Justin Thompson Catering is the catering arm of the Justin Thompson Restaurant group and works seamlessly with Chef Justin's other award-winning concepts and their talented chefs. Featuring elevated cuisine and beverages inspired by concepts within the Justin Thompson Restaurant Group. We have years of experience delighting our guests with our expertly trained service staff and longstanding partnerships with professional vendors.

Justin Thompson Catering specializes in catering for weddings, corporate events, special events, and non-profits.

Summary of Position:

Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards. Required to attend offsite catering events as necessary. Hours are variable dependent upon catering events scheduled.

Product Ordering:

· Ensure completion of all food and product orders including, but not limited to, fruits, vegetables, dairy, dry goods, proteins, nonalcoholic beverages, and dry goods. Checklists are provided by the Chef de Cuisine to aid in schedule of ordering and include contact information for purveyors and farmers.

· Maintain good working relationships with purveyors, and stay current on what’s happening in the market with regard to product shortages, food borne illnesses, price increases, etc.

Quality Control:

· Responsible for maintaining high quality standards in all aspects of the kitchen including, but not limited to, food quality, cleanliness, and employee and personal hygiene. Complete line checks twice daily to ensure food is well seasoned and prepped according to the Chef de Cuisines specifications.

· Ensure all food is prepared properly and plated according to the specifications of the Chef de Cuisine and Owner, and delivered to guests in the most efficient and effective manner possible.

Managing Costs – Labor and Food, Waste:

· Manage food, labor and supply costs. Track and decrease both food and non-food waste. Focus on managing labor costs through schedule adjustments (i.e. bringing employees in later, cutting employees early)

· Monthly inventory must be completed before the first shift of business of the new month. Requisitions and any inventory adjustments are to be completed by the 5th of every month.

Job Type: Full-time

Pay: $35,000.00 - $45,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 2 years

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Application Question(s):

• Have you ever worked for JTR Group?

Education:

• High school or equivalent (Required)

Experience:

• Culinary experience: 2 years (Required)

Work Location: In person

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