Benefits:

Company parties

Competitive salary

Dental insurance

Employee discounts

Free food & snacks

Health insurance

Paid time off

Training & development

Vision insurance

Job Summary:

The Catering Lead Cook at Trails End Catering is a first-line supervisory position responsible for ensuring consistent, high quality production and execution of all catered events. Primary responsibilities include but are not limited to: Preparing delicious and beautiful meals for parties ranging from 10 to 300 guests, maintaining the established level of quality and consistency that Trails End Catering is known for, enjoy the challenge of fulfilling guest dietary needs, training all incoming Prep Cooks and dish machine operators under their supervision; maintaining excellent kitchen sanitation and cleanliness standards; creating, quality-controlling, and executing with total accuracy, BOH packing and prep lists, as well as communicating effectively with upper leadership on a routine basis.

Skills and Qualifications:

Required:

• Active and valid Driver's License with a clean driving record and current insurance
• Comfortability/experience driving a box truck and large transport van
• Food Handler's Permit (have 30 days to acquire)
• ServSafe Certification (may be obtained after hiring)
• Strong interpersonal conflict resolution skills
• 2 years experience in food production
• Proficiency in Microsoft Suite, esp. Word and Excel

Preferred:

• Experience in catered events, including weddings, receptions, and large scale office and private parties.
• Proficiency in R365, 7Shifts, and Toast web applications
• Serving, Customer Service, Retail experience
• MAST Certificate

The ideal candidate for this position will have strong leadership skills that do not waiver during high stress environments, thorough understanding of how to train and motivate subordinates while maintaining company standards and a high morale, and a genuine interest in providing a once-in-a-lifetime experience for our guests. Hours for this position vary heavily with overtime offered semi-regularly during the peak seasons (Spring and Summer) and mostly part-time during off-peak (fall and winter; excluding holidays), with supplemental hours in the restaurant as desired throughout the year.