Position: Corporate Catering Executive Chef, Arnon Oren Inc.Location: Sunnyvale, CaliforniaStart Date: September 1, 2019Full-time, Exempt, PTO, Matching 401K, MedicalSalary: $110000/ yearReporting Too: Owner, Director of Operations
Job Description Arnon Oren Inc., a creative people focused catering company with a culture of excellence, is hiring an innovative executive chef with a passion for seasonal food who values wellness and the role food plays in the overall health and wellbeing of our clients. This is an opportunity to work collaboratively with a cutting edge technology company with a great culture for innovation and wellness. The Executive Chef for Arnon Oren Inc. is responsible for the overall success of the food service operation adhering to the client's culture and guidelines, the Health Department's regulations, and Arnon Oren Inc.'s standards and expectations of food quality, freshness and presentation. In this position the Executive Chef is responsible for overseeing the sanitation and safety of the kitchen, while ensuring that all kitchen employees produce delicious, eye-appealing and nutritious food, while meeting client financial budgetary goals. The person in this position is passionate about leading a diverse team and problem solving in unique ways. This person solves problems professionally, rapidly and fairly as well as maintains and teaches a good work ethic, while supporting the front of house manager and developing a sense of teamwork and collaboration. Arnon Oren Inc. supports open communication and feedback up and down the chain of command and expects the executive chef to conduct frequent "check-in" meetings with all members of the team.
Position Objectives In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, customers and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
Major Duties/Functions/Tasks Overall Management Meets all timelines for menus and ordering. Takes over the ownership of the kitchen. Has a passion for food and is able to teach and mentor staff. Ensures all products and purchases meet Arnon Oren Inc.'s sustainability guidelines
Supervision and Development of Staff Hires, trains, and supervises the daily conduct of the kitchen personnel. Ensures that proper uniform standard is followed by all culinary personnel. Provides feedback and support to employees to further their development. Ensures that all hiring and training standards are met and documented. Meets and exceeds client's expectations and remains flexible and open to change based on client feedback. Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions. Interact with clients on a daily basis, initiating feedback in and effort to constantly improve client experience.
Special Events & Catering Oversees creation of catering and special event menus. Develops specialty menus and events per clients needs, budget and unit guidelines • Plans and executes the culinary elements of all specialty events. Is on site for all special events and ensures that they meet all client expectations
Food And Safety Adheres to all Health Department, OSHA and ADA regulations. Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products. Conducts weekly meetings, and ensures that regular trainings are occurring. Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the Director of Operations, Owner, Cafe Manager. • Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment. Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Attends monthly safety meetings and participates in safety inspections
Skills/Requirements The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education: Degree from a post secondary culinary arts training program. Experience: A minimum of 5 years as sous chef plus 3 years in a similar position in a like volume and quality food service establishment. General hospitality knowledge and interest in sustainability and sustainable food practices Ability to operate web based ordering system, process customer requests, changes to orders, menu updates and client profiles. • Proficient with word processing and spreadsheet applications.
Certificates, Licenses, Registrations Must have a valid driver's license - minimum of Class C (non Commercial Driver License) license and clean motor vehicle record 10 years • Hazard Analysis and Critical Control Points (HACCP) training • ServSafe certified • Online Sexual Harassment Training will be provided within 30 days of hiring.
Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to: • Stand, talk or hear, and taste or smell. Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. Regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds. Push and Pull carts weighing up to 100 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
Language Skills Ability to read and comprehend elaborate instructions, event requests, correspondence, and memos written in English Able to speak clearly and listen attentively to staff, peers, supervisors, guests and clients. Able to read and write to facilitate the communication process. Ability to write professional and efficient emails to clients and customers. Ability to effectively present information in one-on-one and small group situations to customers, and clients. • Ability to lead meetings and trainings with employees and other members of the company and cover basic health, safety, culinary and service topics. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V. Authority This position supervises numerous (10-20) hourly and management employees of diverse backgrounds and skill level.