of third-party job listings that may not be affiliated with any employer. Please make sure you understand and agree to the website's Terms & Conditions and Privacy Policies you are applying on as they may differ from ours and are not in our control.