Regional Chef plans and creates new menu items for multiple restaurants in a region. Trains unit chefs in meal preparation methods, portion size, and nutrition. Being a Regional Chef negotiates price and purchases food and restaurant inventory items in bulk. Requires a bachelor's degree in area of specialty. Additionally, Regional Chef typically reports to top management. The Regional Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. To be a Regional Chef typically requires 3+ years of managerial experience. (Copyright 2024 Salary.com)
Catering Chef Assistant-TBD Foods
$30/hr during events $20/hr during prep pooled tips
5-30 hours/ week
At TBD Foods, we love bringing people together to break bread. Our people, community, and delicious local and sustainable food are at the center of everything we do. We work with our clients to develop a personalized seasonal menu that will immerse them in a delicious, stress-free, and memorable dining experience with amazing customer service. We provide high quality full-service personal chef and catering services for intimate in-home dinners and small to medium celebratory events.
Our catering commissary is located in Capital Hill and is shared with our restaurant, Sullivan Scrap Kitchen. We are not your typical catering company that pulls pre-made items from the freezer and reheats them. Events are prepped at the commissary and a majority of cooking is done on-site in guests homes, so that guests can truly be part of the experience and the food is fresh. We work directly with local farmers and ranchers to source the majority of our ingredients to create a seasonal menu. We draw on our culinary teams differences in experience, background, and thought to develop a unique menu that reflects our diverse community.
We are looking for a Chef Assistant who is experienced in fine dining and is passionate about providing a truly memorable experience and wonderful customer service for all event guests. Our ideal candidate will enjoy learning about and sharing their knowledge and passion for local seasonal cooking as well as finding creative ways to present diverse ingredients with simple and clean presentation. Our Catering Chef Assistant will assist in the preparation of all event food items at our restaurant, transporting all food in a safe manner, and cooking items on-site. They must have reliable transportation. They will be working directly with the Owner and Executive Chef to design and create seasonal menus, manage event staff, and lead fine-dining catering for 6 to 150 guests. We rely on all members of our team to adapt quickly to changes, be positive during stressful times, and work as a team and ask for help when needed.
Our ideal candidate would be interested in becoming our Catering Chef, after they are comfortable with the Catering Chef Assistant position (6 to 12 months). The additional responsibilities would include, but are not limited to: creating menus, leading team at events, organizing, ordering, and creating prep schedules for 1 to 4 private events a week.
Our schedule will change week to week. Our Catering Chef must be available Friday, Saturday, and Sunday and able to travel across the Front Range and the mountains with reliable transportation. We may be able to supplement hours at the restaurant for the ideal candidate.
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Job Type: Part-time
Pay: From $35.00 per hour
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Work Location: Multiple locations
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