ABIGAIL KIRSCH Crew Leader - Dining and Events Salary in the United States

POSITION SUMMARY

The Crew Leader position is responsible for preparing and executing all foods necessary for

events. S/he must be a hands on leader who oversees the cooks that are reporting to him/her.

This individual must work closely with the Executive Chef, Executive Sous Chef and Sous Chef

team in monitoring quality and consistency amongst the cooks

ESSENTIAL JOB FUNCTIONS

1.    Follow proper food handling/ sanitation procedures and monitor other associates for compliance.

2.    Independently lead a production list meeting AK standards by delegating assignments, setting the pace for productivity, adhering to the outlined plan for the day and following up with production sous chefs as needed.

A)   Assist in the production of hors d’oeuvre items

B)    Assist in the check off and recovery of event food items

C)  Assist in period end inventory as scheduled.

3.    Work with the Event Chef in executing the event by following the plan, producing quality food according to the menu in a timely manner and communicating both written and verbally as needed.

A)   Independently lead a portion of the event. This may include but not be limited to leading a cocktail hour by running a station or hors d’oeuvres, plating a course or being a second to the Sous Chef for dinner portion of events.

B)    Independently set-up plate out lines at event.

C)  Provide feedback in the form of party reports and menu critique.

4.    Uphold quality and consistency in all menu items prepared and served.

5.    Assist with breakdown of leftover items and cleaning of kitchen at end of scheduled shift.

6.    Assist in training of culinary staff

7.    Complete incident/accident reports in absence of Sous Chef.

8.    Travel, as necessary, to different properties/venues.

9.    Perform all reasonable requests by the management team.

10. Attend and participate in all scheduled meetings and training sessions.

QUALIFICATIONS

-      2+ years of prior culinary lead position experience in quality and/or high volume establishment.

-      Culinary degree preferred.

-      Food Handlers certification preferred.

-      Able to work flexible schedule in order to accommodate business levels.

-      Ability to work in and lead a team environment.

-      Excellent knife skills.

-      Ability to operate independently with minimal direct supervision

-      Complete knowledge of proper culinary methods, techniques and standards.

-      Excellent attention to detail and the ability to perform multiple tasks at once.

-      Ability to successfully uphold quality and consistency in all menu items prepared and served

-      Ability to use various kitchen equipment.

-      Ability to identify and differentiate food items.

-      Ability to withstand extreme temperatures within the kitchen working environment ranging from 0 to 100 degrees.

-      Ability to visually inspect, taste and smell product to ensure freshness and quality.

-      Ability to communicate effectively with associates, management, clients and vendors if necessary

-      Ability to push, pull, lift heavy items more than 50 pounds when needed.

About Elior Dining & Events

Elior Dining & Events is comprised of Abigail Kirsch, Constellation & Design Cuisine.

We’re a culinary group dedicated to providing best-in-class dining experiences for one-of-a-kind events, cultural centers, professional settings, restaurants, and cafes.

Our goal is simple: we’re here to make you happy. And our people work tirelessly to ensure that your experience meets and exceeds every one of your expectations.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer