Chef of Culinary Quality & Innovation

Principle Roles and Responsibilities

• Maintain a pulse on culinary trends, ingredients, preparation techniques, and presentation, and proactively identify and adapt relevant options for our brand and clientele.
• Communicate ideas to the Sales Team for viability, with a focus on “cutting edge” innovation, for events of all sizes and styles.
• Provide options for special client menu requests as requested by the Sales Team.
• Develop, test, and document recipes with a focus on taste, efficiency, ability of team to produce, scalability for high-volume catering, and reasonable functionality for off-premise logistics.
• Cost all recipes and transfer cost information to the Kitchen Administrator for TPP input. 
• Assist in creating a culture of collaboration by encouraging culinary team members to share new ideas and suggestions to improve menu selection, food display, and food preparation with a focus on increasing sales opportunities and efficiencies.
• Oversee preparations for Tastings and client menu presentations, ensuring they reflect our culinary standards.
• Oversee Marketing/Sponsored event menus, ensuring they meet event specifications and accurately reflect our culinary standards and Pepper Moon brand. 
• Partner with the Executive Chef to source specialty ingredients and maintain cost-effective menu strategies.
• Create an Allergen protocol program utilizing allergen designation and compiling a documentation plan for utilization by all team members. 
• Create and maintain a garnish program for all menu items easily integrated by all culinary and service team members. 
• Train and guide kitchen team members on menu execution, plating, display, and flavor consistency.
• Assist the Executive Chef with quality control, ensuring all food leaving the kitchen meets our standards.
• Participate in event execution when needed, particularly for high-profile, VIP, or Marketing/sponsored events.
• Work alongside the culinary team weekly and during high volume periods as necessary, with a focus on April and October Furniture Markets, the Wyndham Championship, and December. 
• Coordinate monthly Pepper Moon Team Meals with emphasis and encouragement, giving culinary team members an opportunity to share their ideas and expertise. 
• Uphold all food safety, sanitation, and organizational standards.
• Work alongside the Executive Chef, Sous Chef, and Kitchen Administrator to determine culinary team staffing needs, and strategize how to increase kitchen efficiencies. 
• Attend weekly Thursday Team Operations meetings at 1:00 with all managers. 
• Other functions as required to meet the needs of Pepper Moon Catering. 

Success in the role looks like….

• Menus are consistently fresh, creative, and aligned with client vision while staying on budget.
• Recipes are clearly documented and scalable, and costed, ensuring flawless execution by the kitchen team.
• The culinary team respects and accepts you as a co-worker and team player. 
• The sales team has confidence in your ability to create menus that help win contracts, allowing them more time to focus on selling rather than creating menus.
• Client tastings exceed expectations, securing both new and repeat business.
• You and the Executive Chef work in sync, balancing creative direction with operational efficiency.
• Kitchen staff are trained and inspired to execute your menus with precision and pride.

Skills & Education/Knowledge Requirements

• English Required (Bilingual in English and Spanish a plus).
• High School diploma and/or equivalent. 
• College degree or culinary training is ideal, but on-the-job experience is also considered important. 
• Flexibility to work various shifts with regular and reliable attendance.
• Strong computer (Microsoft suite including Excel, Word, and Outlook, and Google docs) and analytical skills. Strong database experience with Total Party Planner is highly preferred, but not required.
• Experience as a kitchen manager or lead line chef in a fast-paced, high production volume environment is preferred.
• Strong understanding of food preparation techniques and health department rules and regulations. Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits is preferred.
• Ability to safely handle and operate kitchen equipment and smallwares. 
• Excellent working knowledge of many styles of cuisine and types of events.
• Experience with employee interviewing, selection, and training techniques is preferred.
• Knowledge of kitchen finances, profitability, scheduling, and labor management.

Qualifications

• Have a passion for food, people, and innovation, as well as high expectations for efficient functionality of procedures, strong and transparent communication, a strong sense of customer service, and respect for high quality of food. 
• Encompass strong leadership skills with the ability to effectively manage and motivate a diverse kitchen team, especially during periods of change and disruption. 
• Committed to the career development and education of your team.
• Must be a well-organized, self-motivated, proactive team player, with a strong attention to detail, and can handle multiple tasks and prioritize workload in a deadline-driven, demanding environment.
• Utilize strong communication skills both written and oral with staff, peers, and senior management.
• Can work in a fast-paced environment and be able to juggle and prioritize multiple, competing tasks and demands.
• Have a willingness to accept constructive criticism and not hesitate to ask questions. 

Physical Demands

• Frequently stands, walks, uses hands to finger feel or handle, reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes, or smells. Frequently lift up to 25 pounds and regularly lift up to 50 pounds.
• Frequently works in extreme heat (non-weather) or extreme cold (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals.
• Noise level is moderate.
• Ability to work in hot, cold, indoor, and outdoor environments.

EOE/AA - Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation