Hopkins Dining is seeking a Catering Chef with the primary duty of managing the culinary team. The Catering Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company standards, and will authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Catering Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.

The Catering Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Johns Hopkins University and Hopkins Dining policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Catering Chef is responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Campus Executive Chef and the Director of Catering. The Catering Chef must provide a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all events.

This is a key position for the effective and profitable operation of the business. The Catering Chef must maintain excellent attendance and be available to work a variable event-driven schedules to include evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

Our ideal candidate has several years of kitchen leadership experience and is a skilled technician as well as an excellent teacher. We work with local farms and smaller purveyors to create our seasonal menus. Knowledge of butchery of meat and seafood is key as well as familiarity with different cuisines and cooking techniques. Our seasoned staff is the heart of our kitchen. We're seeking someone who can keep staff organized, and on task, creating amazing food within the parameters set with each recipe. Knowledge of food cost, inventory, pricing, and product usage is paramount. While we strive for amazing food and hospitality day in and day out.

Specific Duties & Responsibilities

• Develop recipes, source, create, and implement menus with a focus on nutrient-dense foods to optimize health.

• Coordinate, engage, and guide staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitization.

• Responsible for managing, developing, and mentoring full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.

• Provide ongoing assistance, training, and mentoring to event staff; promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide ongoing constructive feedback.

• Ensure staff executes procedures by food/safety codes.

• Ensure equipment is in good working order. Schedule repairs and preventative maintenance.

• Establish relationships with quality vendors to procure seasonal, local, sustainable ingredients.

• Demonstrate knowledge of nutrition and performance nutrition, understanding nutrition trends.

• Demonstrate creativity and variety in menu development featuring simple, elevated, and refined dishes.

• Develop and design innovative menus that reflect current culinary trends while catering to the preferences of our clientele.

• Manage inventory, ordering, and purchasing of food supplies while adhering to budgetary constraints.

• Collaborate with front-of-house management to ensure seamless service during events and banquets.

• Monitor food production processes to ensure consistency in taste and presentation across all dishes.

• Implement cost-control measures to optimize profitability without compromising quality.

Leadership and Internal Relationship Building

• Use engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the location.
• Promote a cooperative work climate, maximizing productivity and morale.
• Display a positive attitude towards team members.
• Mentor the culinary and operations BU team to develop their skills and teamwork abilities.

Special Knowledge, Skills, and Abilities

• Strong knowledge of catering techniques and fine dining service standards.
• Expertise in food production methods, including preparation, cooking, and presentation.
• In-depth understanding of food safety regulations and best practices in food handling.
• Excellent knowledge of proper inventory practices, food cost controls, and beverage cost controls.
• Proven leadership skills with the ability to motivate and manage a diverse team effectively.
• Excellent organizational skills with attention to detail in menu planning and execution.
• Strong communication skills to collaborate effectively with both kitchen staff and front-of-house teams.
• Experience in hospitality settings with a focus on delivering exceptional customer service.
• Proven ability to lead and develop a diverse team.

• Ability to maintain organization in a changing environment.

• Exhibits initiative, responsibility, flexibility, and leadership.

• Able to communicate effectively with the management team, guests, and team members.

• Ability to taste and evaluate food and beverage products.

• Ability to lead staff in adhering to standards while being judicious and fair.

• Dynamic personality with the ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.

• Associate’s Degree or equivalency defined as ACF CEC credentials.’
• Minimum three (3) years of progressive culinary supervisory experience.

• ServSafe certification and AllerTrain are required or must be obtained within three months of employment if not currently held.

• Knowledge of food and hygiene regulations (HACCP) and knowledge of food allergies, intolerances, and special dietary needs

• Additional related experience may substitute for required education to the extent permitted by the JHU equivalency formula.

• Bachelor's Degree preferred.
• Five (5) years of progressive culinary supervisory experience.

• Culinary Degree preferred.

• Familiarity with Catering Operations.
• Experience with food service management software.

Classified Title: Executive Sous Chef 
Job Posting Title (Working Title): Catering Chef   
Role/Level/Range: ACRP/04/MD  
Starting Salary Range: $55,800 - $97,600 Annually (Commensurate with experience) 
Employee group: Full Time 
Schedule: Based on business 
Exempt Status: Exempt 
Location: JH at Keswick 
Department name: ​​​​​​​Hopkins Dining  
Personnel area: University Student Services